*New & Improved* Tomato-free Slow Cooker Chili

SLow cooker chili

Updated October 2015! If you, like me, can’t eat tomatoes and are in need of a chili recipe to hold you over, look no further! This chili is chicken-based, is completely tomato-free, and feeds 4-5. Adapted from Spark Recipes.

  • 3 boneless, skinless chicken breasts (fresh or frozen is fine)
  • 1 yellow onion, diced
  • 1 green onion, diced
  • 1 red pepper, diced
  • 1-2 Carrots, diced
  • 2-4 white mushrooms, sliced
  • 1-3 cloves of garlic, minced
  • 1 tsp ground cumin
  • 2 Tbsp chili powder
  • 2-4 tsp Sriracha
  • Salt and pepper to taste
  • 1 can refried beans
  • 1 19oz can white kidney beans, rinsed
  • 1 19oz can red kidney beans, rinsed
  • 1 small can corn
  • 3/4 C chicken broth
  • Juice from 1/2 a lime
  • Fresh cilantro for garnish

Add all ingredients (except the lime juice and cilantro) to your slow cooker. Stir well and make sure the chicken is mostly covered by liquid. Cook on high for 3-4 hours, or low for 6-7 hours. Fifteen minutes before cooking time ends, shred the chicken breasts apart using two forks and stir. Immediately before serving stir in the lime juice and cilantro. You won’t beleive it’s tomato free!!


Creamy Chicken Soup

This recipe is a bit more fussy than soups I prefer to make, but it is definitely worth the extra steps! Makes approximately 5 servings. Original recipe from Cooking Classy.

  • 3/4 C wild rice/brown rice blend
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 C butter
  • 1 garlic clove, minced
  • 5 C chicken broth
  • 1 Tbsp fresh rosemary
  • 1/4 tsp dried oregano
  • salt and pepper to taste
  • 2 boneless, skinless chicken breasts
  • 1/2 C flour
  • 1 1/2 C milk
  • 1/2 C cream

Prepare rice according to directions. Meanwhile, in a large pot, melt ~1 Tbsp of the butter, and saute the vegetables ~5 minutes, then add the garlic. Add the broth, seasonings, and chicken breasts and bring to a boil. Make sure the chicken is covered in liquid, and boil for ~15 minutes, until cooked through. Remove chicken and shred into bite-size pieces (two forks work perfectly). Return chicken to the pot, and add the cooked rice.

In a medium sized sauce pan, melt remaining butter, and whisk in flour. Slowly whisk in milk and bring to a simmer. Stir until mixture thickens. Add to soup and let simmer until the soup thickens. Stir in cream and serve with rye bread!

Chicken & Bacon Carbonara Sauce


The simplest carbonara recipe I could find – so full of flavour, yet so delicate. Adapted from BestRecipes.com.

  • 4-6 strips of thick-cut bacon, sliced into squares ~0.5 x 0.5 inches
  • 2 boneless, skinless chicken breasts, cubed
  • 1 medium yellow onion, diced
  • 4 white mushrooms, sliced
  • 2 C Half and half cream
  • 2 Tbsp sour cream or plain yogurt
  • 1 egg, whisked
  • 3/4 C grated cheese (I had some havarti kicking around that worked amazingly)

In a large frying pan, cook bacon until lightly browned. Remove bacon from pan and set aside on paper towel to absorb excess oil. Leave remaining bacon fat in the pan, and use to fry the chicken. Fry chicken until cooked. Add onion and mushrooms, and cook for about 3-5 minutes, until onions soften. Add cream and sour cream (or yogurt), and bring to a simmer. Simmer for 10 minutes. Slowly add whisked egg while stirring. Next, add grated cheese and stir until fully melted. Serve over your favourite pasta! I served it over tortellini & paired it with a sauvignon blanc.

Chicken & Lentil Curry

A high-protein, high-fibre meal! This one’s for your slow cooker. So good on a snowy, cold day. Seriously, what’s with this weather, Vancouver? Enjoy! Click here for pretty pictures & original recipe.

  • 1 1/2 C red lentils
  • 2 potatoes, peeled and cubed
  • 1 yellow onion, chopped
  • 4 tsp curry powder
  • 1 Tbsp fresh ginger, minced
  • Salt & pepper
  • 4 1/2 C chicken broth
  • 6 boneless, skinless chicken thighs
  • Plain yogurt, lime wedges & fresh cilantro for garnish

Add all ingredients (except yogurt, lime & cilantro) to your slow cooker. Stir. Cook on low for 6-8 hours, or high for 4-5 hours. 15-20 before serving, remove chicken and pull apart using two forks. Return to slow cooker to finish cooking. Garnish with a dollop of yogurt, fresh lime juice & a sprinkle of cilantro!

Italian Chicken Stew

Sorry no pictures this time, but you can see some pretty ones here (also where the recipe was adapted from). Make this one in your slow cooker!

  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 cans (28oz) of diced tomatoes
  • 1 can (14oz) white kidney beans, drained and rinsed
  • 2 boneless, skinless chicken breasts, cubed
  • 2 handfuls of baby spinach
  • 1/4 C fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 packet chicken bouillon powder

Add everything to your slow cooker and give a good stir. Cook on high for 4 hours, or on low for 6-8 hours.

Quinoa & Chicken Chili


Another great one for your slow cooker! You can leave out the chicken and use vegetable stock to make it vegetarian and it will taste just as great. Adapted from here.

  • 1 C quinoa, uncooked
  • 1 large can of diced tomatoes, with juice
  • 1 small can of tomato paste
  • 2 cans of black beans, rinsed
  • 1 can of corn, rinsed
  • 3 C water
  • 1 package of chicken bouillon (approx 1 Tbsp)
  • 1 yellow onion, chopped
  • 1 bell pepper (green/yellow/orange/red, your choice), chopped
  • 1 jalepeno pepper, seeded and minced
  • 2 boneless/skinless chicken breasts, cubed
  • 2 tsp cumin
  • 2 tsp (or more!) chili powder
  • salt and pepper to taste

Add all ingredients to slow cooker and mix to evenly distribute. Cook on low for 6-8 hours, or high for 4-6 hours.

African Peanut Stew

Another winning stew to make in your slow cooker! It can also be made on the stove top. This recipe incorporates many of my favourite flavours: curry, lime, peanuts, ginger, and cilantro. Serve with brown rice.

Serves 6.

  • 2 boneless/skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 2 large sweet potatoes, cubed
  • 2 C vegetable or chicken broth
  • 1-2 cloves of garlic, minced
  • 1-2 Jalapeno peppers, seeded and minced
  • 1 Tbsp (or more if you like!) fresh ginger, minced
  • 2 Tbsp curry powder
  • 1 can diced tomatoes, with juice
  • 1/3 C all natural peanut butter (I used Adam’s Salt-free Crunchy)
  • Juice from 1/2 a lime
  • 1/4 tsp salt
  • 1/3 C fresh cilantro, chopped

Add all ingredients (except the cilantro) to your slow cooker. Stir. Cook on high for 4-5 hours. Stir in cilantro immediately before serving, or use as garnish.