Slow Cooker Chicken Chili (34g Protein, High Fibre)

Batch cooking takes the pressure off the days you have no appetite to cook. This slow cooker chili is high in protein and fibre, freezes beautifully in single portions, and stays gentle thanks to lean chicken and a mild spice level you control.

Ingredients

• 600g chicken breast
• 1 tin (400g) kidney beans, drained
• 1 tin (400g) black beans, drained
• 1 tin (400g) chopped tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp mild chili powder
• 1 tsp ground cumin
• 250ml (1 cup) low-sodium stock
• Salt and black pepper

Method

1. 1Add all the ingredients to the slow cooker and stir.
2. 2Cook on low for 6–7 hours or high for 3–4 hours, until the chicken shreds easily.
3. 3Lift out the chicken, shred with two forks, and stir back through.
4. 4Season to taste and serve, or cool and freeze in portions.

Tips for GLP-1 appetites

• Keep the spice mild — strong, spicy food is a common trigger for GLP-1 nausea.
• Freeze in single portions so a high-protein meal is ready on a low-energy day.
• The beans bring serious fibre (11g a serving), which helps keep digestion regular on GLP-1 medication.