When classes begin again, expect your schedule to get (quite) a bit busier. Crockpots are a great tool for those busy weeknight dinners! We’ve included two dinner recipes and one dessert to help get you through the cold, busy months! If you make one of these recipes, share your pictures with us by tagging @SUNYEmpireLife.

 

Slow-Cooker Vegan Chili (Makes 4-6 servings)
Adapted from: https://theschmidtywife.com/slow-cooker-vegetarian-chili-recipe/

Ingredients:

• 1 yellow onion
• 2 bell peppers (red & yellow)
• 3 jalapeños (with seeds removed)
• 1 (28oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15oz) can chickpeas, drained & rinsed
• 1 (15oz) can kidney beans, drained & rinsed
• 1 (15oz) can black beans, drained & rinsed
• 2 teaspoons minced garlic
• 2 tablespoons chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon cumin

Instructions:

1. Dice the onion, bell peppers, and jalapeños. With the jalapeños make sure to remove the seeds and light-colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
2. Add the diced vegetables, tomatoes, tomato sauce, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.
3. Cook on low 7-8 hours or high 3-4 hours. Check and adjust to your desired flavor.
4. Top with your favorite chili toppings and serve with some corn bread for a great winter meal!

 

 

Slow-Cooker Buffalo Chicken Rigatoni (makes 6 servings)
(https://www.bettycrocker.com/recipes/slow-cooker-buffalo-chicken-rigatoni/a3e22899-f0e2-4a7d-b811-098dfa345a75)

Ingredients:

• 8 boneless skinless chicken thighs
• 1/2teaspoon celery salt
• 1/4teaspoon salt
• 1/4teaspoon pepper
• 1/3cup Buffalo wing sauce
• 2cloves garlic, finely chopped
• 8oz cream cheese, softened and cubed
• 1 1/2cups shredded Cheddar cheese (6 oz)
• 12oz rigatoni, cooked and drained as directed on package
• 1/3cup blue cheese crumbles
• 1/3cup thinly sliced green onions

 

Instructions:

• Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.

 

 

 

Slow-cooker Blueberry Cobbler (serves 4-6)
(https://tasty.co/recipe/slow-cooker-blueberry-cobbler)

Ingredients:

• 1 can pre-made biscuit
• 6 cups blueberry
• ½ cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons cornstarch
• vanilla ice cream, optional, for serving

Instructions:

1. In a large bowl add your blueberries, brown sugar, cinnamon and cornstarch. Mix it together thoroughly.
2. Quarter your pre-made biscuits and set aside.
3. Pour your blueberry mix into the slow-cooker and top evenly with your quartered biscuits.
4. Cook on high for two and half to three hours.
5. Server a la mode with vanilla ice cream or your favorite whipped cream.
6. Enjoy!