Meanwhile, In a medium-sized mixing bowl, whisk the almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined. Cook on low for 8 hours or on high for 4 hours. Add the chicken and broth, then stir gently. This low carb white chicken chili will last 2-3 months in the freezer, which is why I love making a big batch! (Feel free to double the recipe, but it may take a bit longer to simmer. Place the onion mixture into the crockpot. Once solid, you can store tham vertically if needed. Freeze: Let the chili cool to room temperature, then store in zip lock freezer bags, laid flat in the freezer.Reheat: Reheat keto white chili in a saucepan or in the microwave, until hot.Meal prep: Soup gets better with age, so make it up to a few days in advance and store in glass containers.Store: Store this keto white chicken chili recipe in the refrigerator for 3-4 days.Continue with the recipe as written, adding the shredded chicken back in at the end.Season with sea salt and black pepper to taste, if desired. Add the chopped artichoke hearts, if using (optional). (You can saute for longer if you want them more caramelized.) Add the chicken broth, cream, shredded chicken, and spinach. ![]()
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