Cheesy Slow Cooker Chili Recipes

EASY SLOW COOKER CHILI CHEESE FRIES RECIPE BY TASTY

It's the ultimate WFH-friendly meal! Cook up a batch of comforting chili in your slow cooker and serve with your favorite toppings, or, in true Tasty fashion, use it to top off some French fries. Don't forget the DIY pickled jalapeños. It's a chili cheese dream!

Provided by Andrew Pollock

Categories Appetizers

Time 8h5m

Yield 6 servings

Number Of Ingredients 20

Easy Slow Cooker Chili Cheese Fries Recipe by Tasty image

Steps:

Make the chili: In a slow cooker, combine the ground beef, onion, diced tomatoes, kidney beans, black beans, chili powder, cumin, and salt. Cover and cook on low, stirring often, for about 6 hours, or until the onions are tender.
While the chili cooks, make the quick pickled jalapeños: In a small saucepan, combine the vinegar, water, salt, sugar, garlic, and lime zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the salt and sugar have dissolved, about 2 minutes.
Add the jalapeños to a medium heatproof bowl or large mason jar. Carefully pour the pickling liquid over the jalapeños, making sure they are fully submerged. Let the pickles cool to room temperature, about 1 hour. Cover the bowl with plastic wrap or seal the jar and transfer to the refrigerator until ready to use. The pickled jalapeños will keep in the refrigerator for up to 2 weeks.
Make the chili cheese fries: Preheat the oven according to the French fry package instructions.
Spread the French fries in an even layer on a rimmed baking sheet. Bake for 3 minutes less than the package instructs.
Remove the fries from the oven and top with several large scoops of chili. Sprinkle the shredded cheese evenly over the top. Return to the oven for about 5 minutes, or until the cheese has melted completely.
Dollop the sour cream on top of the chili cheese fries, then garnish with the scallions and pickled jalapeños. Let cool slightly, then serve directly off of the pan.
Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 9 grams, Protein 33 grams, Sugar 10 grams

Ingredients

1 lb cooked lean ground beef, or turkey
1 cup yellow onion, diced
2 cans diced tomato, with green chiles
1 can kidney bean, drained and rinsed
1 can black beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
½ cup water
½ cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
2 cloves garlic
2 strips lime zest
6 jalapeñoes, sliced into 1/2 in (1 1/4 cm) round
1 bag frozen french fries, preferably crinkle cut
1 cup shredded mexican cheese blend
½ cup sour cream
4 scallions, thinly sliced
slow cooker

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Chicken chili made in the slow cooker with a cream cheese sauce.

Provided by Andrea Escobar

Time 6h5m

Yield 4

Number Of Ingredients 9

Slow Cooker Cream Cheese Chicken Chili image

Steps:

Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed