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Week of 12/18/17

Slow Cooker Chicken Chili
with green salsa / turnips / sweet potatoes / poblano peppers

Active: 30 min Total: 7 hr 30 min
Original GF Paleo Vegetarian
Slow Cooker Chicken Chili
We have several versions of chili in the Cook Smarts archives, but this is our first white chili. A blend of spices and the addition of green salsa give this chili a flavor that is different than traditional tomato-based versions.
Smarts: White chili tends to be a bit less thick than its red counterpart. The optional extra step below to blend a bit of the chili with an immersion blender will help to thicken it.
Tags
One Pot, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
149

Ingredients

Metric
Servings:
4
Slow Cooker Chicken Chili:
  • Peppers, poblano - 2 , chopped
  • Sweet potatoes - 1 lb , peeled and cubed
  • Garlic - 3 cloves , chopped
  • Jalapenos (opt) - 1 , diced
  • Chicken, ground - 1 lb (sub ground turkey)
  • Cumin, ground - 1 tsp
  • Oregano, dried - 1 tsp
  • Chili powder - 1 tsp
  • Salt - 1/2 tsp
  • Turnips - 8 oz , peeled and cubed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Green salsa / Salsa verde - 1/3 cup (mild, medium or hot; depending on your spice preference)
  • Limes - 1 , wedges
  • Avocados - 1 , chopped
  • Cilantro - 2 Tbsp , chopped
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Poblanos / Sweet potatoes / Garlic / Jalapenos - Prep as directed. Remove seeds from jalapenos if you prefer a less spicy chili. Store poblanos and sweet potatoes in one container. Combine garlic and jalapenos in another container. (Can be done up to 5 days ahead)
  2. Season chicken - Combine chicken with garlic, jalapenos, cumin, oregano, chili powder and salt. (Can be done 1 day ahead)
  3. Turnips - Peel and cube turnips.
  4. Slow cook chili - Heat oil in a skillet over medium-high heat. Add chicken and saute until brown, 5 to 7 minutes. In the bowl of a slow cooker, combine poblanos, sweet potatoes, chicken, turnips, stock and salsa. Cook on low for 7 to 8 hours or high for 3 to 4 to let the flavors come together.
  5. Limes / Avocados / Cilantro - Prep as directed.

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Make

  1. When chili is finished, taste and season with some salt and pepper. You can add some hot sauce if you’d like. (Note: If you would like the base of the chili to be thicker / creamier, you can blend a small amount of it with an immersion blender.)
  2. Set out toppings - extra salsa or hot sauce, lime wedges, avocados, cilantro and pepitas.
  3. Ladle chili into bowls and let everyone finish their bowls with toppings. Enjoy!

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