Chicken Chile Recipe at the slow cooker at a slow cooker
This warm chili is proof that you do not only need to eat pumpkin when it is in a pie.
If there is a meal, you should really master the manufacture of yoursmookerIt's Chile. Nothing is really comforting than a hot chili, ardent, and we found a way to bring unique flavors in the classic dish by really raising thebasic chili-With the addition of pumpkin and chicken. Pumpkin is often the first flavor that comes to mind when you think in autumn, but you do not only have to offer you to treat yourself in aspicy latte or in aPie in Thanksgiving! You can do this delicious meal all year, because the pumpkin is asuperfeument Naturally high in fiber and protein. Why not find more ways to integrate it into your diet?
In this recipe of pumpkin chili, we combine all the classic elements of chili-beans-beans, peppers, onions, celery, carrots, garlic and chili powder to name a few-one with the chicken and the pumpkin in a slow cooker during a few hours. Then you'll get home to a flavored chip that is tasty and brings a kick that you can increase by adding hot sauce. You may not think about associating chicken and pumpkin together, but a spoonful of this dish and you will be hooked.
Check out the super simple slow cooker recipe below and get ready to enjoy this pumpkin chili.
Nutrition:282 calories, 6 g of grease (1 g saturated), 444 mg of sodium, 7 g of sugar, 28 g of protein, 6 g of fiber
6 servings
Ingredients
1 1/2 pounds thighs without skin, boned chicken legs, cut in 1 1/2 inch pieces
1 15 ounces can not - garbanzo beans added to salt (chickpeas), rinsed and drained
1 15 ounces can leagon
1 14.5 ounces Reduced sodium chicken broth
1 14.5 ounces can not be added to dice tomatoes
1 cup of chopped red pepper (1 medium)
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of minced carrot
1 tablespoonchopped garlic
4 c. TSP Chile Powder
1 1/2 c. Dried oregano, crushed
1/4 c.
1/4 c. Trette pepper black
Fresh parsley cut and / or hot sauce (optional)
How to do it
- In a slow stove of 5 to 6 liters, combine the first 14 ingredients (through the black pepper). Cover and cook 6 to 8 hours or height from 3 to 4 hours.
- Sprinkle with parsley and / or hot sauce, if you wish.
