The tastes of sweet and spicy are expertly balanced in this filling chili made with sweet potatoes and black beans. Try substituting chipotle and ancho chile powder for ordinary chili powder, or for a different take, use reduced-sodium taco or fajita spice.
This soup is ideal for you if you enjoy spinach and artichokes. Packed with vegetables and shredded chicken, the creamy foundation absorbs the broth and provides a protein boost. Compared to canned, frozen artichoke hearts are lower in salt.
This velvety slow-cooker leek soup highlights the subtle onion taste of the leeks, complemented by an abundance of both dried and fresh herbs, and the addition of potatoes for body and texture. Similar to whipped cream cheese, Boursin is a soft, spreadable cheese.
Store-bought biscuits are used in this recipe for Crock Pot Chicken and Dumplings, which results in moist and soft dumplings when mixed into the flavorful mixture of creamy mushrooms, chicken, and vegetables.
Serve these crowd-pleasing, easy-to-make slow-cooker brisket sliders when guests are over, maybe for the big game. The moist, flavorful brisket is the ideal partner for the crunchy, zesty coleslaw. To complete the meal, serve with chips, crudités, and a nice drink.
Poblano peppers, ancho chile powder, dried herbs, and spices give plenty of flavor to this nutritious vegetarian version of the traditional Mexican stew pozole. Cannellini beans offer fiber and protein.
This hearty soup has a foundation of creamy, cheesy broccoli and chicken, topped with the traditional toppings of bacon and scallions. While cooked brown rice (not frozen) and chopped fresh onions can be substituted.
These spicy slow-cooker chicken tacos are elevated with a thick, creamy topping consisting of mashed avocado, sour cream, lime juice, and salt. If preferred, lightly toast the tortillas. Serve any remaining avocado cream with tortilla chips as a chip dip.