Paleo White Chicken Chili

This dish is the perfect cozy weeknight dinner. It gives you a ton of food, and the entire family will love it!

The recipe is gluten-free, dairy-free, Whole30, and paleo. And it is easy, all in the crockpot.

Making this crockpot paleo white chicken chili is incredibly easy. Just place the chicken, potatoes, onions, bell peppers, diced green chilis, jalapeño, bone broth, minced garlic, and all of the spices into the crockpot. Cook on low for 6-7 hours.

Once the white chicken chili has finished cooking, remove the chicken with tongs and shred it with two forks. You can also shred the chicken in a stand mixer or with a handheld mixer with the beater attachment. Just throw it in a mixing bowl, and turn the mixer on high for about 5-10 seconds. Yes, it’s that easy! Make sure to stop before the chicken gets overly shredded if you prefer slightly larger shreds.

Once the chicken is shredded, add it back to the crockpot. In the same bowl that you shredded the chicken, whisk together the coconut milk, arrowroot starch, and lime juice, and add it to the crockpot.

Switch the crockpot to high and cook for 20-30 minutes to let the chili thicken up, and you’re done!

The best part is all the great topping you can chop up and add *chopped jalapeños, chives, green onions… sliced avocado, cilantro, diced tomato, and of course shredded cheese.

• Both chicken breast and thighs work in this recipe. I prefer chicken thighs as the texture is a little more moist.
• Don’t worry if the amount of chicken you have exceeds 1.5 pounds. This dish is great with anything between 1.5 – 2 pounds of chicken.
• If you like a good kick, add the entire jalapeño in the crockpot white chicken chili. You can also use double the green chilis.
• Swap out the fresh garlic for 1/2 teaspoon garlic powder.
• For an easy shortcut, throw the cooked chicken breast/thighs into a stand mixer and mix it on high with the beater attachment. The chicken with shred in about 10 seconds. Don’t over-mix it, or it will shred into really small pieces. You can use the same mixing bowl to whisk the coconut milk, arrowroot starch, and lime juice together so you only have to clean one bowl.
• Go wild with toppings and add them all! The toppings add a great burst of flavor for paleo white chicken chili. You can also add a dollop of sour cream or a little shredded cheese if you’re OK with dairy.

Yes!, this freezes well and is a great meal prep recipe. To freeze, simple transfer the chili in freezer-safe jars or glass containers.

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Ingredients

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1 ½–2 pounds chicken breasts or skinless, boneless thighs

2 cups diced potatoes (small yellow or peeled white sweet potato)

1 sweet onion, diced

1 bell pepper, diced

1 (4 oz) can diced green chiles

½ small jalapeño, minced (we use the entire pepper for a kick, sometimes two, but we are spice fans)

3 cups bone broth

5 garlic cloves, minced

1 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon ground pepper

1 (15 oz) can full-fat organic coconut milk

3 tablespoons arrowroot starch

1 tbsp fresh lime juice

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Toppings:

• Chopped fresh cilantro
• Chopped green onion
• Thinly sliced jalapeño
• Sliced avocado
• Corn Tortilla chips

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