Paleo White Chicken Chili
by Erin Jensen
Americanslow cookerpaleoWhole30
Yield: 6 -8 servingsPrep: PT10MCook: PT300M
Ingredients
produce
- fresh cilantro(fresh)
- 1 cupyellow onion(diced)
- 1 tablespoongarlic(minced)
- 1 pintmushrooms(sliced)
- avocado(sliced or cubed)
- jalapeño(sliced)
protein
- 2 lbsboneless skinless chicken breasts
pantry staple
- 1 tablespoonextra virgin olive oil(extra virgin)
- 2 1/2 teaspoonsground cumin
- 1 teaspoongarlic powder
- 1/2 teaspoonground black pepper
- 3 tablespoonschili powder
- 2 teaspoonskosher salt(more to taste)
- 4 cupschicken broth
other
- dairy-free coconut sour cream(dairy-free)
- 1 cancoconut milk(full fat)
- 8 ozgreen chilis(canned)
Instructions
- Put chicken in a crock pot and cover with broth. Set to High setting and let cook for 1 hour or until chicken is fully cooked and easy to shred. Remove chicken from crock pot, shred with fork, and return to crock pot.
- In large skillet, add olive oil and bring to a medium-high heat. Add onions and garlic; stir until reduced, about 2-3 minutes.
- Add onion mixture to the crock pot along with the coconut milk, green chilis, cumin, garlic powder, chili powder, pepper and salt.
- Stir to combine and let cook on low setting for 4-6 hours. Add mushrooms about 30 minutes before you want to eat. Taste and add any additional salt or seasoning, as desired.
- Enjoy with dairy-free sour cream, avocado, jalapeño and/or cilantro.