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

0 from 0 votesOnly logged in users can rate recipes
Recipe by Priscilla Soligo Course: Mains, Soups
Servings

4-5

servings
Prep time

30

minutes

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

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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.

Did you make this recipe?

Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla

Did you make this recipe?

Like us on Facebook

[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]

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.

    [/pms-restrict]

    Neva' miss the latest news!