Slow Cooker Buffalo Chicken Chili


I’m a huge chili fan.  It’s a great meal to make during these crazy MN winter days.  I love to try new varieties as well, so when I saw buffalo chicken chili I knew this was going to be good.  I wasn’t sure if the family was going to like it, but I knew I would.  If you ask why the family wouldn’t like it, well, there’s those big orange things in it.  And then the little black beans.  Oh and I did add some chopped onion.  (Craig made a sandwich for dinner!!).

Here’s what you need:

Reynolds™ Slow Cooker Liners – I didn’t use these

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (I used the rotisserie Oscar Meyer cut up chicken 2 containers)
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup) – I even left the celery out for the picky people
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained – I used a jar of salsa instead to give it more flavor since I’m not a huge tomato fan
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar) (I put this in after serving the kids’ bowls)
Crumbled blue cheese, if desired
  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.


  • Cover; cook on Low heat setting 8 to 10 hours.


  • Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Adding the salsa to it gave it that extra boost in flavor.  And I put the wing sauce in after serving up the kids’ bowl because they wouldn’t be able to eat the hot sauce!  I added a bit more to my own bowl.  I dipped some Frito Scoops with mine (weird habit) and had some dinner rolls on the side.

There was enough left over for my lunch today.  I loved this.  I’d make it again for sure.

Have a great rest of the week.  Hopefully you’re somewhere warm reading this.  Today’s high in MN is going to be 18 degrees (not including the wind chill) and tomorrow a high of 1 degrees (again, not counting the windchill).  I am so waiting for Spring to arrive!!!

Two Girls Cooking – Patricia 😉


Betty Crocker


Slow Cooker Ranch Roast

I love finding recipes that are easy to make and even nicer on the wallet.  I’m not sure if you’ve heard of $5 Dollar Dinners website, but they have so many recipes that are inexpensive and great tasting.  That’s where I found this one for the Pot Roast.

Here’s hoping with the flu that’s been around we can deal with a hearty meal.  I’m thinking we should be just fine!!


Here’s what you need:

  • 3 lb boneless beef roast
  • (1) 10 3/4 oz can cream of chicken soup
  • (1) 1 ounce package ranch dressing mix
  • 1/2 cup chopped onion (left out the onions because some people just won’t learn to like them!!)

Here’s what you do:

  • Place roast in slow cooker.
  • Sprinkle package of ranch dressing mix and chopped onion over top of roast. Add cream of chicken soup.
  • Cook on low approximately 6-8 hours (I have a slow cooker that has a 4 hour setting.  It usually cooks quicker than the 4 hours.  So it just depends on how fast your cooker cooks)


This is another great winter meal that will fill you up and keep you feeling warm and cozy.  Ok well at least the full part!!!

I would maybe even add some raw carrots to the cooker if people would eat the carrots.  But they don’t, so I didn’t!!  This will be served with a side vegetable and most likely some rice (which I complain about being a waste of carbs – so I skip it)!!


Enjoy this one.  It’s got great flavor.  Make sure it doesn’t cook too long or it’ll dry out!! And you can’t go wrong with meat in a slow cooker.  Not much work involved at all.


Two Girls Cooking – Patricia 😉


5 Dollar Dinners



Teriyaki Chicken Rice and Pasta Bowls

I’ve made it known that one of my favorite blogs that  I follow is Just Get Off Your Butt and Bake.  She made these Teriyaki Chicken bowls and let me tell you, these are well worth it.

I’ve cooked chicken in the slow cooker many times, but this one….I feel as though I’m at a loss for words.  The chicken was so tender.  The flavor was completely satisfying.  I am not a huge fan of rice so I made rice for some of the family and pasta for the rest of us!

Recipe adapted from: Baby Center

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

note:  I substituted 1/4 tsp of onion powder and 1/4 tsp of garlic powder instead. I also added a bit of Chicken stock to the slow cooker at the end, to thin the sauce just a bit. (1 to 2 tablespoons) My slow cooker has vent holes in the lid, and so the sauce thickens quickly.

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

If  you are stuck in a rut and need something new to try, I highly suggest that you make this chicken dish.  So good.  So filling.  So good.  So good.  Oh did I already say that!

Doesn’t this belong on your dinner table tonight?  Or at least this week?  I promise you will not be disappointed!

Have a great week and do try.  Please try!!

Patricia – Two Girls Cooking 😉


Just Get Off Your Butt and Bake

Slow Cooker Meatloaf

Even though I did the cooking on this, Patricia gave me the recipe so I have to credit her for this one. This meatloaf has lots of flavor and it is soo moist. Since it’s a Patricia recipe, my measurements aren’t exact, I just eyeball it, so much of the list below is a guesstimate.
Yum! Thanks Patricia!

– Jodi

Slow Cooker Meatloaf

1 & 1/2 lbs of ground meat. I like to use a beef/pork mix they sell as Meatloaf mix. I think Patricia uses ground turkey. Whatever you prefer
1-2 cloves garlic, chopped or through the press
1 egg
1/2 cup bread crumbs
1/2 cup chopped onion
1 can of mushrooms
salt & pepper
seasonings if you like. I love Garlic & Herb Mrs. Dash.
Havarti cheese,shredded, about half a chunk (I like to experiment and get different kinds with chives or herbs or whatever)

Mix the all ingredients – except the cheese – until combined. Divide mixture into two sections. Place one section in the slow cooker to cover the bottom. Make the sides a little higher than the middle. Place the cheese in the indent in the center of the meat. Cover with the remaining portion of meat mixture. Try to press the sides together a bit so all the cheese doesn’t all leak out when this cooks. Set the cooker on low for about 4 hours, until no longer pink in the middle. About 10 min before serving I put additional cheese on top so it’s all melty.

Spaghetti and Meatballs

I started out the day intending to open a jar of spaghetti sauce and make some meatballs to dress it up a bit. Patricia continues to push me to make more things from scratch, so when I told her my plan she of course was opposed. She told me I could make the sauce myself. She also happily provided me a few key ingredients I didn’t have on hand. 🙂

Once again she was right. Not only did it taste great, I also got to use some of the herbs I’ve been growing and a home grown tomato I’ve been waiting for an excuse to use. I’ll include my ingredients here but the measurements are not exact – I just added things until I liked the taste. I’m more the type of person to follow a recipe to a T, but I’m learning to cook more by taste and come up with my own variations.

This recipe made quite a bit! Since there are only two in my household, I froze the leftovers to eat again another time. 

– Jodi

1 lb ground beef
12 oz italian sausage
1 egg
1 tsp mustard
1/2 cup onion
1/4 grated parmesan cheese mix
1/2 cup bread crumbs (Patricia says used crushed Cheez-its)
fresh basil, chives, parsley (about 1 tbsp)

Mix throughly and form into 2 tbsp balls, about 34. Bake at 350 for 30-35 min until cooked through.

3 cans tomato sauce
1 medium tomato, cut up
3 cloves of garlic
3/4 cup onion
1 small can black olives
fresh basil, chives, parsley 

Stir to combine ingredients. Simmer on stove or in crockpot with meatballs until heated through or until ready to serve.