Yield: 8 servings
Creamy Verde Chicken Chili
This delicious low carb verde chicken chili is packed with flavor, yet has only one net carb per serving... Make it in your slow cooker or your Instant Pot for dinner tonight!
Prep Time
10 minutes
Cook Time
7 hours
Total Time
7 hours 10 minutes
Ingredients
- 2.5-3 lbs. boneless, skinless chicken breasts
- 1 (16-oz.) jar salsa verde
- 1 (15-oz.) can white beans, drained and rinsed
- 1 (10-oz.) can Ro-tel-style diced tomatoes & green chilies
- 1 (10 to 12-oz.) bag frozen riced cauliflower
- 1 (10 to 12-oz.) bag frozen onions & peppers blend
- 1 1/2 (8-oz.) pkgs. 1/3 less fat cream cheese
- 1 1/2 cups frozen diced okra
- 3 cups chicken broth
- 1 teaspoon mineral salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Slow Cooker directions: Place the chicken, salsa verde, beans, canned tomatoes, cauliflower rice, and onion & peppers blend in the bottom of a crockpot.
- Put the cream cheese, okra, 2 cups of the broth, the salt, cumin, chili powder, onion powder, and garlic powder in a blender and blend until smooth.
- Add the contents of the blender to the crockpot, along with the remaining 1 cup of broth and stir. Cover and cook on low for 6 to 8 hours. When done, shred the chicken with 2 forks right inside the pot.
- Instant Pot directions: Add everything to the Instant Pot insert, including the blended sauce and remaining cup of broth. Seal and cook at high pressure for 25 minutes. Use natural pressure release. Shred the chicken.
Notes
Reprinted from Trim Healthy Mama; Trim Healthy Table. Copyright ©2017 by Pearl P. Barrett and Serene C. Allison. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.