Okay, so it’s been way too long since I’ve posted a recipe here. So long that I was actually having a minute of difficulty remembering my password to log in, and so long that my homepage still looks like Christmas. Sorry guys.
I’ve kind of been putting off posting this recipe because I do not like the photos at all. Turns out day-old crockpot chili is not the most aesthetically pleasing thing to look at. I seriously don’t know how so many food bloggers photograph their recipes the next day and still have them look great. But I promise, despite the photos, this recipe is delicious. And next time I make it, I’ll take some new photos to do it justice!
This recipe is so perfect for the winter. It’s not too many ingredients, you can throw it all in a crockpot and cook it while you’re at work, and its warming + satisfying on these cold winter nights! This past week in Minnesota it’s been -15F degrees out. Not including the windchill. It’s been pretty miserable, but this chili was so satisfying to come home to for dinner in that cold! It’s also great because it completely Whole30 approved, and I know so many of you are doing January Whole30!
On that note – I wanted to share that I’ll be doing another round of the Alchemy 365 Challenge starting January 14th! I’ve done a few of these challenges and talked about them on the blog before – except this time I’m doing it through their new program, Alchemy Anywhere, and you can join me from anywhere in the world!! The 365 Challenge is a 4 week nutrition and fitness challenge aimed at eating whole foods, removing common food intolerances and inflammatory foods, and increasing athletic performance! Think Whole30 for athletes – you can eat anything you can eat on Whole30, but you can also still chew gum, and have protein smoothies to refuel after your workouts. I promise it’s the best you will ever feel. And when you do it with Alchemy Anywhere, you will get new, FREE daily workouts and informative lectures. I’d love for you to join me, and so I’m giving all my readers 15% off the winter challenge with the code LINDSAY15. You can grab your discounted challenge HERE – or if you’re feeling lucky, I’ll be giving away a FREE challenge on my Instagram starting tomorrow! And guess what – this chili (and many of my other recipes) are 100% challenge approved!
PALEO SLOW COOKER WHITE CHICKEN CHILI [WHOLE30]
- 1.5 lb chicken breast
- 1 lb potatoes, cut into chunks
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2-3 cups chicken broth or stock (to desire thickness)
- 1 14oz can full fat coconut milk
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1-2 tsp chili powder (to taste)
- ¼ tsp pepper
- 1 Tbsp lime juice
- optional toppings: jalapenos, cilantro, green chiles
- Place everything except the lime juice in a slow cooker. Stir and cook on low for 8 hours.
- Once cooked, shred the chicken breast and allow it to cook additional 10 minutes in the chili.
- Mix in the lime juice and any desires toppings and serve!