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Colette & Cassi's Country Kitchen!

SLOW-COOKED LO-CARB CHICKEN CHILI

2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 small bunch scallions (5 or 6) chopped
4 ribs of celery - diced fine
1/4 cup red bell pepper - diced
1 clove of garlic -chopped
salt and pepper to taste
1/2 cup butter
1 teaspoom cumin
1 tablespoon chili powder (or to taste)
1 can (10 oz.) can diced tomatoes with chilis
1 cup water
grated Parmesan cheese for garnish
(6 Servings)

Turn your slow cooker on and let it heat up while you prepare the
vegetables. Sauté the scallions, celery, and bell pepper in the
butter. Add the chicken and cook just until the color begins to turn.
Combine the chicken stock, canned tomatoes, water, garlic, cumin and
chili powder in the warm slow cooker and add the chicken and
vegetables. Stir once to blend. Cover and cook on high for one hour,
then turn the heat to low for 4-5 hours. Garnish with grated Parmesan
cheese.

Total Net Carbs: 16
Per Serving: 2.67 Carbs Each