6 Crockpot Meals You Need to Try Before Winter Ends - Cheap, Easy, and Delicious!
Recipes in this Video
Originating from the Southwestern United States, particularly New Mexico, Green Chile reflects the region's rich agricultural heritage and the use of local ingredients. It's a staple in New Mexican cuisine, often served as a sauce or stew, and is integral to local traditions, especially during harvest festivals. Today, Green Chile has gained popularity across the U.S., with variations appearing in many restaurants and homes, showcasing its versatility and beloved flavor.
Ingredients
- ●green chiles
- ●pork
- ●onions
- ●garlic
- ●tomatoes
- ●chicken broth
- ●cumin
- ●oregano
- ●salt
- ●pepper
- ●lime juice
- ●cilantro
- ●olive oil
- ●cornstarch
- ●water
Instructions
- 1Roast green chiles over an open flame until charred, about 5-7 minutes.
- 2Place roasted chiles in a plastic bag to steam for 10 minutes.
- 3Peel the skins off the chiles and remove seeds, then chop coarsely.
- 4Heat olive oil in a large pot over medium heat until shimmering.
- 5Add chopped onions and garlic, sauté until translucent, about 3-4 minutes.
- 6Stir in the pork and cook until browned on all sides, about 5-7 minutes.
- 7Add chopped tomatoes, green chiles, cumin, oregano, salt, and pepper to the pot.
- 8Pour in chicken broth and bring to a simmer.
- 9Cover and cook for 45 minutes, stirring occasionally.
- 10Mix cornstarch with water to create a slurry, then stir into the stew to thicken.
- 11Cook for an additional 10 minutes, until heated through.
- 12Finish with lime juice and chopped cilantro before serving.
Ingredient Alternatives
pork
Healthier: chicken
Cheaper: ground beef
Chicken is leaner, while ground beef is more economical.
green chiles
Healthier: jalapeños
Cheaper: canned green chiles
Jalapeños offer a similar heat, while canned chiles save time.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water
Vegetable broth is lower in calories, and water is cost-free.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (15 oz) white beans, drained and rinsed
- ●1 can (4 oz) diced green chilies
- ●4 cups chicken broth
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup sour cream
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
Instructions
- 1In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2Add the minced garlic and cook for an additional minute until fragrant.
- 3Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- 4Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- 5Stir in the white beans, diced green chilies, cumin, chili powder, salt, and black pepper. Simmer for another 10 minutes to allow the flavors to meld.
- 6Remove from heat and stir in the sour cream and lime juice until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●2 lbs boneless chicken thighs
- ●1 can (15 oz) diced green chiles
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 cup chicken broth
- ●1 tsp cumin
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1Place the chicken thighs in the bottom of the crockpot.
- 2Add the diced green chiles, black beans, corn, and chicken broth on top of the chicken.
- 3Sprinkle the cumin, garlic powder, onion powder, salt, black pepper, paprika, and cayenne pepper (if using) over the mixture.
- 4Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 5Once cooked, shred the chicken using two forks and stir it back into the mixture.
- 6Taste and adjust seasoning if necessary.
- 7Serve hot, garnished with fresh cilantro or avocado if desired.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 can (15 oz) white beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup chicken broth
- ●1/2 cup sour cream (optional)
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1Place the chicken breasts at the bottom of the crockpot.
- 2Add the white beans, corn, diced tomatoes with green chilies, onion, and garlic on top of the chicken.
- 3Sprinkle the cumin, chili powder, salt, and black pepper over the ingredients in the crockpot.
- 4Pour the chicken broth over everything in the crockpot.
- 5Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- 6Once cooked, shred the chicken using two forks and stir it back into the chili.
- 7If desired, stir in the sour cream for a creamier texture.
- 8Serve hot, garnished with fresh cilantro.
Equipment
Roasting is a traditional cooking method that dates back centuries, often associated with communal gatherings and special occasions. In American culture, roast meats are a staple for Sunday dinners and holiday feasts, symbolizing comfort and togetherness. Modern variations include diverse seasonings and sides influenced by global cuisines, making roast meats a versatile favorite in households across the country.
Ingredients
- ●beef
- ●pork
- ●chicken
- ●olive oil
- ●salt
- ●black pepper
- ●garlic
- ●onions
- ●carrots
- ●potatoes
- ●rosemary
- ●thyme
- ●bay leaves
- ●beef broth
- ●butter
- ●red wine
- ●mustard
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Season the meat generously with salt and black pepper.
- 3Heat olive oil in a large roasting pan over medium-high heat.
- 4Sear the meat on all sides until browned, about 3-4 minutes per side.
- 5Remove the meat and set aside.
- 6Add chopped onions, garlic, carrots, and potatoes to the pan.
- 7Sauté vegetables until softened, about 5-7 minutes.
- 8Return the meat to the pan, placing it on top of the vegetables.
- 9Add rosemary, thyme, bay leaves, and beef broth to the pan.
- 10Cover the pan with foil and roast in the oven for 1.5 to 2 hours.
- 11Remove the foil and roast for an additional 30 minutes to develop a crust.
- 12Check the internal temperature; it should reach 145°F (63°C) for medium-rare.
- 13Remove the roast from the oven and let it rest for 15-20 minutes.
- 14Slice the meat against the grain and serve with the roasted vegetables.
- 15Optional: Deglaze the pan with red wine and butter to create a sauce.
Ingredient Alternatives
beef
Healthier: lean turkey
Cheaper: pork shoulder
Turkey is lower in fat, while pork shoulder is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is less expensive.
red wine
Healthier: non-alcoholic wine
Cheaper: beef broth
Non-alcoholic wine can provide flavor without alcohol, and broth is more budget-friendly.
butter
Healthier: ghee
Cheaper: margarine
Ghee is a healthier fat option, while margarine is typically cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 packet taco seasoning
- ●1 cup salsa
Instructions
- 1Place the chicken breasts in the crockpot.
- 2Sprinkle the taco seasoning evenly over the chicken.
- 3Pour the salsa over the chicken and seasoning.
- 4Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- 5Once cooked, shred the chicken using two forks.
- 6Stir the shredded chicken back into the sauce in the crockpot.
- 7Serve the chicken in taco shells or tortillas with your favorite toppings.
Equipment
Ingredients
- ●3-4 lbs beef chuck roast
- ●1 cup beef broth
- ●4 medium carrots, chopped
- ●4 medium potatoes, diced
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●2 tsp salt
- ●1 tsp black pepper
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium-high heat.
- 2Season the beef roast with salt, pepper, thyme, and rosemary.
- 3Sear the roast in the skillet for about 4-5 minutes on each side until browned.
- 4Transfer the roast to the crockpot.
- 5Add chopped carrots, potatoes, onion, and minced garlic around the roast in the crockpot.
- 6Pour the beef broth over the roast and vegetables.
- 7Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
- 8Once cooked, remove the roast and vegetables from the crockpot and let rest for a few minutes before slicing.
- 9Serve warm with the cooking juices drizzled over the top.
Equipment
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