One of my favorite meals is chili– and that goes for everyone else in the house, too. It’s comforting and filling, and it’s easy to make it healthy. I hardly ever use red meat, and this time I went with pulled white meat chicken. This version has no beans and a little surprise– brown sugar! Different, yes. It seems weird, but the brown sugar really complements the sweet potatoes, chipotle, chili powder, and cinnamon in an amazing way. My kids especially enjoyed this one– it’s as if the brown sugar made the heat less hot, but you still got the chili flavors.
This one is a keeper. Not to mention, you barely have to do any chopping or actual cooking –the handy slow cooker does it all for you.
You could substitute rice or your favorite grain for quinoa, but I’m on a kick lately. Also– wouldn’t this be amazing with leftover pulled pork? Next time.
Total Time: 8 hours (hands on time: 20 minutes)
Difficulty Level: Easy
1 large or 2 small onions, small diced
1 pound sweet potatos (about 4-5 small), peeled and small diced
3 boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed through a sieve
4 tablespoons brown sugar
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon chipotle powder
1 tablespoon paprika
2 teaspoons ground cinnamon
Salt and pepper
8 cups chicken broth
- Add all ingredients to a large slow cooker. Cook on high for 7 hours.
- Remove the chicken, and shred it. Add it back to the slow cooker, and mix to combine. Recover and continue to cook for 1 hour.
- Serve hot with Greek yogurt and tortilla chips.