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+ servings

Nacho Chicken Chili

Instant Pot or Crockpot Chicken Chili recipe using classic nacho flavors for a bariatric friendly protein focused recipe.
Prep Time20 mins
Cook Time6 hrs
Course: Main Course, Main Dish
Cuisine: American, Pressure Cooker, Slow Cooker
Keyword: Instant Pot
Servings: 6 servings
Calories: 116kcal
Author: Steph Wagner

Equipment

  • Pressure Cooker
  • Slow Cooker

Ingredients

  • 1 lb chicken breast boneless skinless
  • 1 clove garlic minced
  • 1 bell pepper red or yellow, diced
  • .5 can pinto beans rinsed
  • 1 cup salsa
  • 1 tbsp chili powder
  • .5 tsp garlic powder
  • 1 tbsp cumin
  • 1 cups chicken broth
  • 1/2 tsp salt

Instructions

Slow Cooker

  • Add all the ingredients to the bottom of a slow cooker. Cook on low for 6 hours.
  • Remove chicken from slow cooker to a cutting board and shred. Return to cooker.

Pressure Cooker

  • Add all the ingredient to the bottom of the pressure cooker. Cover and cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes and then release remaining pressure.
  • Remove chicken from slow cooker to a cutting board and shred. Return to cooker.

Nutrition

Serving: 1cup | Calories: 116kcal | Carbohydrates: 6g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 755mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 2mg