Slow Cooker White Chicken Chili

Apr 29, 2021 | Healthy Living, Recipes

This recipe by Michele Rosen appears in the Whole30 Slow Cooker Cookbook, which offers an array of healthy comfort foods. The white sweet potatoes and creamy broth make this soup hearty and satisfying, and the fresh avocado and cilantro topping balance the rich flavors. Nutritional yeast is an optional addition, for a delicious cheesy flavor without the use of dairy. Since the recipe uses ghee and coconut cream to create the richness, it works for paleo or non-dairy diets. (Ghee, or clarified butter, is allowable on most of these plans, since it’s easily digestible even for most people with dairy sensitivities. It’s also a great healthy fat for cooking because it has a high smoke point.)

The ingredients take 20 minutes to throw together, and then the slow cooker does its magic. This spiced, hearty chili has become a staple in our home.


1.5–2 lbs boneless, skinless chicken breasts
2 cups chicken bone broth (or a little more)
1 large white sweet potato or Japanese sweet potato, peeled and cut into 3/4-inch pieces
1 small yellow onion, diced
1 can (4 oz) diced green chilis
1/2 to 1 whole finely chopped seeded jalapeño
4 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon black pepper
1 can (5.4 oz) coconut cream
1 tablespoon ghee (or more)
Juice of 1 lime
2 tablespoons nutritional yeast
Handful of minced fresh cilantro
1 avocado, diced (or more; about half an avocado per bowl seems to be a good amount)


  1. Place the chicken in a 4-quart slow cooker. Add the broth, sweet potato, onion, green chilis, jalapeño, garlic, cumin, oregano, chili powder, cayenne, salt and black pepper. Stir to combine.
  2. Cook on low for 5 to 6 hours or high for 2.5 to 3 hours.
  3. Transfer the chicken to a bowl or baking dish. Add the coconut cream, lime juice and nutritional yeast (if using) to the slow cooker; stir to combine. Cover and continue to cook while you shred the chicken, using two forks. Return the shredded chicken to the stew and cook another ten minutes or so. Then stir in most of the cilantro (save some garnish on each bowl).
  4. Serve with generous amounts of avocado and cilantro garnish.



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