Crockpot Spicy Green Chili
ME Recipe: Crockpot Spicy Chicken Green Chili I adore green chili. However, most green chili is either made with lard or thickened with a large quantity of flour. I used a few tricks to make the recipe below nice and thick without adding lard or extra carbs. I added a little bit of butter and arrowroot powder and pureed a portion of the vegetables to get a great thick consistency. The best part about using a crockpot is that it is hard to mess up! Though I add the spices and tomatoes later in the recipe, you could probably add them all at once and still get great results. I also roasted my own chilies but you can use canned green chilies for convenience. I made this recipe for just myself and my husband and had a fair amount of leftovers but feel free to double. § § § § § § § § § § § § § § §
4 cloves of garlic, chopped 1 white onion diced 2 cups water (you could also use chicken broth for even more flavor but then I would reduce the salt) 2 boneless chicken breast ½ tsp. salt ½ tsp. black pepper 1 c. chopped roasted chilies or 8 oz. of canned green chilies 1 can fire roasted diced tomatoes 1 jalapeño (this can be omitted or double depending on desired spiciness) 1 c. fresh tomatoes diced ½ tsp. mustard powder 1 tsp. dried oregano 1 tsp. cumin 1 tbsp. butter 2 tsp. arrowroot powder 1. Place garlic, onion, chicken, salt and pepper in crockpot. Pour water over mixture. Cook on high for 4 hours or low for 8 hours. 2. One chicken is cooked, break chicken into pieces or use two forks to shred chicken into pieces. 3. Add tomatoes, chilies and spices and stir well to combine. Continue to cook in crockpot on low for 20-‐30 minutes. 4. Remove a few ladles full of vegetables (trying to avoid chicken pieces) and using blender or magic bullet, puree vegetables. Add puree back to crockpot. 5. Add butter and arrowroot powder and stir to mix well. 6. Allow chili to simmer until reached desired thickness. 7. Serve with a variety of optional toppings: avocado, cheese, sour cream, cilantro
