This slow cooker white chicken chili with sweet potato is an easy all in one Paleo and Whole30 meal for any night of the week! Great to makes ahead and pack for lunches too.
Do you like sweet potato in your chili? Because I realized that no matter what type of chili I make, sweet potatoes need to be in there somewhere.
I don’t have many chili recipes on here, but, the ones I do involve sweet potato – loaded chili sweet potato fries, chorizo sweet potato chili, and chili stuffed sweet potatoes.
And now – you guessed it – this slow cooker white chicken chili with sweet potato!
I’d been wanting to make a slow cooker white chicken chili for sometime, but kept putting it off. I tend to put off most slow cooker recipes – a bad habit for sure.
Anyway, one day it dawned on my to throw in some diced white sweet potatoes with the chili, and boom – motivation!
I guess white sweet potatoes (and the Japanese ones with purple skin) are all around motivating for me.
I’d say they’re the reason I get up in the morning, but, that sounds sort of depressing. I’m going to say it anyway – feel free to judge away. White sweet potatoes are the reason I get up in the morning. They’re the reason I’m alive and well and blogging. I’m not even half kidding 😉
Seriously though, if you haven’t tried these I HIGHLY recommend you do. They aren’t always easy to find, but Whole Foods always has them, as well as Asian markets, and, near me at Shoprite.
Not to worry if you can’t find them though, you can always sub a traditional orange sweet potato and it will still be delicious.
Aside from sweet potatoes, this slow cooker white chicken chili has everything you might expect. Tons of flavor, the right amount of spice (you can control the spice of course as well) and great texture too.
To get the chili creamy, once the chicken is done and you remove it from the slow cooker to shred. Then, add in a mixture of ghee, coconut cream, lime, and nutritional yeast, then cook on high for 20 more minutes to get the most flavor possible out of this chili!
While it’s not SUPER thick and creamy, it adds a nice touch of creamy, almost cheesy flavor to complete the meal. To get it thicker, you can also whisk in a teaspoon or two of tapioca starch, or arrowroot at the end.
Then you can go wild with your toppings, as wild as you Whole30-ing heart desires.
Definitely go for avocado, extra cilantro, maybe sliced jalapeño and even bacon if you really want to go all out. I didn’t specifically include bacon in the recipe, but, you know it’s always welcome ’round here.
As with most slow cooker recipes, you can choose to cook this either on long and slow on low (about 6-7 hours) or on high for 3-4 hours.
I have a programmable slow cooker which makes the timing issue very convenient – I can cook overnight or during the day and not worry that I won’t be home when the time is up.
Okay, I think it’s go-time now! I know I’m completely craving this slow cooker white chicken chili all over again – let me know what you guys think!
Slow Cooker White Chicken Chili with Sweet Potatoes {Paleo & Whole30}
Slow Cooker White Chicken Chili with Sweet Potato {Paleo & Whole30}
Ingredients
- 1.5 lbs organic boneless chicken breasts
- 1 large white or Japanese sweet potato peeled and cut into 3/4 inch chunks about 3 cups*
- 2 cups homemade bone broth or sugar free broth/stock
- 4 oz can diced green chiles
- 1 tbsp finely chopped fresh jalapeños
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper more or less depending on your spice preference
- 1 small yellow onion diced
- 4 cloves garlic finely chopped
- 1 tsp dried cilantro or 1 tbsp fresh minced
- 1 tbsp organic ghee clarified butter
- 1/2 cup coconut cream**
- 1 tbsp fresh lime juice
- 2 tbsp nutritional yeast - optional
Instructions
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Place the chicken in the slow cooker and top with sweet potato cubes, broth, green chilis, jalapeño, onion and garlic, salt and all the spices (you will leave out the last 4 ingredients for now) Cook on high for 3-4 hours or low 6-7 hours. I use a programmable slow cooker which makes timing things very convenient!
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After the cook time is complete, remove the chicken to a large dish and set aside. Add the ghee, coconut cream, lime juice, and nutritional yeast to the slow cooker and stir well to combine.
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Cover and cook on hi for 20 minutes.
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During this time, shred the chicken with two forks, then add it back to the slow cooker after 20 minutes and continue to cook 10 more minutes on high.
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Serve with avocado, extra cilantro or chives. Enjoy!
Recipe Notes
*If you can't find a white sweet potato, a common orange one will be fine, just cut into 1" inch chunks since they're a bit softer.
**Coconut cream is the solid part in a can of refrigerated coconut milk. You can buy full fat coconut milk and use only the thick part, or purchase a can of coconut cream only.
What I Used to Make My Slow Cooker White Chicken Chili with Sweet Potato:
Want more Whole30 dinner recipes? Try one of these!
Slow Cooker Meatballs and Marinara Sauce
Easy One Pan Bacon Wrapped Chicken
Creamy Tomato Basil Chicken with Roasted Butternut
Whole30 Slow Cooker Chili on the Web:
Slow Cooker Queso Chicken Chili
Tell Me!
Have you tried sweet potato chili?
Are you mild, medium, or hot?
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This sounds like a great variation on chili – something my husband would probably love!
Hope you try it out 🙂
This sounds like the perfect comfort food for this chilly weather! Also love how you added sweet potatoes to it, that sounds like a game changer! Pinning for later 🙂
Thanks Rachel!
I love how you used white sweet potatoes, because they go with the color of white chili so well! 🙂
Haha that was a no-brainer for me 😉
Your slow cooker white chicken chili with sweet potato is YUM! Even the photo is appetizing!! I’m going to cook this for my mom and dad! The weather is chilly at the moment, so I know, this is perfect for our dinner! I really can’t wait to try this when I get home! By the way, can I slow cook without a slow cooker? Do you have a suggestion that you can share with us? Thanks!
I am unable to use Ghee due to a dairy allergy with my son. What could I substitute for it? Thank you!
You can simply omit it and it will still be delicious 🙂
Ghee does not have dairy in it…thats why its different from regular butter…it has the milk proteins removed…which is why it is paleo and whole 30 approved 🙂 yay for ghee!
Love ghee!
Ghee is still dairy. It’s not supposed to make you react if you are lactose intolerant because the milk fats are removed. But for a true dairy allergy you better believe you can still react to it. Be careful!
I’m so sad! The grocery store forgot to bag my sweet potatoes! I’ve gotta start dinner now. Should I use carrots or peeled red potatoes instead? Help asap!
I would’ve left out the potatoes altogether and maybe served them roasted on the side, hope it worked out for you!
Think I could add some beans or I was chili was about the o beans
This was a huge hit with my family! We all loved it! Thanks for the recipe!
Yay! Thrilled you guys all like it 🙂
Wow! This looks so yummy! I would love to try this out real soon. This will be perfect for dinner and I think everyone in the family would love this. Thanks for sharing your recipe with us. Potatoes and chicken are perfect combinations for me. By the way, can I use normal milk for the coconut cream?
Can I cook this on the stove? If so any tips?
I think so…I’m not sure how long it would take, but you can probably do fine cooking as long and slow as possible in a dutch oven, searing the chicken first, perhaps? If you try it, I hope it works out, let me know 🙂
Im cooking this on the stove in my dutch oven right now! Shredded the chicken at the 3 hour mark and went ahead and added the coconut. It’s ready to eat now (3 1/2 hours), but we wont eat dinner for another few hours. Tastes great! Hope that helps!
*I sauteed the onion and garlic first, added the chiles and seasoning, then the potatoes, then the chicken and broth. Could have browned the chicken first, just decided to skip the step for ease today (:
This was so delicious. Thanks for something the whole family (husband, 4 kids ages 2-8, and I) all loved! I made it in my instant pot so I only added 1/2 c broth, and used yukon gold potatoes since that’s what I had on hand. Otherwise made it as written, and it had so much flavor. Will definitely make again.
Awesome! That sounds perfect, so glad you liked it 🙂
How long did you cook in the IP? Did you just add the cream and such at the end?
Never mind! I found directions further down the thread 🙂
Gosh, it’s been so long I honestly don’t remember! My best guess is 8, 9, or 10 minutes since chicken breasts are usually 8-10 min and cubed potatoes are usually 7-9. Do you know what you normally do for either of those? That’ll give you a good guide. And yes, just like in the recipe I added the last 4 ingredients after cooking. Good luck!