Slow Cooker Chicken Fajita Soup

As Fall is in full swing, we’ve been enjoying the ease and simplicity of a slow cooker soup once a week. Usually on one of those nights when dinner prep time is non-existent. I love this soup recipe which is inspired by The Fresh Market! Top it with avocado, fresh cilantro and tortilla strips and you’ve got yourself a warm spicy soup with a little crunch on top.

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • ½ jalapeño, finely chopped (or more if you like it spicy)
  • 8 c. Pacific Foods Organic Bone Broth Chicken
  • 2 cups  salsa
  • 2 ½ tsp. kosher salt
  • 2 tsp. Mexican chili powder
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • 1 c. green bell pepper, diced
  • 1 c. white onion, diced
  • 1 can low sodium black beans, drained and rinsed
  • Juice of 1 medium lime

Topping Options:

  • Fresh cilantro
  • Sliced avocado
  • Sliced jalapeño
  • Tortilla strips
  • Sour cream
  • Fresh lime wedges

Directions

Thinly slice chicken breast and set aside. Slice jalapeno. Add Organic Bone Broth Chicken, salsa, spices, sliced jalapeno, peppers and onions, and sliced chicken to slow cooker. Cover and set to LOW for 8 hours or HIGH for 4 hours. Add the beans 1/2 way through the cooking time. Finish with fresh squeezed lime juice. Adjust salt if necessary. Serve topped with fresh cilantro or lime, sliced avocado, sour cream, or tortilla strips. Enjoy!

Slow Cooker Chocolate-Banana Bread

I love this recipe from fellow RDN Joy Bauer. We always have bananas in the house and if I’m not freezing the ones that are getting brown, I use them to make this super easy banana bread in the slow cooker!

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 ripe bananas, mashed
2 tablespoons butter, melted
½ cup packed brown sugar
2 large egg whites
¼ cup unsweetened vanilla almond milk (or any preferred milk)
½ cup semi-sweet chocolate chips

Preparation:

Make sure your bread pan(s) fits in your slow cooker.  

In a medium bowl, whisk together flours, baking powder, cinnamon and nutmeg.  

In a large bowl, thoroughly combine bananas, butter, brown sugar, egg whites and almond milk. Sprinkle dry mixture over banana mixture and fold until ingredients are just combined. Take care not to overmix; batter will be slightly lumpy. Gently fold in chocolate chips.

Pour batter into bread pan coated with nonstick oil spray. Place bread pan in slow cooker and set to low for 4 hours. 

To serve, cut bread into 1-inch-thick slices and then cut in half again if using a single large loaf pan.

Note: If using 2 small loaf pans, you may need to prop 1 up using foil paper in order to fit into your slow cooker. Be sure to play with pan placement before pouring batter in. This recipe works for 2 small loaf pans or 1 large pan. 

Alternatively: Bake in a 350˚ oven for 50 to 55 minutes on the middle rack, or until a toothpick inserted into the center of loaf comes out clean. 

 

 

Slow Cooker Thai Chicken

A few weeks ago, I tried this recipe from fellow RDN Jennifer Hunt and it has become my new favorite slow cooker chicken recipe! Mix up the sauce and let it slow cook all day.

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 2 tsp sriracha chili sauce
  • ¼ cup creamy almond butter or peanut butter
  • ¼ cup low sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic minced
  • ½ tbsp sesame oil
  • 1 tsp ground ginger
  • ¼ tsp ground black pepper

OPTIONAL TOPPINGS

  • Basil chopped
  • Slivered or sliced nuts such as almonds, cashews or peanuts

Instructions

  1. Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low.

  2. Cook for 6-8 hours. Shred chicken at end of cooking, if desired.

Recipe Notes

  • The sauce can also be made by microwaving all ingredients in a medium glass bowl for 15-30 seconds or until almond butter melts and incorporates thoroughly.
  • This recipe has a bit of spice which makes it taste amazing!  You can reduce the spice by using less sriracha and/or black pepper.

Lower Sodium Options

The sodium comes from the soy sauce, chicken broth, sriracha and possibly nut butter, depending on the brand you use.  To lower total sodium, use No Added Salt Chicken Broth (like Kitchen Basics brand) and choose a nut butter with no added salt (like Trader Joe’s No Salt Almond Butter).

Serving Ideas

  • Over zucchini noodles
  • With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
  • Atop brown rice, quinoa or other whole grain
  • Over whole grain noodles

Mediterranean Zucchini Noodles with Chicken

Mediterranean Chicken was on the menu this week and was inspired by this recipe from the Betty Rocker. I used my Sous Vide to prepare the chicken to place atop spiralized zucchini noodles and this yummy mediterranean sauce. Serves 2.

  • 2 Zucchini Squash – spiraled
  • 1 Tbsp Olive Oil
  • 6 oz cooked Chicken Breast
  • 1/4 cup Sun-dried Tomatoes
  • 2 small Roma Tomatoes, chopped
  • 1/4 cup Kalamata Olives, chopped
  • Pesto

Pesto Ingredients:

  • 1-2 cups basil, de-stemmed, loosely packed
  • 1 cup baby spinach (to stretch out your basil)
  • 2-3 garlic cloves
  • 2-3 T walnuts
  • 1/2 lemon
  • 1/4 tsp salt
  • 1/4 cup olive oil (approximate)

 

  1. Add oil to pan. Cook the zucchini noodles, sun-dried tomatoes, Roma tomatoes, olives and desired amount of pesto until warm.
  2. Plate the noodle mixture and top it with sliced chicken breast.

zoodles

Slow Cooker Salsa

My garden just happens to be overflowing with tomatoes right now….so it’s time for my favorite homemade salsa! Super easy to prep the veggies and let it simmer in the slow cooker for a few hours. Once it’s blended, it’s ready to enjoy!

Ingredients

  • 10 plum tomatoes
  • 2 garlic cloves
  • 1 small onion, cut into wedges
  • 2 jalapeno peppers
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon salt, optional

Directions

  • Roughly slice tomatoes and onion. Place tomatoes, garlic and onion in slow cooker.
  • Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
  • Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
  • In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.