Mexican Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 lb boneless skinless chicken breast
  • 1 tbsp coconut oil
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, chopped*
  • 1 yellow onion, chopped
  • 2 garlic gloves, minced
  • 1 cup chicken stock
  • 1 (8 oz) can tomato sauce
  • 1 (28 oz) can diced tomatoes, drained
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp cayenne pepper
  • Optional: cilantro, avocado
Instructions
  1. In a crockpot, add chicken, spices, garlic, chicken stock, tomato sauce and diced tomato. Cover and cook on low for 8 hours.
  2. After the chicken has cooked for 8 hours, remove the chicken and shred and place back in the crockpot. Then, place a skillet over medium heat and add the coconut oil, peppers and onions. Cook until onions become translucent. Transfer pepper mixture to the crock pot and cook on low for an additional 30 minutes.
  3. Serve hot with toppings of choice!
  4. *If you want the chili to be less spicey, remove the seeds from the jalapeno pepper. If you want the chili to be spicey, add the seeds to the chili.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/01/09/mexican-chicken-chili/