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)