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Low Carb Chicken Chili Another great recipe from April Fields, author of 101 Low Carb Dessert Recipes

Low Carb Chicken Chili
2 pounds boneless chicken breast, cut into bite sized pieces
1 3/4 cups chicken stock
1 small bunch scallions (five or six) chopped
4 ribs of celery - diced fine
1/4 cup red bell pepper - diced
1 clove of garlic -chopped
salt and pepper to taste
1/2 cup butter
1 teaspoom cumin
1 tablespoon chili powder (or to taste)
1 can (10 oz.) can diced tomatoes with chilis (I use Rotel brand)
1 cup water
grated Parmesan cheese for garnish

6 Servings
Turn your slow cooker on and let it heat up while you prepare the vegetables.

Sauté the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm slow cooker and add the chicken and vegetables. Stir once to blend. Cover and cook on high for one hour, then turn the heat to low for 4-5 hours. Garnish with grated Parmesan cheese.

Total Net Carbs: 16
Per Serving: 2.67 Carbs Each