Matt and I did Whole30 once at the beginning of summer and decided that doing it again for the full 30 days was likely not for us, hah! BUT, we have incorporated several new meals to our dinner rotation and have made a number of permanent changes to our diet.
This recipe is one that I adapted from The Real Food Dietitians recipe for Slow Cooker White Chicken Chili (their recipe here).
I added a few ingredients, changed the measurements of others, and left off the coconut milk and was really happy with the outcome. It’s full of flavor and great for leftovers the next day. If you’re not on Whole30, consider adding a little sour cream, shredded cheddar cheese, and crumbled blue corn chips on top. 😉 YUM. Hope you enjoy!
Ingredients:
2T ghee
1 bag frozen peppers and onions (10-14oz, depending on brand)
1lb chicken
3tsp cumin
2tsp oregano
1tsp paprika
2tsp chili powder
1tsp sea salt
1/4tsp pepper
2 bay leaves
Juice of 1/2 lime
4 cups organic chicken stock
Cilantro
Directions:
Add all ingredients except cilantro to the crock pot. Cook on low for 7-8 hours. Remove bay leaves. Tear apart chicken with two forks and stir. Wash, dry, and chop cilantro for garnish. Enjoy!
