Crockpot Chicken Chili Chowder

Crockpot Chicken Chili Chowder
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    [ID] => 8209
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    [post_date] => 2017-11-03 13:25:12
    [post_date_gmt] => 2017-11-03 19:25:12
    [post_content] => 
    [post_title] => Crockpot Chicken Chili Chowder
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    [post_name] => crockpot-chicken-chili-chowder-2
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    [post_modified] => 2018-01-08 08:07:14
    [post_modified_gmt] => 2018-01-08 14:07:14
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8209
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11.03
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TOTAL TIME :30minutes8hours
8servings
INGREDIENTS
  • 1 tablespoon avocado oil (sub coconut oil or butter)
  • 1 cup sweet yellow onion, diced in 1/4" pcs (approx 1/2 medium onion)
  • 1/3 cup shallot, minced (approx 1 medium shallot)
  • 5 cloves garlic, minced
  • 3/4 cup low-sodium chicken stock (ideally free range)
  • 1 15 oz can full-fat coconut milk (can sub light canned)
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1" pieces
  • 4 cups (2 medium) russet potatoes, peeled & diced into 1" pcs (they need to be small and even so they cook completely)
  • 1 medium red bell pepper, diced
  • 1 4 ounce can diced green chiles
  • 1 tablespoon sriracha
  • 2 tablespoons honey
  • 2 teaspoons sea salt, plus more to taste (I use 3 tsp, which is 1 tbsp)
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 2 tablespoons arrowroot or cornstarch
  • Optional: sour cream, green onions, avocado, tortilla chips
DIRECTIONS
  1. Heat a saute pan to medium heat (any size will do) and add avocado oil. When oil moves quickly around the pan, add onion and shallot. Cook, stirring, until both are softened and translucent, approximately 5-6 minutes. You can add splashes of water as necessary to prevent sticking/burning. Turn heat to low and add garlic. Cook, stirring constantly, until garlic is softened and fragrant, approximately 30 seconds. Turn off heat and set pan aside.
  2. In a crockpot, combine all ingredients except corn and starch in the order listed. Stir to combine evenly, then stir in onion mixture. Cover with lid and cook on low heat for 7 hours or high heat for 4 1/2 hours. Add corn and cook another 1 hour on low or 1/2 hour on high.
  3. In a small bowl, combine starch and 2 tablespoons water. Add slurry to chowder and stir until you notice the texture thicken, approximately 30 seconds. At this point, feel free to taste for more salt or even Sriracha and add accordingly. Serve immediately. Soup will keep in the refrigerator for 5 days, if the chicken was fresh upon use.
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