Chicken Chili Verde
Low Carbohydrate Recipe
This is marvelous, and a really nice change from the traditional beef chili. Salsa verde and jalapeno add a hot and spicy kick.
1-1/2 pounds boneless, skinless chicken breasts
1-1/2 cups bottled salsa verde
1/2 medium onion, chopped
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 to 2 tablespoons jarred, sliced jalapenos
2 teaspoons chicken bouillon granules
Guar or xanthan (optional)
Shredded Monterey Jack Cheese
Chopped fresh cilantro
Just plunk the chicken breasts into your slow cooker, and add the salsa verde, onion, bay leaf, pepper, cumin, garlic, jalapenos and bouillon on top. Cover it, set it to low and let it cook for 9 to 10 hours.
When the time is up, take a fork and shred the chicken right there in the pot, which will now be very easy to do. Stir it up, thicken the chili a little with the guar or xanthan if you think it needs it, and serve with sour cream, shredded cheese and chopped cilantro on top.
Note: Leftover Chicken Chili Verde makes great omelets, especially combined with Monterey Jack cheese!
Recipe makes 5 servings
7 grams of carbohydrates, a trace of fiber and 31 grams of protein (before adding garnishes).