Slow-Cooker Pulled Chicken Chili with Cashew Sour Cream

I have finally come up with what I can safely call my absolute favourite chili of all time! That’s a big statement, I know, but don’t take my word for it – try making this one for yourself. I promise you it’s well worth it. I love slow-cooker meals especially as the weather cools and season changes. I will say though that this chili works in all seasons. The smokey depth of flavours make for a comforting bowl of chili year round.

Mise en place/ food prep

My chili has deliciously mysterious smokey undertones and I achieve this by using both chipotle chili powder, smoked paprika, and my secret chili ingredient you may not have suspected raw cacao powder! My dairy-free cashew sour cream is the perfect contrasting tangy topping that brightens up this dish along with fresh chopped coriander/ cilantro. The 5 to thrive, gang, is all here in this bowl of heartwarming chili goodness! 

A quick onion and garlic sweat plus a light sear on both sides of the chicken breast.
Slow-cookers make delicious 5 to thrive meals so easy!

Slow-Cooker Pulled Chicken Chili with Cashew Sour Cream

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Recipe by Priscilla Soligo Course: Mains, Soups


Prep time



Cooking time on the stove: 6 minutes
Cooking time in the slow-cooker: 5 hours (on high)


  • 840g 3½ Cups Vegetable Broth

  • 800g 3 – 4 Chicken Breasts, halved

  • 400g 1 Canned Chopped Tomatoes

  • 400g 1 Canned Pinto Beans, rinsed

  • 400g 1 Canned Black Beans, rinsed

  • 260g 2 Medium Carrots, peeled, chopped

  • 170g 1 Large Red Bell Pepper, deseeded, chopped

  • 160g 2 Celery Sticks, chopped

  • 160g 1 Medium Red Onion, chopped

  • 70g 2 Cups Packed Kale, cut into strips

  • 25g 2 Tbsps Olive Oil, or Avocado Oil

  • 20g 5 Cloves of Garlic, minced

  • 15g ¼ Cup Coriander Leaves, chopped

  • 15g 1 Tbsp Fresh Lime Juice

  • 10g 1½ Tbsps Smoked Paprika

  • 7g 1 Tbsp Raw Cacao Powder

  • 6g 2 tsp Chipotle Powder

  • 5g 2 tsp Ground Cumin

  • 2g 1 tsp Dried Oregano

  • 1 Bay Leaf

  • 5g 1 tsp Unrefined Salt

  • **Serve with:
  • 1 Recipe Cashew Sour Cream

  • 1 Avocado, sliced, quarter for each person

  • 1 Lime, quartered


  • Preheat the slow-cooker on high.
  • On the stove, on low to medium heat, in a large pan add in the oil, onion, and garlic. Stir and cook with the lid on for two minutes until fragrant.
  • Add in the chicken and lightly sear to seal in the juices (do not cook through) for 2 minutes on each side. Set aside.
  • Meanwhile, add to the slow-cooker the broth, canned tomatoes, lime juice, spices, bay leaf, beans, salt, and vegetables (except the kale and the cilantro/ coriander.) Next, add in the contents from the pan: Seared chicken, onion, and garlic. Allow slow-cooking for 5 hours on high.
  • After 5 hours in the slow-cooker discard the bay leaf. Remove the chicken breast and either place it into a stand-up mixer with the paddle attachment on low speed to shred (pulled chicken) or use a fork to shred the chicken. Set aside.
  • Remove 3 cups of liquid and some vegetables from the slow-cooker and place it into a blender. Blend to a liquid and pour back into the slow-cooker.
  • Add the shredded/ pulled chicken back into the slow-cooker.
  • Stir in the kale and cilantro/ coriander. Place the lid on slow-cooker and cook for another 15 minutes only.
  • Serve with my cashew sour cream and top with a quarter avocado, lime wedge, and a sprinkling of cilantro/ coriander. Optional: A small handful of grain-free crackers or tortilla chips.


  • Storage: Chili can be kept up to one week in an airtight sealed container in the fridge and it freezes well for up to two months.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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