Instant Pot Creamy Chili Chicken Verde
This delicious creamy chicken chili verde is packed with flavor, yet has only one net carb per serving... Make it in your slow cooker or Instant Pot for dinner tonight!
Servings: servings
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar salsa verde
- 1 (15.5-ounce) can cannellini beans, or navy beans, drained and rinsed
- 1 (10-ounce) can Rotel diced tomatoes & green chilies, undrained
- 1 (10-ounce) package frozen cauliflower rice
- 1 (10-ounce) package frozen pepper & onion blend
- 1 ½ (8-ounce) blocks neufchatel cream cheese
- 1 ½ cups frozen diced okra
- 3 cups chicken stock
- 1 teaspoon 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 chicken stock, 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 stock 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 in the insert pot.
Recipe Notes
Reprinted from Trim Healthy Mama; Trim Healthy Table.
Nutrition
Serving: 1g | Calories: 802kcal | Carbohydrates: 16g | Protein: 138g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 367mg | Sodium: 1114mg | Fiber: 4g | Sugar: 4g
