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White Chicken Chili with Sweet Potatoes

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.


  • 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.


  • 1-1/2 pounds boneless, skinless chicken breasts
  • 2 cups chicken broth, gluten-free
  • 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 tablespoon fresh lime juice
  • 1/2 cup coconut cream
  • 1 tablespoon butter
  • 1 tablespoon fresh cilantro, minced
  • 1-2 avocados, sliced (or diced)