Slow Cooker Chicken Taco Chili

All of the parts of this fabulous meal can be made in advance.  

On this 8-inch plate you will see a cup of Slow Cooker Chicken Taco Chili; 

BrusselsSprouts, Cranberry and Quinoa Salad; 

No-KneadSeeded Oat Bread spread with 1 Tablespoon Chocolate Hummus.

Makes 10 servings

Recipe from SkinnyTaste Fast and Slow

Husband-Tested in Alice’s Kitchen

This popular slow cooker dish from Skinnytaste.com is a winner in my book.  I love that it’s packed with fiber and loads of taco flavor.  It’s quite easy to make and it freezes well too.  Take some time to actually make a few batches of the homemade taco seasoning.  It’s cheaper and much more healthful than the pre-made packets at the supermarket.

Homemade Taco Seasoning:

1½ Tablespoons ground cumin

1½ Tablespoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Mix the taco seasoning ingredients in a small bowl.  Keep stored in an airtight container.

Chili Ingredients:

1 (8 oz.) can tomato sauce

1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz) can kidney beans, rinsed and drained

1 (10 oz.) package frozen corn kernels

2 (10 oz.) cans diced tomatoes with chilies

1 (4 oz.) can chopped green chilies

1 small onion, chopped

Homemade Taco Seasoning

3 large boneless, skinless chicken breasts (about 8 oz. each)

¼ cup chopped fresh cilantro, for serving (optional)

In a 5-6 quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chilies, onion, and Homemade Taco Seasoning.  Stir well.  Nestle the chicken on top and cover.  Cook on high for 6 hours or on low for 10 hours.  About 30 minutes before it’s done, remove the chicken and shred with a fork.  Return the chicken to the slow cooker and stir well. 

To serve, scoop the chili into individual bowls and top with cilantro.  You can also serve this over brown rice or serve it with baked tortilla chips.  You can top the chili with shredded cheese, diced avocado, red onions, or a dollop of sour cream or plain yogurt.

Nutritional Information: (1 cup serving) 221 calories; 3 grams fat; 0.5 grams saturated fat; 44 mg cholesterol; 28 g carbohydrates; 8.5 grams fiber; 21 grams protein; 6 grams sugars; 729 mg sodium

Immunity Soup

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Immunity Soup straight from the freezer.  Great to have on hand
when you are feeling a bit under the weather and need a good hot
soup.  Just thaw, heat and eat.

Recipe from Cooking Light

Husband-Tested in Alice’s Kitchen

Serves 8

A good chicken soup is something I always crave when I’m feeling a bit puny.  This one is not only tasty, but it has lots of immunity boosting ingredients:  chickpeas and chicken for zinc; kale for antioxidant vitamin C; garlic for allicin, one of the most powerful antioxidants; crushed red pepper for capsaicin for adding heat to clear sinuses; mushrooms for vitamin D; and steaming hot stock that not only keeps you hydrated but will make your nose run and help flush out congestion.  When you feel a cold coming on, prepare this easy-to-make soup. This recipe makes plenty of soup to last through a typical cold.  Drink lots of liquids and get some rest and you’ll feel better in no time.  Try making yourself a Hot Toddy to sip right before bedtime too.

2 Tablespoons olive oil

1 ½ cups onion

3 celery stalks, thinly sliced

2 large carrots, scrubbed and thinly sliced

1 lb. mushrooms (I use baby Portobello mushrooms.)

10 cloves garlic, minced (I know this seems like a lot, but garlic mellows as it cooks.)

8 cups unsalted chicken or vegetable stock

4 thyme sprigs or 1 heaping teaspoon dried thyme

2 bay leaves

1 (15 oz.) can unsalted chickpeas, drained and rinsed

2 lb. skinless, bone-in chicken breasts

1 ½ teaspoon kosher salt

½ teaspoon crushed red pepper

12 oz. curly kale, stems removed, leaves torn

Heat oil in a large Dutch oven over medium heat.  Add the onion, celery, and carrots; cook, stirring occasionally, 5 minutes.  Add the mushrooms and garlic; cook, stirring often, 3 minutes.  Stir in the stock, thyme, bay leaves, and chickpeas; bring to a simmer.  Add the chicken, salt and red pepper cover and simmer until chicken is done, about 25 minutes.  Remove chicken from the Dutch oven; cool slightly.  Shred meat with 2 forks; discard bones.  Stir chicken and kale into soup; cover and simmer until the kale is just tender, about 5 minutes.  Discard thyme sprigs and bay leaves.  Serve.

Nutritional Info per 1 ½ cup serving:  253 calories; 6.5 g fat; 28 g protein; 22 g carbs; 6 g fiber; 5 g sugars; 54 mg cholesterol; 2 mg iron; 581 mg sodium; 116 mg calcium

Slow Cooker Shredded Chicken

Makes 18 ounces/Serves 6

Recipe from The Skinny Taste Cookbook

Adapted and Husband-Tested in Alice’s Kitchen

Have you ever skipped over making a chicken salad or soup because you didn’t wish to take the time to cook the chicken?  Well, whip out your slow cooker because this recipe will save you loads of time and effort.  Once you have cooked the chicken breasts in the slow cooker, shred the meat and then pack it for the freezer to pull out later for salad or soup recipes*.  You’ll even have a simple chicken broth to use for soups or for cooking grains. 

3 boneless, skinless chicken breasts (1½ lbs.)

(I remove the tenders and freeze those separately for other recipes like stir-fries or chicken nuggets.)

2 cups chicken broth or vegetable broth (canned, boxed, or Homemade)

1 cup water

1 onion, unpeeled and quartered

1 celery stalk

*(Totally optional:  sprig of fresh herbs like parsley or thyme or a bay leaf; a few peppercorns; a few dried mushrooms; a couple of whole cloves)

Place the chicken breasts in the slow cooker.  Add the rest of the ingredients.  Make sure that the chicken breasts are just covered with broth/water. Cover and cook on high for 4 hours.  Remove the chicken and shred it with two forks.  Strain the broth, discarding the solids.  When the broth comes to room temperature, store the broth it the fridge for a few days or freeze the broth for later.  Use the shredded chicken right away or freeze for another time.

Nutritional Information:  (3 ounce serving) 66 calories; 1.5 g fat; 0.5 g saturated fat; 31 mg. cholesterol; 2 g. carbohydrates; 0 g. fiber; 11 g. protein; 1 g. sugars; 300 mg. sodium (If using Homemade Broth, the sodium will be greatly reduced.)

*Here are just a few Husband-Tested Recipes for using Slow Cooker Shredded Chicken:

·       Apricot-BasilChicken Salad

·       ChutneyChicken Salad

·       ColdPeanut Sesame Chicken & Cucumber Salad

·       CreamyChicken & Wild Rice Soup