The crockpot is a busy cook’s best friend, and it is always a relief to know that while you are occupied with other things, dinner is going to be ready and waiting without any stirring or tossing from you. Here are two spicy recipes for crockpot you can try. Just a note, though; you will need the best slow cooker for these recipes.
Spicy Crockpot Chili
Putting chili in the slow cooker means you will be getting the best, mouth-watering chili. For best results, saute vegetables, ground beef, and spices, first before putting the mixture into the slow cooker along with your tomatoes and kidney beans. Allow the chili to cook overnight or all day until thickened and the beefy flavor is out, and stir in jalapeos for a kick of heat.
You can substitute 3 cups of dried beans for the canned beans in this dish. This is definitely one of those spicy recipes for crockpots that you can cook 2 days ahead; the flavors just become better. This will keep for a month if frozen.
For the chili:
2 ½ tablespoons vegetable oil 2 medium yellow onions, diced 1 medium red bell pepper, diced 6 medium garlic cloves, minced 1/4 cup chili powder (depending on how hot you like it) 1/2 tablespoon ground cumin 2 pounds lean ground beef 1 1/2 teaspoons kosher salt, plus more as needed 1 (28-ounce) can diced tomatoes 1 (14-ounce) can tomato sauce 2 (15-ounce) cans kidney beans, drained and rinsed 1/4 cup coarsely chopped pickled jalapeos or green chilis, drained
Shredded cheddar cheese thinly sliced scallions Sour cream
- Heat oil in a large pan using medium heat until shimmering. Add the onions and diced bell pepper.
- Season with salt, and cook while stirring occasionally until soft (about 8 minutes).
- Add garlic, chili powder, and cumin; cook until aroma of spices comes out.
- Add the ground beef and salt. Break the meat into small pieces with a wooden spoon and cook until no longer pink. This will take from 7 to 9 minutes.
- Transfer mixture to the slow cooker; add the diced tomatoes with juices, tomato sauce, and beans. Stir to combine.
- Cover and cook for 8 hours on low or 6 hours on high.
- Just before serving, stir in the jalapeos or green chili. Season with salt and black pepper as needed, and serve with the cheese, scallions, and sour cream.
Hot Crockpot Chicken with Tomatoes
2 boneless, skinless chicken breasts (about 1 pound) 1 (14-ounce) can diced tomatoes, (do not drain) 1/3 cup brown sugar 1/4 teaspoon crushed red pepper flakes (add more if you like extra heat)
- Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes.
- Pour over the chicken. Turn on the slow cooker and cook on high for 6 hours or on low for 8 to 9 hours.
- Shred the chicken into large pieces using two forks. Return to slow cooker, and mix with the juices from the tomato/brown sugar sauce.
- Season with salt and black pepper to taste.
- Serve with flour tortillas; provide toppings of choice such as lettuce, sour cream, cheese, avocados, etc.