slow-cooker sweet potato chowder

sweet potato chowder title

This recipe comes from a book I’ve told you about before, the Paleo Slow Cooking cookbook. It is full of easy, healthy, paleo-friendly recipes for your crock pot. This one is genius. I would have never thought to puree sweet potatoes to use as the cooking liquid. They’re full of flavor, and when combined with the spice of the jalapenos, they are transformed into a delicious sweet, yet spicy, chowder.

here’s what you’ll need:

  • 2 large sweet potatoes, fully cooked
  • 2-3 boneless, skinless chicken breasts
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 3-4 celery stalks, chopped
  • 2 Tablespoons coconut oil (or butter)
  • 2 cups chicken broth or stock
  • 2 jalapeno peppers, diced
  • 1/2 cup coconut milk

Cook the sweet potatoes ahead of time by wrapping them in foil, bake at 400° for 45 minutes to an hour until soft. Let the potatoes cool to the touch (or place in the fridge for use later in the week).

Scoop out the sweet potato insides and place them in a large bowl with one cup of the chicken broth – puree with an immersion blender until smooth (you can also use a blender or food processor).

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Chop the onions, carrots, and celery into small pieces and saute in a skillet with the coconut oil over medium heat until the onions are translucent and fragrant, about 5-7 minutes.

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Place the chicken in the bottom of the crock pot and top with the sauteed vegetables.

2013_chowder_02

2013_chowder_04Add the pureed sweet potatoes to the crock pot as well.

2013_chowder_05Dice the jalapenos (discard seeds if you’re spice averse) and add them to the slow cooker. Next, add the coconut milk and 1 cup chicken broth to the crock pot and stir well.

2013_chowder_06Cook on low for 6-8 hours. Uncover and shred the chicken and cook, uncovered, for another half hour to thicken the chowder.

2013_chowder_07Serve with any leftover jalapenos, sour cream, cilantro, whatever you prefer!

2013_chowder_09

slow-cooker sweet potato chowder

Rating: 41

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

inspired by Paleo Slow Cooking

Ingredients

  • 2 large sweet potatoes, fully cooked
  • 2-3 boneless, skinless chicken breasts
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 3-4 celery stalks, chopped
  • 2 Tablespoons coconut oil (or butter)
  • 2 cups chicken broth or stock
  • 2 jalapeno peppers, diced
  • 1/2 cup coconut milk

Instructions

  1. Cook the sweet potatoes ahead of time by wrapping them in foil, bake at 400° for 45 minutes to an hour until soft. Let the potatoes cool to the touch (or place in the fridge for use later in the week).
  2. Scoop out the sweet potato insides and place them in a large bowl with one cup of the chicken broth - puree with an immersion blender until smooth (you can also use a blender or food processor).
  3. Chop the onions, carrots, and celery into small pieces and saute in a medium skillet with the coconut oil over medium heat until the onions are translucent and fragrant, about 5-7 minutes.
  4. Place the chicken in the bottom of the crock pot and top with the sauteed vegetables.
  5. Add the pureed sweet potatoes to the crock pot as well.
  6. Dice the jalapenos (discard seeds if you're spice averse)and add them to the slow cooker.
  7. Next, add the coconut milk and 1 cup chicken broth to the crock pot and stir well.
  8. Cook on low for 6-8 hours. Uncover and shred the chicken and cook, uncovered, for another half hour to thicken the chowder.
  9. Serve with any leftover jalapenos, sour cream, cilantro, whatever you prefer!
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  1. 4 Wintertime One-Pot Meals | Tenth Acre Farm - January 28, 2014

    [...] This is another one from Paleo Slow Cooking. Here’s the online version. [...]

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