Slow Cooker Chili #StubbsCookingSauce

The holidays are here and time is precious. We have shopping to do, parties to attend and families to feed. This is the best time of year to break out the trusty ole slow cook (aka crock pot if you wanna get all old school on me).

This is where Stubb's BBQ can be your best friend. I know you're familiar with their bbq sauces, but did you know they also have Cooking Sauces?!

This is just 3 of the varieties that they offer. Look how cute the packaging is!!

The chili pack came with everything I needed, but the meat. Of course you can add extras, such as peppers, onions, whatever your favorite add-ins might be. I chose to keep it simple, although I did brown my stew meat before hand, and then added some onions.

After that, it was all up to Stubb! Pour in the spice pack (it's really spicy, just so you know) and the sauce

Can you see how rich those spices are?! And for those who need to know, it's gluten-free. 

With only a minimal amount of prep time, and 2 additional ingredients, I had a nice pot of chili waiting for me when I got home. Threw together some cornbread (I can't have chili without cornbread) and bam! Dinner is served. 

Let me just say.....wow. Rich, flavorful, and satisfying! It was better than any pot of chili I've ever made (for reals). 

Want some more ideas and information? Visit Stubb's BBQ . Also check out these wonderful holiday meal suggestions:

·         Sweet Black Pepper Pork Tenderloin

·         Stubb’s Smoked Turkey or Deep Fried Turkey

·         Green Beans And Pecan Vinaigrette

·         Black-Eyes ‘n’ Bacon

·         Stubb’s Holiday Fruit Bruschetta

I was not compensated for this post, however Stubb's BBQ supplied me with coupons. All opinions are my own.

Slow Cooker White Chicken Chili #SundaySupper

The holidays are approaching fast and if you're budget is anything like mine, things get tight. Or should I say....tighter. Sales, coupons, making meals stretch, all become more focused for the next couple of months. If a meal can be made by only spending a few bucks....and makes enough for lots of leftovers...I'm one happy camper. When said meal tastes wonderfully delicious and is comforting and filling....I'm doing the happy dance. (probably something you don't really want to witness)

A while back I won Erin Chase's cookbook, The $5 Dinner Mom. It's a great cookbook in many ways. The recipes are good, quick and easy to prepare. I don't know if this meal is actually a $5 dinner as prices have gone up since it was published back in 2009. But the key is to purchase on sale, use your coupons and make things from scratch whenever possible. Foods that have been prepared and processed for convenience are pricey, but they lure us in because we all know how busy our lives are. And saving time appeals to us all. Funny thing is....a lot of those processed foods don't really take that much time to make. Especially if you plan accordingly and make it ahead of time.

Making this chili is easy, inexpensive, and doesn't use any processed foods. You're going to have some minor prep work, but trust me...it's simple and worth the few minutes it takes. Not only will you be saving money, but you'll be avoiding a lot of unnecessary ingredients that come with packaged foods.

I did most of the prep work the night before (my time is very limited in the morning and I didn't want to get up any earlier that I had to...5:30am just isn't an option). All I had to do before going to work was toss it all in the slow cooker, turn it on...and bam! Dinner was in the making.

I'm going to be giving you 2 recipes here. One for the chili and one for the homemade basic white sauce. The basic white sauce is one of the major things I made the night before in order to save time in the morning (and it's a big money saver).

Slow Cooker White Chicken Chili

Inspired by The $5 Dinner Mom Cookbook by Erin Chase

2 boneless skinless chicken breasts, cup into bite sized pieces
1/2 onion, chopped
1 recipe for Homemade Basic White Sauce (recipe below)
6 oz green chilies (either canned or fresh) chopped
4 oz jalapenos (either canned or fresh) chopped
3 garlic cloves, minced
1 cup dried Great Northern beans
2 ears of corn, kernels cut from the cob
1 zucchini, chopped
4 cups chicken broth (or water)
1 tsp cumin
Salt and pepper to taste
Avocado and cilantro to garnish (optional)

Note: I used about a pound of veggies. Keep this in mind when swapping with other preferred or less expensive veggies.

Combine all of the ingredients into your slow cooker. Set the slow cooker to low and cook for 8 hrs. Garnish if desired and serve.

Homemade Basic White Sauce
4 tablespoons butter
6 tablespoons flour
3 cups milk
Salt and pepper to taste

In a medium saucepan, melt the butter over medium heat. Whisk the flour into the butter until a paste is formed and it bubbles.

Whisk in the milk and continue to whisk until the butter and flour have dissolved. Cook and stir for about 5 or 6 minutes, being sure that nothing sticks to the bottom or sides. The sauce will thicken a bit as it cools.

Tips: If chicken thighs are less expensive than breast...use them. If you find other veggies that you prefer, or are on sale....use them.

For more wonderful budget friendly meals, check out what the rest of the Sunday Supper team has in store for you!

Scrumptious Mains (Breakfast and Dinner)

• Curry Baked Chicken Wings from Chocolate Moosey
• Shrimp Fried Rice from The Redhead Baker
• Spicy Marinated Steak Tacos from Nik Snacks
• Vegan Black Bean Soup from Killer Bunnies, Inc
• Slow Cooker Swiss Steak from Nosh My Way
• Slow Cooker White Chicken Chili from Peaceful Cooking
• Curry Veg Soup from Jane's Adventures in Dinner
• Easy Slow Cooker BBQ Beef from Noshing With The Nolands
• Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor's Adventures
• Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Lemon Chicken with Corn Salad from Brunch with Joy
• Five Bean Chili from The Foodie Army Wife
• Vaca Frita from That Skinny Chick Can Bake
• Chicken Pot Pie Turnovers from The Life and Loves of Grumpy's Honeybunch
• Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
• Chicken Meatballs and Spaghetti from Cindy's Recipes and Writings
• Cauliflower Chowder from Flavor Mosaic
• Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
• Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
• Mac, Veggie and Cheese Casserole from Cooking Chat
• Loaded Sweet Potato Quinoa Chili from Sue's Nutrition Buzz
• Chicken Pot Pie Cupcakes from Having Fun Saving
• Vegetable Fried Rice from Basic N Delicious
• Comforting White Bean-Pancetta Soup from The Weekend Gourmet
• Mujadara with Lebanase Salata from Take A Bite Out of Boca
• Hunters Stew from Simply Healthy Family
• Brats and Kraut from Confessions of a Culinary Diva
• Beef Taco Soup from Fit Foodie Runs
• Slow Cooker "Hash Brown" Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
• French Toast Pigs in a Blanket from Bobbi's Kozy Kitchen
• Orecchiette Pasta with Brie, Broccoli and Tomatoes from Family Foodie
• Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

• Tender Whole Wheat Bread from What Smells So Good?
• Austin-Style Black Beans from The Texan New Yorker
• Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

• Apple Blackberry Crisp from Hot Momma's Kitchen Chaos
• Brown Sugar Shortbread from Shockingly Delicious
• Rock Cakes from Happy Baking Days
• Incredible White Chocolate Brownies from The Perfect Brownie
• Rocky Road Brownies from Wallflour Girl
• Autumn Spice Truffles from Desserts Required
• Profiteroles with Caramel Drizzle from Food Lust People Love
• Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
• Carrot Cake Sheet Cake from Pies and Plots
• Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

• Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D's Books and Cooks
• Tex Mex Chicken Salad Spread from Momma's Meals
• Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

White Chili

I enjoy a good bowl of chili. It's filling, comforting, flavorful...sometimes spicy. It's kinda like an adventure to eat a bowl of chili. Especially when you add a good slice of cornbread.

But I have to admit something here......and all you chili lovers out there, don't be hate'n on me. There's something about White Chili that makes my taste buds sing. I like it better than regular chili. And it's the only chili I like with beans.

You see, I'm not real big on beans.

But White Chili is different. The beans are different. The flavors are different. It's warm, hot, spicy and cool all at the same time. It's a taste bud playground.

I mean...take a look at these ingredients and tell me you don't agree (well...don't really cuz it might hurt my feelings....hahahaha)

Btw...this recipe was adapted from one of those little mini cookbooks you find at the grocery store right at the checkout counter. It's from Pillsbury Slow Cooker. But this night, I didn't have time to "slow cook" it. I needed it ready soon. So I stove topped it

2 boneless, skinless chicken breast halves (or 5 or 6 chicken thighs) cut into bite sized pieces seasoned with salt and pepper
Olive Oil to saute chicken
6 garlic cloves
1 medium onion, diced
1 tsp dried oregano
1 1/2 cups chicken broth, divided
1/2 tsp cayenne pepper (more for more heat)
1/2 tsp cumin
2 14 oz cans of Cannelli Beans, undrained
1 10 3/4 oz can cream of chicken soup
1 4.5 oz can chopped green chilies
Hot Pepper Sauce to taste if desired
Avocado, Sour Cream, Cilantro to garnish if desired

Heat oil and saute your chicken in the pot that you're going to cook your chili in. Remove the chicken and set aside. Saute the onion in the pot....add 1 cup of the chicken broth and de-glaze your pot.

Now this next step is not necessary.....nor is it recommended. But I'm going to share it with you anyway. Don't ask me why.

Maybe just for the adventure of it?

I was checking out Melissa D'Arabian's recipe for White Chili because the name also included Quick Roasted Garlic. I mean....how could that not sound good?

So I tried her "quick" method for roasting garlic and wanted to add that to my chili recipe.

I shoulda known...I mean, if i were thinking logically, it woulda been obvious. But nooOOOOoooo....I did as I was told and then went DUH afterward.

You see, you take your garlic cloves, skins included and put them in a small microwave safe bowl and add 1 tablespoon of oil and 1 teaspoon of water, like so....

Cover, leaving a vent and nuke 'em for about 1.5 minutes, or until the garlic is soft.

They're supposta be buttery soft. I mean, isn't that what roasted garlic is all about? Well....these were just greasy. And its no wonder. I mean, basically they were "boiled" in oil. Wtf? How is that even remotely considered "roasted"?! Really Melissa?

Sooo...just saute the little buggers with the onion, towards the end of that sauteing process.

Now...back to business. Return the chicken to the pan and add the remaining ingredients (don't forget about that other 1/2 cup of chicken broth), except for the green chilies, hot sauce and garnishments.

Simmer for about 30 minutes, stirring occasionally.

Just before serving add the green chilies and optional hot sauce (I opted out)

Serve and top with avocado, sour cream and cilantro or anything else you can think of that would enhance your dining experience.

Want some?