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- 2 pounds boneless, skinless chicken thighs - 2 cans (14 oz each) of diced tomatoes - 1 can (15 oz) of coconut milk The base of this chili is the chicken thighs. They add rich flavor and tenderness. I use diced tomatoes that have no sugar added. This keeps the dish healthy and tasty. Coconut milk adds creaminess and depth. It balances the spices and makes the chili comforting. - 1 medium onion, finely diced - 3 cloves of garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced The veggies bring color and nutrition. Onion gives a sweet base flavor. Garlic adds a punch of taste. I choose both red and green bell peppers for sweetness and crunch. Together, they create a hearty mix that complements the chicken. - 1 tablespoon chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika Spices are key to this chili. Chili powder adds heat and warmth. Ground cumin gives an earthy note. I love smoked paprika for its unique flavor. It adds a hint of smokiness that makes every bite special. These spices work together to create a balanced and bold dish. 1. Start by preparing your vegetables. Dice one medium onion and chop both red and green bell peppers into small pieces. Mince three cloves of garlic until fine. 2. In your slow cooker, layer the diced onion first. Then add the minced garlic and both bell peppers evenly on top. 1. Place two pounds of boneless, skinless chicken thighs on top of your layered veggies. Make sure they spread out well. 2. Open two cans of diced tomatoes (14 oz each) and pour them over the chicken and veggies. Follow with one can of coconut milk (15 oz). This will create a creamy base. 3. Sprinkle in one tablespoon of chili powder, one tablespoon of ground cumin, one teaspoon of smoked paprika, one teaspoon of onion powder, and one teaspoon of garlic powder. Add salt and pepper to taste. 4. Gently stir the mixture with a large spoon. Be careful not to disturb the chicken thighs too much. 5. Secure the lid on your slow cooker. Set it to cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld well together. 6. About 30 minutes before serving, shred the chicken in the slow cooker using two forks. This helps the chicken soak up all those tasty flavors. Stir the shredded chicken back into the mixture. 1. Before serving, taste your chili. Adjust the seasoning by adding more salt, pepper, or spices if needed. This ensures the chili suits your taste. 2. Serve the chili hot in rustic bowls. Garnish with fresh cilantro leaves and top with avocado slices if you like. For an extra zing, drizzle some lime juice over each bowl. To make your chili even better, add more spices. Consider using cayenne pepper for heat or oregano for depth. You can also try a pinch of cinnamon for a warm flavor twist. Flavor boosters can transform your dish. A splash of lime juice adds brightness. Try adding a tablespoon of apple cider vinegar for tang. These small changes can elevate your chili to new heights. For even cooking, layer your ingredients well. Place dense items like onions at the bottom. Add chicken on top to keep it moist. This method helps every layer cook evenly. Avoid overcooking by keeping an eye on the time. Cooking on low for 6-8 hours is ideal. If you are short on time, the high setting works, too. Just remember to check the chicken for doneness. Toppings can enhance your chili experience. Fresh cilantro adds a bright note. Creamy avocado slices bring richness. Consider adding some fresh lime wedges for a zesty kick. Chili pairs well with various sides. Serve it with a green salad for crunch. Rice or cauliflower rice can also make a hearty base. Enjoy the mix of flavors and textures! {{image_4}} You can easily swap veggies to fit your taste. Try using zucchini, carrots, or sweet potatoes. These options add color and nutrients. You can also leave out black beans for a strict Whole30 dish. If you want to change the meat, use pork or turkey instead of chicken. Just remember to adjust cooking times based on the meat you choose. Make this chili kid-friendly by reducing the spice. Use less chili powder and smoked paprika. You can add a bit of honey if your kids enjoy sweetness. Let them top their bowls with cheese or sour cream if they are not on Whole30. This dish is easy to customize, so each person can make it their own. If you want a quicker method, try the Instant Pot. Cook the chili on high for about 20 minutes, then let it naturally release. For stovetop cooking, cook on medium heat for 30 to 40 minutes. Stir often to keep it from sticking. Regardless of the method, this chili will be a hit! To store leftovers, let the chili cool first. Then, put it in an airtight container. It will stay fresh in the fridge for up to five days. When you're ready to eat, heat it in a pot on the stove or in the microwave. Stir it well to ensure even heating. You can freeze this chili for longer storage. Use freezer-safe bags or containers. Make sure to leave some space for expansion. It will last for about three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. For the best taste, eat the chili within five days if stored in the fridge. If you freeze it, enjoy it within three months. Signs of spoilage include a sour smell or mold on the surface. If you see these signs, throw it away. Always prioritize safety in your food choices. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. It will cook faster and may be less juicy. Chicken thighs add more flavor and moisture. What can I substitute for coconut milk? You can use almond milk or cashew cream for a different flavor. Keep in mind that this changes the taste a bit. Make sure to check for Whole30 compliance. Is this recipe healthy? Yes, this recipe is healthy. It uses lean protein, fresh veggies, and healthy fats. It is also free from grains, dairy, and added sugars, which makes it great for Whole30. What is the calorie count per serving? Each serving is about 300 calories. This can vary based on the exact amounts and any toppings you add, like avocado. Can I cook on high for a shorter time? Yes, you can cook on high for 3-4 hours. This is great for busy days when you need a quick meal. What if I don’t have a slow cooker? You can make this chili on the stovetop. Just simmer it in a pot for about 30-40 minutes. Stir often to prevent sticking. This article covered a tasty Whole30 chicken chili recipe. You learned about key ingredients, step-by-step instructions, and useful tips. We explored variations and how to store leftovers safely. Remember, you can adjust spices and ingredients to fit your taste. Enjoy this dish with your favorite toppings for a satisfying meal. Cooking can be fun and simple. I hope you feel more confident in making this hearty chili.

Whole30 Slow Cooker Chicken Chili

Warm up with this delicious Spicy Whole30 Slow Cooker Chicken Chili that’s perfect for any occasion! Packed with tender chicken thighs, creamy coconut milk, and a blend of spices, this hearty recipe is both satisfying and easy to prepare. Simply let your slow cooker do the work for a flavorful meal that the whole family will love. Click to explore the full recipe and enjoy a cozy dinner tonight!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

2 cans (14 oz each) of diced tomatoes (ensure they have no added sugar)

1 can (15 oz) of coconut milk

1 medium onion, finely diced

3 cloves of garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

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

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro leaves for garnish

Slices of avocado for topping (optional)

Instructions
 

Begin by preparing your ingredients: dice the onion and bell peppers, and mince the garlic.

    In the base of your slow cooker, layer the diced onion, minced garlic, and both the red and green bell peppers evenly.

      Carefully place the boneless chicken thighs atop the vegetable layer, ensuring they are evenly distributed.

        Next, pour the two cans of diced tomatoes over the chicken and vegetables, followed by the creamy coconut milk, creating a rich and flavorful base.

          Sprinkle the mixture with chili powder, ground cumin, smoked paprika, onion powder, garlic powder, and season generously with salt and pepper.

            Using a large spoon, gently stir to combine all the ingredients, being careful not to disturb the chicken thighs too much.

              Secure the lid on your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld beautifully.

                About 30 minutes before you plan to serve, use two forks to shred the chicken directly in the slow cooker; this will help the chicken absorb the flavors of the chili. Stir the shredded chicken back into the mixture until evenly distributed.

                  Before serving, taste your chili and adjust the seasoning, adding more salt, pepper, or spices as desired for your taste.

                    Serve the chili hot, garnished with a handful of fresh cilantro leaves, and top each bowl with creamy avocado slices if you like.

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

                        - Presentation Tips: Serve in rustic bowls for a cozy feel and drizzle a bit of lime juice over the top for an extra zing before garnishing with cilantro and avocado. Enjoy!