Crockpot Green Chile Stew

I grew up in New Mexico and green chili stew is a cold weather staple. The traditional recipes call for white potatoes and are typically cooked stove top. Well, I have no time to stay home to watch my stew simmer today and white potatoes are not paleo friendly*. So, I opted for using the Crockpot and substituted butternut squash for the potatoes, crossed my fingers and hoped it turned out ok...IT DID!!! Super yummy and exactly what's needed on one of the first cold days in Austin :)
  
Ingredients:
1 1/2 lbs chicken breast
2 small onions, diced
6 cloves garlic, minced
1/2 butternut squash, chopped into bite size cubes
6 cups chicken broth
1/2 or 1 cup crushed green chile* depending on how spicy you want it. 
1/2 cup chopped cilantro
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp ground coriander
1/2 tsp black pepper

Put all ingredients in crock pot and cook on low for 8 hours, or until the chicken is falling apart. You can speed up the process by cooking it on high. It all depends on how long you plan on being away from the house. I made this in the morning before class, and knew I wouldn't be back at the house until later that day, so I cooked it on low.

Enjoy!!

*The green chile I used was from a little gift shop in Chimayo NM called El Potrero Trading Post. They do ship chile and I HIGHLY recommend getting some! http://www.potrerotradingpost.com/
Alternatives would be frozen green chile (you can usually find good frozen chile at Central Market or Whole Foods) or canned green chile.

*White potatoes are high on the glycemic index, which means they break down into sugar very quickly upon digestion and spike your blood gluclose rapidly. In other words, they are basically sugar with little nutritional value. This is why they are not exactly "paleo friendly"