Slow Cooker Chili Bean Dip Recipes

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

Steps:

• In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

Steps:

• In large skillet, brown meat. Drain.
• In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
• Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
• Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
• Serve in bowls and add Frito's and shredded cheese if desired.

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Mix cheese, beans and chiles in cooker.
• Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Steps:

• In a bowl, combine the first 8 ingredients; transfer to a slow cooker.
• Cover and cook on high for 2 hours or until heated through, stirring once or twice.
• Serve with chips and salsa.

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Spray a 3-4 quart slow cooker with non-stick cooking spray.
• Place all ingredients inside slow cooker and mix well.
• Cook on low for 3-4 hours or until completely heated through, stirring occasionally during cooking time (I stirred mine twice).
• Stir well before serving and top with additional shredded cheese and green onions (optional).
• Serve with chips or your favorite crackers or vegetables.