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
*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
Leave a Reply.
Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.