Well, it’s official, as of yesterday, Minnesota has had it’s first snow storm.  Welcome winter, I guess.  It’s really fine with me if I’m going to be stranded inside as long as I have warm, comfort food to keep me feeling cozy and satisfied.  Growing up, I don’t have a single memory of my mom using a crock pot and therefore, I don’t have a whole bunch of slow cooker recipes in my repertoire.  But I have been trying to change that lately because it gives me so much more freedom when I get home from work if dinner is already done, smelling wonderful and just waiting for me to serve up.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

This Easy Slow Cooker Chicken Chili made in the crock pot really blew me away.  I couldn’t believe how wonderfully tender and easy to shred the chicken was and the flavor of onions, garlic, green peppers with chili powder and cumin after the chili had been simmering away all day is really something special.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

The intensity of flavor that ingredients acquire after cooking on low heat for a long time is so much greater than if you were to just throw this soup together on the stovetop for example.  This Easy Slow Cooker Chicken Chili could be modified to include any of your favorite ingredients.  Corn and green chiles are top on my list of what I might add next time, although I loved this soup so much, I might not want to change it.  The chili powder and jalapeño give the soup just a subtle low burn of heat and the fresh lime juice added at the end together with the cilantro garnished on top of the chili is just perfection.

Easy Chicken Chili (Crock pot)

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1/2 green pepper, chopped
  • 4 cloves, minced
  • 1 jalapeno, seeded and ribs removed, diced
  • 1 can diced tomatoes
  • 3 cups chicken broth (I use low-sodium broth)
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 can black beans, rinsed and drained
  • 1 lime
  • lime, cilantro, avocado, sour cream, cheese for garnish

Instructions

  1. Place chicken into crock pot. Season with salt and pepper.
  2. Place onion, green pepper, garlic, jalapeño, and tomatoes into crock pot.
  3. Add chicken broth, chili powder and cumin.
  4. Turn crock pot on low heat and cook for 7 1/2 hours.
  5. Add black beans and juice of half of the lime and cook for another 1/2 hour.
  6. Serve with garnishes.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

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It still feels unreal to me that it has been one year already since I published my first post on Satisfy My Sweet Tooth.  I have enjoyed the whole blogging experience so much and you all are truly the best part.  I love the community of bloggers that I have met that feel like friends even though we have never met in person.  And I love all of the kind and thoughtful comments that you readers leave on my posts.  I could have never imagined how much time I would spend taking photographs and baking and how much I would continue to love to write.  Thank you for your support and continued reading.

I thought that in honor of Satisfy My Sweet Tooth celebrating it’s first birthday, I would share some of my favorite posts and the most popular posts according to readers.

In no particular order:

Coffee-Spiked Chocolate Caramel Bars

Peanut Butter Pretzel  and Chocolate Chip Cookies

Coconut M&M Cookie Bars

Profiteroles

Brownie Pie

Babybel-stuffed Meatballs

Caramel Pecan Turtle Bars

Chewy Peanut Butter Chocolate Chip Granola Bars

Fresh Spring Rolls

Ginger Molasses Cookies

Peanut Butter Chocolate Chip Cupcakes with Chocolate Buttercream and Peanut Butter Cups

My favorite Chocolate Chip Cookie

Is there anything in particular you would like to see on Satisfy My Sweet Tooth in the future?

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I’m declaring a savory week here on Satisfy My Sweet Tooth.  A few weeks ago, I made Vegan Gluten-free Brownies and then a few hours later proceeded to make Babybel-stuffed meatballs.  I love all food.  I don’t discriminate.

I grew up eating my grandmother’s to-die-for Italian red sauce with meatballs.  Since she is gone 🙁 no one can quite replicate the amazing flavor of her “gravy” but I am able to take myself back to sitting around her table with these meatballs.  My grandmother did not stuff meatballs with cheese but Giada does, so I figured combining two of my favorite cooks versions of meatballs could only result in a small meaty miracle in the shape of a ball.  And I was right.

Pasta is easily my single favorite savory food and while I do not feel the need to add a protein to top my noodles, my husband is never quite content with a meatless dinner (Waah).  So, as I mentioned after experimenting with vegan gluten-free baking during the first part of the day and watching his nose turn up with the addition of each “weird” ingredient, I knew that a meaty meal was the way to his heart.

Babybel cheese wheels are a favorite of mine.  I can remember my mother packing them in my lunchbox as a child and even now when I am hungry for a snack I love to eat a couple of the Babybel Lights for a low-calorie high-protein snack.  I wasn’t sure how the Babybel would melt in the cooked meatballs, but I was pleasantly surprised when I cut into a meatball and was met with a gooey string of cheese.  Cook up some pasta with your favorite red sauce and whip up a batch of these meatballs and you will be satiated and comforted in no time.

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dry ingredients

quarter Babybels

combine all ingredients, roll into balls and make indentation into each ball

stuff quarter of a Babybel into each ball and roll to seal

bake


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