Prep this chili for 20 minutes, then let your slow cooker do the rest!
- Prep time – 20 minutes
- Cook time – 8 hours
- Total time – 8 hours and 20 minutes
- Servings – 8 (350g each)
Ingredients:
For chili:
- 1 whole onion, chopped
- 2-3 cloves garlic, minced
- 1 14.5 oz can reduced-sodium chicken broth
- 1 jar salsa verde
- 1 14.5 oz can reduced-sodium diced tomatoes
- 1 4.5 oz can dice green chilies
- 1.5 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 15 oz can corn kernels, drained and rinsed
- 2 15 oz can white kidney beans, drained and rinsed
- 4 large (approx. 2-2.5 pounds) organic chicken breasts
For roux:
- 3 tbsp butter
- 3 tbsp almond flour
- 1/2 cup reduced-fat milk
- 4 oz heavy whipping cream
- 1 tsp chicken bouillon
- 1 tsp black pepper
- 7 oz plain Greek yogurt (1 small container)
Instructions:
- Place the 4 raw chicken breasts in the bottom of the crockpot, cover with all of the spices on top, then throw in the rest of the ingredients before the cream-based roux.
- Cook on low for 6-8 hours. One hour before serving, melt the butter in a saucepan over medium heat, slowly whisk in the flour and allow it to bubble and brown a little. Approx. 3-5 minutes. Next, whisk in milk, cream, chicken bullion, yogurt, and black pepper. Simmer another 4-5 minutes.
- Pour the roux mixture into crockpot. Shred the chicken with two forks and allow the sauce to thicken while cooking on low for another hour. It may be easier to remove the chicken and shred it over a pan or plate and then place it back in the crockpot.
- Additional toppings not listed can be cilantro, cheese, hot sauce, or tortilla strips! (Nutrition facts not included for toppings.)
- Enjoy our favorite winter chicken chili recipe! Servings are based on 350 grams each!
Nutrition Facts:
- 8 servings per container
- Serving size- 350g
- Calories 390
- Total fat 12g
- Total carbohydrate 51g
- Total sugars 8g, including 0g added sugar
- Total protein 21g
Find this recipe and more at www.impactmuscatine.fit/recipes
