4 free range/organic boneless, skinless chicken thighs (breasts will work as well)
1/2 c green chiles diced
2-4 cloves garlic
1 onion chopped
2 parsnips cubed
2 turnips cubed
1 sweet potato cubed (optional for paleo folks)
1 small bag of baby carrots
4-5 diced tomatoes (or a couple of canned tomatoes - read label for unfavorable ingredients)
2 c organic low-sodium chicken broth
Sautee onion and garlic in coconut oil until nicely browned. Place chiles, parsnips, turnips, carrots and onion mixture into crockpot.
Cut up chicken into large bite-size pieces and place into crockpot, on top of veggies.
Combine all seasonings into a small bowl and mix until combined and pour over ingredients in crockpot.
Cook on high for 4 hours. Adjust seasoning and add more chicken broth if necessary. Top with cubed avocado and serve.