Seriously Simple Keto Low-Carb Chicken Chili Recipe by Dana Carpender

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This easy family-pleasing recipe is perfect for chilly autumn days, and will give you 16 mgs of niacin – 78% of your daily requirement! Add a salad with avocado in it to complete the Southwestern theme, and add even more niacin.

Author: Dana Carpender
Cook Time: 7 hours
Total Time: 7 hours
Yield: 6 Servings 1x
Cuisine: American
Diet: Diabetic

Ingredients

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2 pounds boneless skinless chicken breast
1 pound jar salsa
1 tablespoon chili powder
1 teaspoon chicken bouillon concentrate
3 ounces shredded Monterey jack cheese
6 tablespoons light sour cream

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Instructions

Put the chicken in your slow cooker.
Stir together the salsa, chili powder, and chicken bouillon concentrate, making sure the bouillon’s dissolved.
Pour over the chicken.
Cover the pot, set to low, and let it cook for 7-8 hours.
When time’s up, use a fork to shred the chicken. Serve topped with the grated cheese and sour cream.

Notes

(Reprinted by permission from 200 Low-Carb Slow Cooker Recipes by Dana Carpender, 2005, Fair Winds Press.)

Nutrition

Calories: 263
Sugar: 0g
Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g (Net carbs 4g)
Fiber: 2g
Protein: 39g

Find it online: https://www.carbsmart.com/keto-low-carb-chicken-chili-recipe.html