Meal Details
1. Slow cooker chicken chili
323cal, 32p, 26c, 7f (per meal)
2/3 lbs (299g)
10 oz (284g)
1 1/3 can (598g)
2/3 jar (303g)
1/4 tbsp (1g)
1/3 cup, shredded (38g)
1/3 cup (93g)
1/4 tbsp (2g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Place the chicken, tomato puree, kidney beans, just half of the salsa, cumin, garlic powder, and a generous pinch of salt in a slow cooker. Stir until well combined. Refrigerate the remaining salsa for later use.
2
Cover the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken is fully cooked and easily shreds.
3
Once cooked, shred the chicken in the slow cooker using two forks. Stir in the reserved salsa and season with salt and pepper to taste.
4
Serve topped with cheese and a dollop of Greek yogurt.