Slow Cookin With Albertsons

Dan Hittle of Albertsons joined forces with GMW anchors to warm your bellies!
At this time of year... you may be "turkey'ed-out."
So we all put our heads together and came up with our own favorite hearty recipes that are low maintenance but sure to please the masses!

Famous Dave’s no Famous Andrew’s BBQ Chicken

The ingredients call for:

  • 6 chicken breasts about 1.5 pounds

  • I bottle of BBQ sauce (at least 26 oz.) Whatever brand you like best

  • 6 slices of bacon

  • 6 slices of swiss


  • Put layer of chicken, 1/2 of the BBQ sauce and then another layer of chicken followed by the remaining BBQ sauce.

  • You may dice up onions and put in as well. 
  • Add water "to keep it honest."
  • Be sure to check on it!

Crock-Pot Three Bean Taco Chili

On a cold day, nothing warms me up better than a hot bowl of chili! This recipe is good because it includes three types of beans.

The ingredients call for:

  • 2 lbs ground beef

  • 1 medium onion, chopped

  • 1 (16 oz) can mild chili beans – don’t drain

  • 1 (16 oz) can refried beans (your choice of brand)

  • 1 (15 oz) can kidney beans – don’t drain

  • 1 (14.5 oz) can fire roasted diced tomatoes

  • 1 (15.25 oz) can whole kernel corn – drained

  • 1 (2.5 oz) can sliced black olives – drained

  • 1 (6 oz) can tomato paste

  • 1 cup thick and chunky salsa (I use the mild flavor)

  • 2 (1 oz) packets of low sodium taco seasoning mix


  • In a large skillet, brown the ground beef along with the diced onion, crumbling the beef as you cook it, until the beef is no longer pink.

  • Drain and rinse the beef and pour it into a 6 quart crock-pot

  • Add the rest of the ingredients and stir to combine

  • Cover and cook on low 6-8 hours or on high 4-5 hours

  • Serve with your favorite chili/taco toppings such as shredded cheese, sour cream, etc.

You could either serve with cornbread or with tortilla chips (which would be perfect especially if you’re topping it with sour cream).

Crock Pot Corn Chowder by The Great Ali

This recipe is dairy free so if you have a problem with dairy products this recipe it for you.


  • 6 slices of bacon

  • ½ cups chopped onions

  • 2 cups of peeled and diced potatoes

  • 20 ounces of frozen whole kernel corn broken apart

  • 16 ounce cream style corn

  • 1 tablespoon of sugar

  • 1 teaspoon of Worcestershire sauce

  • 1 teaspoon of salt

  • ¼ teaspoon of pepper

  • 1 cup water


  1. In skillet or microwave, fry bacon until crisp: remove and reserve

  2. Add onion and potatoes to bacon drippings and sauté’ for about 5 minutes: drain well.

  3. Combine all ingredients in crock pot and mix well.

  4. Cover and cook on low setting for 6-7 hours

Slow Cooker Berry Cobbler – John Applegate


  • 1-1/4 cups all purpose flour

  • 2 tablespoons plus one cup of sugar divided

  • 1 teaspoon of baking powder

  • ¼ teaspoon of cinnamon

  • 2 tablespoons of canola oil

  • 1/8 teaspoon of salt

  • 2 cups fresh or frozen raspberries thawed

  • 2 cups fresh or frozen blueberries thawed


In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil: stir in dry ingredients just until moistened (batter will be thick). Spread the batter evenly onto the bottom of a 5qt. slow cooker coated with cooking spray

In a large bowl, combine the salt remaining flour and sugar: add berries and toss to coat. Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with ¼ cup frozen yogurt if desired. Makes 8 servings

Crock Pot Shaghetti and Meat Balls according to John


  • 2 handfuls of spaghetti pasta

  • 26 oz. jar spaghetti sauce

  • 24 fully cooked meatballs


Put all ingredients in crock pot on low, and let sit for about 6 hours. Check on it occassionally.