Once the cold weather of fall and winter sets in, it’s inevitable that warm hearty meals are what most people crave. A spicy bowl of chili or a warm creamy butternut squash soup are two of my personal favorites! But between holiday parties and eating heavier meals, a lot of people end up consuming extra calories and gaining extra pounds.
I recently stumbled on a recipe for Creamy Crock Pot Chicken Chili, but it was loaded with a bunch of unhealthy high fat ingredients. Even though it looked delicious, I simply couldn’t follow a recipe that was loaded with a bunch of “junk.” In fact, I don’t think I’ve ever followed any recipe to a T. So like most recipes, I revamped it to be a bit healthier so it fit my nutritional needs and preference.
The two biggest ingredients I eliminated and swapped out from the original recipe were cream cheese and sour cream. I’m a huge Greek yogurt lover, and discovered that it’s a great substitution for sour cream. I also opted for using my own spices instead of prepacked chili seasoning, and I added some extra veggies and beans to ramp up its nutritional content.
My crock pot has proven to be a huge mealtime lifer saver, especially as a busy mom! I have made this Creamy Crock Pot Chicken Chili recipe several times now, and it has quickly become a go-to staple in my house. It’s easy to whip together, it’s delicious and it’s been a hit at a few get-togethers. Here’s hoping your fall is off to a fabulously delicious start, and that this chili recipe ends up on your menu of favorites this season!
A healthy, hearty chili perfect for cold fall and winter nights.
Author: Sue Parke
• 1 lb boneless skinless chicken thighs
• 2 peppers choppedcolors of your choice
• 1 medium yellow onion chopped
• 2 cups of beanseither black, red or a mix of both
• 24oz of plain Greek yogurt
• 1 jar of salsa
• 1 28oz can of crushed tomatoes
• 2 Tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon Pepper
• Olive Oil Cooking Spray
Garnishes and Toppings
• Shredded Cheddar Cheese
• Sliced avocado
• Crushed tortilla chipsoptional
Spray your crock pot with olive oil.
Put crushed tomatoes and salsa in your crock pot and stir together.
Mix in 16oz of Greek yogurt (save 8oz for later)
Add all spices and stir again
Place your chicken in making sure it's well covered and coated.
Add beans and veggies in last and make sure everything is well mixed.
Cook on low for 6-8 hours until the chicken is thoroughly cooked.
Mix in the last 8oz of plain Greek yogurt
I like to top this chili with shredded cheddar cheese, avocado slices and a few tortilla chips. The Greek yogurt is a much healthier, lower fat option than sour cream and cream cheese, and I promise it still tastes absolutely delicious - even my husband approves :) If you don't have all the seasonings, you can use one packet of chili seasoning mix. And last but not least, when I have the time, I crush my own fresh organic tomatoes instead of using canned, and I season them with a little olive oil, garlic, salt and pepper.
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