Slow Cookers: The True MVP

I grew up with a mom who wasn't much for cooking - in fact, she often joked that if kitchens were optional, our house wouldn't have one. As a result, I ate a lot of "Crock Pot dinners" as a kid. When I grew up and got a slow cooker of my own, I discovered why my mom was so besotted with her trusty Crock Pot!

Any meal made in a slow cooker is perfect for an event like the Super Bowl, because it's easy to make something hearty, savory, and satisfying for a large crowd. It also means you can hang out and watch the game without having to play host or fuss over anything in the kitchen. Just toss everything in together in the morning, and it'll be simmering a way, ready for anyone to wander in and scoop themselves a bowl whenever they get hungry.

Another thing that makes slow cooked meals ideal for game day is how flexible and forgiving they are. Making anything with a slow cooker is like the opposite of baking - you can swap out ingredients, add more or less of something, and you don't even need to measure anything! This lets you get creative and make sure anyone with dietary restrictions can eat well at your Super Bowl party.

Here are my three favorite slow cooker recipes:

Dad's Texan Chili

This dish is named for my dad, but if I'm being honest, I've made plenty of adjustments to his recipe over the years. I prefer my chili to be heavy on the meat and with a sweet tanginess that comes from adding BBQ sauce. If you want something with less sugar or more heat, use different sauces!

Ingredients & Instructions

• 4 cans of beans - mix up between kidney, pinto, and black beans per your preference
• 2 lbs of ground beef
• 1 onion, diced
• 1 can of corn or bag of frozen corn
• 1 red bell pepper, diced
• 1 can tomato sauce or ketchup
• 1 cup BBQ sauce
• Salt, pepper, and other spices to taste (I like smoked paprika, chili powder, cumin, and coriander)

Brown the ground beef and onion, then drain the grease and place in slow cooker. Drain the canned beans and corn, then mix in with the meat. Add red bell pepper. Stir to combine. Cook on "low" for ~6 hours.

Adjustments

All the ingredients and their amounts are optional - find the ratio of meat, beans, onions, and veggies that works for you!

If you want a thicker chili, add less BBQ and tomato sauce, or swap some of the sauce out for refried beans. Try experimenting with different brands of BBQ sauce, hot sauce, red enchilada sauce, and even mustard.

This recipe is dairy free, soy free, and nut free. For a vegan or vegetarian version, omit the meat entirely and add extra beans. For a gluten free version, make sure the BBQ sauce and spice mixes you use are gluten free.

Accompaniments

You can eat this chili all on its own, but I like to serve it with cornbread and shredded cheddar cheese to top it. Fritos or tortilla chips are also great!

Creamy White Bean Chicken

Despite having "creamy" in the name, there's actually zero dairy in this dish! All the incredible texture and flavor comes from the white beans, making it perfect for anyone who wants a nice creamy dish without all the lactose.

Ingredients & Instructions

• 6 boneless, skinless chicken breasts
• 4 lemons, halved and juiced
• 4 cans of white beans (I use cannellini beans or northern white)
• Fresh herbs (I use thyme and marjoram)
• 1 onion, diced
• 1 box chicken stock (you can also use water)
• A few tablespoons extra virgin olive oil
• Salt, pepper, and dried spices to taste

Drain the canned beans and fill the slow cooker with them. Add the diced onion, olive oil, dry spices, and half the lemon juice. Stir to combine. Lay the chicken breasts in a layer on top of the beans. Pour in chicken stock or water so that it barely covers the beans.

On top of the chicken, add more dry spices, then the fresh herb stalks. Place lemon halves around the chicken and pour a bit less than half of the lemon juice in. Set the rest aside. Cook on low for ~8 hours.

After 8 hours, open the lid and remove the lemon halves and stalks of fresh herbs. Using two forks, shred the chicken breasts completely and stir the shredded chicken in with the beans until fully combined. Add the remaining lemon juice and another splash of olive oil.

Adjustments

All the ingredients and their amounts are optional - add more beans, less onion, or experiment with different herbs and spices. I like to add lots of lemon!

This recipe is dairy free, soy free, gluten free, and nut free. For a vegan or vegetarian version, omit the chicken entirely and add extra beans.

Accompaniments

On its own, this makes for a delicious stew, but this dish is especially elevated when combined with a good crusty bread like a sourdough.

Southwestern Green Chile Corn Chowder

As a kid, I used to love Campbell's canned soups. Okay, I'll admit to loving them as an adult, too. But when I got older and realized that my body was no longer an invincible machine capable of turning junk food into hyperactive energy, I started looking for healthier alternatives to my faves.

This Southwestern Green Chile Chicken Corn Chowder was my attempt to recreate my favorite things about canned corn chowder without all the sodium and preservatives. Plus, it let me add some home state flair to the dish by way of green chiles.

Ingredients & Instructions

• 2 cans creamed corn
• 2 cans corn or 1 bag frozen corn
• 1-2 cans black beans
• 1-2 red bell peppers, diced
• 1 small can diced green chiles
• 1 onion, diced
• A few tomatoes, quartered, or a can of tomato chunks
• Small yellow potatoes, halved or quartered
• 1 large can green enchilada sauce
• 6-8 boneless skinless chicken thighs
• Salt and pepper and spices to taste

Rinse and drain the beans, and combine all vegetables with the creamed corn in the crock pot. Add enchilada sauce and spices, mix to combine.

Layer the chicken thighs on top of the mixture and sprinkle with more spices. Cook on low for 6-8 hours, until potatoes are soft and chicken is cooked through.

Before serving, shred the chicken thighs into large chunks and mix into the soup.

Adjustments

The beauty of this recipe is just how easy it is to make it suit your individual tastes. Make it hotter by adding jalapeños or hot sauce, or ensure a milder dish by leaving out the green chiles altogether. If you want a sweeter dish, add more creamed corn.

This recipe is dairy free, soy free, gluten free, and nut free. For a vegan or vegetarian version, omit the chicken entirely and add extra beans. For less sugar, swap out some of the creamed corn for chicken broth.

Accompaniments

I love this dish with fresh, warm tortillas or tortilla chips, but a former roommate loved when I made this with rice to serve it over. Either way, include some sour cream, avocado, or salsa on the side!