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Chili That Swaps in a Leaner Protein
If you've got a slow cooker, you've probably made chili in it, realizing, as we have, that it seems there's no limit to how long the meat and spices can simmer away, melding together in perfect harmony. Instead of beef, though, this recipe uses lower-calorie (yet still filling) boneless, skinless chicken breasts or thighs, cut into cubes. The poultry goes well with corn, green chilies, salsa, beans and cilantro; it's a milder meat than beef and lets the bright taste of all those other ingredients shine.

Get the recipe: Slow-Cooker Cilantro Cumin Chicken Chili