Author: migration

This Crockpot Chili is hearty, warmly spiced, and made to feed a crowd without running up the grocery bill. I use three cans of beans and two cans of tomatoes to stretch one pound of ground beef into eight generous servings for about $1.73 each! After about 20 minutes of prep, the crockpot takes it all from there. Cook it on HIGH and LOW (I’ve tested both, so choose whichever works best for your day!), then come home to the cozy, savory smell of the easiest chili EVER. This slow cooker chili is a delicious win for a family dinner, a chili cook-off, or game day, with plenty left for lunches during the week!

A Big-Batch of Crockpot Chili for Busy Days

I think chili only gets better the longer it cooks, which is why I LOVE this crockpot chili recipe. The slow cook gives the beef, tomatoes, beans, and warm spices time to develop into a beefy chili with cozy, familiar flavors. I especially like how the seasonings round out as they cook and make the tomato-rich base taste savory and full. Of course, if I’m craving chili and need it on the table sooner, I’ll make our classic chili on the stovetop instead. But this is the one I go for when I have time to let dinner simmer.

I still give the beef and vegetables a skillet head start though! While the slow cooker brings the flavors together, it can’t brown the meat for me (which is important for building flavor). That first bit of heat gives the beef a savory foundation and lets the onion and pepper soften, adding sweetness that rounds out the tomatoes and spices. I add the tomato paste and half the seasoning to the skillet, too. The hot pan blooms the spices, so they turn fragrant as the tomato paste darkens. The rest of the seasoning goes into the crockpot with the tomatoes and beans, where it has time to mingle during the long cook. I’m telling you now, this crockpot chili makes second helpings an easy decision. 😋

Got chicken to hand? Try our crockpot white chicken chili for a cozy change of pace instead!

How to Serve Crockpot Chili

When the chili is ready, I switch the slow cooker to WARM and set it out with bowls so everyone can serve themselves family-style. Serve it with white rice for an easy, filling meal, or add warm cornbread for scooping up every last bit. Not in the mood for rice? I’d pile the chili onto air fryer French fries with some cheddar for a batch of crisp, cheesy chili fries!

I also love turning it into a quick chili mac. Cook macaroni on the stovetop, stir in some warm chili, and finish with shredded cheese. Or spoon it over a baked potato for an extra-hearty dinner. And for a fun meal to share, spread tortilla chips on a sheet pan, spoon the chili over them, and scatter on shredded cheese before baking until melty! There really are so many ways to serve this crockpot chili, and each one is just as delicious as the last.

There are plenty of ways to dress up the leftovers, too. I’ve shared more ideas below for turning leftover crockpot chili into easy lunches, so you don’t have to eat the same bowl all week!

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Crockpot Chili

This easy Crockpot Chili recipe is hearty, flavorful, and packed with ground beef, beans, tomatoes, and warm spices for a cozy, mostly hands-off dinner.

Course Main Course

Cuisine American

Total Cost $13.80 recipe / $1.73 serving

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings (2 cups)

Calories 408kcal

Author Jennie Alley

Equipment

• Large 12″ skillet
• 6-quart Slow Cooker

Ingredients

• 1 Tbsp olive oil $0.17
• 1 lb. ground beef 80/20, $5.34*
• 1 yellow onion diced, $0.86
• 1 green bell pepper diced, $0.86
• 4 garlic cloves minced, $0.29
• 6 oz. can tomato paste $0.92
• 15 oz. can diced tomatoes with juices, $0.96
• 15 oz. can diced tomatoes with green chilies (or Rotel) with juices, $0.96
• 15 oz. can kidney beans drained and rinsed, $0.92**
• 15 oz. can black beans drained and rinsed, $0.92**
• 15 oz. can pinto beans drained and rinsed, $0.92**
• 1½ cups beef broth $0.19***

Chili Seasoning

• 2½ Tbsp chili powder $0.19
• 2½ tsp ground cumin $0.10
• ¼ tsp cayenne pepper optional, $0.03
• ½ tsp garlic powder $0.02
• 1 tsp onion powder $0.02
• 1 Tbsp brown sugar $0.03
• 1½ tsp salt $0.02
• 1 tsp black pepper freshly cracked, $0.08

Instructions

• Gather all ingredients.
• Dice the onion and bell pepper and mince the garlic. Drain and rinse the canned beans.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until well browned and no longer pink.
• In a small bowl, stir together the chili powder, cumin, cayenne pepper, garlic powder, onion powder, brown sugar, salt, and black pepper.
• Add the onion, bell pepper, garlic, tomato paste, and half of the chili seasoning to the skillet with the beef. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened, the tomato paste has darkened slightly, and the spices are fragrant.
• Transfer the beef mixture to a 6-quart slow cooker. Add the diced tomatoes (with juices), diced tomatoes with green chilies (or Rotel, with juices), kidney beans, black beans, pinto beans, beef broth, and remaining chili seasoning. Stir well to combine.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, or until the chili is hot and the flavors have melded.
• Stir the chili and taste. Adjust the salt or seasonings as needed before serving. Serve with your favorite toppings and enjoy!

See how we calculate recipe costs here.

Notes

*I use 80/20 ground beef because fat adds flavor and gives the finished crockpot chili a richer, beefier taste. It’s also the more affordable option! Leaner ground beef works perfectly well, too, so use what you have on hand.

**Drain and rinse the canned beans to remove excess sodium and keep the canning liquid from muddying the flavor. If you want to use dried beans, don’t add them uncooked directly to the slow cooker. Soak them overnight first, drain, then boil them in fresh water until fully cooked and tender before adding them to the crockpot.

***This recipe is tested and cost using Better Than Bouillon to make my broth. If using a different broth or stock, seasoning levels can vary. Taste before serving and adjust salt as needed.

Nutrition

Serving: 1serving (2 cups) | Calories: 408kcal | Carbohydrates: 47g | Protein: 25g | Fat: 15g | Sodium: 1079mg | Fiber: 15g

how to make Crockpot Chili Step-by-Step Photos

Gather all of your ingredients so everything is ready to go before you start cooking. You’ll also need a large skillet and a 6-quart slow cooker. Drain and rinse one 15 oz. can kidney beans, one 15 oz. can black beans, and one 15 oz. can pinto beans.

Prep the vegetables: Dice 1 yellow onion and 1 green bell pepper, then mince 4 cloves of garlic. Set them aside.

Build some color on the beef: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb. ground beef and cook, breaking it into small crumbles. Continue cooking until no pink remains, and you see some deep brown bits developing on the beef and bottom of the skillet.

Combine the seasonings: Stir together 2½ Tbsp chili powder, 2½ tsp ground cumin, ¼ tsp cayenne pepper (if using), ½ tsp garlic powder, 1 tsp onion powder, 1 Tbsp brown sugar, 1½ tsp salt, and 1 tsp black pepper in a small bowl until evenly combined.

Cook until fragrant: Add the diced onion, bell pepper, minced garlic, one 6 oz. can tomato paste, and half of the chili seasoning to the skillet. Cook for 4-5 minutes, stirring often. The vegetables should start to soften, the tomato paste will turn a deeper brick-red color, and the spices should smell noticeably toasted and fragrant.

Load up the slow cooker: Transfer the beef mixture to a 6-quart slow cooker, scraping in all of those flavorful browned bits from the skillet. Add one 15 oz. can diced tomatoes with their juices, one 15 oz. can chopped tomatoes with green chilies (or Rotel) with their juices, the drained kidney beans, black beans, and pinto beans, 1½ cups beef broth, and the remaining chili seasoning. Stir until everything is evenly distributed.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. By the end, the vegetables should be tender, the broth should look thicker and deeper in color, and the chili should smell rich and savory.

Give it a final taste: Stir the slow cooker chili well, scraping the edges and bottom of the crock. Taste and adjust the salt or seasonings as needed, then ladle into bowls and serve with your favorite toppings. Enjoy!

Storage & Reheating

Let the chili cool slightly, then portion it into airtight containers and refrigerate it within 2 hours. It’ll keep in the fridge for up to 3-4 days.

Reheating

Reheat leftovers on the stovetop over medium heat, stirring occasionally, until it reaches 165°F. If it has thickened in the fridge, stir in a splash of beef broth or water. For an individual portion, I’ll just microwave in 60- to 90-second intervals, stirring between each, until hot throughout.

Freezing

Once cooled, divide it into individual portions and freeze it in airtight, freezer-safe containers or bags for up to 3 months. I like freezing 2-cup portions, which are easy to thaw for a quick meal. Thaw overnight in the refrigerator, or reheat it from frozen on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water as needed. Reheat to 165°F before serving.

Love Chili? Try These Recipes Next

• Want to skip the beans? Texas Chili is all about beef, tomatoes, jalapeños, chipotles, and plenty of smoky spices.
• Our Homemade Chili is the straightforward classic, loaded with seasoned ground beef, kidney beans, black beans, and tomatoes.
• For something completely different, my take on Cincinnati Chili has a thinner, warmly spiced beef sauce that’s traditionally served over spaghetti with lots of shredded cheese.

More Cozy Crockpot Recipes

Crockpot Beef Stew

$14.08 recipe / $1.41 serving

Mississippi Pot Roast

$19.68 recipe / $3.28 serving

Slow Cooker Chicken and Dumplings

$5.87 recipe / $0.98 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

The post Crockpot Chili appeared first on Budget Bytes.

My creamy chicken gnocchi soup has everything I love about the Olive Garden favorite. It has tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth. Even better, it comes together in just 30 minutes!

Creamy Chicken Gnocchi Soup Ingredients

• Chicken: Using leftover cooked chicken or rotisserie chicken makes it easy!
• Potato Gnocchi: Find this in the pasta aisle of the grocery store. Cut larger gnocchi in half so they’re easier to eat.
• Chicken Broth: My recipe calls for 2 cups. Like a thinner soup? Add a little extra chicken broth.
• Pasta Variation: Swap the gnocchi for small pasta like shells, ditalini, or orzo. Cook it separately, then stir it in at the end.
• Dairy-Free: Use an unsweetened, plain non-dairy milk in place of the half and half. The soup may be a little less rich and creamy.

Creamy Chicken Gnocchi Soup Recipe

I seriously can’t get enough of this creamy chicken gnocchi soup! And I love creating a little Olive Garden night in at home! If you want a complete meal, make some breadsticks and salad. Oh, and don’t forget the Tiramisu for dessert!

1. Sauté the Veggies: In a large pot, melt the butter with the olive oil over medium-high heat. Add the onion, celery, and garlic, then cook until tender.
2. Make the Roux: Sprinkle in the flour and stir to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
3. Make It Creamy: Slowly stir in the half-and-half and chicken broth. Cook until the soup starts to thicken.
4. Add Everything Else: Stir in the thyme, carrots, spinach, cooked chicken, and potato gnocchi. Simmer for about 5 minutes, or until the gnocchi is tender and the soup has thickened. Season with salt and black pepper, then serve creamy chicken gnocchi soup warm.

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Olive Garden Chicken Gnocchi Soup

Creamy chicken gnocchi soup is an easy Olive Garden copycat ready in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword creamy chicken gnocchi soup, gnocchi soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 Bowls of Soup

Calories 197kcal

Author Alyssa Rivers

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• ½ cup diced celery
• 2 cloves minced garlic
• ¼ cup all-purpose flour
• 2 cups half-and-half
• 2 cups chicken broth more if needed
• 1 cup shredded carrots
• 1 cup chopped spinach leaves
• 1 cup chopped cooked chicken breast I used rotisserie
• 1 (16-ounce) package potato gnocchi
• 1 tablespoon fresh thyme
• salt and pepper to taste

Instructions

• In a large pot, add 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium-high heat. Add 1 cup diced yellow onion, ½ cup diced celery, and 2 cloves minced garlic, and cook until tender. Add ¼ cup all-purpose flour to create a roux and cook for 1 minute.
• Stir in 2 cups half-and-half and 2 cups chicken broth and heat until it starts to thicken.
• Add 1 tablespoon fresh thyme, 1 cup shredded carrots, 1 cup chopped spinach leaves, 1 cup chopped cooked chicken breast, 1 (16-ounce) package potato gnocchi, and 1 tablespoon fresh thyme.
• Simmer for about 5 minutes or until the gnocchi is cooked and the soup thickens. Season with salt and pepper to taste and serve immediately.

Video

Notes

Leftover Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if it has thickened.
• Planning for Leftovers: If you know the soup will sit for a while, cook the gnocchi separately and add it to each bowl so it doesn’t get too soft.
• Freezer: I don’t recommend freezing it. The creamy broth can separate, and the gnocchi may get mushy after thawing.

Nutrition

Calories: 197kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 580mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg

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My Mississippi chicken spaghetti gives classic Mississippi chicken a cheesy pasta upgrade! Tender chicken, tangy peppers, ranch, and melty Colby Jack come together in one easy slow cooker dinner. It’s rich, creamy, and packed with flavor!

Ingredients for Mississippi Chicken Spaghetti

• Try Chicken Thighs: Swap chicken breasts for boneless, skinless thighs. They stay juicy and tender as they cook.
• Switch Up the Cheese: Try cheddar, Monterey Jack, mozzarella, or a mix of your favorites.
• Turn Down the Heat: Pepperoncini have a mild kick. For less heat, use banana peppers and their juice instead.

How to Make Slow Cooker Mississippi Chicken Spaghetti

Mississippi chicken spaghetti is so easy to make! Let the slow cooker do the work, then add the pasta and cheese. Serve with garlic bread, a crisp green salad, or veggies for a full meal!

1. Add the Ingredients: Place the chicken breasts in a slow cooker. Add the pepperoncini peppers and their juice.
2. Cook: Sprinkle the ranch seasoning and au jus mix over the chicken. Add the stick of butter. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken shreds easily.
3. Cook the Pasta: Cook the spaghetti in salted water until al dente. While it cooks, shred the chicken and chop the peppers. Return both to the slow cooker and add the cream cheese. Cover and cook on LOW.
4. Drain Pasta: Drain the spaghetti, but save at least 1½ cups of pasta water.
5. Add the Cheese: Add the spaghetti, ½ cup pasta water, and Colby Jack to the slow cooker. Cover and cook for 10 minutes until the cheese starts to melt. Stir until smooth, adding more pasta water as needed. Top Mississippi chicken spaghetti with green onions and serve.

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Mississippi Chicken Spaghetti

Tender shredded chicken, spaghetti, tangy pepperoncini, and melty Colby Jack come together in this creamy, cheesy slow cooker dinner.

Course Dinner, entree, main, Main Course, main dish

Cuisine American, Southern

Keyword chicken spaghetti, crock pot mississippi chicken spaghetti, mississippi chicken spaghetti, mississippi chicken with noodles, mississippi spaghetti chicken recipe, slow cooker mississippi chicken spaghetti, stick of butter mississippi chicken, stick of butter mississippi spaghetti chicken

Prep Time 25 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 8 servings

Calories 649kcal

Author Alyssa Rivers

Equipment

• 1 6-8 quart slow cooker
• 1 Large pot for boiling spaghetti

Ingredients

Chicken

• 2 pounds boneless skinless chicken breasts
• 10 pepperoncini peppers
• ½ cup pepperoncini juice from the jar
• 1 (1-ounce) packet ranch seasoning
• 1 (1-ounce) packet au jus mix
• 1 cup unsalted butter cut into pieces

Spaghetti

• 8 ounces cream cheese
• 16 ounces spaghetti noodles 1-1 ½ cups pasta water reserved
• 8 ounces shredded Colby Jack cheese
• ½ cup sliced green onions

Instructions

• Add 2 pounds boneless skinless chicken breasts to the bowl of a 6-8 quart slow cooker. Top with 10 pepperoncini peppers and ½ cup pepperoncini juice from the jar.
• Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus mix evenly over the chicken, then top with 1 cup unsalted butter. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken shreds easily.
• When the chicken is done cooking, bring a large pot of salted water to a boil and cook 16 ounces spaghetti noodles according to the instructions on the package for al dente.
• Meanwhile, shred or chop the chicken and pepperoncini and add them back to the slow cooker with the 8 ounces cream cheese. Cover and cook on LOW while the noodles cook.
• Strain the spaghetti, reserving at least 1 ½ cups of pasta water first.
• Add the strained noodles, about ½ cup of the pasta water, and 8 ounces shredded Colby Jack cheese to the slow cooker. Cover and cook for 10 minutes, until the cheese is starting to melt.
• Stir everything together to combine, adding a little bit of pasta water as needed in order to make the sauce smooth, and to fully coat the noodles. Top with ½ cup sliced green onions and serve.

Notes

Make Ahead, Storing, and Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Reheat in 30-second microwave intervals, stirring between each. Add 1–2 tablespoons of reserved pasta water per serving to restore creaminess.
• Freezer: Don’t freeze the finished pasta. Freeze cooked, shredded chicken for up to 3 months. Thaw and reheat with ⅓–½ cup chicken broth, then finish the recipe as directed.
• Make Ahead: Prep the chicken and seasonings up to 24 hours ahead, or cook and shred the chicken in advance. Refrigerate, then reheat with ½ cup chicken broth before adding the cream cheese and spaghetti.

Nutrition

Calories: 649kcal | Carbohydrates: 23g | Protein: 36g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 678mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1510IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg

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