Slow-Cooker Mexican Chicken Chili (Diabetes-Friendly)
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Ingredients
Instructions
- 1
Place diced onion, garlic, red bell pepper, zucchini, black beans, crushed tomatoes, tomato paste, and chicken broth into the slow cooker.
- 2
Add chili powder, cumin, smoked paprika, oregano, black pepper, and salt. Stir to combine.
- 3
Nestle chicken breasts into the mixture, pressing slightly so they are mostly submerged.
- 4
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and internal temp reaches 165°F (74°C).
- 5
Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the slow cooker. Stir in lime juice and baby spinach; cover and let sit 5–10 minutes to wilt spinach.
- 6
Taste and adjust seasoning. Serve hot, topped with cilantro and optional Greek yogurt and avocado as desired.
- 7
Warm, smoky chili base from chili powder and smoked paprika; cumin adds earthiness; fresh lime and cilantro brighten the dish. Non-starchy vegetables provide texture and bulk without spiking blood sugar.
- 8
Recipe yields ~6 servings. Each serving ≈ 1 to 1 1/4 cups.
- 9
High protein from chicken slows carbohydrate absorption. Fiber from black beans and vegetables lowers glycemic load and promotes steady blood glucose. Low added sugars, low fat, and mindful sodium help overall metabolic health and weight management. Portion control (~6 servings) helps limit carbohydrate per meal.
Description: A low-fat, moderate-low-carb slow-cooker chili with lean chicken, black beans, and plenty of non-starchy vegetables. High in fiber and protein to slow glucose absorption and keep you satisfied. Easy prep—set, slow-cook, and enjoy.
- Place diced onion, garlic, red bell pepper, zucchini, black beans, crushed tomatoes, tomato paste, and chicken broth into the slow cooker.
- Add chili powder, cumin, smoked paprika, oregano, black pepper, and salt. Stir to combine.
- Nestle chicken breasts into the mixture, pressing slightly so they are mostly submerged.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and internal temp reaches 165°F (74°C).
- Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the slow cooker. Stir in lime juice and baby spinach; cover and let sit 5–10 minutes to wilt spinach.
- Taste and adjust seasoning. Serve hot, topped with cilantro and optional Greek yogurt and avocado as desired.
Flavor profile explanation
-
Warm, smoky chili base from chili powder and smoked paprika; cumin adds earthiness; fresh lime and cilantro brighten the dish. Non-starchy vegetables provide texture and bulk without spiking blood sugar.
-
Recipe yields ~6 servings. Each serving ≈ 1 to 1 1/4 cups.
Nutritional facts (per serving, approximate — FDA-style layout)
| Amount per serving | |
|---|---|
| Calories | 220 kcal |
| Total Fat | 3 g |
| - Saturated Fat | 0.5 g |
| Cholesterol | 55 mg |
| Sodium | 320 mg |
| Total Carbohydrate | 22 g |
| - Dietary Fiber | 8 g |
| - Total Sugars | 5 g |
| - Added Sugars | 0 g |
| Protein | 28 g |
| Vitamin D | 0 µg |
| Calcium | 60 mg |
| Iron | 2.5 mg |
| Potassium | 650 mg |
Disclaimer: Nutritional facts are AI-generated estimates and not guaranteed accurate.
Type-2 Diabetic Friendly explanation
- High protein from chicken slows carbohydrate absorption. Fiber from black beans and vegetables lowers glycemic load and promotes steady blood glucose. Low added sugars, low fat, and mindful sodium help overall metabolic health and weight management. Portion control (~6 servings) helps limit carbohydrate per meal.
A great diabetic-friendly option. Publish it so others managing diabetes can find it too!
