Crockpot Santa Fe Chili with Polenta Dumplings. How To Make Crock Pot Santa Fe Chicken. And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! My niece recently moved into her first apartment and bought her first Crock Pot.
Here is another DELICIOUS slow cooker recipe I want to share with you! I came across this recipe on skinnytaste.com and new I definitely had to try it out. A delicious way to make chicken and dumplings when you don't have time to make them the old fashioned way. You can have Crockpot Santa Fe Chili with Polenta Dumplings using 22 ingredients and 7 steps. Here is how you cook it.
Ingredients of Crockpot Santa Fe Chili with Polenta Dumplings
- Prepare of Chili Ingredients.
- Prepare 2 lb of lean ground beef.
- Prepare 1 medium of onion, chopped.
- It’s 1 medium of green bell pepper, chopped.
- Prepare 2 clove of garlic, minced.
- Prepare 1 of 10-ounce can enchilada sauce.
- Prepare 1 of 8-ounce can tomato sauce.
- It’s 1 of 6-ounce can sliced black olives.
- It’s 2 tbsp of chili powder *.
- Prepare 1 tsp of sea salt (* see note on salt).
- You need 1 tsp of oregano.
- You need 1/2 tsp of ground cumin.
- Prepare of cornmeal dumplings.
- Prepare 2 cup of water.
- You need 1 cup of yellow cornmeal.
- It’s 1/2 tsp of sea salt.
- You need of Garnish.
- It’s of roma tomato, diced.
- Prepare of extra sliced black olives.
- Prepare of green onion, diced.
- Prepare of sour cream.
- You need of shredded sharp cheddar cheese.
This is easy and takes very little time to put in. Not everything that comes out of your kitchen has to be gourmet and fully homemade. Enter this recipe passed along to me by a friend for her version of Crock-Pot Chicken & Dumplings. This recipe starts with some canned cooked.
Crockpot Santa Fe Chili with Polenta Dumplings instructions
- In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic. Stir often to break up the lumps until the ground beef loses it's pink. Drain excess grease and transfer to a crock pot..
- Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover and slow cook on low for 7-8 hours. Skim off any fat that collects on the surface of the chili..
- About 20 minutes before the chili is done, bring the water and 1/2 teaspoon of salt to a boil in a medium sauce pan. Gradually whisk in the cornmeal. Reduce heat to low and continue whisking until very thick..
- Drop the cornmeal mixture by tablespoons onto the chili. Increase the crockpot temperature to high, cover, and let the dumplings cook through. About 15-20 minutes..
- Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese..
- * Note on salt content – The type of enchilada sauce you use seems to effect the saltiness of this dish. I used La Preferida this time and it seemed just a wee bit salty. I suggest using 1/2 teaspoon of salt instead of 1 teaspoon and then salt according to your your taste toward the end of the cooking process..
- * Note on chili powder – I prefer to use Morton & Bassett brand. It is the best chili powder there is IMHO. I have made this chili with other brands before and it never turns out as good..
Santa Fe Chicken Crock Pot Recipe is so easy! Toss everything in the slow cooker and come home to dinner ready and waiting. Try shredding the chicken in this Crock Pot Santa Fe chicken recipe. You can leave then chicken whole but we like to shred the. The Best Crock Pot Polenta Recipes on Yummly