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Mexican-Inspired Chicken Chili (crock pot)

Good afternoon friends!

Happy New year! I hope everyone is staying warm on this frigid winter day. My kids feel as if  they’ve hit the jackpot with winter break being extended by 2 days due to extreme cold! I’ve been making soup non-stop lately and one of my favorites is this mexican chili that I’ve more or less made up by experimentation. I slow cook it all day in the crock pot, super simple and delicious! It’s rather healthy too.  I will add some pictures once I get my new Mac up and running!

Mexican-Inspired Chicken Chili

Ingredients

3 boneless, skinless breasts

1 can great northern or cannellini beans

1 can of white corn or white hominy

6 cups of chicken broth

1 can, the larger one, of chopped green chilies

1 jar of tomatillo salsa (green) or red salsa

Chopped poblano peppers, if available ( I use them if I’ve frozen them from my summer veggie share)

1 cup chopped onions

1-2 heaping tablespoons of fajita seasoning (I use “Family Style Fajita Seasoning” from my new favorite, local spice shop in Libertyville, IL-www.savoryspiceshop.com , but any will do)

Toppings

sour cream or Greek yogurt

tortilla chips

shredded cheese

cilantro

Directions

Add chicken to crock pot, even frozen is perfectly fine! Add all remaining ingredients and cook on low for 6-8 hours. At the end, I remove the chicken breasts and shred with a fork and return to the pot. Stir and serve with fresh cilantro, sour cream or fat-free Greek yogurt is a great alternative, and tortilla chips. I often crumble a few Crunchmaster White Cheddar Crackers on mine as another healthy alternative.

I love soup all winter long and I hope you enjoy this recipe!

Keep warm :)

 

 

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Thai Chicken Chili

English: Fresh Cilantro (Coriander) Deutsch: V...

English: Fresh Cilantro (Coriander) Deutsch: Verkaufsübliches Bund frischer Koriander (Photo credit: Wikipedia)

Good afternoon friends,

I made an amazing chili recipe last night that I’d like to share with you. It has so many complex favors coming together, definitely a different spin on the traditional chili. It went over well with almost everyone here! There is a little heat to it, but that could be toned down if you desire. Another great feature is that I whipped it up early in the morning and poured it in the crock pot and let it slow cook all day.  It seems like the days are getting shorter and shorter and we are squeezing in more and more activities, so these crock pot recipes are a huge help to me and hopefully you too.

Hope you enjoy :)

Thai Chicken Chili

Ingredients

1 lb ground chicken (ground turkey could be used too)

2-3 cloves of fresh garlic, minced

1-2 TBL fresh ginger, peeled and minced or 1 TBL ground ginger

1 TBL cumin

1 TBL chili powder or chipotle powder

1/2 tsp red pepper flakes

1 cup chopped leeks (i had leeks on hand but any onion could work)

2 cups shredded carrots

1 red pepper, cut into chunks

2 poblano peppers, roasted, peeled and chopped

1/3 cup soy sauce

2 cups hot & spicy V8 juice

1 28 ox can of chopped tomatoes in their juice

1 15 ounce can of black beans

3 TBL peanut butter (I used our favorite Skippy Natural, but you could use anything, even crunchy would be good)

2 cups of cilantro, rinsed and chopped (for me this ingredient is non-negotiable and really makes a huge difference in taste :)

plain, fat-free greek yogurt

Directions

In a large pot, brown the ground chicken with the garlic and ginger. Drain if necessary.

Stir in the cumin, chili powder,  and red pepper flakes. Next, add the remaining ingredients, except the the peanut butter, cilantro and yogurt) Mix and bring to a boil.

Pour into your crock pot and cook on low for a few hours. When ready to serve, stir the peanut butter and cilantro.

Spoon in to bowls and serve with a dollop of greek yogurt and a couple of sprigs on cilantro.

Enjoy :)

Recipe adapted from The Today Show http://www.today.com/

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