Kitchen Sink Chicken Chili

Kitchen Sink Chicken Chili – it’s all in the name.

I knew I wanted to make a large crockpot full of chicken chili this weekend when snow came our way, but I didn’t know quite what recipe to use. So I used a strange mixture of several and threw in just about everything except the kitchen sink. And it was glorious.

So much flavor and enough to last for several meals. This is a wonderful bariatric meal since it’s packed with protein. I recommend using a slotted spoon and getting off as much liquid as possible. This will ensure your meal stays in your Gastric Sleeve, Bypass or Banding pouch for hours and keeping you full between meals.

Kitchen Sink Chicken Chili

Course: Main Dish

Cuisine: American, Slow Cooker

Cook Time: 6 hours hours

Total Time: 6 hours hours

Servings: 4 servings

Calories: 208kcal

Author: Steph Wagner

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Ingredients

• 1 lb chicken breast
• 1 cup tomatillo salsa
• 1 (4 oz) can diced green chiles
• 2 tbsp taco seasoning
• 1 tbsp cumin
• 1/2 tsp each salt and pepper
• 1 can white Northern beans, rinsed
• 1 cup baby carrots
• 1/2 (14.5 oz) can chicken broth

Instructions

• Combine all ingredients in a large slow cooker.
• Set to cook on low for 6 hours or high for 3 1/2 hours.
• When finished, use kitchen shears or two forks to shred the chicken. Use a slotted spoon to serve.

Nutrition

Serving: 4oz | Calories: 208kcal | Carbohydrates: 16g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 963mg | Potassium: 1030mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4937IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 4mg