Crock-Pot Chicken Chili
Entree
Prep time:
10 mins
Total time:
6 hours 10 mins
INGREDIENTS
- 1 (16 ounce) jar green salsa (salsa verde)
- 1 (16 ounce) can diced tomatoes with green chile peppers
- 2 (15 ounce) cans unsalted white beans, drained
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 (14 ounce) can corn, drained
- 1 onion, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 skinless, boneless chicken breasts
INSTRUCTIONS
- Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
- Cook on low until the chicken shreds with 2 forks, 6 to 8 hours.
- Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
NUTRITION INFORMATION
CALORIES:
220
FAT:
3
CARBOHYDRATES:
31
SODIUM:
650
FIBER:
6
PROTEIN:
18
CHOLESTEROL:
25
Delicious Dietitian-Approved
Recipes for Everyday Wellness
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
