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–+ servings
Slow Cooker Crack Chicken Chili

Slow Cooker Crack Chicken Chili That's Comfort in a Bowl

Enjoy a hearty bowl of Slow Cooker Crack Chicken Chili, a low-carb vegetarian delight packed with rich flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Zucchini Base vegetable providing moisture and bulk; substitute with yellow squash if preferred.
  • 1 cup Bell Peppers Adds sweetness and color; any color can be used, red offers the best flavor.
  • 1 cup Mushrooms Contributes umami depth and can be substituted with eggplant.
  • 2 cups Spinach Adds nutrition; use fresh or frozen, ensuring frozen is well-drained.
For the Casserole Mixture
  • 1 cup Ricotta Cheese Provides creaminess; cottage cheese is a lower-fat alternative.
  • 1 cup Mozzarella Cheese Offers a gooey, melty topping; can be replaced with vegan cheese.
  • 3 large Eggs Acts as a binder; for vegan, use 1 tbsp ground flaxseed + 3 tbsp water per egg.
  • 1/2 cup Almond Flour Helps achieve a low-carb crust; substitute coconut flour but reduce amount.
For Flavor Enhancement
  • 1 tbsp Italian Seasoning Adds depth of flavor; fresh herbs can be used for a vibrant taste.

Equipment

  • Slow Cooker
  • large skillet
  • Mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients for a smooth cooking experience.
  2. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped zucchini, diced bell peppers, and sliced mushrooms, sautéing for about 5-7 minutes until tender and fragrant.
  3. Stir in the fresh or well-drained frozen spinach. Cook for an additional 2-3 minutes until the spinach is wilted. Season your mixture with salt and pepper.
  4. In a large mixing bowl, combine the ricotta cheese, beaten eggs, Italian seasoning, and almond flour. Blend until smooth.
  5. Fold the sautéed vegetable mixture into the ricotta mixture, ensuring every piece is evenly coated.
  6. Pour the combined mixture into a greased baking dish, spreading it evenly. Sprinkle shredded mozzarella cheese over the top.
  7. Bake in the preheated oven for 30-35 minutes until the top is golden brown and bubbly.
  8. Remove from oven and allow to cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 10gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 30IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

This dish can be prepared ahead of time and freezes well. For a crunchy topping, consider adding almond flour and spices before baking.

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