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I feel like lately we’re busy every night – weeknight, weekend, doesn’t matter!  Weekends it tends to be easier to have company or go to an event or visit with friends and family (see pie face fun below 🙂 ), but during the week it can get stressful!  That’s where my slow cooker has been saving my life.
A few weeks back my sister was in town for just 1 or 2 nights, so we got a few of our friends together at mine for dinner one of those nights. Â My sister has been experimenting with adding tomatoes to her elimination list as she thinks they may be causing some discomfort, so I attempted to make a chicken chili with no legumes or tomatoes. Â It turned out great; I can’t wait to make again!
Slow Cooker White Chicken Chili (FODMAP-friendly)
Ingredients:
- 2 lb. chicken thighs
- 1 large zucchini
- 1 large sweet potato
- 2 chilis
- 2 large carrots
- 1 1/2 tbsp. cumin
- 1 1/2 tbsp. paprika
- 1 1/2 tbsp. cayenne pepper
- 2 tsp. oregano
- 2 tsp. salt
- 2 cups water
- 2 cups chicken stock (make sure the chicken stock does not contain onion or garlic)
- 2 tbsp. garlic infused olive oil
- 1 cup yellow corn
For cream in last 30 minutes of cooking:
- 3 tbsp. butter
- 3 tbsp. gluten free flour
- 1 cup almond milk (substitute with dairy or other non-dairy alternative)
Directions:
Chop zucchini, sweet potato and carrots in cubes and add to slow cooker. Chop the chilis into tiny pieces (use half portion for less intense heat) and add to slow cooker. Â Add remaining ingredients (excluding corn) to the slow cooker and stir until thoroughly mixed.
Cook on high for 6 hours.  At 5 hours and 30 minutes (or whenever you’re home from work 🙂 ), take the chicken from the slow cooker and remove skin and bones, forking apart the chicken into small pieces.  Heat the butter, gluten free flour and almond milk in a small pan on the stovetop, stirring until thickened.  Add the chicken, cream sauce and corn to the slow cooker and allow to cook the remaining time.
Serve with tortillas or rice if desired.
