Slow-Cooked Paleo White Chicken Chili – a recipe in progress

It’s November 1, which means National Blog Posting Month (NaBloPoMo) is once again upon us, and I’m in. It also means Halloween was last night, and in my house we have a number of family traditions around the celebration, the most relevant of which for this post is that I always make a pot of something hot for us to have after trick-or-treating.

Last night was particularly cold – it was literally freezing, with a wind chill below freezing and actual snow coming down – and I will confess that I did not go trick-or-treating with my gang to even one house. I can’t even say that it was because I needed to see about dinner, because I had put that in the slow cooker hours earlier. Basically, I was just a wimp.

So I said good-bye to Death:

Tiny Dancer as "Death"

Tiny Dancer as “Death”

And I said good-bye to the Decapitated Dude:

Little Buddha as a Decapitated Dude

Little Buddha as a Decapitated Dude


And I wished all three of my fellas good luck.

Decapitated Dude, Horseman, and Death

Decapitated Dude, Horseman, and Death


And I stayed home and handed out candy.

I also used the time to take selfies:



And take pictures of the cat:

"I am not amused"

“I am not amused”

And roast pumpkin seeds:

(whoops! no picture, because they are all in our bellies)

So it’s not like I was wasting time while my kids and husband froze out there begging for candy, amiright?

I usually make regular chili for Halloween, but this time I decided to do White Chicken Chili. I took a recipe I’d never made before and paleo-fied it. It was good, but I think it could be better next time. I’ll share it here, and if you have any suggestions, I’m interested!

Slow-Cooked Paleo White Chicken Chili

Slow-Cooked Paleo White Chicken Chili

Slow-Cooked Paleo White Chicken Chili

  • 8 cups chicken broth
  • 2 cloves garlic, minced
  • 1 medium-sized yellow onion, chopped
  • 3 tablespoons, coconut oil, divided
  • 6 boneless, skinless chicken breasts, cut in half
  • 1 medium-sized jalapeño, seeded and minced
  • 2 4oz. cans chopped roasted green chiles
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup coconut milk
  • 1 zucchini, chopped
  • 1 1/2 teaspoons salt, or to taste
  1. Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat; sauté onion until tender.
  2. Add the chicken, jalapeño, and remaining tablespoon of oil and cook until the chicken is no longer pink on the outside, 5-6 minutes; transfer everything to the slow cooker.
  3. Add the roasted chiles, oregano, cumin, cloves, cayenne, and 8 cups of chicken broth to the slow cooker; stir to combine.
  4. Cover and cook on LOW for 6 to 6 1/2 hours, stirring occasionally. During the last hour, add the coconut milk, chopped zucchini, and salt.
  5. Remove the chicken from the cooker, shred with a fork, and return to the cooker.

recipe heavily adapted from Not Your Mother’s Slow Cooker Cookbook (NYM Series) (affiliate link) – I LOVE this cookbook.

The original recipe called for 3 chicken breasts, which is what I used last night. I realized afterwards that I should’ve doubled that to make up for the fact that I wasn’t using beans (as called for in the original recipe). So I’ve doubled the chicken above, though I haven’t yet made it that way. I just know that the soup as I made it needed more protein (and generally more substance).

This was really good, but it wasn’t as thick as traditional white chicken chili, which has beans in it. I added coconut milk to it to make it a little creamier, but I still would’ve loved it to be a bit thicker. Paleo people, what would you do? Add arrowroot? Pureed pumpkin? Some other thickening trick?

This is a recipe I’m interested in refining, so I will definitely keep working at it, and will share my results.