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Slow Cooker Paleo White Chicken Chili
My legume-free chili is sure to warm you up on chilly days! It's quick and easy, taking only 10 minutes to prep. Double the recipe to freeze for a quick meal later on. Paleo, Whole30, Dairy-free
This recipe was inspired by The Real Food Dietitians Slow Cooker White Chicken Chili! You can find that recipe here: http://therealfoodrds.com/slow-cooker-white-chicken-chili/
Prep Time: 00:10
Cook Time: 06:00
6 garlic cloves
80 g sliced jalapenos from a jar or fresh, chopped
1/2 bag (400g) wattie's super mix frozen vegetables
1/2 bag (400g) frozen broccoli
1 1/2 tbsp cumin powder
1 tbsp chili powder
1/2 tbsp dried oregano
1 tsp sea salt
1 tsp ground black pepper
680 g (1.5lbs) chicken breast or thighs (or both)
4 cups broth (chicken, bone, or vegetable)
1 400ml can coconut milk
1/2 juice of lime
1If you're cooking in the oven, set the temperature to 95C.
2Add onion, garlic, frozen vegetables and spices to the bottom of the slow cooker or large oven-safe pot. Mix together.
3Lay chicken on top of the vegetables and spices in a single layer.
4If you're cooking in a slow-cooker, set heat to LOW.
5Cook for 5-6 hours or until chicken is done.
6Remove the chicken and shred it with two forks or proper chicken shredding "claws". Return the chicken to the pot.
7Add in the coconut milk and lime juice. Mix it up.
8Continue to cook for another 30 minutes on high.
9Serve it up and ENJOY!
Nutrition Information per Serving: 292 calories 15g fat 10g carbohydrates 2g sugar 30g protein
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