A hearty beef stew with potatoes, carrots, and tender meat that has been cooked to perfection in a tasty broth. It's perfect for a warm meal on a cold day.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a resealable freezer bag, combine all ingredients. Remove excess air, seal, and freeze. When ready to cook, thaw overnight in the refrigerator. Pour contents of bag into slow cooker. Cook on low for 8-10 hours or high for 4-6 hours until beef is tender. Season with salt and pepper to taste before serving.

Prep Time: 20 minutes

Cook Time: 480 minutes

This slow cooker recipe combines hearty chili with cheesy cornbread for a comforting and satisfying meal. Perfect for chilly days or when you want a fuss-free dinner option.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup frozen corn kernels. 2 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 box cornbread mix. 1/3 cup milk. 1 egg.

Instructions: In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is softened. Transfer cooked beef mixture to the slow cooker. Add kidney beans, black beans, diced tomatoes, tomato sauce, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. In a separate bowl, mix cornbread mix, milk, egg, and shredded cheddar cheese until just combined. Pour the cornbread mixture over the chili in the slow cooker, spreading it evenly. Cover and continue cooking on high for an additional 1 hour, or until cornbread is cooked through. Serve hot, spooning chili and cornbread together into bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours 15 minutes

This hearty venison stew tastes great and is great for cold nights. When you mix tender venison with fragrant herbs and vegetables, you get a dish that will warm you up from the inside out.

Ingredients: 2 lbs venison, cubed. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup red wine. 4 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 potatoes, diced. 1 cup frozen peas.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Add the deer meat cubes and brown them all over. Take them out of the pot and set them aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook until it gets soft. Add red wine to the pot and scrape up any browned food on the bottom. Bring the game back to the pot. Fill the pot with beef broth. Add rosemary, thyme, bay leaves, salt, and pepper. Once it starts to simmer, turn down the heat and cover. Stir every now and then for 1.5 hours. After you add the diced potatoes, cook for another 30 minutes or until the potatoes are soft. Add the frozen peas and stir them in. Cook for another 5 minutes, or until everything is hot. Take the bay leaves out before you serve.

Prep Time: 20 minutes

Cook Time: 120 minutes

A comforting and flavorful soup loaded with tender chicken, beans, vegetables, and spices, perfect for warming up on cold winter days. The slow cooker makes it easy to prepare with minimal effort.

Ingredients: 1 lb chicken breasts, diced. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 can corn kernels, drained. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 jalapeno, diced optional for heat. 4 cups chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Tortilla chips, shredded cheese, avocado, lime wedges for garnish.

Instructions: Put black beans, corn, onion, bell pepper, garlic, jalapeo if using, diced tomatoes, black beans, and jalapeo in the slow cooker. Salt, pepper, chili powder, cumin, and chicken broth should all be added. Use a stir to mix. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. Add tortilla chips, shredded cheese, avocado, and lime wedges on top while it's still hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Tailgate Chili in a Slow Cooker is great for parties on game day or cozy nights at home. It's sure to please everyone because it's full of hearty foods and strong flavors.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions.

Instructions: In a skillet, brown ground beef over medium heat, breaking it apart with a spoon. Drain excess fat. Add chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until vegetables are softened. Transfer the cooked beef and vegetables to a slow cooker. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are well blended and chili has thickened to desired consistency. Serve hot, topped with shredded cheese, sour cream, and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and comforting soup that tastes just like chicken pot pie. This slow cooker version can be frozen, which makes it great for making meals ahead of time.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 4 cups chicken broth. 1 cup diced carrots. 1 cup diced celery. 1 cup frozen peas. 1 small onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup heavy cream. 1/4 cup all-purpose flour. 1 sheet puff pastry, thawed for serving. Chopped fresh parsley, for garnish optional.

Instructions: Chicken, chicken broth, carrots, celery, peas, onion, garlic, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth. The cream mixture should be stirred into the slow cooker until it is well mixed. Put the lid on top and cook on high for another 30 minutes, or until the soup gets thicker. To serve, cut the puff pastry into squares and bake them as directed on the package until they are golden brown and puffy. Put soup into bowls, top with a square of puff pastry, and if you want, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

This tasty chicken stew is a hearty meal that the whole family will love. It will warm you up on cold days with its tender chicken, hearty vegetables, and tasty herbs.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 3 carrots, sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 3 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening. 2 tablespoons water optional, for cornstarch slurry.

Instructions: In the slow cooker's bottom, put chicken thighs. On top of the chicken, put the potatoes, onions, carrots, and garlic. Cover the food with chicken broth and diced tomatoes. Season the food with salt, pepper, rosemary, paprika, and dried thyme. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. If you want to thicken the sauce, you can make a slurry by mixing cornstarch with water and adding it to the stew in the last 30 minutes of cooking. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes