Category Archives: Crockpot Cooking

Slow Cooker Chili

Spicy Slow Cooker Beef Chili

I found this recipe online, but made a few tweaks, which are reflected in the recipe below:


1. Never drain and rinse your kidney beans before adding them to your chili, it takes away the flavor. Plus, you’ll need the added moisture in your slow cooker as chili cooks.

2. I pureed the onion, and cooked the beef until most of it was brown, leaving a little pink for the crock pot to cook off.



  • 3 tablespoons vegetable oil
  • 2 small yellow onions, pureed
  • dash of cayenne pepper
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 1/2 pounds 80% lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (4.5 ounce) can chopped green chiles, drained

For serving:

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Slow Cooker Baked Potato Soup

Image*I found this recipe on, but made a few of my own adjustments. It’s simple and DELICIOUS!


1 5lb Bag of Russet Potatoes

1 Medium Onion, Pureed

32 Ounces of Chicken Broth

3 Minced Garlic Cloves

1/4 Cup Butter

1/2 Teaspoon of Salt

1 Teaspoon of Pepper

I Cup Heavy Whipping Cream

1 Heaping Cup of Shredded Cheddar Cheese

1/4 Cup of Chopped Scallions

1/2 Pound of Bacon, Chopped and Fried

Cheese for Sprinkling



Measuring Spoons

Measuring Cups

Frying Pan


1. Combine first seven ingredients in a large crock pot; cover and cook on LOW for 8 hours.

2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.

3. Stir in cream, cheese and scallions.

4. Chop up raw bacon into small pieces, then pan fry until cooked through.

5.Top soup with cooked bacon and more cheese.

6. Enjoy!

Lowvee’s Slow Cooker Chicken and Dumplings



2 1/2 Whole Boneless and Skinless Chicken Breasts (halved from end to end)

3 Cans of Cream of Chicken Soup

1 Can of Cream of Celery Soup

2 Cans of Chicken Broth (low sodium)

1/2 Medium Onion (pureed)

4 TBSP of Butter



Seasoned Salt

Chicken Seasoning

2 7.5 oz cans of Pillsbury Buttermilk Biscuit Dough (rolled out and sliced into small strips)

Hardware Requirements:

7 Quart Crock Pot (Unless you cut the recipe in half)


1. Lay sliced Chicken breasts in bottom of crock and season generously with pepper and parsley on each side.

2. Dump all four cans of soup on top, plus one can of chicken broth.

3. Season generously with chicken seasoning and seasoned salt, and then add butter and onion.

4. Stir well, careful not to disrupt the chicken on the bottom.

5. Cover and cook on low for 5 1/2 hours.

6. Uncover and shred chicken with fork.

7. Add sliced up biscuits and second can of chicken broth.

8. Recover and cook for 1 1/2 hours, or until dumplings are cooked through.

9. Serve (preferably in large bowls) and enjoy!

Recipe © Copyright Lowvee Cole 2014. All Rights Reserved.

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