Slow Cooker White Chicken Chili with Sweet Potato
Here is a recipe submission from The Dorns. It is Paleo and Whole30 Compliant. We hope you like it.
Info
Time
Difficulty
Servings
Ingredients
Here is what you need:
1.5 lbs. chicken breasts boneless, skinless
1 sweet potato large white or Japanese if you can find it. Peeled and cut into 3/4 in. chunks to get about 3 C. Otherwise, use a regular orange one and cut into 1 in. chunks.
2 C. bone broth or chicken stock
4 oz. can green chiles diced
1 tablespoon jalapenos fresh, finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper more or less of this, you decide
1 yellow onion small, diced
4 cloves garlic finely chopped
1 teaspoon cilantro dried, or 1 T. fresh minced
1 tablespoon ghee (you can use butter if not trying Whole30)
1/2 cup coconut cream (the small can of coconut cream or refrigerate a can and use the layer that is on top of the can)
1 tablespoon lime juice fresh
2 tablespoons nutritional yeast (optional)
Here’s what you do:
- Put the chicken in the slow cooker and top with sweet potato cubes, broth, green chiles, jalapeno, onion, garlic, salt and all the spices. Leave out the last 4 ingredients for now).
- Cook on high for 3 – 4 hours or low for 6 – 7 hours
- After the cook time is complete, remove the chicken and put it in a large dish and set aside.
- Add the ghee (or butter), coconut cream, lime juice and nutritional yeast to the slow cooker and stir well to combine. The coconut cream takes a bit to dissolve.
- Cover and cook on high for 20 minutes
- Shred the chicken and put it back in the slow cooker when the 20 minute cook time is done. Cook 10 minutes more on high.
- Serve with avocado, extra cilantro or chives and enjoy what is a pretty good pot of chili.
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