Spicy Slow Cooker Potatoes Recipes

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SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI



Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
  • Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SLOW-COOKER SPICY CHICKEN STEW



Slow-Cooker Spicy Chicken Stew image

Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

2 baking potatoes (about 1 1/2 lb), peeled, cut into chunks (3 1/3 cups)
1 box (9 oz) frozen corn, thawed
2 medium carrots, cut into chunks (1 cup)
2 stalks celery, chopped (2/3 cup)
1 medium onion, cut into 1/2-inch-thick slices
2 cloves garlic, finely chopped
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1 lb boneless skinless chicken breasts
1/2 lb boneless skinless chicken thighs
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 soft corn tortillas (6 inch), cut into strips
Chopped fresh cilantro, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
  • Cover; cook on High heat setting 4 hours.
  • Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

SLOW COOKER MASHED SWEET POTATOES WITH SPICY PECAN TOPPING



Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping image

These sweet potatoes cook in the slow cooker, leaving your stove and oven free for other dishes. The spicy pecan topping may be made while the potatoes cook, or up to 3 weeks ahead of time and stored in an airtight container.

Provided by Bibi

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 4h15m

Yield 12

Number Of Ingredients 16

4 pounds sweet potatoes, peeled and cut into chunks
1 cup orange juice
⅓ cup light brown sugar
5 tablespoons unsalted butter, divided
2 tablespoons grated orange zest
1 (1 inch) piece fresh ginger, peeled and minced
1 teaspoon Crystallized Ginger (Dried) FSP
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground cinnamon
1 cup pecan halves
1 tablespoon light brown sugar
2 teaspoons water
2 tablespoons heavy cream
kosher salt to taste
1 sprig fresh mint

Steps:

  • Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.
  • Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.
  • Meanwhile, line a rimmed baking sheet with parchment paper.
  • Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.
  • Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.
  • Spread out pecans on the prepared baking sheet in a single layer and allow to cool.
  • Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 41.5 g, Cholesterol 16.1 mg, Fat 12.3 g, Fiber 5.6 g, Protein 3.5 g, SaturatedFat 4.2 g, Sodium 127.2 mg, Sugar 15.5 g

SPICY SLOW COOKER POTATOES



Spicy Slow Cooker Potatoes image

Easy spicy potatoes using unique spices all thrown into a slow cooker! No pre-cooking anything! This recipe is a modified version of an old Sri Lankan spicy potatoes recipe, but is for all tastes! This recipe goes well with curried chicken and rice.

Provided by Sriyani

Categories     Side Dish     Potato Side Dish Recipes

Time 3h55m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
2 green chile peppers, thinly sliced
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 teaspoon white sugar
1 clove garlic, minced
salt and ground black pepper to taste
8 potatoes, peeled and cubed
2 tablespoons red pepper flakes

Steps:

  • Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
  • Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 42.3 g, Fat 4.6 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 35.9 mg, Sugar 3.4 g

SPICY SLOW COOKER CHICKPEA CHILI (+ INSTANT POT)



Spicy Slow Cooker Chickpea Chili (+ Instant Pot) image

An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!

Provided by Denise Bustard

Categories     Main Course

Time 10h30m

Number Of Ingredients 17

28 oz diced tomatoes ((828 mL))
13.5 oz tomato sauce ((400 mL))
4 tablespoons adobo sauce ((see note *) + 1 chopped chipotle pepper (for spicy))
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 cup stock
5 cups sweet potato cubes ((cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes))
4 cloves garlic ((minced))
2 small onions ((diced))
2 carrots ((peeled and sliced))
2 19 oz cans of chickpeas ((drained and rinsed))
Juice of half a lime
Avocado
Cilantro leaves
Sour cream or Greek yogurt
Tortilla chips

Steps:

  • Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
  • Cook on lowest setting for 8-10 hours.
  • Before serving, stir in the lime juice.
  • Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
  • *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
  • Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
  • Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
  • After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
  • Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
  • When ready to cook, thaw completely before cooking as indicated above.

Nutrition Facts : ServingSize 1 /8 of batch, Calories 215 kcal, Carbohydrate 37 g, Protein 9 g, Fat 4 g, Sodium 645 mg, Fiber 9 g, Sugar 11 g

SLOW COOKER SPICY SWEET POTATO CHILI



Slow Cooker Spicy Sweet Potato Chili image

While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 4 servings.

Number Of Ingredients 10

2 large sweet potatoes, peeled and cubed
1 can (14-1/2 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup water
1 tablespoon chili powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh cilantro

Steps:

  • In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.

20 BEST INDIAN SLOW COOKER RECIPE COLLECTION



20 Best Indian Slow Cooker Recipe Collection image

These slow cooker Indian recipes are a treat for the body and soul. From butter chicken to curries to tikka masala, let your slow cooker whip up a traditional Indian meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Slow Cooker Butter Chicken
Slow Cooker Potato Cauliflower Curry (Aloo Gobi) Recipe
Slow Cooker Red Lentil Dal
Slow Cooker Chicken Tikka Masala
Slow Cooker Chana Masala
Slow Cooker Saag Aloo
Slow Cooker Paneer Makhani
Vegetable Dum Biryani
Slow Cooker Coconut Fish Curry
Slow Cooker Paneer Tikka Masala
Slow Cooker Navratan Korma
Slow Cooker Sweet Potato and Red Lentil Tikka Masala
Slow Cooker Butter Chickpeas and Tofu
Crockpot Sambar
Goan Beef Curry
Slow Cooker Mango Chicken
Slow Cooker Tofu Tikka Masala
Slow Cooker Chicken Bhuna
Slow Cooker Yellow Dal
Slow Cooker Indian Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Indian recipe in 30 minutes or less!

Nutrition Facts :

SPICY CHORIZO SAUSAGE AND POTATO CHOWDER



Spicy Chorizo Sausage and Potato Chowder image

This crockpot chowder is made with spicy chorizo sausage, potatoes, corn, cream of chicken soup, and Boursin cheese. It is rich and delicious.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Appetizer

Time 6h15m

Yield 6

Number Of Ingredients 10

8 to 12 ounces fresh chorizo sausage
1 cup chopped onion
1 1/2 cups chicken broth
4 cups diced potatoes
1 (10.75-ounce) can cream of chicken soup
2 tablespoons chopped fresh parsley, 2 teaspoons dried parsley
1 (5-ounce) package Boursin cheese with herbs and garlic
1 to 1 1/2 cups corn kernels (fresh, frozen, or canned that have been drained)
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.
  • In a 4- to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in the corn.
  • Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.
  • Enjoy.

Nutrition Facts : Calories 559 kcal, Carbohydrate 41 g, Cholesterol 79 mg, Fiber 4 g, Protein 25 g, SaturatedFat 14 g, Sodium 1552 mg, Sugar 5 g, Fat 33 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g

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