​Slow Cooker White Chicken Chili with Sweet Potato & Cauliflower Rice

​I tend to like my chili and soup less liquidy and more meaty, but I really enjoyed this one as-is! All I did was increase the chicken amount to 2.5 lbs and I added three bags of frozen riced cauliflower at the end. I also did not use white sweet potatoes, but regular orange ones instead, and I should have followed the note below a little better. If you use orange sweet potatoes, dice into 1" chunks, or even slightly larger, because they do get extremely soft! I actually used the slow cooker for this one too, not the Instant Pot, and it always reminds me that I need to slow down. While the Instant Pot is faster, it also makes my meal preps a little more crazy since I'm rushing to get everything done. With the slow cooker you just throw it all in the pot early in the day, go do what you need to do, and come take care of it 4-8 hours later. It's the perfect meal prep helper and allows you to still take care of all the other things on your to-do list, or those other things you would rather be doing instead of meal prep. Anyways, this chili was light, delicious, and comforting, so I'll definitely bring it back once the colder weather starts to hit. 

Slow Cooker White Chicken Chili with Sweet Potato 
Ingredients:

• 2-2.5 lbs organic boneless chicken breasts
• 2 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**
• 2 tbsp fresh lime juice
• 2 tbsp nutritional yeast - optional (I omitted this)

Directions:

1. 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!
2. 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.
3. Cover and cook on high for 20 minutes.
4. 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.
5. Serve with avocado, extra cilantro or chives. Enjoy!

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.

​Original recipe found here