Tag Archives: beans

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

It’s rare you meet someone who doesn’t like good enchiladas, so we were excited to try them in the slow cooker. Guess what? It worked! Just roll them up, top them with spicy salsa and melt cheese over the top when they are done. The end result is tender enchiladas with a little kick of spice – a perfect dinner everyone will love.

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Chicken Enchiladas
YIELDS: 10 servings

Ingredients
2 Tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 cups cooked chicken, shredded
1 can (15.5 oz.) cannellini beans, drained
1 can (4.5 oz.) chopped green chilies
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
10 (6-inch) flour tortillas
1 package (2 cups) shredded Colby and Jack cheese, divided
1 can (14.5 oz.) diced tomatoes with green chilies
1 cup salsa
Instructions
Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
Add chicken, beans, chiles, chili powder, cumin, salt and pepper. Stir until well blended. Place in a large bowl; set aside.
Add 1/3 cup chicken mixture and 1 Tablespoon cheese to 1 tortilla. Roll up tightly and place in cookware. Repeat with remaining chicken mixture, cheese and tortillas. (Tortillas will be tightly packed in cookware.)
Stir tomatoes with chilies and salsa. Pour over enchiladas.
Cover and cook for 2 hours on HIGH or 4 hours on LOW. After cooking is complete and slow cooker is on WARM, sprinkle remaining cheese over enchiladas. Cover until cheese is melted. Serve with sour cream and chopped cilantro.
Everyday Good Thinking http://everydaygoodthinking.com/

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As summer comes to an end and we turn the corner to autumn, we start craving hearty soups and stews like this comforting chicken chorizo soup with lentils and beans. It is easy to prepare in your slow cooker and will leave you feeling warm in the face of falling leaves and cooling temperatures. Make this soup your own by substituting kielbasa or turkey sausage for the chicken chorizo or adding additional vegetables.

 Slow Cooker Chicken Chorizo Lentil Bean Soup from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Slow Cooker Chicken Chorizo Lentil Bean Soup
SERVES: 6

The innovative IntelliTime™ 6 Quart Slow Cooker (33365) is perfect when you need cooking time flexibility that adjusts to your schedule.
Ingredients
4 garlic cloves, peeled
1 large onion, peeled, quartered
12 oz chorizo chicken sausage, sliced 1/2-inch thick
3 carrots, peeled, sliced
1 lb. brown lentils, rinsed well and drained
3 cans (15 oz. each) cans low-sodium chicken broth
2 cans (14 oz. each) diced tomatoes with juice
1 can (14 oz.) chickpeas, rinsed and drained
6 sprigs fresh thyme
½ fresh lime, juiced
1½ teaspoons ground cayenne
Salt and Pepper to taste
Fresh thyme, for garnish
Instructions
In food processor, process garlic with chopping blade until minced. Add onion and process until coarsely chopped.
Combine chorizo, carrots, lentils, chicken broth, tomatoes, chickpeas, onion, garlic, cayenne pepper and thyme sprigs in slow cooker and cook on HIGH for 4 hours OR LOW for 6 hours until lentils are soft. Remove thyme sprigs.
Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper.
Everyday Good Thinking http://everydaygoodthinking.com/

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National Baked Beans Month: Slow Cooker Baked Beans

One of the easiest dishes to make in a slow cooker is homemade baked beans and preparing them this way means you don’t have to turn on your oven in July! They taste great and you know exactly what ingredients are used. Today, we made baked beans in our slow cooker. We started with dried beans from the grocery store and let them soak overnight. Dried beans are much less expensive than canned beans and you get to control the amount of salt. This recipe for baked beans can cook all day while you are at work, or overnight. (Because who doesn’t love baked beans for breakfast…wait, what?) It’s the perfect summer cookout side, but save the recipe for the winter, too. You’ll want to pull it out just as often when you want comfort food on a cool night.

 


Slow Cooker Baked Beans

We love to make these baked beans in our Stay or Go® 5 Quart Programmable Slow Cooker (33957) because it has programmable settings and a convenient clip-locked lid that makes potlucks a snap. These beans are sweet and salty, with a touch of spice - perfect for a summer cookout or a comforting winter meal.

Ingredients
1 bag (16 oz.) dried Northern beans, rinsed
5 slices bacon
1 large sweet onion, chopped (about 2 cups)
1 clove garlic, minced
1 can (16 oz.) tomato sauce
1 can (12 oz.) cola
1/2 cup packed light brown sugar ​
1 Tablespoon spicy mustard
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/2 teaspoon black pepper
Instructions
Add beans and 6 cups cold water to slow cooker crock. Cover and soak overnight.
Drain beans and place back in crock.
In large frying pan, cook bacon over medium heat until crisp. Remove bacon; drain and chop.
Add onion and garlic to frying pan. Cook 5 minutes over medium heat, stirring occasionally until onion is tender.
Stir onions, bacon and remaining ingredients into beans in crock. Stir until well blended.
Cover and cook for 4 hours on HIGH or 8 hours on LOW until beans are cooked and sauce has thickened.
Everyday Good Thinking http://everydaygoodthinking.com/

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