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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Delicious!!!!
I loved it! I tasted the coconut more than I expected but it was delicious!
This Chili is delicious! I do wish that the nutritional information was provided.
I love experimenting with recipes from your blog! 4 different meals to date, and every time it becomes s new favorite!
Slow Cooker White Chicken Chili with Sweet Potato Paleo & Whole30 –
Good info. Lucky me I ran across your website by chance (stumbleupon).
I’ve book marked it for later!- calator.tel
I wanted so badly to like this but something in the flavor made it a little off. Unfortunately, I don’t know what it was. Oregano maybe? Or the chilies? Love the idea and I’m so sad something about didn’t work for me.
I have made this with both the slow cooker and instant pot. In both cases, the chicken fell apart after the first cooking session, so I did not remove it from the pot after adding last bit of ingredients. For Instant pot cooking: add all but last 4 ingredients. Seal the steam in and cook on meat chili. After it figured itself out, it took 35 mins. I manually released the steam and then added the last four ingredients. I put the lid back in with the steam valve on vent. And pressed slow cook, only for 10 mins or so. You will have more liquid in the end with the instant pot method vs the slow cooker method but they were both so damn delicious.
Husband and I could NOT eat this fast enough! We both agreed it didn’t remind us of chili though – more like a fusion Thai dish. The coconut, lime, and green chilis make this something special. Love that I can whip this in the instant pot in 20minutes!
This recipe is legit! It has great flavor and is super easy to make! My family loves it and I will definitely be making it agin!
I fixed this for dinner tonight and we loved it! It was such a great way to finish up the leftover roasted chicken and using the instant pot meant dinner was ready in the blink of an eye. Thanks for another fantastic recipe!