From Michele Rosen of Paleo Running Momma
A splash of coconut cream and ghee make this chili creamy and luxurious. It’s also chunky, filling, and super yummy! The nutritional yeast is optional, but it does give the chili a rich, cheesy flavor without the use of dairy products. Look for it in the natural-foods section of your supermarket.
Serves 4
Prep: 35 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 6 hours
1½ pounds boneless, skinless chicken breasts
2 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 large white or Japanese sweet potato, peeled and cut into ¾-inch pieces (about 3 cups)
1 small yellow onion, diced
1 can (4 ounces) Whole30-compliant diced green chiles
1 tablespoon finely chopped seeded jalapeño
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon black pepper
½ cup Whole30-compliant coconut cream (see Tip)
1 tablespoon Clarified Butter (page 296) or ghee
1 tablespoon fresh lime juice
2 tablespoons nutritional yeast (optional)
1 tablespoon minced fresh cilantro
1 avocado, halved, pitted, peeled, and diced
Chopped fresh cilantro or chives, for serving
Place the chicken in a 4-quart slow cooker. Add the broth, sweet potato, onion, green chiles, jalapeño, garlic, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
Cook on low for 5 to 6 hours or on high for 2½ to 3 hours.
Transfer the chicken to a plate; cover to keep warm. Turn the slow cooker to high if using the low setting. Add the coconut cream, butter, lime juice, and nutritional yeast (if using) to the slow cooker; stir to combine. Cover and cook for 20 minutes.
Use two forks to shred the chicken. Return the chicken to the slow cooker. Cover and cook for 10 minutes. Stir in the 1 tablespoon minced cilantro.
Serve with the avocado and more cilantro.
Tip Coconut cream is similar to coconut milk but contains less water, so it has a thicker consistency. Stir thoroughly before measuring.