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Slow Cooker Creamy Chicken Chile
This Slow Cooker Creamy Chicken Chili is so easy to make, plus, this recipe is tummy friendly with no beans, dairy, or gluten
Gluten free, paleo; Free of: dairy, eggs, soy, nuts (except coconut), corn, beans
Course
Soups
Cuisine
Southwest
Keyword
chicken chili, gluten free slow cooker chicken, slow cooker chicken
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
15
minutes
minutes
Servings
8
cups chili
Calories
280
kcal
Author
Sarah @ TheFitCookie, adapted from a recipe for Spicy Chicken Chili by Fred Lockwood
Ingredients
2 ½
pounds
boneless skinless chicken breast
1
medium onion
chopped
1
medium yellow or orange bell pepper
chopped
4
ounce
can chopped green chilis
16
ounce
jar salsa verde (I used 505 Hatch Green Chili Sauce)
6.8
ounce
box Kara Coconut Cream (200 ml)
Garlic powder and Cajun Spice
to taste
Instructions
Place the chicken breast in the bottom of a 4-quart slow cooker
Chop the onion and bell pepper and place on top of chicken breast in the slow cooker
Add the canned green chilis and salsa verde
Cover and slow cook on low for 5-6 hours
After 5-6 hours, shred the chicken with forks and stir in the coconut cream
Top each bowl of soup with chopped cilantro
Enjoy!
Nutrition
Calories:
280
kcal
|
Carbohydrates:
7
g
|
Protein:
31
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
90
mg
|
Sodium:
630
mg
|
Potassium:
785
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
880
IU
|
Vitamin C:
29.4
mg
|
Calcium:
18
mg
|
Iron:
1.4
mg