Healthy Slow-Cooker Recipes: Mexican Chicken Soup, Green Chili with Pork

Nov 5 2015
Looking for new healthy recipes to make in your slow cooker? Um, always! These two must-makes will keep you toasty warm 'til spring...

Hungry Girl's Healthy Mexican Chicken Soup Recipe

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1/10th of recipe (about 1 cup): 154 calories, 4g total fat (0.5g sat. fat), 407mg sodium, 10.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein

Finished with tasty toppers, this hearty soup is as beautiful to view as it is delicious to eat.

Prep: 30 minutes
Cook: 3 - 4 hours or 7 - 8 hours


1 1/2 lbs. raw boneless skinless chicken breasts, halved

1/8 tsp. black pepper

1/2 tsp. salt

1 cup plus 2 tbsp. chopped cilantro

4 cups reduced-sodium chicken broth

2 cups chopped tomatoes

2 cups chopped carrots

2 cups chopped onion

1 cup chopped celery

1/4 cup seeded and chopped jalapeño pepper (about 1 pepper’s worth)

2 tsp. chopped garlic

1 tsp. chili powder

1 tsp. cumin

1/2 cup plus 2 tbsp. fat-free plain Greek yogurt

5 oz. (about 3/4 cup) chopped avocado (about 1 medium avocado’s worth)

Optional garnish: lime wedges


Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.

Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.

Return shredded chicken to the slow cooker, and mix well.

Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.


Hungry Girl's Healthy Pork Tenderloin Green Chili Recipe

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1/6th of recipe (about 1 1/3 cups): 253 calories, 2g total fat (0.5g sat. fat), 817mg sodium, 35g carbs, 9g fiber, 6g sugars, 22g protein

This recipe has pureed kale to boost the nutrient factor and the green color, but all you taste is amazing chili full of tender pork!

Prep: 20 minutes
Cook: 3 - 4 hours or 7 - 8 hours


2 cups chopped kale

Two 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed

2 cups reduced-sodium chicken broth

1 cup salsa verde (tomatillo salsa)

One 4-oz. can diced green chiles, not drained

2 cups chopped onion

1 cup chopped green bell pepper

1 tbsp. chopped garlic

1 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

1 dried bay leaf

12 oz. raw lean boneless pork tenderloin, trimmed of excess fat

1/2 cup chopped cilantro


In a blender, combine kale, half of the drained/rinsed cannellini beans, and 1 cup broth. Blend until smooth.

Transfer mixture to a slow cooker. Add all remaining ingredients except pork and cilantro, and stir until evenly mixed.

Add pork, and stir to coat.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through.

Remove bay leaf and discard. Transfer pork to a large bowl.

Shred with two forks -- one to hold the meat in place and one to scrape across and shred it. Return shredded pork to the slow cooker and mix well.

Top each serving with a heaping tablespoon of chopped cilantro.


Chew on this:

November 5th (today) is Doughnut Appreciation Day. We've got some amazing baked donut recipes -- chocolate, maple... even pumpkin

Make sure your pals have great set-it-and-forget-it recipes -- click "Send to a Friend" to share!


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