Slow cooker chicken chili
485 cals, 47p, 38c, 10f (per meal)
1 lbs (448g)
15 oz (425g)
2 can (896g)
1 jar (454g)
1 tsp (2g)
1/2 cup, shredded (57g)
1/2 cup (140g)
1 tsp (3g)
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.