Escondido, CA

On the Menu

Shredded Chicken Chili



Here come those cool crisp nights sneaking up on us very slowly over the next few weeks. These are the nights where all you want is a nice warm meal and blanket.

We all know that around this time of the year it can be easy to slip into the wonderful, unhealthy world of food. I am not a health expert by any means, and I am absolutely obsessed with everything food related but around this time of the year, I try to make lower carb meals to counteract those other choices.

This is one of those fancy “Keto,” low carb meals that I made and brought over to my Grandpa Rocky’s house for game night this past weekend! It was a huge hit so I had to share it with you!

5 boneless, skinless chicken breasts
cooked and shredded
1 28 oz can crushed tomatoes
1 14 oz can tomato sauce
1/2 small can tomato paste
1 brick of cream cheese ( cubed )
3 multi colored bell peppers diced
4 celery stalks diced
1 brown onion



6 garlic cloves diced

4 cups shredded cheddar cheese
( I love cheese! )
4 cups chicken broth
3 Tbl chili powder
2 Tbl chipotle chili powder
2 Tbl ground cumin
1 Tbl onion powder
1 Tbl of garlic powder
Salt/pepper to taste

* You can skip the previous 6 ingredients and use packaged chili seasoning as well *

Set your crockpot up and add the shredded chicken, bell peppers, onions, celery and garlic. In a large saucepan, add in the crushed tomatoes, tomato sauce, tomato paste, chicken broth and chili seasonings (chili powder, chipotle chili powder, onion powder, garlic powder, cumin and salt/pepper to taste) Mix well and let the sauce simmer. Slowly add in cubes of the cream cheese until completely melted. Remember to stir slowly. Add in two cups of shredded cheddar cheese and melt. Once the mixture is all combined, pour over the meat and vegetables in the crockpot. Stir well and cook on low for two hours. Enjoy with your favorite chili toppings like cilantro and sour cream! Oh and more cheese!

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