Go Back
+ servings

Slow Cooker Chili Mac

Slow Cooker chili mac - please read carefully for when to add the pasta!
Prep Time15 minutes
Cook Time8 hours
Servings - 4 servings

Ingredients 

  • 1 lb. ground beef
  • 1 Tbsp mincedonion
  • 1 tsp 1 tsp garlic powder
  • 15 oz. can black beans drained
  • 15 oz. can diced tomatoes
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 cups chicken broth (from box or bouillon)
  • 16 oz. small shell pasta noodles (Use GF noodles for GF dinner!)
  • Salt and pepper to taste
  • 1-2 cups shredded cheddar cheese optional topping
  • Side: Frozen or canned corn

Instructions

  • Brown and drain the ground beef.
  • Add all the ingredients to the slow cooker except the pasta and cheese.
  • Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.
  • When there is 1 hour left in the cooking cycle, add the pasta plus 2 cups of hot water. You might need to add a little more liquid, depending on how much liquid is already in there.
  • To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets. Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth.Place in the fridge to let theground beefcool completely before adding to the freezer. (This will help prevent freezer burn.)Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
  • Tothaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.