Easy Weeknight Dinner: Skinny Crock-Pot Chicken Chili
Something about a soothing, hearty bowl of soup just sings “fall.” It makes us want to put on a flannel and a pair of boots, and just bliss out.
But, hearty fall soups can often be chock-full of calories. We’re looking at you, broccoli-cheese soup! Luckily, you do not have to sacrifice flavor in order to enjoy a big bowl of something warm and delicious. Here’s a yum-worthy Crock-Pot chicken chili recipe from Skinnytaste!
As you can see, this recipe can easily come together in the Crock-Pot. That means you’ll have more time to enjoy the beautiful weather or (sigh) go to work. Meanwhile, your slow cooker will be hard at work as well, creating the perfect healthy dinner for you and your family.
The best part about this recipe is that it is very easy to customize to your own tastebuds. Do you love spicy foods? Well, add in a teaspoon or two of crushed pepper, or opt for “hot” cumin or “hot” chili pepper instead of the traditional options. You can also add in peppers such as jalapeños or serranos. Hey, a spicy soup is great for cleaning out the sinuses, and for revving up the metabolism!
You can also make the dish more hearty by adding a grain. If you want to add rice (a great healthy option would be brown rice), do so around two hours before the soup is finished. You can also make it separately in a rice-cooker or on the stove, and then serve the chili gumbo-style with the rice on the bottom.
If your family is more into red meat, you can toss in ground beef instead of chicken, but you will see an increase in fat and calories as a result. Consider ground turkey instead. You could also make it vegetarian and instead add in other veggies (like carrots or sweet potatoes). Or, serve in on top of butternut squash for a healthy and hearty alternative.
And, don’t worry about leftovers. The recipe makes plenty and freezes great.
Enjoy!
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