White Chicken Chili with Sweet Potatoes

Cuisine

American

Category

Main Course

To please the Paleo in the crowd, here’s a white chicken chili with Japanese sweet potatoes recipe. An easy all-in-one meal, that’s a slow-cooker favorite – cook it longer or slower, to fit with your schedule. We prep in the morning, so it cooks during the work day.

White Chicken Chili with Sweet Potatoes

Ingredients

  • 1-1/2 pounds boneless, skinless chicken breasts

  • 2 cups chicken broth

  • 2 large white or Japanese sweet potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
  • 1 small yellow onion, diced
  • 1 can diced green chiles, 4-ounces
  • 1 tablespoon chopped, seeded jalapeno
  • 4 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1-1/2 teaspoon dried oregano

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cayenne

  • 1 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 cup coconut cream
  • 1 tablespoon butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, minced
  • 1-2 avocados, sliced (or diced)

Directions

  1. Place chicken in a slow cooker.

  2. Add chicken broth, sweet potato, onion, green chiles, jalapeno, garlic, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.

  3. Cook on high for 2-1/2 to 3 hours (or on low for 5-6 hours).

  4. Remove chicken and cover to keep warm. Add coconut cream, butter, and lime juice to slow cooker, stir, and turn to high. Cover and cook for 20 minutes.

  5. Shred the chicken and return to the slow cooker. Cover and cook for 10 minutes.

  6. Stir in the cilantro.

  7. Serve, topped with avocado.

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

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