Crock Pot Chicken Corn and Veggie Chowder

Saturday, January 11, 2014

From our skinny table to yours...

Happy 2014 all!  How are your health and fitness resolutions coming along?  We hope everyone is staying both happy and motivated to make this your BEST year yet!  We are loving our crock pots this year and came up with a delicious and healthy corn chowder that everyone will love!  Easy, healthy and delicious... our fav combo!

We started by sautéing our base of carrots, celery, garlic, jalapeno and red onion in a combo of olive oil and grass fed butter.  That's where the sautéing ends and the fun begins.  Now simply toss your sautéed veggies, organic chicken breasts, corn, chicken stock, whole wheat flour and paprika into the crock pot. 
CLOSE the LID and allow to slow cook for 5-6 hours and then shred your perfectly cooked chicken apart :)
Add in your milk, sliced bell pepper and lots of fresh spinach for added nutrition and simmer for another hour!

This was absolutely DELICIOUS and is perfect for a chilly winter weekend (like this one)!  Hope you enjoy :)
Nutrition Facts Per Serving
Serves: 10 (we love to freeze extras!)
Calories: 224
Fat: 5.9 grams
Carbs: 24.3 grams
Dietary fiber: 4.1 grams
Protein: 20.7 grams
1 pound organic chicken
4 cups organic frozen corn
2 cups organic baby carrots chopped
1 red onion chopped
2 celery stalk chopped
4 garlic cloves chopped
1 jalapeno minced (remove if you don't want added heat)
3 bell peppers sliced thinly
6 cups fresh organic spinach
6 cups organic chicken stock
2 cups organic skim milk
3 tbsp. organic whole wheat flour
1 tbsp. paprika
1 tbsp. olive oil
1 tbsp. organic grass fed butter
Salt and Pepper to taste
Let's get cooking!
1.  Add butter/olive oil to sauté pan over medium heat.  Add onion, garlic, carrots, celery and jalapeno to pan.  Sauté until browned and then coat with flour.  Remove from heat and set aside
2.  Add flour coated veggies, raw chicken breast, chicken stock, frozen corn, paprika and S/P to crock pot. 
3.  Cook on low for 4-6 hours.
4.  Remove chicken and shred apart with 2 forks.  Add back to crock pot along with milk, peppers, and spinach.  Season with salt and pepper to taste.  Continue to cook on low for an additional hour.
6.  Set crock pot to warm until ready to eat!
Serves 8-10 healthy portions!  Enjoy!

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