Sugar free, dairy-free, low oxalate, grain-free,
This recipe is easy, healthy and delicious! Even my picky 9-year old loves this nutritious meal. It even freezes well! It’s perfect fare for Sunday afternoon’s around the TV watching the game or at the end of a busy day of work and school.
INGREDIENTS
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 3 cloves garlic minced or diced
- 24 oz. chicken bone broth
- 2 15oz cans great Northern beans drained and rinsed
- 1 can of garbanzo beans drained
- 1 or 2 4oz cans diced green chiles
- 1 tsp sea or himalayan salt
- 1/2 tsp black or white pepper (white for low oxalate diet)
- 1 tsp cumin
- 1 tblsp. olive oil
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 small handful fresh cilantro chopped
- 1 cup chopped red peppers
- 1 cup chopped yellow pepper
- 1/2 cup diced carrots
TOPPINGS:
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- sliced jalapenos
- sliced avocados
- dollop of sour cream (optional)
- minced fresh cilantro
- tortilla strips (optional)
- shredded Monterey jack or Mexican cheese
INSTRUCTIONS
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Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
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Top with diced onion, minced garlic, great Northern beans, green chiles, chicken bone broth and cilantro. Stir.
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Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
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Remove chicken to large mixing bowl, shred, then return to slow cooker. Add coconut milk, red and yellow peppers and carrots and stir
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Stir well and serve with desired toppings.
For those of you who eat dairy replace the coconut milk with the following ingredients after you shred the chicken. Simply stir in:
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
