Category: Slow Cooker

Slow Cooker Southwest Chicken

Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken. 

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?” 

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do. 

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go! 

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win! 

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken 

  • 2 chicken breasts, seasoned with salt and pepper 
  • 1 15 ounce can of diced tomatoes, undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans, rinsed and drained
  • 1  cup frozen corn
  • 2 cups frozen peppers and onions 
  • 1 tablespoon chili powder 
  • 1 teaspoon each of garlic powder, onion powder, cumin, oregano
  • ½ teaspoon pepper 
  • ½ teaspoon salt 
  • Pinch of cayenne pepper for some heat, optional
  • Cooked white or brown rice, to serve over
  • Toppings: green onions, shredded cheese, cilantro, jalapeno slices 

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours. 

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick. 

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese! 

Gather the vegetables!
Season them up!
Add in the chicken..
6 hours later!
We shred that up!
And serve!

Slow Cooker Southwest Chicken

Looking for an easy dinner on those busy nights that you can still feel good about eating? Give this slow cooker southwest chicken a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2 chicken breasts seasoned with salt and pepper
  • 1 15 ounce can of diced tomatoes undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups frozen peppers and onions
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin oregano
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • Pinch of cayenne pepper for some heat optional
  • Cooked white or brown rice to serve over
  • Toppings: green onions shredded cheese, cilantro, jalapeno slices

Instructions
 

  • Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir.
  • Add all spices and herbs and stir again.
  • Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.
  • If you have not done so, cook brown rice according to directions.
  • When cooking is done, remove the chicken from the slow cooker.
  • Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love.
Keyword chicken, chicken recipes, crock pot, crockpot, slow cooker, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

Looking for things to pair with dinner tonight?

Check out some of these recipes for inspiration or head to my Cooking or Baking pages!

JessLeave a comment

Italian Chili

If you know me, you know I dig ground Italian sausage. We almost always have some on hand (frozen or in the fridge). We also make our own Italian sausage/venison blend that’s great! ⁠A while back, I had some in the fridge that needed to get used up and it was CHILLY outside. It got me wondering, “Is there such thing as Italian chili?” A quick google search got me to all the ingredients and some inspiration to throw a little something together. ⁠I remembered it as delicious and the pictures were beautiful. But…

It may be a big surprise to you, but I didn’t write it down and had only jotted what I remembered after the fact. That doesn’t make for good food blogging, so it went on the back burner. For months, I have been thinking that I needed to revisit the recipe and check the measurements, the flavors, and the like. 

That time finally came, and friends, it’s a great recipe. It needs just a bit of prep ahead of time (might I recommend browning the meat the night before if your mornings are rushed?), and 6-8 hours later, you will have a DELICIOUS Italian-inspired chili that will keep you warm any chilly day. (Or really any day, because every day is a good day for soup!) 

Before you get started, let me preface this recipe by saying that it will seem like you don’t have enough liquid initially. After cooking in the slow cooker all day, the liquid will be drawn out of the vegetables and it will be perfect.

Let’s get cooking!

Your Ingredients for Italian Chili

  • 1 ⅓ cup diced sweet bell pepper, any color (1 large)
  • 1 ⅓ cup diced onion (1 medium) 
  • 16 ounces ground Italian sausage
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil 
  • 1 tablespoon olive oil 
  • 28 ounce Italian diced tomatoes⁠
  • 1 1/2 cup tomato juice⁠
  • 1 cup diced celery⁠
  • 15 ounces kidney beans, rinsed⁠
  • 15 ounces Cannellini beans, rinsed⁠
  • 1/2-1 tablespoon chili powder⁠
  • 1 cup diced zucchini (1 small)
  • 1 teaspoon minced garlic ⁠
  • 1/2 teaspoon pepper ⁠
  • salt, to taste ⁠

Your Steps (So easy!)

Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil. Cook until just softened, about 7 minutes. Add Italian sausage. Cook until browned.⁠ Drain as necessary. 

Combine the sausage mixture with the remaining ingredients in a slow cooker. Cook on low for 8 hours. Serve up with some crusty bread and top with some shaved Parmesan. Simple and great. A combination of all the things I love. Happy cooking! ~Jess

Cut your peppers like this. A great hack!
Softened onion and peppers meet sausage.
Browned and beautiful.
Get the rest of the ingredients.
Stir it up!
Perfection!
And serve!

Looking to pair this with some dessert and bread? Give these recipes a try!

Tools of the Trade

I know I share about them a lot, but gosh, I love my flexible cutting boards. I don’t even mess with anything else! And You’ve got to have a great slow cooker, bonus points if it has the timer on it.

Italian Chili

Italian flavors combine with this classic comfort food for a simple slow cooker meal that is sure to make everyone happy!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Course dinner, Main Course
Cuisine American, Italian
Servings 8 servings

Equipment

Ingredients
  

  • 1 ⅓ cup diced sweet bell pepper any color (1 large)
  • 1 ⅓ cup diced onion 1 medium
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 28 ounce Italian diced tomatoes⁠
  • 1 1/2 cup tomato juice⁠
  • 1 cup diced celery⁠
  • 15 ounces kidney beans rinsed⁠
  • 15 ounces Cannellini beans rinsed⁠
  • 1/2-1 tablespoon chili powder⁠
  • 1 cup diced zucchini 1 small
  • 1 teaspoon minced garlic ⁠
  • 1/2 teaspoon pepper ⁠
  • salt to taste ⁠

Instructions
 

  • Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil.
  • Cook until just softened, about 7 minutes.
  • Add Italian sausage. Cook until browned.⁠ Drain as necessary.
  • Combine the sausage mixture with the remaining ingredients in a slow cooker.
  • Cook on low for 6-8 hours.
  • Serve up with some crusty bread and top with some shaved Parmesan.
Keyword chili, crock pot, Italian sausage, roasted vegetables, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Slow Cooker Chicken Parmesan

Can I start out with being real with you all? I love the slow cooker for simplicity’s sake, but man, I miss the texture that you lose when you cook with it. That, and does a meal ever turn out looking beautiful when it comes out of the slow cooker? I generally think not. HOWEVER…I had been craving a low and slow cooked chicken meal for a while and my take on a slow cooker chicken parmesan came out beautifully! 

Okay, I’ll be honest, it isn’t truly a chicken parmesan. I did add some mushrooms and the chicken isn’t fried. But the flavor, it’s dynamite. My family reached for seconds…and thirds. I had to quickly put together the leftovers so I had lunches before they devoured it all. 

But who wants to hear about how much my family loved it, right? You want to get cooking, don’t you? Let’s do it! 

Your Ingredients

  • 2 boneless, skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes (mine had salt added so I didn’t add extra salt)
  • ½ tablespoon dried basil 
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper 
  • 3 cups cooked pasta, al dente (we generally use tri-colored rotini)
  • 2 cups shredded cheese, I used a great mozzarella, cheddar, and provolone mix from the Burnett Dairy here in Wisconsin. 
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs, optional 

Your Steps to a Great Slow Cooker Chicken Parmesan 

Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker. Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours. 

After approximately 5 ½ hours, cook pasta to al dente if you have not done so already. Remove chicken and shred. Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted. 

Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat. Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them. 

Serve up your delightful slow cooker meal, topping with the toasted breadcrumbs for texture. 

  • Tomatoes, Onions, and Mushrooms
    Get the veggies first!
  • Add a few spices and seasonings.
  • Look at that glorious chicken ready to be shredded.
  • Mix it back in with some al dente rotini!
  • Cover in cheese…
  • while you toast your breadcrumbs!
  • Mmmmmm….
  • Finished meal!
    Let’s eat!
Finished meal!

Slow Cooker Chicken Parmesan

What's for dinner tonight? A quick to put together Slow Cooker Chicken Parmesan meal that is full of flavor without the heaviness. Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

Ingredients
  

  • 2 boneless skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes
  • ½ tablespoon dried basil
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper
  • 3 cups cooked pasta al dente
  • 2 cups shredded cheese any combination of mozzarella, cheddar, and provolone
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs optional

Instructions
 

  • Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker.
  • Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
  • After approximately 5 ½ hours, cook pasta to al dente if you have not done so already.
  • Remove chicken and shred.
  • Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
  • Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat.
  • Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
  • Serve, topping with the toasted breadcrumbs for texture.
Keyword chicken, chicken parmesan, crock pot, pasta, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment