Meal Details
1. Slow cooker chicken chili
969cal, 95p, 76c, 19f (per meal)
2 lbs (896g)
30 oz (851g)
4 can (1792g)
2 jar (908g)
2 tsp (4g)
1 cup, shredded (113g)
1 cup (280g)
2 tsp (6g)
Recipe has been scaled from original by 2x. 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.