Low Carb

Chicken Chili Verde
Low Carbohydrate Recipe

This is marvelous, and a really nice change from the traditional beef chili.

Ingredients:
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 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)
Sour cream
Shredded Monterey Jack Cheese
Chopped fresh cilantro

Directions:
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 five servings. Each serving contains 7 grams of carbohydrates, a trace of fiber and 31 grams of protein (before adding garnishes).