I had two 1lb packages of ground chicken that I needed to cook. It was Superbowl Sunday and my sister and soon to be brother in law were over and I was tired and didn’t feel like spending time cooking ( had already cooked earlier that day). I remembered that deep in the corner of my pots cupboard I had a crock pot! So I pulled out the dusty crock-pot, ‘googled’ “crock pot chicken chili” and found a super easy and quite tasty recipe. The only thing was that I had to brown the chicken before which was ok.

The recipe didn’t call for a lot of vegetables so I rough chopped whatever I had in the fridge. I turned the crock pot on before bed. I woke up to lunch and dinner for the next 3 days! YIPPY! I only used 2 dishes (1 pan to brown the meat and the crock pot). Super easy and super tasty!

SIDE NOTE: I also had 1lb of extra lean ground beef I had to cook. I compared the food labels of both meats and felt the need to share with you what I found. The ground chicken serving size was ¾ cup and 10g of fat per serving. The beef serving size was ½ cup and 0g fat per serving!! That’s right, the extra lean beef had MUCH less fat then the extra lean ground chicken!! Check your labels and don’t be fooled!

Here is the recipe

Serves 4 if using 1lb, 8 if using 2lbs.

Ingredients:

1 tbsp oil

1 lb (I used 2lbs) ground chicken

1 796mL can organic chopped tomatoes in it’s own juice

1 container of garden fresh medium salsa

1 can black beans rinsed

1 whole yellow pepper, rough chopped

1 zucchini, rough chopped

2 handfuls spinach

salt and pepper to taste

Preparation:

Heat oil in frying pan. When hot, add ground chicken and brown until cooked through. Add whatever spices you like to flavor the chicken (I used garlic powder, paprika, chili flakes, salt, pepper). Once browned, drain excess liquid. Pour browned chicken into the crock pot. Open the can of tomatoes and salsa and add to the chicken. Open the beans, drain and rinse until they stop foaming and then add to the mixture. Lastly, add the vegetables. Salt and pepper to taste. Turn the crock pot on low and cook for 6-8 hours. Serve over ½ cup of quinoa or brown rice or 1 cup spaghetti squash. ENJOY!