White Chicken Chili

Everybody needs a crock pot day sometimes right? My last crock pot day was a very busy one which did include some time in the morning to prep dinner but then the rest of the day was absolutely full. I thought I’d try a new recipe idea and it turned out super good so I must share. And just to be a little different (a personal quality I have 🤣), I baked some sweet potatoes and served the chicken chili over the sweet potatoes cut into wedges. It was so good, the sweet potatoes added a full texture to the whole meal.

This dish is made with all real food ingredients so if you are interested in a healthy meal, whether it be Whole30, Paleo, or just avoiding processed food, this recipe is for you! The chili does not include beans, a personal preference, but you could always add them if you like. And the secret to the creaminess?? Coconut milk - I love that little trick!

I should also mention that this white chicken chili is the perfect vessel for all of your favorite chili toppings like fresh cilantro, avocado, jalapeños, cheeses and sour cream, and the list goes on.

INGREDIENTS

1-2 pounds boneless, skinless chicken breasts or thighs
2 cups diced sweet onion
1 medium red bell pepper, diced
1 small jalapeno, seeds and membranes removed and finely diced
6 cloves garlic, minced
3 tsp ground cumin
1 tsp dried oregano
1 1/2 Tbsp chili powder
1 tsp salt, or more to taste
1/2 tsp black pepper
4 cups organic chicken broth
14 oz can coconut milk
1 lime, juiced
1 cup fresh cilantro, chopped
Garnishes - cilantro, lime wedges, jalapeno, avocado, or your favorites!

Add the onion, peppers, garlic, jalapeno, and spices - cumin, oregano, chili powder, salt, and black pepper - to the bottom of a crock pot. Arrange the chicken on top of the vegetables in a single layer.

Add the broth, cover with the lid and set heat to low. Cook 5-6 hours or until chicken is done.

Remove the chicken from the crock pot and shred it, then return the shredded chicken back into the pot and stir to combine.

Stir in the coconut milk and replace the lid. Heat for an additional 10-15 minutes or until warmed through.

Stir in the lime juice and cilantro. Serve in your favorite chili bowl and garnish with chopped cilantro and lime wedges.