Slow Cooker white chicken chili--KETO
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.1
- Total Fat: 18.7 g
- Cholesterol: 87.5 mg
- Sodium: 571.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.7 g
- Protein: 20.9 g
View full nutritional breakdown of Slow Cooker white chicken chili--KETO calories by ingredient
Introduction
Craving that spicy white chicken chili, but trying to stay on KETO--this should do the trick.*therealfoodrds.com Craving that spicy white chicken chili, but trying to stay on KETO--this should do the trick.
*therealfoodrds.com
Number of Servings: 8
Ingredients
-
24 oz Chicken Thigh- baked no skin
1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
0.25 tsp Cayenne Pepper (Ground)
6 clove Garlic
3 tsp Cumin (ground) (by IVORYGRL1)
1 tsp Oregano, ground
1 tsp chilli powder (by CYMRUGIRL1)
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
.25 tsp Pepper, black
4 cup (8 fl oz) Chicken Broth
1.8 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Lime Juice, juice of 1 lime
cilantro for garnish
Tips
add a bit of cheese and sour cream, mmmmm
Directions
* Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
* Add broth and place lid on slow cooker.
* Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
* Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
* Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
* Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
Serving Size: makes 8 -1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
* Add broth and place lid on slow cooker.
* Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
* Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
* Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
* Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
Serving Size: makes 8 -1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.