I find a lot of goodies on www.skinnytaste.com. Her recipes are awesome and you can search for gluten free, vegan, dairy free, snacks, breakfast, etc... I believe she has a new cookbook as well, but I haven't looked at that yet. I like to use my iPad....it's cheaper ;-)
One of my favorite crock-pot recipes from that site is Taco Chicken Chili. It's easy, healthy, and lasts all week. Here is the original recipe - I make a few substitutions.
1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (6 oz) can tomato paste
10 oz package frozen corn kernels (I use organic)
2 (14.5 oz) cans diced tomatoes, fire roasted (organic)
Homemade taco seasoning (see below)
24 oz (3) Boneless skinless Chicken Breasts
Homemade Taco Seasoning:
1 1/2 TBS cumin
1 1/2 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp black pepper
Combine beans, onion, corn, tomato paste, canned tomatoes, and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. I use a dutch oven and will cook for 3 - 31/2 hours on 325F - it might be different for your oven.
Shred the chicken in the bowl before serving.
You can top yours with cilantro, avocado, cheese, non-fat greek yogurt (instead of sour cream). I top mine with vegan mozzarella cheese.
The recipe calls for rice, I just eat mine in a bowl - no rice. No need for the extra carbs. You can freeze it or it stays fresh in the refrigerator for up to a week. Enjoy!