Whole30 Slow Cooker Chicken Chili

$- 2 pounds boneless, skinless chicken thighs - 2 cans diced tomatoes (no added sugar) - 1 can coconut milk - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - Chili powder - Cumin - Smoked paprika - Onion powder - Garlic powder - Salt and pepper to taste - Black beans (for variations) - Fresh cilantro for garnish - Avocado slices for topping Gather all these ingredients to make a delicious Whole30 slow cooker chicken chili. The chicken thighs give a rich flavor and stay tender while cooking. The diced tomatoes add a nice acidity, and the coconut milk makes it creamy. You can also add different veggies or beans to fit your taste. The spices enhance the chili's warmth and depth. If you like fresh flavors, use cilantro and avocado as toppings. These add color and a fresh taste. This chili is not just tasty; it’s also healthy. Each ingredient plays a role in making every bite satisfying. Enjoy the process of cooking this meal, knowing it's packed with nutrients and flavor! Start by layering the vegetables in your slow cooker. Add the diced onion, minced garlic, and both red and green bell peppers. This mix adds great flavor and texture. Next, place the boneless chicken thighs right on top of the veggies. This helps the chicken soak in all those tasty juices while cooking. Now it’s time to pour in the liquids. Add two cans of diced tomatoes and one can of coconut milk. These add creaminess and a hint of sweetness. After that, season the mix. Use chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir gently to blend everything, but avoid disturbing the chicken too much. Cover the slow cooker and set it to cook. If you choose low, let it cook for 6 to 8 hours. If you prefer high, it will take about 3 to 4 hours. About 30 minutes before serving, shred the chicken right in the slow cooker using two forks. This makes it easy to mix the chicken back into the chili. Before serving, taste the chili. Adjust the seasoning if needed. This is a good time to add a bit more salt or spices, if you like. Serve hot, and don’t forget to garnish! Top it with fresh cilantro and avocado slices for extra flavor. Enjoy your meal! To enhance the spices in your chili, use fresh spices. Ground spices lose flavor over time. Store them in a cool, dark place. Toast spices in a dry pan for a minute to boost their taste. This simple step makes a big difference. Achieving the right consistency is key. If your chili is too thick, add some chicken broth or water. If it’s too thin, let it cook longer with the lid off. This allows some liquid to evaporate, thickening the chili. For quicker preparation, chop your veggies the night before. Store them in the fridge. You can also use pre-diced onions and bell peppers from the grocery store. This saves time and makes cooking easier. If you want to speed things up, try using a pressure cooker. It cooks food faster than a slow cooker. Just adjust the cooking time according to your device’s instructions. Making this chili ahead of time is a great idea. It tastes even better after a day in the fridge. The flavors blend well overnight. Just reheat it on the stove or in the microwave. Freezing the chili is easy! Let it cool, then pack it in airtight containers. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave until hot. Enjoy your easy, tasty meal! {{image_2}} You can swap the chicken for tofu or tempeh to make this chili plant-based. Tofu adds a soft texture, while tempeh gives a nutty flavor. Cut the tofu into small cubes and press it to remove extra water. For tempeh, you can crumble it or leave it in chunks. Feel free to add more veggies too. Zucchini, carrots, or corn can bring in extra taste and color. Just chop them up and toss them into the slow cooker with the other ingredients. If you love heat, consider adding jalapeños or crushed red pepper flakes. Just chop up the jalapeños and mix them in. Start with one pepper and add more if you like it spicier. With crushed red pepper, a little goes a long way. Start with half a teaspoon and taste. You can always add more if you want more spice. To keep it Whole30 compliant, skip the black beans. They are healthy but not allowed on Whole30. You can also check any sauces or toppings you use. Make sure they have no added sugars or non-compliant ingredients. For toppings, consider using fresh herbs like parsley or green onions instead of avocado. These add flavor without breaking the rules. To keep your Whole30 slow cooker chicken chili fresh, follow these steps: - Refrigeration: Place the chili in an airtight container. It stays good for up to 4 days. - Best Practices: Let the chili cool before sealing. This helps prevent moisture build-up. To preserve taste and texture, avoid leaving it out of the fridge for more than two hours after cooking. If you plan to eat leftovers, take just what you need. This way, the rest stays fresh longer. Freezing is a great way to save your chili for later: - Freezing Correctly: Use freezer-safe bags or containers. Leave some space for expansion. It freezes well for up to 3 months. - Thawing and Reheating: To thaw, place it in the fridge overnight. You can also use the microwave. Heat it on low until it’s warm. Stir well to make sure it heats evenly. This chili holds its flavor well when frozen. It’s perfect for busy days when you need a quick meal. Enjoy the taste of home-cooked chili any day! Is this recipe Whole30 compliant? Yes, this recipe is Whole30 compliant. It uses chicken, vegetables, and spices that fit the Whole30 rules. Just skip the black beans if you want strict compliance. Can I use other types of chicken? You can use chicken breasts if you prefer. However, thighs keep the chili moist and add rich flavor. Choose what you enjoy most! How long does the chili last in the fridge? The chili lasts about 4-5 days in the fridge. Just store it in an airtight container to keep it fresh. Can I cook this recipe on the stovetop? Yes, you can cook this chili on the stovetop. Cook it on low heat for about 1.5 to 2 hours. Shred the chicken before serving. What can I use instead of coconut milk? You can use almond milk or cashew cream as a substitute. These options will change the flavor but still keep it creamy. How to modify for different dietary restrictions? For gluten-free diets, this recipe is naturally gluten-free. If you need it dairy-free, stick to the coconut milk. Always check labels to ensure other ingredients are compliant. This blog post highlights a simple and tasty chili recipe. You learned about essential ingredients, step-by-step cooking instructions, and tips for perfecting flavors. I also shared variations for different diets and helpful storage info. You can adapt this recipe to suit your taste and needs. Cooking should be fun and enjoyable. I hope these ideas inspire you to try making this chili soon!$

Whole30 Slow Cooker Chicken Chili

Warm up your mealtime with this Spicy Whole30 Slow Cooker Chicken Chili that's bursting with flavor! Simple to make with tender chicken thighs, a medley of fresh veggies, and rich coconut milk, this dish is perfect for those following Whole30. Enjoy it topped with avocado and fresh cilantro for an extra kick. Ready to savor this delicious and healthy chili? Click through to discover the full recipe and make it tonight!

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Ingredients

2 pounds boneless, skinless chicken thighs

2 cans (14 oz each) diced tomatoes (no added sugar)

1 can (15 oz) coconut milk

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (15 oz) black beans, drained and rinsed (optional for Whole30 compliance)

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro for garnish

Avocado slices for topping (optional)

Instructions

In the slow cooker, add the diced onion, minced garlic, red and green bell peppers.

Place the boneless chicken thighs on top of the vegetables.

Pour the diced tomatoes and coconut milk over the chicken and vegetables.

Season the mixture with chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.

Stir gently to combine the ingredients without disturbing the chicken too much.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir to incorporate the shredded chicken back into the chili.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh cilantro and topped with avocado slices if desired.

Prep Time: 15 mins | Total Time: 7 hours | Servings: 6