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Recipe by Celeste Hackel

Crockpot Shredded Chicken Chili

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Meat Meat
Easy Easy
3 Servings
Allergens

No Allergens specified

6 Hours, 20 Minutes
Diets

Ingredients

Crockpot Shredded Chicken Chili

  • 1 large or 2 small onions, chopped

  • 3 cloves garlic, chopped

  • 3 large carrots, chopped

  • 8 ounces sliced mushrooms

  • 2 stalks celery, chopped

Seasonings

  • 1/2 to 1 teaspoon red pepper flakes (optional)

  • pepper, to taste

Garnish

  • fresh cilantro (checked or bug-free)

  • jalapeno

  • avocado

Directions

Prepare the Crockpot Shredded Chicken Chili

1.

Spray bottom of the crockpot with olive oil.

2.

Layer onions, garlic, carrots, mushrooms, celery, and beans. Season with salt, pepper, tablespoons of the onion powder, one tablespoon of the garlic powder, and chili flakes if desired. Top with chicken, season with an additional tablespoon each of onion powder and garlic powder, and coat with crushed tomatoes. Top with jalapeno slices, if using.

3.

Cook on low for approximately eight hours. Use two forks to gently shred the chicken directly in the crockpot. Mix to combine and serve.

About

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Crockpot Shredded Chicken Chili

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