Easy Crockpot Chicken Vegetable Chili
Author: Lauren Sharifi, RD LDN
Recipe type: Dinner
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6
- 1 pound chicken (about 2 chicken breasts)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 zucchini, dixed
- 1, 15 ounce can crushed tomatoes, low sodium
- 1, 15 ounce can salsa
- 1, 15 ounce can of red kidney beans
- 2 cups chicken broth, low sodium
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- In a large crockpot add all ingredients, stir to combine.
- Cook for 6-8 hours on low or high 3-4 hours on high or until chicken is cooked through. and shreds easily with a fork.
- Top with cheese, greek yogurt, avocado, scallions etc.
*If using frozen chicken chili will need closer to 8 hours on low, 4 hours on high.
Serving size: ⅙ recipe Calories: 257 Fat: 8 g Carbohydrates: 33 g Fiber: 9 g Protein: 30 g
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/easy-slow-cooker-chicken-vegetable-chili/
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