Slow Cooker Chicken Tamale Chili
Creamy Ranch Slaw
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 (10-oz) cans gluten-free red enchilada sauce (such as La Victoria)
- 1 (32-oz) carton gluten-free chicken broth
- ¾ cup cornmeal
- 1 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 2 avocados, sliced
- ½ (3.5-oz) pkg gluten-free tortilla strips (optional; such as Fresh Gourmet)
Instructions
- Combine chicken, onion, garlic, chili powder, cumin, sauce, and broth in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours.
- Shred chicken with 2 forks, and stir in cornmeal, lime juice, and cilantro. Cover and cook 30 minutes longer, stirring occasionally.
- Top with avocado and tortilla strips.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ½ cup chopped fresh cilantro
- ⅓ cup refrigerated yogurt Ranch dressing (such as Bolthouse Farms)
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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