Tag: Pot

Grandmama’s Crock Pot Cornbread Dressing by Gordon Ramsay

Grandmama


Grandmama's Crock Pot Dressing

There is nothing like Southern cornbread dressing for Thanksgiving! Moist and delicious, served steaming, with sides of cranberry sauce and ample amounts of chicken or turkey inside. Often reserved for holidays, my grandmother changed all of that with her crock pot chicken and dressing recipe. Now we have this family favorite all year long thanks to the little effort involved in preparing it.

I’ve often said there is no sight prettier than an old lady with a casserole dish – but the sight of my Grandmother toting her crock pot had it beat by far! This is from my grandmother Lucille’s recipe files to you. Enjoy!

Grandmama's Crock Pot Dressing

You’ll need: about two pans of cornbread (9 inch round pans), two hamburger or hot dog buns*, cream of chicken soup (two cans), stick of  butter (whatever you have), ground sage, chopped turkey or chicken, onion, boiled eggs, and broth.

Rather not use canned cream of chicken? Make your own with this recipe.

You can omit the meat if you like, or even use a rotisserie chicken in place of having to cook it.

Are you looking at this and thinking “Well my Mama always added chopped celery” or “My mama never used onion…” then go ahead and add celery or leave out the onion. Make it your own!

*Why the buns? These help hold the stuffing together and give it body. Everyone I now adds in some “light bread” to their dressing. It just works and it’s delicious. Hint, put these out on the counter first thing in the morning so they can get a little stale. This makes them easier to crumble.

Crumble up your cornbread. Add crumbled up buns as well. This is in a really really big bowl (I think four quarts).

Chop up your eggs and onion. Add those in.

Add in onions, egg, sage, melted butter, 1 can of cream soup, and broth.

Grandmama's Crock Pot Dressing

stir that up really well

Take a bite just to taste it 😁. SO GOOD! At this point, my taste buds are pretty excited about Crock Pot Dressing! 

Grandmama's Crock Pot Dressing

Now take that other can of cream of chicken and spread half of it in the bottom of your slow cooker

Grandmama's Crock Pot Dressing

Top with 1/3 of the dressing mixture

Grandmama's Crock Pot Dressing

and 1/2 of the turkey

Grandmama's Crock Pot Dressing

Repeat again, ending with dressing.

Grandmama's Crock Pot Dressing

Spread remaining half of the cream of chicken soup over the crock pot dressing

Grandmama's Crock Pot Dressing

Cover and cook on low 3 hours and it’s ready to serve!

Grandmama's Crock Pot Dressing

Enjoy!

Ingredients

  • 3-4 Cups Shredded Turkey or rotisserie chicken optional
  • 3-4 cups broth from your turkey or canned
  • 2 pans cornbread 9 inch
  • 1 medium onion chopped
  • 2 hard boiled eggs chopped
  • 1/2 cup one stick butter, melted
  • 2 cans cream of chicken soup
  • 2 tablespoons dried sage
  • 2 buns hot dog or hamburger

Instructions

  • Set aside one can cream of chicken soup and the turkey (or chicken).

  • In large bowl, crumble cornbread and buns. Add all other ingredients. Stir until well mixed.

  • In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top.

  • Cover and cook on low for 3 hours. Serve hot.

If the only prayer you said in your whole life was “thank you” that would suffice. ~Unknown

Click here to get my recipe for Giblet Gravy, perfect with Crock Pot Dressing!

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Yum



Easy Crock Pot White Chicken Chili by Gordon Ramsay


This is the easiest and best crock pot white chicken chili recipe you will ever taste. Dump, dump, dump, then cook for a few hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.

White Chicken Chili on a spoon over bowl


No “inspired by” recipe here, I have done this one for 30 years plus. I even remembered the recipe without looking it up. And my memory is going.

This is the best chili to take to tailgating or parties since, with the cheese, it stays hot for a long time and most people will want seconds. I always make a double batch.

This wonderful chili has always been one of my most requested recipes. Anytime I take it to gatherings, I take copies, so I don’t have to write it down.  Please enjoy some great chili.

My Rating

My rating system. Great 5 out of 5


An absolute 5. No doubt about it.

Pro Tips: Recipe Notes for Ultra Simple Crock Pot Chicken Chili

The Chicken

Get your chicken any way you want. A rotisserie chicken, canned or frozen. You need about 3 cups for the standard recipe.

Raw Chicken Option

I’m adding a raw chicken option for simplicity. An average size chicken breast will make about 1 1/2 cups of shredded chicken.

The easiest way is to add broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 1/2 to 2 hours then remove and shred.

Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).

Adjustments to The Recipe

Thickness: I like my chili a little thinner now, so I added an optional can of chicken broth. But leave it out, and you have a spicier very thick chili.

Spiciness: The spiciness is a 4/10. You can adjust that up and down.

First is the pepper jack cheese. Pepperjack cheese is Monterey Jack cheese that is flavored with spicy chili peppers and herbs. So just using Monterey Jack instead will kick it down a few notches.

I recommend medium salsa so that can be moved up or down. And lastly, the cumin can be adjusted.

Final Words

This chili holds its physical heat for a long time due to the cheese. That makes it great for a party even if you can’t plug the crock pot.

A great recipe to double and it freezes well for 2-3 months. Good in the refrigerator for 3-4 days.in

Other Great Crock Pot Chilis to Try

Crock Pot Chili
Crock Pot Three Bean Turkey Chili
Crock Pot Texas Chili
Low Fat High Taste Crock Pot White Chicken Chili
Tailgate Chili and Nachos

image of ingredients for crock pot chicken chili

A few simple ingredients. Get your chicken any way you want. You will need about 3 cups. I have included several raw chicken options in the notes of the recipe card and above in the discussion.

image of cutting the pepper jack cheese into cubes on a white cutting board

Cube 8 oz of pepper jack cheese.

Image of all ingredients in a smaller black crock pot

In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (undrained), 8 oz of salsa, about 3 cups of shredded chicken, 2 teaspoons cumin and 8 oz of pepper jack cheese (cubed).

image of adding some chicken broth to a black crockpot of ingredients

Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.

image of a ladle of cooked chicken chili over the full blace crock pot

Cook on low for 4 hours or 2 hours on high. Try to stir once or twice in the middle if you can to distribute the cheese, but it can wait until the end if needed.

 

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Easy Crock Pot White Chicken Chili

This is the easiest and best crock pot white chicken chili recipe you will ever taste. Dump, dump, dump, then cook for 4 hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 8 servings

8

Ingredients

  • 48 oz Great Northern beans
  • 3 cups shredded chickenSee notes for suggestions
  • 1 cup medium salsa
  • 8 oz pepper jack cheese cubed
  • 2 teaspoons cumin
  • 14 oz chicken brothoptional but suggested

Instructions

  • Get your chicken any way you want. You will need about 3 cups of shredded chicken. Please see the notes below for options.

  • Cube 8 oz of pepper jack cheese.

  • In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (undrained), 8 oz of salsa, 3 cups of shredded chicken, 2 teaspoon cumin and 8 oz of pepper jack cheese (cubed).

  • Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.

  • Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.

Recipe Notes

Pro Tips:

  1. Get your chicken anywhere you want. See raw chicken option below.
  2. Adjust the heat by the type of salsa, and you can use Monterey Cheese instead of Monterrey Jake Cheese. You can also adjust the cumin to taste.
  3. As written, a 3.5 qt crock pot should be good but not smaller. Doubles nicely in a large crock pot of 6.5 qt or more.
  4. Good in the refrigerator for 3-4 days. Good in a freezer for 2-3 months.
  5. Due to all the cheese, this stays hot a long time so great for tailgating and parties.
  6. Take copies of the recipe with you if you’re taking it to a gathering.

Raw Chicken Option

  1. I’m adding a raw chicken option for simplicity.
  2. An average size chicken breast will make about 1 1/2 cups of shredded chicken.
  3. The easiest way is to add the broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 1/2 to 2 hours then remove and shred.
  4. Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 348kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 1033mg | Potassium: 274mg | Fiber: 14g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 4.1mg | Calcium: 260mg | Iron: 2.3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Publisher note: Originally published March 2, 2010. It was first published the third month of this blog, and maybe 50 people saw the first post. It has been republished in 2013, so time to update again.

image of Lilly and Molly dogs with new stuffed pink bunny toys

The Girls with their new bunny babies.

Crock Pot Texas Chili | 101 Cooking For Two by Gordon Ramsay


A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.
Texas Chili on a spoon

This is an extremely easy “dump and cook” slow cooker recipe. I based it on a previous Texas chili I had made but seemed to be lacking a bit.

It turns out my chili needed some chiles. The multiple types of chilies seem to add more than heat. They add different tastes that are very, very nice.

My Rating
My rating system. Great 5 out of 5

A solid 5. A great taste profile and a wonderful change of pace.

Pro Tips: Recipe Notes for Crock Pot Texas Chili

What is Texas Chili?

Texas Chili, what is it? Well, it could be any chilly cooked in Texas or by a Texan, but the consensus seems to be a beef chili with no beans. I’m going with number three.

So no beans seem to be the most consistent part of the definition. Some will insist that there should be no tomato products, but most modern recipes include some tomato.

The purest will use a paste of chiles with the beef and not much else.

If you have a different definition, please post it. But please don’t downrate the recipe due to this.

What Meat to Use?

This calls for chunks of beef, not ground beef.

I like to cube my own from a beef roast. I prefer a nicely marbled chuck roast, but really with the prolonged cooking, even leaner cuts will be fine.

If you are lazy like I can sometimes be, use pre-cut stew meat.

The Chiles

I suggest fresh jalapenos, Anaheim, and Poblano peppers. These will provide a nice heat with a great taste profile. Plus, they are commonly available fresh. Dried chiles are not interchangeable with fresh.

The Heat of the Chiles
The heat of chiles is commonly expressed by the Scoville heat scale. Some chiles can run-up to the 800,000 range. The common Jalapenos are 2,500-8,000, green Anaheims run 1,000-1,500, and the Poblano peppers are 500-2,500.  So not too hot here.

This is a 6/10 spicy, which is about as high as I go. But I’m a wimp, so it is probably ok for most people.

Add a little sour cream and cheese on top and your taste bud will dance.

Crock Pot Size

This makes about 11 cups of chili as written. This will fit in a 3 1/2 quart crock pot, but bigger is fine.

It is also an easy recipe to cut in half.

Other Great Crock Pot Chilis to Try

Crock Pot Chili

Ultra Simple Crock Pot White Chicken Chili

Crock Pot Three Bean Turkey Chili

Crockpot Southwest Chicken Chili

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trimmed beef on board

For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

browning beef in skillet

If you want, browning the meat before adding to the crock pot will add more flavor.

chopped onion on white board

Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

mixing ingredients in crock pot

Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

Texas Chili in ladel over the crock pot

Cook a crock pot for 8 hours on low or 4 hours on high. It will fit in a crock pot of 3 1/2 quart or larger.

Texas Chili with sour cream and cheese in bowl

Serve topped with sour cream and cheese to contrast the heat.

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Crock Pot Texas Chili

A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 11 cups

11

Ingredients

  • 2 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
  • 2 jalapenodiced small
  • 2 Anaheimdiced medium
  • 2 poblano pepperchopped medium
  • 1 onionlarge chopped
  • 4 cloves garlic powdercrushed or minced
  • 28 oz diced tomatoes
  • 14 oz beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoons cumin

Instructions

  • For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

  • If you want, browning the meat before adding to the crock pot will add more flavor.

  • Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

  • Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

  • Cook in a crock pot for 8 hours on low or 4 hours on high. This will fit in a crock pot 3 ½ quart or bigger.

  • Serve topped with sour cream and cheese to contrast the heat.

Recipe Notes

Pro Tips

  1. You can use pre-cut stew meat or a beef roast trimmed and cut into 1-inch cubes.
  2. This just fits a 3 1/2 quart crock pot, and bigger is fine.
  3. This is an easy recipe to cut in half.
  4. The “heat level” is about 6/10 to me.
  5. The nutrition is calculated for 1 cup. That would be a small serving Bx most people will want a 1 1/2 to 2 cup serving.
  6. Will be good refrigerated for 3-4 days and freeze well for 3-4 months.

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Serving: 1cup | Calories: 181kcal | Carbohydrates: 7g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 411mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 25, 2012. Updated with expanded discussion and instructions along with refreshed photos.dogs playing in snow

 

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