Ingredients:
- 3 cups water
- 1 serving Spicy Taco Base Keto Chow (or 1 scoop)
- 1 tsp ground oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp garlic powder
- 14 ounces canned diced green chilis
- 2 tbsp cilantro roughly chopped
- 1 1/2 lbs chicken breast raw
- 1 tsp xanthan gum
Directions:
- In a crock pot whisk together water, keto chow and seasonings. There will still be clumps of keto chow and that’s ok.
- Add in chilis, cilantro and chicken. Cook 4 hours on high or 6-8 hours on low.
- At the end of the time the chicken should shred when you push your spoon into it. Just keep pushing and pulling the chicken with a spoon or fork until it’s nicely shredded. (If it is not shredding in the bowl, pull each breast out and shred with 2 forks).
- Using a ladle, spoon about ¼ cup of the liquid into a small bowl or measuring cup. Add the xanthan gum to the ¼ cup of liquid and stir with a fork and then pour back into the crockpot.
- Stir chili for a few minutes until you visibly see it has thickened.
- Serve the chili with your favorite garnishes like sour cream, shredded cheese and fresh cilantro.
Nutrition Facts
Crockpot Chicken Chili
Serving Size
308 grams
Amount per Serving
Calories
239.89
% Daily Value*
Fat
5.31
g
8
%
Saturated Fat
1.49
g
9
%
Trans Fat
0.1
g
Polyunsaturated Fat
1.13
g
Monounsaturated Fat
1.8
g
Cholesterol
96.56
mg
32
%
Sodium
906.24
mg
39
%
Potassium
542.53
mg
16
%
Carbohydrates
6.72
g
2
%
Fiber
4.07
g
17
%
Sugar
2.23
g
2
%
Sugar Alcohol
0.03
g
Net Carbs
2.65
g
Protein
39.25
g
79
%
Vitamin A
232.54
IU
5
%
Vitamin C
28.29
mg
34
%
Calcium
86.92
mg
9
%
Iron
1.91
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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