Low Sodium Crock Pot Chicken Chili

Hearty and Simple Low Sodium Crock Pot Chicken Chili
My family loves chili and I rely on my Crock Pot to help me out during the week. Since chili is so versatile, I make some variety of it once a week and freeze the leftovers for nights when I forget to take something out to fix for dinner (what…I’m the only one that does that?). This hearty, low sodium chicken chili is always a favorite and it practically makes itself because all you do is dump the ingredients in the slow cooker in the morning and a full meal is magically ready when it’s time to eat. It really doesn’t get better than that, does it?

Low Sodium Crock Pot Chicken Chili
Recipe type: Crock Pot
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb frozen chicken breasts or tenders
  • 2-8 oz cans no salt added tomato sauce
  • 1-15 oz can of low sodium pinto beans
  • 1-15 oz can of no salt added diced tomatoes
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp Mrs. Dash Garlic & Herb Seasoning
  • 6 oz light beer (or non-alcoholic beer)
  1. Place frozen chicken breasts or tenders in bottom of Crock Pot.
  2. Pour in tomato sauce, diced tomatoes, beans, and beer.
  3. Add spices.
  4. Cook on low for 8 hours or high for 4 hours.
  5. About ½ hour before the chili is ready, break up the chicken (it's so tender by this point that you can literally break it up with your mixing spoon), and stir everything up, then simmer for another ½ hour before serving.
  6. Top with cheese if you'd like and serve will crackers or tortilla chips.

  No fuss low sodium Crock Pot Chicken Chili

This is such an easy weeknight meal, it’s almost silly. And the beauty of this recipe, or any chili recipe for that matter, is that it tastes even better the next day so it’s a perfect lunch option as well. I adore my Crock Pot because without it, some nights I simply wouldn’t get dinner on the table before 9:00 pm and that just doesn’t work for this hungry bunch. What’s your favorite slow cooker recipe for busy weeknights? I’d love to give it a try!

Crock Pot Chicken Fiesta Soup {Taco Soup}

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This Crock Pot Chicken Fiesta Soup got its official name from Bug. Well, more like it got its name from me because I had to entice Bug to eat it. I’ve made this before and she loves it, but on one particularly “difficult” evening, she decided Chicken Taco Soup didn’t sound appealing. I quickly retorted that it was Chicken Enchilada Soup. She didn’t buy that either. But when I cleverly blurted in an excited tone that this was now Chicken Fiesta Soup, she decided that sounded fun and that of course she would have a bowl, or two. So from here on out, this soup will forever be dubbed Chicken Fiesta Soup. It’s super simple to make on the stove top or in the Crock Pot, and this lower sodium recipe is also heart healthy for an added bonus.

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This is seriously one of the simplest recipes I make because everything comes out of a can or a bag. I toss everything in the Crock Pot in the morning in minutes, and by dinnertime, we have a house full of delicious aromas and a one-pot meal everyone enjoys.

Chicken Fiesta Soup Ingredients:

  • 1 bag frozen Tyson Grilled & Ready shredded chicken
  • 2 cups low sodium chicken broth
  • 1 6 oz can tomato paste
  • 1 4 oz can diced chilis
  • 1 can no salt added corn
  • 1 can no salt added black beans
  • 1 can no salt added diced tomatoes
  • 1 pkg Mrs. Dash Taco Seasoning Mix

Chicken Fiesta Soup Preparation and Cooking Instructions:

  • Pour the chicken broth and tomato paste in to the Crock Pot and stir until blended.
  • Mix in the seasoning.
  • Add all of the canned vegetables and stir.
  • Pour in the chicken and stir.
  • Simmer on low setting for 8 hours, or on high for 4 hours.

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Serve this soup up with some tortilla chips and a refreshing drink for a fulfilling and delicious dish your family will love. It tastes like you’ve been toiling away in the kitchen all day when in reality, this literally takes less than 10 minutes to throw together. Winning! What’s your favorite slow cooker recipe that’s simple, healthy, and delicious? We’d love to try that too!

Loaded Jambalaya: A Lower Sodium Alternative

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Apparently, I make a pretty mean Jambalaya. Sure, maybe it’s not “pin-worthy” because I searched recipes on Pinterest and I saw some amazing photos. But I wonder…are they just pretty, or do they taste great? My food doesn’t always look pretty, but for goodness sakes, I have people knocking at my door asking if I made that Jambalaya again. That’s all that matters to me. Their plate may look better, but looks don’t matter when it comes to the pallet. This Jambalaya right here? It’s a crowd pleaser, pretty or not. I win the football party food war, and in fact, I should win the internet for this recipe!

I took a combination of recipes I found online, tweaked to lower the sodium and make it in my Crock Pot so it would be a no-fuss recipe. It’s actually easy to make and using a slow cooker reduces how much prep work you’ll need to do.

Crock Pot Loaded Jambalaya Ingredients:

  • 1 lb cooked chicken (You can boil it or buy it precooked.)
  • 1 lb cooked turkey sausage
  • 1 lb cooked salad shrimp (I use frozen.)
  • 2 cups white rice
  • 14 oz low sodium chicken broth
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 1 medium tomato, diced
  • 1 bay leaf (fresh or dried)
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp low sodium Worcestershire sauce

Preparation and Cooking Instructions:

  1. Pour the chicken broth in the Crock Pot.
  2. Stir in all of the spices, the bay leaf, and the Worcestershire sauce.
  3. Chop all of your vegetables and put them in the pot.
  4. Cut your chicken and sausage in to bite-sized pieces and put them in with the broth and vegetables.
  5. Add the shrimp.
  6. Stir in the rice.
  7. Simmer on high for 4 hours or on low for 8 hours.

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This one-pot wonder is perfect for fall and is a huge crowd pleaser. It’s packed with protein and veggies, and since you have rice in the dish, there’s no reason to serve anything on the side. The prep time is a little longer than other Crock Pot recipes, but every extra second is worth it in the end. Pin-worthy or not, this is one recipe you’re going to want to try!