Two Easy and Popular Crock Pot Meals: An Easy BBQ Chicken Recipe and Crock Pot Chili With Turkey

Slow cooker meals are very popular, with little effort and huge returns. People use them all year ‘round, unlike the barbecue grill, and it’s a good way to get those outdoor flavors inside when it is cold. And people are busy and don’t often have time to cook from scratch after working all day long, so once again the slow cooker chicken recipe wins over the after-work-throw-something-together meal.

With so many people turning to less expensive cuts of meat and healthier choices in cooking, turkey has become the new beef. Here’s a recipe that will tickle the taste buds and make people ask for more, with Turkey Chili. After that is another comfort food done in the slow cooker, Easy Barbecue Chicken. It literally cooks so slow, it can be set up in the morning and will be done perfectly in 8 to 9 hours. Make it before work and rest assured that it isn’t being overcooked while at work all day.

To begin, spray or wipe the crock with a light coating of olive oil to make it easy to clean afterwards. This is a help-trick that’s not to be skipped, as the food will wipe off without having to soak.

Slow Cooker Chili - Turkey Chili Recipe

You will need:
  • 1 pound of lean, ground turkey
  • 1 small onion, diced
  • 1 can (28oz) diced tomatoes, with juices
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can (8oz) tomato sauce
  • 1 can (4oz) diced mild green chilies
  • 1 to 2 Tablespoons chili powder
  • 1 cup grated cheese of choice (optional)
Preparation time approximately 15 minutes.
  1. Cook turkey in nonstick frying pan over medium-high heat until crumbly and there is no pink meat left.
  2. Drain and discard any fat and transfer the meat into the crock.
  3. Cook diced onion in same pan and place them in the crock when translucent.
  4. Open, drain and rinse all three cans of beans and then add them to the crock.
  5. In medium size bowl, add chili powder, both tomato sauce and diced tomatoes and mix well. Add to crock.
  6. Mix ingredients well.
  7. Cover.
  8. Cook on high for 6 to 8 hours, or on low for 8 to 9 hours.
  9. When done, stir together until well mixed and serve into mugs or bowls. Sprinkle cheese over each serving.

Serve 6 to 8 people with bread and salad for a complete, healthy and delicious meal.

Barbeque Chicken Recipe for Crock Pot Cooking

This one is good anytime of year; most people like barbequed chicken hot in the winter and cold in the summer. All can be accommodated with this recipe, and it’s practically effortless. Don’t forget to oil the crock.

You will need:
  • 6 boneless, skinless chicken breasts (approximately 1 to 1.5 pounds)
  • 1 bottle (26oz or more) of the cook’s favorite barbeque sauce
  • 6 slices of bacon, fried crisp and crumbled
  • 6 slices of the cook’s favorite cheese - Swiss and Cheddar both work well
Preparation time: 15 minutes.
  1. Fry bacon in nonstick frying pan over medium-high until crispy, then drain them on paper towels. When they’re cool, crumble them.
  2. Place the chicken breasts in the crock.
  3. Put 1 Tablespoon of bacon crumbs on each breast.
  4. Cover the breasts with barbeque sauce.
  5. Cover.
  6. Cook on Low for 8 to 9 hours.
  7. Put 1 slice of cheese on each breast and replace the lid until the cheese melts.
  8. Remove chicken from crock and place on platter or plates.
  9. Add a little water to the sauce left in the crock and stir it with a wire whisk.
  10. Spoon the sauce over the chicken breasts.
Serves 6 people, with sides of bread and salad for a delectable meal, summer or winter.
A desert of strawberry shortcake or fruit salad goes well with both of these recipes.

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