Crockpot Chicken Chili

Fall is in the air and that means so is crockpot season!

Have I ever mentioned how much I love crockpot meals? They are the easiest meal prep option, the flavors of any meal simply cannot be beat, the proteins always turn out to be cooked perfectly, and every dish just feels like a hug in a bowl.

By cooking everything together, these dishes do not lose the vitamins and minerals like other cooking methods meaning they tend to even be more nutritious.

I love chili as much as anyone, but sometimes this white chicken chili is exactly what I need when I want something a little lighter and a little less spicy. It is well-balanced with your needed servings of vegetables, bioavailable proteins, and complex carbohydrates meaning it will keep you full and balanced.

White bean chicken chili
2lb organic ground chicken
2/3c dried great northern beans, soaked
4 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
1.5 cups cauliflower rice
4 cups chicken stock
3 cloves garlic, chopped
1/4c fresh parsley
1 bay leaf
1/2tbs paprika
1tbs chili powder
2tsp cumin
1/4tsp salt
2tbs organic avocado oil

Gently sauté onion, garlic, and ground chicken in a pan with oil until chicken breaks into pieces. Then transfer into the crockpot, add the remaining ingredients and cook on high for 4 hours. When finished, take out bay leaf, option to serve with rice or quinoa, and ENJOY