Slow Cooker White Chicken Chili

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I love me some white chicken chili.


Like really, L.O.V.E. it. 


And with Thanksgiving right around the corner, you can easily swap out leftover turkey with chicken too.  I made up this pot last week for dinner, and loved that we had plenty for leftovers for dinner, plus I ate it for lunch all week too. Yum!


Here’s how to get started . . . 

Slow Cooker White Chicken Chili (makes 8 servings)


  • 2 pounds boneless skinless chicken breast
  • 14 oz can chicken broth
  • 14 oz can navy beans
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tablespoon minced onion
  • 1 1/2 tsp minced garlic
  • (2) 14 oz. cans white corn
  • (2) 4 oz cans cohpped green chiles
  • (4) 14 oz cans navy beans, rinsed & drained


  1. Add chicken to slow cooker.
  2. Cover with remaining ingredients.
  3. Cook on low 7-8 hours.
  4. Remove chicken and shred.
  5. Return chicken to slow cooker.
  6. Cook an additional 30 minutes.
  7. Enjoy!



5 reasons to use your slow cooker

Love slow cooker recipes? Here are 5 reasons you need to use your slow cooker every single week + 17 recipes to help you get started. 


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And if you’re looking for a decent slow cooker, this one has fantastic reviews!

Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE

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Slow Cooker Chicken and Dressing

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This is one of those meals we hardly ever have at our house, but it’s my husband’s favorite so I  made it this week. (Honestly, he likes this one even better but using my slow cooker once a week is oh-so-worth it so I decided to make the slow cooker version instead.)

If you need a super easy meal mixed up in 5 minutes, this one’s for you. Such a great way to get dinner done in a pinch!



Slow Cooker Chicken & Dressing


  1. 1 can cream of chicken soup (reduced fat is fine)
  2. 4 – 6 boneless skinless chicken breasts (I used 4 the last time and for our family of 5 that wasn’t nearly enough – will definitely add in 6 next time!)
  3. 1 1/4 cup water
  4. 1/4 cup margarine, melted (I’m betting you could use just a tablespoon if you’d like to reduce the calories)
  5. 6 oz. package dressing


  1. Place chicken breast in the bottom of the crockpot (frozen chicken breast is fine also, you may just want to add a little extra cooking time but I think it makes the meat more tender)
  2. Pour soup on top of the chicken breast.
  3. Mix together melted margarine and water.  Stir in dressing.
  4. Pour dressing mixture over the chicken and soup.
  5. Cook on low for four hours in the crockpot.
  6. Serve.


5 reasons to use your slow cooker

Love slow cooker recipes? Here are 5 reasons you need to use your slow cooker every single week + 17 recipes to help you get started. 

If you need a little more menu inspiration, go HERE

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Slow Cooker Chicken Fajitas

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Like I shared Monday, I love my slow cooker. Mrs. Potts requires me to plan ahead, and guarantees that we have something yummy for dinner on the nights when I’m willing to pull her out of her cupboard. :)


And having dinner done in less than 10 minutes is such a gift around here. If you need a night off from really cooking, this recipe’s for you. The best part is that it makes a bunch, so odds are you can serve it as fajitas one night, then hang onto the leftovers to make Chicken Nachos later in the week (that’s our plan for tomorrow night.) Love that! Here’s the recipe so you can get slow cooking to . . .


Slow Cooker Chicken Fajitas


  • 2 pounds boneless skinless chicken breast
  • 1 onion, sliced thinly
  • 3 large peppers (I used 2 green and one red), cut into strips
  • 3/4 cup chunky salsa
  • 2 packages fajita seasoning mix
  • 1/4 teaspoon cayenne pepper
  • 16 10-inch flour tortillas
  • fajita toppings – shredded cheese, chopped tomatoes, sour cream, guacamole


  1. Put chicken in slow cooker.
  2. Add onion and peppers.
  3. In bowl, mix salsa, fajita seasoning mix, and cayenne pepper. Pour over chicken.
  4. Put lid on slow cooker and cook on low 6-7 hours or high 3-4 hours.
  5. Shred chicken with a fork.
  6. Serve over tortillas and add toppings, then save leftovers for chicken nachos or taco salad. Enjoy!

5 reasons to use your slow cooker

Looking for more reasons to use your slow cooker? Check out these 5 reasons to use your slow cooker every week, including 17 more recipes to get you started!

 Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE

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5 Reasons You Need to Use Your Slow Cooker Every Single Week

5 reasons to use your slow cooker

I was just dumping dinner in Mrs. Potts (I love her . . . ) and was reminded once again of all the reasons I love slow cooking. It’s quick, it’s easy, and it completely limits your options to go over your budget.


Of course, because it seems like everything online has to start with a list these days (I’ll never understand why, but since it works I’m sticking with it. . .), here are my top 5 reasons to use my slow cooker every single week. (And why you should too!)


1. It’s easy.

Most slow cooker recipes require 5-10 minutes of prep work, so you can get dinner started early in the day with just a few minutes of planning. I rarely (ever?) pre-cook my meat ahead of time, and it always turns out well!


(Um, that may not be true. I sometimes cook ground beef ahead of time, unless I remember to use this slow cooker ground beef recipe the day before to cook the meat. It just depends on how much of a hurry I’m in!)

2. It’s cheap.

Most slow cooker recipes use inexpensive meats, and because you’re cooking them over the course of a day they have plenty of time to tenderize. My slow cooker recipes cost so much less than just about anything else I make, and we eat better than if we headed out to a restaurant.



3. It forces me to plan ahead.

Using my slow cooker once a week forces me to plan my meals ahead so that I know what to dump in Mrs. Potts at least once a week. Because we have 3 or 4 favorite slow cooker recipes that require 5 or fewer ingredients, I always have the ingredient list for those items tucked away in my head and can easily run into the store and grab them. (In case I don’t already have them on hand in my kitchen . . . usually I try to keep those recipes stocked though!)

4. It ensures that we skip the drive thru.

This is probably my absolute favorite reason to use the slow cooker, and I can’t stress to you the importance of this one enough. When 6 o’clock rolls around and my family is all begging for dinner, having a meal already cooking in Mrs. Potts easily keeps my budget in tact.

If dinnertime comes and I don’t have anything planned, the temptation to eat dinner out (or eat pb&j sandwiches for dinner . . . again . . . ) often takes over. But if my kitchen smells yummy and dinner’s already done, eating at home just becomes the easy choice.


ranch chicken tacos

5. It’s forgiving.

Probably more than any other method of cooking, slow cooker recipes are just forgiving. If I’m out of a certain seasoning or spice I can usually swap it out with something else or skip it entirely, and no one will ever know the difference.


UPDATE: Reason #6 :) It makes your home smell good, which makes you feel good too.

I love this. :) Coming home to my home smelling yummy and dinner being done just makes me feel ahead of the game. In so many other areas I’m so not on top of things, that it just feels good to know I have it together in one small area of my life (and my family appreciates it too.)



Curious what our family’s favorite slow cooker recipes are? Here you go:

  1. Slow Cooked Italian Beef Sliders
  2. Slow Cooked Chicken & Dumplings
  3. Slow Cooked Italian Beef
  4. Slow Cooked French Dip Sliders
  5. Slow Cooked Chicken Tortilla Soup
  6. Slow Cooked Creamy Italian Chicken
  7. Ranch House Slow Cooked Pork Chops
  8. Slow Cooked Chicken & Dressing
  9. Rotisserie Style Chicken
  10. Open Faced Sirloin Sandwich
  11. Perfect Slow Cooked Pot Roast
  12. Slow Cooker Chicken Minestrone Soup
  13. Slow Cooker Ranch Chicken Tacos
  14. Slow Cooker Chicken Cacciatore
  15. Slow Cooker Cheeseburger Soup
  16. Slow Cooker White Chicken Chili 
  17. Taco Meat in the Slow Cooker

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And in case you’re wondering what slow cooker I use, I have this one (which honestly I wouldn’t recommend – it cooks very quickly and there are better prices on higher quality slow cookers out there.) Here are a few great slow cookers though that are priced reasonably right now:


Do you love using your slow cooker too? I’d love to hear your favorite slow cooker recipes in the comments – leave a comment to share!
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4 Ingredient Homemade Slow Cooker Applesauce

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Note – mine turned out very brown ~ I think because of the cinnamon? I did use lemon juice which should have kept it from browning, but added a little more cinnamon than some recipes called for because we love cinnamon at our house. Would love to hear if yours turns out that color or if it’s lighter!


I’m so excited about this! Over the weekend I shared over on Facebook that I was trying my hand at homemade apple sauce, and it worked. I’d tried to make it years ago (but it may have been apple butter that I tried to make? I’m old. I can’t remember. ahem.) But whatever it was, I burned it completely and just about chargrilled Mrs. Potts by baking her in blackened-apple-crusty-this-is-a-disaster-stuff.


But when I found apples for $.59/lb. last week, I decided to try it out again. I was thrilled with how yummy it turned out ~ served warm or cold it’s just the best.


(My family claimed it almost as good as Cracker Barrel ~ high praise around here.) :)


If you’re trying to determine a decent price on apples to make any apple recipes (like Apple Cake, Apple Dumplings, Skillet Apple Pie, Snickers Apple Saladwhatever), aim to pay less between $.50-$.80/lb. during the fall season. And if you’re lucky enough to live near an apple orchard (or have a friend who has an apple tree), this is a great time to stock up!


Here’s how to get cooking . . .

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 4 Ingredient Homemade Slow Cooker ApplesauceIngredients

  • 4 lbs tart apples, peeled and cored (I use this peeler/corer – it makes this recipe so much easier!)
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 cup water
  • 1 tablespoon lemon juice



  1. Mix apples, cinnamon, and sugar and place in the slow cooker.
  2. Add water and lemon juice.
  3. Cook on low 3-4 hours, stirring occasionally and mashing with a fork depending on how “mashed” you want them to be. My slow cooker cooks very quickly and mine were just about ready at 3 hours, so I turned them to the “warming” option on my slow cooker and let them cook another 2 hours.
  4. Serve warm or cold – yum!




Looking for a few apple recipes? Here are our favorites:


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The Simplest Way To Roast a Whole Chicken

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Okie dokie ladies (and whatever gents are awesome enough to read this slightly girlie site . . . ) :)


Today we’re going to roast a whole chicken.


I know it’s gross. I know touching uncooked-chicken-skin is n.a.s.t.y. 


But, I have full confidence that you can do this.


(Because if I can do it? Anyone can. For real.)


It’s so not my favorite way to deal with meat. But it’s penny pinched. And relatively simple. And really, you are a seriously amazing chick.


You can do this.


Let’s roast a chicken.


Ready? :)


Here’s what you’ll need: 


  • 2 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 whole chicken (I usually look for the largest one I can find)


  1. In small bowl, mix together first 5 ingredients.
  2. Rinse chicken and pat dry.
  3. Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
  4. Rub seasoning mixture into chicken.
  5. Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
  6. If you’d like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.


In case you’re wondering, my stock up price on whole chicken is $.99/lb ~ if I can’t find it at that price I’ll choose boneless skinless chicken breast for $1.99/lb because I feel like I get more meat that way. I typically make one or two whole chickens at a time (if I’m making two I use my larger slow cooker) then freeze the meat for casseroles, soups or stews. It really is simple, and the meat just tastes so. good.

You’ll never settle for a Costco, Publix, or Kroger Rotisserie chicken again.

You’re welcome. 😉

And if you have a little more energy and will be home all day, try out this fantastic recipe for roast sticky chicken in the oven too. You’ve got this!


If you need a little more menu inspiration, go HERE.

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Chicken Alfredo Lasagna Rollups

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This is one of my family’s favorite recipes, and when a friend mentioned their family made it last week I couldn’t wait to get it back on the menu plan!


It’s easy, quick, and perfect on a busy night. You can definitely skip the jarred alfredo sauce and make it from scratch, but we were in a hurry this week so I took advantage of the Kroger Mega Sale on Private Selection Products (and made my life a wee bit easier.) :)


And on a totally random note, if you’re not following a menu plan, can I just encourage you to try? After just a few days of decent dinners at home because I spent 10 minutes planning our menu this Monday our home has almost instantly run smoother. Go HERE to see what we’re planning this week, and see dozens of menu planning lists that we’ve used before over HERE.


Chicken Alfredo Lasagna Rollups


  1. 12 lasagna noodles
  2. 2 jars alfredo sauce (or make from scratch ~ see recipe below)
  3. 2 cups cooked, shredded chicken
  4. oregano
  5. garlic salt
  6. 3 cups shredded mozzarella



  • Spray 9×12 pan with cooking spray and cover the bottom of the pan with 3/4 cup alfredo sauce.
  • Cook lasagna noodles according to package directions, until al dente.
  • Drain & rinse noodles in cold water, then lay out noodles to fill.


  1. Spread about 2 tbs. alfredo sauce on each noodle. Then sprinkle with a little garlic salt, oregano add shredded chicken, and about 3 tbs. of mozzarella.
  2. Carefully roll up lasagna starting at one end, and place in pan seam side down.  (This is a little messy, but you can do it!)


  • Pour remaining alfredo sauce over the top, then add the rest of the cheese.  Bake at 350 for 25-30 minutes, or until cheese is melted.  Enjoy!



Homemade Garlic Alfredo Sauce (this recipe is just delicious!)Ingredients

  1. 1/2 cup butter
  2. 2 oz. cream cheese
  3. 2 cups heavy cream or half and half (we used half and half, which made the sauce a little bit thinner but was worth it to save the calories)
  4. 2 tsp. garlic powder
  5. 1/2 tsp. fresh minced garlic
  6. salt & pepper
  7. 1/2 tsp. dried oregano
  8. 2/3 cup parmesan cheese


  1.  Melt butter in large saucepan over medium heat.  Add fresh minced garlic, then cook for one minute.
  2. Add cream cheese & whisk until smooth and cream cheese has melted.
  3. Whisk in heavy cream.
  4. Season with garlic powder, salt & pepper, and bring sauce to a simmer while whisking frequently.
  5. Continue to heat and whisk sauce together until sauce thickets, which will take around 15 minutes.  (Mine never really thickened much while on the stove, but I used half and half, which might have been the problem!  It did thicken some once I removed it from the heat.)
  6. Stir in parmesan, then remove from heat to serve.


Recipe adapted from Mmm…cafe. If you need a little more menu inspiration, go HERE



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Quesadilla Casserole

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Oh my gracious.


This recipe was sooooo good.


Like, really, really delicious.


Honestly, when I pulled it out of the oven it didn’t look all that appetizing, but goodness gracious it was fantastic!

In fact, my husband was even highly impressed (and he’s always my toughest critic.) 


Here’s the recipe so you can impress your family too ~ yum! 😉


Quesadilla Casserole



  1. Brown ground beef over medium high heat, drain fat from skillet.
  2. Add in tomato sauce, black beans, Rotel, corn, and green chiles. Then add in additional seasonings and cook on low 5 minutes.
  3. Add 1/2 cup beef mixture to bottom of baking dish.
  4. Then layer 3 tortillas, spread another 1/2 cup beef mixture.
  5. Sprinkle cheese over beef.
  6. Add another layer of tortillas, another layer of beef mixture, and another layer of cheddar cheese.
  7. Bake at 350 for 15 minutes.
  8. Cool 5 minutes & enjoy!

Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE

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Slow Cooker Nacho Bake

I love a good crock pot recipe that doesn’t require any prep work . . . and try really hard to find those most  of the time, but sometimes that’s awfully hard to do with ground beef recipes!  However, I’ve found that during the school year my afternoons are the busiest part of my days,so I’m more than happy to do a little prep work in the morning if it saves me big work when the craziness hits around here.


So, while this isn’t the easiest slow cooker recipe ever, it requires less than 20 minutes of prep work, which can be done on your own schedule. If you don’t have time to brown the beef in the morning, just brown the beef the night before and then throw in the crockpot heading out in the morning.  And, enjoy a yummy plate of nachos when you get home!


Slow Cooker Nacho Bake


  1. 1 lb ground beef, cooked and drained
  2. 1 can refried beans (we were out of these, so I left them out!)
  3. 1 can red kidney beans, undrained
  4. 2 tablespoons tomato paste
  5. 1 pkg. taco seasoning
  6. 1 cup salsa
  7. 1/2 cup water
  8. salt and pepper to taste
  9. 1 tsp. garlic powder
  10. tortilla chips 
  11. Shredded Cheese
  12. Extra toppings (we used lettuce, tomatoes, onions, green onions, salsa and sour cream)


  1. Brown ground beef in skillet on stove.  Drain off any grease.
  2. Add ground beef, refried beans, kidney beans, tomato paste, taco seasoning, water, and garlic powder to crockpot.
  3. Cook on low 4-6 hours or high 2-3 hours.
  4. Preheat oven to 350 degrees.
  5. Arrange chips in the bottom of a large baking sheet.
  6. Spoon meat mixture over tortilla chips.
  7. Top with cheese and tomato.
  8. Bake for 10 minutes or until cheese has melted.
  9. Top with extra toppings, and enjoy!


Recipe adapted Full Bellies Happy Kids.  If you need a little more menu inspiration, go HERE

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Slow Cooker Chicken and Dumplings

Slow Cooker Chicken & Dumplings
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Of all the recipes I’ve posted here on Passionate Penny Pincher, these Slow Cooker Chicken and Dumplings (and of course everyone’s favorite Italian Beef) are consistently the ones people mention to me, and I notice folks searching for them almost daily on PPP. My kids love them and would happily eat them once a week if I’d make them that often!


These are just so easy, and while I love to make these homemade Chicken and Dumplings (so good too!), you can’t beat these for a busy weeknight. (You can also try out this Chicken & Dumpling Casserole  . . . can you tell we like some Chicken & Dumplings around here?) 😉


If you have extra time you could make your own cream of chicken soup, and even use homemade biscuit doughThis recipe is super adaptable, and some yummy comfort food if your family loves chicken and dumplings like my bunch does. Here’s the recipe so you can get started . . .


Slow Cooker Chicken and Dumplings


  • 1-2 pounds chicken breast
  • 2 10 oz cans cream of chicken soup (can substitute with homemade cream of chicken soup)
  • 1 10 oz. can chicken broth (I use bouillon cubes)
  • 1/4 cup water
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 onion
  • 2 10 0z cans inexpensive biscuits cut in quarters


  1. Place chicken breast, soup, broth, water, salt, garlic powder, pepper & onion in crockpot.
  2. Cook on low six to seven hours.
  3. 1 hours before dinner time, add quartered biscuits to crockpot. (I use kitchen scissors to cut the biscuits.)
  4. Gently stir in biscuits so that they’re covered.
  5. Cook one more hours on low. Enjoy!

If you need a little more menu inspiration, go HERE

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