Meal Details
1. Slow cooker chicken chili
646cal, 63p, 51c, 13f (per meal)
1 1/3 lbs (597g)
1 1/4 lbs (567g)
2 2/3 can (1194g)
1 1/3 jar (605g)
1/2 tbsp (3g)
2/3 cup, shredded (75g)
2/3 cup (187g)
1/2 tbsp (4g)
Recipe has been scaled from original by 1.33x. 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.
