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Easy Homemade Crock Pot Gumbo

By
Kristy William
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0
crock pot gumbo

CROCK POT GUMBO: This easy homemade crock pot gumbo features chicken, Andouille sausage, okra, and lots of fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 28-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
  • 1 large onion, diced
  • 1 sprig rosemary
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Andouille sausage cut into 1/2-inch slices
  • 2 cups sliced fresh or frozen okra
  • 2 cups diced celery
  • 2 cups diced green bell peppers
  • 1/2 cup long grain brown rice
  • 1 tablespoon rubbed sage
  • 2 tablespoons chopped garlic, about 4 cloves
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • 1 tablespoon gumbo file
  • Tabasco for serving
  • slow cooker gumbo

 

crock pot gumbo

INSTRUCTIONS:

1 ) Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.

2 ) Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.

3 ) Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.

 

NOTES: To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath by filling a large bowl with ice and water. Set aside. Core tomatoes and score an “x” on the bottom. Dip the tomatoes into the boiling water and boil until the skin starts to peel away, but the flesh isn’t mushy, 40 seconds to 2 minutes.

Drain tomatoes and transfer to the ice bath to cool. Drain and slip skin off of the cooled tomatoes. Cut in half along the equator. Gently seed tomatoes over a bowl lined with a fine mesh sieve to catch any juices. Roughly chop the tomatoes. You’ll need 2 1/2 cups for this recipe

NUTRITION
SERVING SIZE: 2 cups each | CALORIES: 356 | FAT: 16 g | CARBOHYDRATES: 29 g | PROTEIN: 26 g

Instant Pot Creamy White Chicken Chili Recipe

By
Kristy William
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2
White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe – creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!

It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and a half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion, and celery ensures that the chili is flavorful.

Ingredients:

  • 1 cup dried Great Northern beans or 2 cups of canned beans rinsed (See note)
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter divided
  • 1.5 lbs chicken breast or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 1 small yellow onion
  • 2 celery stalks chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 2 cups water
  • 2 cups low-sodium chicken stock
  • 2 cans green chiles 4 ounces each
  • 1 cup half and half see note
  • 1 tablespoon cornstarch
  • 1 cup whole kernel corn optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

White Chicken Chili Recipe

 

Instructions:

1 ) If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press “manual” or “pressure cook” setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.

2 ) The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes.

3 ) Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.

4 ) Let the Instant Pot cool down before making the chili, then Press “saute” setting and wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

5 ) Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot.

6 ) The chicken won’t be cooked through yet. Remove onto a plate, and add remaining butter to the Instant Pot. Add garlic, onion, and celery and saute for 3 to 4 minutes.

7 ) Add oregano, coriander, and cumin and saute for 1 to 2 minutes. Press the “cancel/off” button.

8 ) Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That’s flavor and you want that in your chili. Also, this will prevent a burn message.

9 ) Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

10 ) Place the lid on, set valve to sealing position (newer models do it on their own press “manual” or “pressure cook” setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.

11 ) The IP will beep and will start coming to pressure. This will take about 5 minutes. Once the timer is done, press the “cancel/off” button and wait 10 minutes. Then switch the valve to the venting position. Carefully open the lid away from your face.

12 ) Remove the chicken onto a plate and shred with two forks. Mix cornstarch with half and a half (or evaporated milk for even creamier chiland add to chili.

14 ) Stir in well. You can even cook it on saute setting for a few minutes to thicken, and add chicken back to chili and stir in. If using corn, add it now. Then Season chili with salt and pepper before serving.

Recipe Notes: If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked). You can use evaporated milk or heavy cream for even creamier chili.

SLOW COOKER WHITE CHICKEN CHILI RECIPE

By
Kristy William
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1

SLOW COOKER WHITE CHICKEN CHILI RECIPE: White chicken chili is one of my boys’ favorites, and I’m excited to be sharing a recipe that not only tastes incredible but has a prep time of about 10 minutes. You won’t believe how easy this soup is to make! No pre-cooking or chopping ingredients — you literally add everything in a crock-pot and let it work its magic.

Servings: 6 -8 servings
Calories: 305 kcal

Ingredients:

  • 1 can (10 ounces) green enchilada sauce (we use mild)
  • 2 cans (15 ounces EACH) white (great Northern) beans, drained and rinsed
  • 1 pound boneless skinless chicken thighs or breasts, thawed not frozen, cut into large pieces
  • 1 can fire-roasted corn, drained
  • 2 cans (4 ounces EACH) diced fire-roasted green chiles (we use mild), undrained
  • 3/4 teaspoon ground oregano
  • 1 tablespoon ground chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 3-4 tablespoons fresh cilantro
  • Freshly cracked pepper and fine sea salt
  • 2 cups chicken broth or stock (I like stock best)*
  • 1 package (8 ounces) cream cheese, softened
  • Pick your favorite add-ins: sour cream (we use low fat), fresh lime juice, additional cilantro,
  • fresh avocados, jalapeños, Monterey Jack cheese, tortilla strips

SLOW COOKER WHITE CHICKEN CHILI RECIPE

 

INSTRUCTIONS FOR SLOW COOKER WHITE CHICKEN CHILI RECIPE:

1 )  In a 6 quart Crock-Pot®, Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).

2 )  Add in the fire-roasted corn, diced fire-roasted green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper but add to personal preference noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.

3 )  Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.

4 )  Remove the chicken from the crockpot and place in another bowl. Shred with two forks. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the Crock-Pot Slow Cooker.

5 )  Using a whisk, briskly whisk the cream cheese until it is smooth and completely incorporated. Add the shredded chicken back into the soup.

6 )  Serve with desired toppings. sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, Monterey Jack cheese, and/or tortilla strips.

SLOW COOKER WHITE CHICKEN CHILI RECIPE

Recipe Notes: Cook time will vary depending on which setting you use (low or high). *If you want this chili to be SUPER thick, just add one cup, but we like it best with 2 cups.

Slow Cooker Beef and Noodles

By
Kristy William
-
1

This Slow Cooker Beef and Noodles is one of those recipes that remind me of home. It’s not necessarily a dish we had often, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch as my grandma and mom do … and other times, I just buy them frozen!

1INGREDIENTS:

Slow Cooker Beef and Noodles
  • 2-3 lb. beef roast
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

Instructions For Slow Cooker Beef and Noodles:

1 ) In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.

2 ) Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.

3 ) In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.

4 ) An hour before you eat, add egg noodles, salt, and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

 

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