This veggie-loaded southwest chicken chili is a perfect end of winter slow cooker recipe.
It requires a little pre-prep before it’s ready for the crockpot, but your efforts will be rewarded with a healthy Paleo meal chock full of zesty southwest flavor.
Top this dish with a squeeze of fresh lime juice and some fresh chopped cilantro for the perfect finish.
Our Paleo Slow Cooker Southwest Chicken and Sweet Potato Stew is filling, healthy, and mouthwateringly delicious.
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Slow Cooker Southwest Chicken and Sweet Potato Soup
Total Time: 8 hours
Cook Time: 8 hours
saturated fat 4.9g
- 1 pound(s) chicken breasts boneless, skinless
- 1 medium bell pepper(s) red, cut into bite size pieces
- 1 medium bell pepper(s) yellow, cut into bite size pieces
- 1 medium onion(s) cut into bite size pieces
- 2 medium sweet potato(es) peeled and cubed
- 3 medium tomato(es) diced
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) paprika smoked
- 1/2 teaspoon(s) red pepper flakes crushed
- 1 teaspoon(s) sea salt
- 4 cup(s) chicken broth
- 1 medium lime(s) juiced
- 1 medium avocado(s) for serving
- 1 cup(s) cilantro fresh, chopped, for serving
- Put all of the ingredients except the lime juice, avocado, and cilantro in your slow cooker pot and give it a quick stir. Cover and cook on low for 6-8 hours.
- When ready to serve, remove the chicken breasts from the pot and shred with two forks. Return to the pot and add the lime juice. Serve topped with diced avocado and cilantro.