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Crock Pot Shredded Buffalo Chicken Chili (Stage 6)

INGREDIENTS:

-
- 1 tbsp. minced garlic
- 1 ½ c. chopped white onion
- 4 large carrots, chopped
- 2 bell peppers, chopped
- 1, 15 oz. cans of no-salt-added white or black beans, drained & rinsed
- 1/4 cup hot sauce (such as Frank’s Original)
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 2 tsp. cilantro
- ~14.5 oz. can no-salt-added diced tomatoes
- ~8 oz. can no-salt-added tomato sauce
- 1 jalapeno, sliced (optional)
- 1 ½ lbs. chicken breasts, skinless & boneless
- Cooking spray
- ½ cup water (optional, depending on desired thickness)

Preheat large skillet on medium and spray with cooking spray. Add garlic, onions, carrots and peppers and sauté for 7-10 minutes, stirring occasionally. Transfer to a large crock pot.
Add remaining ingredients to the crock pot, except chicken. Mix to combine.
Add chicken breasts and make them sink in and be covered with the rest of ingredients. Cover and cook on Low for 8 hours or on High for 4 hours.
Remove chicken breasts, shred with 2 forks and return to the crock pot, cook for additional 30 minutes.
Serving options: garnished with crumbled low fat feta or blue cheese, non-fat Greek yogurt or chopped cilantro and green onion. Add water for desired thickness.
Refrigerate covered for up to 3 days or freeze in an airtight container for up to 3 months.

Prep Time 00:20; Cook Time 8:30; Calories 350; Carbohydrates 38g; Fat 3.5g; Fiber 10g; Protein 41g; Serving Size 4 servings; Sodium 720mg

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