Simple Slow Cooker Chicken Salsa Soup

Possibly the easiest and tastiest soup you'll ever make! 

Okay you guys, this may well be the easiest—and one of the tastiest—dishes I've come up with in a loooooong time. Just six ingredients that you probably already have on hand and a crock pot. It really couldn't be simpler.

I was running short on time and inspiration yesterday and I needed a fast meal that I didn't have to do much (read: any) prep for. My friend Kristen shared this yummy recipe for a five-ingredient white chili on Facebook, but I didn't have the right beans and the crushed tomatoes were calling my name. Plus, let’s face it, any meal that can be cooked in a crock pot in my house will be.

So I went the pantry (a.k.a a plastic shelf in my garage), pulled out the ingredients, tossed them in the slow cooker, and walked away. Here’s what went into the pot:

Simple Slow Cooker Chicken Salsa Soup
Serves 6-8

Ingredients
2 (15-ounce) cans of chickpeas, drained and rinsed
4-6 boneless, skinless chicken thighs
1 (12-ounce) jar salsa verde (green salsa)
1 (28-ounce can) crushed tomatoes in juice
2 cups low-sodium chicken broth or stock
1 tablespoon ground cumin

Directions
Place all ingredients in crock pot and cook on high for 4-6 hours or low for 8-10 hours. Easy peasy.

Results
I already told you that this soup turned out tasty. But it’s a true testament to yumminess when I’m eating leftover piping hot soup…at 10 AM…when it’s already in the mid-80s outside…and the AC is blasting. Southern California has not gotten the memo that it’s supposed to be FALL and it’s killing me. I think I’ll go light my pumpkin spice candle in protest.

Seriously though, the hubs gave this one the thumbs up and I’m eating it for breakfast, so yeah, rave reviews all around. It’s clean too, so totally AdvoCare approved. Woot Woot! Double bonus.

You could garnish this soup with all sorts of stuff like cilantro, green onions, lime wedges, and—if you're being indulgent—cheese and tortilla chips, but I promise you, it’s delicious as is. Enjoy!

Until next time,
Ryann

Slow Cooker Curried Pineapple Chicken

Who knew clean eating could be this tasty?

It’s been a while since I’ve posted a new recipe. Summer is a busy time around here. I’ve been juggling working part-time, ramping up my AdvoCare business, and keeping the kiddos entertained while they are on break from school. Which leaves me little time for coming up with—much less testing—new dishes.

Usually I get my inspiration from Pinterest but I came up with this little gem after noticing a can of pineapple on my pantry shelf and wondering what the heck I was going to do with it. Slow Cooker meals are so convenient. I mean, toss all the ingredients in the pot and forget about it for a few hours? Done!

Why curry? Well, first and foremost, it is delicious. Better still, curry powder contains turmeric, an ancient Indian spice with tons of health-enhancing properties….so it’s good for you. Another bonus? This recipe contains veggies and protein so there’s no need to make a salad or other vegetable side dish. Sold!

I served this over brown rice but shirataki noodles would be a great low-carb option. Basically, Slow Cooker Curried Pineapple Chicken = perfection in a Crock Pot. Okay, perfection might be pushing it a little. But it is pretty darn good.

Anyhoo, here’s what I came up with. (Note, this recipe is clean and okay for both the 10-Day Cleanse and 24-Day Challenge.)

Slow Cooker Curried Pineapple Chicken
Serves 6

4-6 boneless, skinless chicken thighs
1 (20-ounce) can of pineapple chunks in 100% pineapple juice
1 small white onion, chopped (or ½ of a large onion)
1 small red bell pepper, chopped
1 small zucchini, chopped
2 cups chicken broth or chicken stock
1 tablespoon dried curry
1 tablespoon dried coriander
Cilantro (for garnish, optional)

Directions:
Place all ingredients except cilantro in slow cooker and cook on low for 6-8 hours or on high for 3-5 hours. (Cooking times vary depending on size, make, and model of slow cooker.) Shred chicken just prior to serving with two forks. Spoon Slow Cooker Curried Pineapple Chicken over brown rice, shirataki noodles, or enjoy on its own. Garnish with cilantro, if desired.

Results:
If you like a sweet and savory dish and/or love pineapple, this is the recipe for you. It is definitely on the sweet side so if you’re a fan of adding a little heat to your curry, grab some Sirracha, chili garlic sauce, or red pepper flakes. The heat is the perfect complement to the pineapple flavor.

The hubs and I are getting ready to kick off another 10-Day Challenge on 8/11/14 and there’s still time to join us if you would like a little extra support. Just email me at Advo949@gmail.com  for complete details.

Until next time,
Ryann