Chicken chili, flavored with green chiles and salsa verde, is a flavorful alternative to the standard beef and tomato chili.
SLOW COOKER SIZE: MEDIUM
6 tablespoons avocado oil
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, chopped
1 (4-ounce) can whole green chiles, drained and chopped
2½ to 3 pounds boneless, skinless chicken thighs, cubed
1 tablespoon minced garlic
2½ teaspoons ground cumin
2½ teaspoons dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ cup salsa verde (without sugar)
1¼ cups chicken broth
1½ cups full-fat sour cream
2 scallions, chopped
2 cups shredded Monterey Jack or Colby-Jack cheese
1 avocado, peeled, pitted, and chopped
Minced fresh cilantro
1.Rub the sides and bottom of the stoneware with 2 tablespoons of the avocado oil. Place the chopped onion, green pepper, jalapeño, and green chiles in the slow cooker.
2.Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half the chicken and brown, stirring to brown evenly, 5 to 7 minutes. Place the chicken in the slow cooker. Repeat with the remaining 2 tablespoons oil and remaining chicken, browning well and placing in the slow cooker. Stir in the garlic, cumin, oregano, salt, pepper, salsa verde, and the broth.
3.Cover and cook on Low for 4 to 6 hours.
4.Ladle the chili into bowls and serve garnished with the sour cream, scallions, cheese, avocado, and cilantro.
PER SERVING: 685 CALORIES ★ FAT 49 G (64%) ★ NET CARBS 11 G (6%) ★ PROTEIN 49 G (29%)
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