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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You are the first person to share my OBSESSIOn with japanese sweet potatoes! Its the reason I wake up, too! Every sunday I buy a bunch from WF, cut them in half, coat with olive oil and roast at 400 for 40 minutes face down. Then I eat one half every morning with some sauerkraut and a hard boiled egg. Perfectly well rounded breakfast and it truly has changed my life.
How can you make this in the Instant pot and have you ever used the slow cooker method on the IP? Love your recipes…every one!!!
Hi, just wanted to respond about the slow cooker function of the IP. It did NOT work for me even with purchasing the special glass lid. After some research I realized this is bc the IP heats from the bottom only whereas a slow cooker heats from all around. I found out the hard way after cooking 2 separate recipes on the high setting and neither were done after 8 hrs. One was homemade chicken stock so I tried a 3rd time and hit saute first and started with warm water and it still didn’t get hot enough IMO to be safe. I contacted the IP company who only said it was past the warranty to replace (it was only about a year or two old) but I don’t think it was faulty. I am posting this as a warning bc I don’t think the slow cooker function is safe to use. Hope that helps.
Love it! So darn good, defiantly adding as a regular meal in our house hold.
Made this tonight and everyone loved it! Delicious!
This unique chili has a depth of flavor that is delightful! It’s super easy to make, keeps well as leftovers and reheats flawlessly. I left out the jalapeños and cayenne for my spice-adverse family members, then added the heat to my own bowl. My only complaint is that it’s easy to eat too much!! 🙂
This recipe is definitely better the next day after it’s had time to marinate, etc. I didn’t find it thick enough, so I added a cassava flour mixture to it to thicken it up. I didn’t have much more vegetables on hand (due to our extreme winter weather, I couldn’t go get any!), so I just added half a bell pepper in addition to the sweet potatoes. I wish I’d added more, though, to bulk it up. I also wish it had some different spice recommendations, just to change it up a bit. I like cumin, but I also kind of don’t. Does that make sense?
I’ve done this recipe several times and love it! I’m wondering if I may be able to use chicken thighs instead of breasts?
Love love love this! I top it with cilantro, avocado, green onions, and CHIPOTLE SAUCE. One time I put chipotles in adobo in the crock pot (no longer “white” and that’s ok because YUM.). Great recipe that has been a staple for me this winter!
Been making this at least once a month for about a year now – never disappoints.
This was fantastic! I didn’t have sweet potatoes on hand so I just used russet potatoes and instead of fresh jalapeños I just diced up a few from a jar. Will definitely make again and again!