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White Chicken Chili with Sweet Potatoes
Caitlin from Smith & Truslow
6
15 minutes
3 hours 30 minutes
American
Main Course
To please the paleo fans in the crowd, here's a white chicken chili made with Japanese sweet potatoes. It's an easy all-in-one slow-cooker meal: prep it in the morning and let it cook during the workday. Our organic cumin, oregano, chili powder and cayenne warm up the broth, and coconut cream and lime make it rich and bright. Top with avocado and cilantro. Use our Chicken Soup Stock for extra flavor. Gluten-free and paleo.
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 (4 oz) can diced green chiles
- 1 tablespoon jalapeño, seeded and chopped
- 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 fine sea salt
- 1/4 teaspoon organic ground black pepper
- 1/2 cup coconut cream
- 1 tablespoon butter or ghee
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, minced
- 1-2 avocados, sliced (or diced)
Directions
- Place chicken in a slow cooker.
- Add chicken broth, sweet potato, onion, green chiles, jalapeno, garlic, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
- Cook on high for 2 1/2 to 3 hours, or on low for 5 to 6 hours, until the chicken reaches 165°F and the sweet potatoes are tender.
- 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.
- Shred the chicken and return to the slow cooker. Cover and cook for 10 minutes.
- Stir in the cilantro.
- Serve, topped with avocado.
Shop the spices in this recipe
USDA organic, third-party tested for heavy metals.
