Slow cooker chili verde (very low carb)

This is the very low-to-no carb version of this recipe.  But you can always add cornstarch, potatoes, white beans, etc if you want your carbs.  I finish this off with minced cilantro and non-fat greek yogurt to cool it off 🙂
  • 2 cups beef broth
  • 1 tbsp dried cilantro
  • 1 tsp cumin
  • 2 tsp sea salt
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 3/4 lb Anaheim chilies remove seeds and finely dice
  • 2 jalapenos remove seeds and dice
  • 1 medium onion diced
  • 6 cloves garlic minced
  • 1 1/2 lbs diced Pork tenderloin
  1. Add the broth, olive oil and spiced to the slow cooker and mix.
  2. Then add all the rest of the ingredients and set you slow cooker on high and cook for 6 hours.

Oven Fried Chicken


8 Chicken Thighs (approx. 2 lbs.), boneless and skinless, organic
2 cups Flour, all-purpose, organic
4 tbsp. Sunflower Oil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper
1/4 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Chili Powder


1. Preheat oven to 300 F.
2. Rinse the chicken thoroughly and pat dry.
3. Mix all spices together.
4. In a separate bowl add half of the seasoning mix to the Sunflower oil.
5. Add another half of the seasoning mix to the separate bowl with a flour.
6. Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.
7. Place chicken on a non-stick baking tray.
8. Bake chicken for 30 to 35 minutes at 300 F. Then turn oven to 475 F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.

Slow Cooker Indian Chicken and Rice


3 chicken breasts (2 lbs), skinless, boneless, cut into 1″ strips
1 cup long grain brown rice (uncooked)
1/2 cup Greek Yogurt, low fat, plain
2 cups chicken broth, fat free, low sodium
1 (4 oz.) can Green Chile Peppers, drained and diced
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon curry
1 teaspoon paprika
Salt to taste
1 Bay Leaf
4 tablespoons fresh mint leaves
1 tablespoon Extra Virgin olive oil
1 medium onion, cut into thin rings
2 cloves garlic, minced


In a medium skillet add 1 tablespoon Extra Virgin olive oil and sauté onion and garlic on medium heat, cook for about 5 minutes or until onion is tender.

Set aside 2 tablespoons mint leaves for garnish and 5-6 sauteed onion rings for garnish.

In a large mixing bowl add sautéed onion and garlic, all other spices and herbs, Greek yogurt, chicken broth and chicken strips; stir to thoroughly coat chicken. Cover and place chicken mixture in the refrigerator for 1-2 hours, allowing the flavors time to meld.

Turn slow cooker to high.

Add rice (uncooked) on the bottom of the slow cooker. Add chicken mixture over rice, cover and cook on high 3-4 hours or low 5-6. Check after 2 hours two hours to see if additional liquid is needed…if so, add another 1/2 cup chicken broth. Cook until chicken is cooked through and rice is tender. Remove bay leaf.

Garnish with remaining mint leaves and onion rings and a few raisins if desired.

Orecchiette with Broccoli Rabe and Chicken


2 pounds broccoli rabe, thick stems discarded
Salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 cups dry orecchiette
1 1/4 pounds skinless, boneless chicken thighs, trimmed of all visible fat and sliced 1/2 inch thick
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
3/4 cup low-sodium nonfat chicken broth
1/4 cup freshly grated Parmesan cheese


In a large pot of boiling salted water, blanch the broccoli rabe for 3 minutes. Transfer to a large bowl of ice water and let cool. Drain well and coarsely chop.

Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper. In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add half the chicken and cook over moderately high heat until deep brown all over, about 8 minutes. Transfer the chicken to a plate and repeat with another tablespoon of olive oil and the remaining chicken.

In a large pot of boiling salted water, cook the orecchiette until al dente. Heat the remaining 2 teaspoons of olive oil in the skillet. Add the garlic and crushed red pepper and cook over moderate heat, stirring constantly, until the garlic is golden. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and cook until the broth is reduced by two-thirds, about 5 minutes. Add the broccoli rabe and cook until heated through, 1 minute.

Meanwhile, drain the pasta. Add it to the chicken and broccoli rabe and toss well. Transfer to warmed plates, sprinkle with the Parmesan and serve.

Mexican Chicken Skillet

1 Tbsp olive oil
1 onion, diced into 0.5-inch pieces
1 garlic clove, minced
1.25 lbs ground chicken or turkey, mix of white and dark meat for best flavor
taco seasoning of your choice, to taste
1 cup whole cherry tomatoes
1 cup cooked black beans, (approximately ½ can, rinsed & drained)
0.25 cups chopped fresh parsley or cilantro
Optional: Serve with rice

1. In a large 10-inch skillet, warm the olive oil over medium heat.

2. Add the onions and garlic. Sauté until soft and translucent, about 3 minutes.

3. Add the chicken. Sprinkle with taco seasoning and sauté, stirring occasionally, about 3 minutes.

4. Add the cherry tomatoes and continue to sauté until the tomatoes begin to burst and the chicken is cooked through.

5. Add the black beans and parsley. Stir gently to warm through.

Turkey, Sweet Potato & Quinoa Chili

1 Tbsp extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion, chopped
1 Tsp kosher salt
1 Tsp garlic powder
1/2 Tsp black pepper
1 Tbsp chili powder
2 Tsp chipotle chili pepper
2 Tsp cumin
3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)
1 cup uncooked quinoa
1 28-oz can crushed tomatoes
1 15-oz can black beans, rinsed and drained
1 12-oz beer or substitute additional low-sodium chicken stock
2 – 3 cups low-sodium chicken stock

Optional: For serving: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

1. Heat the olive oil in a large skillet or Dutch oven over medium high.

2. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.

3. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.

4. To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans.

5. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like.

6. Serve warm with desired toppings.

Chicken and Brussels Sprouts Skillet

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
4 cups Brussels sprouts, trimmed and quartered (about 1 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided

1. Heat the olive oil in a large, nonstick pan over medium high, until hot.

2. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

3. Reduce heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.

4. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1.5 Tbsp bacon fat from the pan.

5. Increase heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.

6. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

7. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes.

8. Stir in reserved bacon and serve warm.

Chicken and Butternut Gnocchi


2 tablespoons olive oil, divided
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)


1. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

2. Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken.

3. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

Healthy Turkey Chili

– 2 Tsp olive oil
– 1 yellow onion, chopped
– 3 garlic cloves, minced
– 1 medium red bell pepper, chopped
– 1 lb extra lean ground turkey or chicken (99%)
– 4 Tbsp chili powder
– 2 Tsp ground cumin
– 1 Tsp dried oregano
– 1/4 Tsp cayenne pepper
– 1/2 Tsp salt, plus more to taste
– 1 (28-ounce) can diced tomatoes
– 1 1/4 cups chicken broth
– 2 (15 oz) cans dark red kidney beans, rinsed and drained
– 1 (15 oz) can sweet corn, rinsed and drained

1. Place oil in a large pot and place over medium high heat
2. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently
3. Add in ground turkey and break up the meat; cooking until no longer pink
3. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds
4. Add in tomatoes, chicken broth, kidney beans and corn
5. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together

Slow Cooker Chicken Burrito Bowl

– 1 lb boneless, skinless chicken breasts
– 2 Tbsp olive oil
– 3 Tsp onion powder
– 2 Tsp garlic powder
– 3 Tsp chili powder
– 2 Tsp cumin
– Salt & Pepper to taste
– 3 Cups low-sodium chicken broth
– 1 15 oz. can diced tomatoes, drained
– 1 14 oz. can black beans, drained and rinsed
– 2 3/4 Cups instant whole grain brown rice
– Optional: shredded jack cheese, green onions, avocado, sour cream

1. Place chicken breasts in slow cooker
2. Pour chicken broth over chicken and stir in tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper
3. Cook on low for 4 hours
4. Remove chicken from slow cooker
5. Turn slow cooker to high and stir in instant rice and black beans; Cook for 30 minutes
6. While rice and beans cook, cut chicken breasts into cubes (or shred)
7. Add chicken back in and cook for 20 min. or until chicken is warm
8. Serve with fresh diced tomatoes, green onions, avocados, etc.