Saturday’s are crock-pot days in my household. And it is such a lifesaver!
Sometimes I have to laugh at how regimented Joe and I are. I just really love routine.
Using the crock-pot frees up SO much time. I don’t have to think about making time to prep dinner, which on Saturdays is super helpful because I feel like that is key errand day- along with most likely every other person in the world, since every store is packed like a can of sardines.
I recently made this spinach & white bean chicken chili which got rave reviews. Super simple & super healthy. It is low enough in calories so you can have a large bowl- none of that tiny portion size that doesn’t fill you up. It’s also packed with protein and fiber, leaving you feeling full.
And I mean, is there really anything better than a nice, hot bowl of chili on a cold winter day? That’d be a negative.
Serving ideas: Top with cheese, tortilla chips, or croutons; serve with bread, tortilla chips, or pita
- 1 lb chicken breast
- 1 cup frozen corn
- 1 can cannellini beans
- 1 can diced tomatoes with green chilies
- 2 cups chicken broth
- 1/2 medium onion, diced
- 1 tsp chili powder
- 1 tsp cayenne pepper powder
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4-1/2 tsp red pepper flakes
- S & P to taste
- 1 1/2 cup fresh spinach, chopped
Combine all ingredients, minus spinach, into crock pot.
Cook for ~8 hrs on low, or ~4 hrs on high.
Prior to serving, shred chicken with two forks (It should shred easily when it is finished)
Once chicken is shredded add spinach
Taste chili and add any additional spices to fit your liking (more chili powder or red pepper flakes for heat)
Cook on low for an additional 20-30 minutes, until spinach in wilted
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 1082mgCarbohydrates: 32gFiber: 6gSugar: 3gProtein: 37g