01/18/2026
๐ช๐ต๐ถ๐๐ฒ ๐๐ฒ๐ฎ๐ป ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐๐ต๐ถ๐น๐ถ
โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
~1 whole Onion chopped
~2-3 cloves garlic, minced
~1 14.5 oz can reduced-sodium chicken broth
~1 jar salsa verde
~1 14.5 oz can reduced-sodium diced tomatoes
~1 4.5 oz can diced green chilies
~1.5 tsp chili powder
~1/2 tsp dried oregano
~1 tsp ground cumin
~1/2 tsp salt
~2 15 oz can corn kernels, drained and rinsed
~2 15 oz can white beans, cannellini, drain and rinse
~4 large (approx 2-2.5 pounds) organic chicken breasts
๐ ๐ฎ๐ธ๐ถ๐ป๐ด ๐๐ต๐ฒ ๐ฅ๐ผ๐๐
~3 tbsp butter
~3 tbsp almond flour
~1/2 cup reduced-fat milk
~4 oz Heavy whipping cream
~1 tsp chicken bouillon
~1 tsp black pepper
~7 oz plain Greek yogurt 1 small container
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
1. Place the 4 raw chicken breasts in the bottom of the crockpot, cover with all of the spices on top, then throw in the rest of the ingredients before the cream base roux.
2. Cook on low 6-8 hours. One hour before serving, melt the butter in a saucepan over medium heat, slowly whisk in the flour, and allow it to bubble and brown a little. Approx 3-5 minutes. Next, whisk in milk, cream, chicken bullion, yogurt, and black pepper. Simmer another 4-5 minutes.
3. Pour roux mixture into crockpot. Shred the chicken with two forks and allow the sauce to thicken while cooking on low for another hour. It may be easier to remove the chicken and shred it over a pan or plate and then place it back in the crockpot.
4. Additional toppings not listed could be: cilantro, cheese, hot sauce, or tortilla strips! (Nutrition facts not included for toppings)
5. Enjoy our favorite winter chicken chili recipe! Servings are based on 350 grams each!
