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Recipes Soups Chili
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| Servings: | 6 |
| Author Notes: |
This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock 1 small bunch scallions chopped 4 ribs of celery - diced fine 1/4 cup red bell pepper - diced 1 clove of garlic -chopped salt and pepper to taste 1/2 cup butter 1 teaspoon cumin 1 tablespoon chili powder 1 can can diced tomatoes with chiles 1 cup water grated Parmesan cheese for garnish |
| Instructions: |
Turn your slow cooker on and let it heat up while you prepare the vegetables.
Sauté the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm slow cooker and add the chicken and vegetables. Stir once to blend. Cover and cook on high for one hour, then turn the heat to low for 4-5 hours. Garnish with grated Parmesan cheese. Total Net Carbs: 16 |
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