I mentioned in this post my new affection for my crockpot. As much as I love it, I struggle for healthy, tasty foods to do in it. I’m still on a mission but thought I’d share one big success lately:
Crockpot Chicken Chili
2 cups canned black beans
2 cans diced tomatoes with green chilies
1 packet taco seasoning
24 oz chicken breasts (i used 3 breasts)
1 cup chopped onion
8 oz tomato sauce
15 oz kidney beans
Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker.
Place whole (thawed) chicken breasts on top and cover. (i left mine frozen so it would take longer to cook)
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in.
Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice.
This was great the second and third day!!
As soon as I get a chance to type it up I’ll share the awesome chicken corn chowder. It’s not super healthy but it’s oh so yummy!!