It's Crocktober!! Part 1

It’s that time of year again! The weather is cooling off, the leaves are changing into beautiful fall hues, pumpkin stuff is everywhere, and if you’re like me, you’re breaking out the Crockpot! I love everything about Crockpot cooking! It’s easy, delicious, and if you use those nifty liners, mess free!

The only problem is that a lot of times those yummy Crockpot recipes are also not-so-healthy. But don’t worry mamas! Fit4Mom Chicago has a solution for you! All month long, we are going to bring you healthy delicious Crockpot recipes sure to please your entire family!

First up, we have a couple of southwestern inspired dishes! This chicken tortilla soup recipe is delicious, and kid approved! You can eat it straight out of the pot, or top with avocado, cheese, light sour cream, or like my kids, a couple of tortilla chips! It also makes a ton so there’s plenty of leftovers for lunch the next day! This recipe is also Body Back approved for those mamas doing a session right now. Just make sure to check the label for a low sodium option for the salsa.

Chicken Tortilla Soup:

2-3 Frozen Chicken Breast

1 ½ cups frozen Organic Corn

1 can Organic Black Beans (drained and rinsed)

1 can Organic Pinto Beans (drained and rinsed)

1 cup Brown Rice

1 Jar Salsa (Iow sodium)

2-3 cups water (just enough to cover ingredients)

1-1½ Tablespoons of Homemade Taco Seasoning *See recipe below*


Place frozen chicken on the bottom of your Crockpot and top with the rest of your ingredients. Cook on low for 6-8 hours. About an hour before you are ready to eat take the chicken out and shred it with a fork. The chicken will be very tender, and will shred easily! Throw the chicken back in the pot and stir. Note: Sometimes you need to add an additional cup of water at this point if the soup seems to be drying out. Your soup will be ready to devour in one hour!

Shredded Taco Chicken:

4-5 Frozen Chicken Breast

1 medium Onion

1-2 Green Bell Peppers

2 Tablespoons of Homemade Taco Seasoning *see recipe below*


Put all of the ingredients, except for the taco seasoning, in your Crockpot and cook on low for 6-8 hours. Place the chicken, onions, and peppers in a large bowl and shred with a fork. Add 1 cup of water and the taco seasoning, and mix well. You can use this chicken for anything! Tacos, salads, enchiladas, or use it to top a sweet potato! This recipe is also Body Back approved!

Homemade Taco Seasoning:

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1/2 tsp. Sea Salt (or less depending on preference)

1 tsp. Black Pepper


Place all the ingredients in a bowl and mix well. You can also double or quadruple the recipe and have plenty for next time! An easy way to store it is in a mason jar. This recipe is a better alternative to the seasoning packets you buy at the store. No hidden ingredients, tons of salt, or unhealthy additives.

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