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Whole30 White Chicken Chili
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Whole30 White Chicken Chili With Sweet Potatoes

Recipe contributed to The Whole30 Slow Cooker by Michele Rosen of Paleo Running Momma.
SLOW COOK: 5.5 hours (low) or 2.5 hours (high)
INSTANT POT: 35 minutes
TOTAL: 1 hour to 5.5 hours, depending on cooking method
Recipe contributed to The Whole30 Slow Cooker by Michele Rosen of Paleo Running Momma
Course entree
Keyword chicken, chili, instant pot, slow cooker, soup, stew
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Instant Pot 35 minutes
Servings 4

Equipment

  • Slow Cooker OR Instant Pot

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cup compatible chicken broth or Chicken Bone Broth (page 294, The Whole30 Slow Cooker)
  • 1 large white or Japanese sweet potato peeled and cut into 3/4-inch pieces (about 3 cups)
  • 1 small yellow onion diced
  • 1 mild green diced chiles
  • 1 tbsp finely chopped seeded jalapeño
  • 4 cloves garlic minced
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 cup coconut cream
  • 1 tbsp clarified butter or ghee
  • 1 tbsp fresh lime juice
  • 2 tbsp nutritional yeast optional
  • 1 tbsp minced fresh cilantro
  • 1 avocado halved, pitted, peeled, and diced

Instructions

Slow Cooker

  • PLACE the chicken in a 4-quart slow cooker. Add the broth, sweet potato, onion, green chiles, jalapeño, garlic, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
  • COOK on low for 5 to 6 hours or on high for 2.5 to 3 hours.
  • TRANSFER the chicken to a plate; cover to keep warm. Turn the slow cooker to high if using the low setting. Add the coconut cream, butter, lime juice, and nutritional yeast (if using) to the slow cooker; stir to combine. Cover and cook for 20 minutes.
  • USE two forks to shred the chicken. Return the chicken to the slow cooker. Cover and cook for 10 minutes. Stir in the 1 tablespoon minced cilantro.
  • SERVE with avocado and more cilantro.

Instant Pot

  • To make this in the Instant Pot, follow the directions as written, then seal and cook it on the Soup or Stew setting for 30 minutes. After shredding the chicken, turn the Instant Pot to Saute until the coconut cream is well combined with the soup.