Slow cooker chili mac combines two of your favourite dinners into one satisfying meal. Does your family celebrate Taco Tuesday every week? Do the kids always request pasta nights? Slow cooker chili mac (also known as taco pasta) gives you the best of both worlds. And it couldn’t be easier to make in your Hamilton Beach® slow cooker.
In a large skillet over medium-high heat, saute onions and garlic for about 3 minutes until the onions are translucent. Add a pound of ground turkey (you could substitute ground beef if you prefer) to the skillet and saute until browned.
Add the meat mixture to the slow cooker crock with the remaining ingredients – 2 cans of diced tomatoes and green chiles, 1 can of crushed tomatoes, 1 can of kidney beans, an additional can of green chiles, chili seasoning, salt, and black pepper.
Cover the slow cooker crock and cook on HIGH for 3 ½ to 4 hours or on LOW for 7 to 8 hours. When the meat sauce is finished cooking, stir in a pound of cooked pasta and some cheese (feel free to be very generous with this step). Let the cheese melt a little before serving.
Slow cooker chili mac is a hearty meal complete with pasta, beans, meat and cheese – what more could you want? This big bowl of pasta swaps out marinara for a flavorful sauce packed full of your favourite Mexican flavours. While this dish is delicious served directly from the slow cooker, we took the liberty of adding some (OK, a lot) of our favourite taco and chili toppings. Fresh jalapenos, sour cream, hot sauce, even more cheese. Put a few of your a favourite mix-ins on the table and let everyone customize a bowls to their liking.
Serve chili mac for family dinner any night of the week or at your Cinco de Mayo party alongside a build-your-own margarita bar. Your guests will undoubtedly enjoy customizing their dinner and drinks.
There so much to love about macaroni and cheese. Not only is it a delicious, no frills dish, it’s easily customizable to fit your mood or the occasion. Need to make sure the kids are eating their vegetables? Mix in steamed broccoli. Want to upgrade it for a summer potluck? Stir in your best pulled pork bbq and top with extra barbecue sauce. No matter what you stir in or add on top, macaroni and cheese is always a crowd pleaser.
For this recipe, we mixed in leftover Easter ham and spring peas. If you’re making a spiral ham for Easter dinner, cube the leftovers and store in the fridge. It will be there to grab when you need to make a quick dinner during the week.
Cook elbow macaroni in chicken broth until it absorbs most of it. The broth adds a depth of flavor beyond what you would get from boiling in water. Then add three cups of cheddar cheese, ham, half and half, frozen peas (or leftover peas if they were also on your Easter table), brown mustard and black pepper. Stir until the mixture is well blended and creamy.
Transfer into a baking dish and top with – that’s right – even more cheddar cheese. Cover with aluminum foil and bake the mac and cheese for 15-20 minutes until the cheese is melted and the dish is heated through.
The peas add a pop of spring green in the sea of cheese while the cubes of ham are a salty surprise. This easy mac and cheese recipe is great for ridding your fridge of Easter leftovers (and tricking the kids into eating peas). It’s also a great go-to recipe for busy weeknights. You could substitute leftover Easter ham for the deli ham you keep in the fridge. Serve ham and pea mac and cheese as a standalone dinner or as a side dish alongside other spring staples.
Need to throw together a quick dinner after a hectic work day? What about a filling after-school snack for the kids? Have 10 hungry football fans at your house? Nachos are the answer. Nachos are always the answer.
If you’ve been on Pinterest or read a food magazine recently, you have probably seen a sheet pan supper or two. We love the idea of throwing ingredients on one pan, letting everything cook together, and having dinner ready in no time – with minimal clean up. These chicken nachos are another sheet pan supper that won’t disappoint.
Heat your Easy Reach® Toaster Oven to 350 degrees, then line your oven pan with aluminum foil and spray the foil with nonstick cooking spray. Arrange your favorite tortilla chips (the sturdier the better) in an even layer on the pan and prepare to pile toppings high. We mixed shredded chicken, homemade salsa (use store-bought if you want to save a little time), black beans, and cheese together and spooned the mixture onto the chips. Top with even more cheese (obviously) and jalapeños if you like your nachos spicy and bake until the cheese is melted and bubbly.
We served these nachos with extra homemade salsa and guacamole but customize them to your liking. Substitute ground beef or steak for the shredded chicken or add sour cream and hot sauce on top. If you’re feeding a crowd, use your regular oven and a cookie sheet and double or triple the recipe.
Whether you place the sheet pan in the middle of the dinner table to easily feed the family or put it on the coffee table while friends watch the game, these nachos won’t last long.
I think we can all agree that cheese plus potatoes equals deliciousness. Whether you’re enjoying potatoes au gratin or a piled-high plate of poutine, having a little cheese with your potatoes is always a good idea.
The holidays are no exception. If you want another potato-centric side for your Turkey Day spread, plug in your Hamilton Beach slow cooker and make cheesy scalloped potatoes.
Add flour to the slow cooker crock then gradually whisk in milk, chicken broth, salt and ground white pepper. Stir in sliced potatoes. We sliced our potatoes in seconds using the Hamilton Beach® Stack & Snap Food Processor.
This appliance stays on my countertop (and gets a workout) during the holiday season. Whether I’m whipping up a quick dip or chopping carrots, celery, and onions for a hearty winter soup, it’s nice to know I don’t have to spend time manually slicing and dicing.
After the ingredients are mixed together, cover the slow cooker and cook on HIGH For 3 to 4 hours or on LOW for 6 to 7 hours.
When the potatoes are finished cooking, switch the slow cooker to WARM. Then stir in gruyere, cheddar, and parmesan cheeses. Pro tip: use your food processor’s shredding disc to shred the cheese as well.
For the finishing touch, broil a mixture of Panko breadcrumbs and butter for 2 to 3 minutes until they turn golden brown. Sprinkle your cheesy potatoes with the breadcrumbs and a little bit of fresh rosemary and serve.
This dish is prime time comfort food. Whether it makes it’s way to your Holiday table or you serve it alongside pot roast for a classic meat & potatoes meal, slow cooker cheesy scalloped potatoes is a wintertime side you’ll make over and over again.
Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
Stir in sliced potatoes.
Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
Meanwhile, heat broiler on HIGH.
Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
Sprinkle over scalloped potatoes and serve immediately.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.