In a large slow cooker, add all ingredients except the Greek yogurt. Turn on low and cook for 6-7 hours.
Once cooked, remove the chicken from the slow cooker and shred with 2 forks. Return it to the slow cooker.
Take 1 cup of soup from the slow cooker and add it to a blender with the Greek yogurt. Puree until it reaches a smooth consistency, then stir the blend back into the slow cooker. Mix well.
Cook for 15 more minutes, then serve with cilantro and avocado on top.
This recipe is for 10 servings.15 minutes prior to serving, take 1 cup of soup from the slow cooker and puree it in a blender with the Greek yogurt. Once smooth, stir the mixture back into the slow cooker. This gives the chili its nice consistency.To lower the carbs in this recipe, reduce the amount of beans or corn used.This dish can be stored in an airtight container in the fridge for up to one week or in the freezer for several months. If freezing, I recommend storing in individual containers for convenience.