Paleo Slow Cooker Chipotle Chicken Chili
2013-01-22- Cuisine: Mexican
- Course: Entree
- Recipe Type: Comfort Food, Gluten Free, Lactose Free, Paleo, Poultry, Slow Cooked
- Ingredients: Butternut Squash, Chicken, Chicken Broth, Chipotle Peppers in Adobo Sauce, Cilantro, Coconut Oil, Lime Juice, Onion, Red Bell Pepper, Tomato
I had a huge butternut squash on my counter (over 3 lbs), so I decided to use 2/3 of it for this recipe, and 1/3 for my Paleo Chipotle Butternut Squash Soup. The addition of the squash gave a touch of sweetness and addition textural contrast to the dish. I only used one chipotle chile, and the flavor was very mild. I may add a second chile (seeded) when I make it again, or another teaspoon of the adobo sauce. The only other spice is cumin, and I doubled the amount from the original recipe so the flavor could come through.
I decided to add a can of diced tomatoes in addition to the fresh grape tomatoes. The combination of preserved and fresh simply give the dish more complexity. You could use cherry tomatoes as well because they are similar in size to grape tomatoes. Some will burst during the cooking process, but others will maintain their structural integrity until you take a bite. So delicious and fun! If you don’t have fresh tomatoes on hand, you could double the amount of canned or boxed tomatoes without sacrificing too much flavor. Feel free to use any variety of canned or boxed tomatoes you enjoy.
Not only is this dish tender and juicy after several hours in the slow cooker, but it is also light and has a brightness of flavor. When you serve it, squeeze the juice of a fresh lime over each dish, then either garnish with dried or fresh cilantro. I’m not even the biggest fan of cilantro, but it complements this dish so well! You can also serve this with cauliflower rice and fresh guacamole. Hopefully this dish will be as big of a hit with your family as it was with mine. 🙂
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1-2 tbs coconut oil
- 2 tsp minced garlic
- 1 chopped chipotle chile in adobo sauce plus 1 tsp sauce
- 1 (1-2 lb) butternut squash, peeled, seeded, and cut into cubes
- 1 container grape tomatoes
- 1 onion, peeled and cut into wedges (I used a yellow onion)
- 1 red bell pepper, seeded and diced
- 1 tsp ground cumin
- 1.5 cups low sodium chicken broth
- 1 (14.5 oz) can organic diced tomatoes (unsalted)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- juice of one lime, to add before serving
- dried or chopped fresh cilantro, to garnish
Instructions
- 1. Add onion, bell pepper, butternut squash, grape tomatoes, canned tomatoes, broth, garlic, chipotle chiles and sauce to slow cooker
- 2. Add salt, cumin, and mix well
- 3. Heat coconut oil in large nonstick skillet on medium/med-high heat
- 4. Add chicken and cook for about 2 minutes per side, until lightly browned
- 5. Transfer chicken to slow cooker
- 6. Cook for 6-7 hours on LOW or 3 hours on HIGH
- 7. Serve with a squeeze of lime on top, and a pinch of cilantro, if desired
- 8. Enjoy!