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
Servings 4
Total Time: 8 hours
Cook Time: 8 hours
Nutrition Information
calories 502
carbohydrate 38.3g
protein 42.0g
fat 20.5g
saturated fat 4.9g
cholesterol 101mg
sodium 1124mg
potassium 1802mg
fiber 9.8g
sugar 6.3g
Ingredients
- 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
Instructions
- 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.