Dairy Free White Chicken Chili

This Dairy Free White Chicken Chili is easy to make in the slow cooker. Loaded with tender chicken, hearty white beans, spicy green chiles, and coconut milk for creaminess. It’s the ultimate comfort food for a cold winter day. Top your chili with avocado, cilantro, lime juice, and jalapeños.

Why This Recipe Is So Good:

• It’s made in the crock pot which makes for an easy and convenient meal. Dump the ingredients in the pot, and let the slow cooker do the rest of the work. It’s a simple weeknight dinner recipe that everyone will love.
• Tired of traditional chili? This white chicken chili is a different version with bold flavors. It will be your new favorite!
• It’s creamy and delicious like the traditional cream cheese version of white chicken chili, but is dairy-free; made with coconut milk instead.
• This flavorful chili is packed with protein, fiber, and healthy fats for a balanced healthy meal. You can even meal prep it for your weekly lunches or dinners.

Ingredients

• Ghee – Swap with whatever you have on hand: grass-fed butter, coconut oil, or olive oil.
• Boneless, skinless chicken breast – boneless chicken thighs will also work.
• Chicken bone broth – or chicken broth
• Lime juice – fresh is always the best!
• Diced green chiles
• Unsweetened full-fat coconut milk – I recommend Thai Kitchen Coconut Milk, Thrive Market Coconut Milk, or Native Forest. If you aren’t a fan of coconut milk try unsweetened cashew milk or cashew cheese.
• Great Northern Beans – Any white bean will work such as Navy beans, or Cannellini beans.
• Yellow onion
• Fresh garlic
• Spices – oregano, cumin, paprika, sea salt, black pepper. If you want more heat, add more paprika, chili powder, or cayenne pepper.
• Toppings – fresh cilantro, jalapeños, sliced avocado

How To Make

1. Place all ingredients in slow cooker.
2. Cover and cook on low for 4-6 hours, or high for 2-4 hours.
3. Shred chicken using two forks, then add the shredded chicken back into the slow cooker and stir to combine.
4. Serve chili warm and top with cilantro, jalapeños, and sliced avocado. Salt and pepper to taste.

FAQ’S

How to Thicken Chili?

Thicken chili by using less broth when putting all the ingredients into the slow cooker. Start with 1-2 cups (half the carton of broth) first. You can then make the chili more runny, to your preference, by adding more broth as the chili cooks. I recommend waiting to do this until the last hour of the cooking time. The chicken and beans will soak up more juices as they cook.

How Can I Make Chili More Runny?

If chili is too chunky for you, add more broth or water to the slow cooker. Be aware that adding more liquid may reduce the chili’s flavor. Add in a quarter cup of liquid at a time until it reaches your preference.

Can I Freeze this Chili?

To freeze chili, make sure it is cooled off before placing it in a freezer safe container. Keep it in the freezer for up to 2 months. If you currently have leftover chili in the fridge and plan to transfer it to the freezer, I recommend getting it in the freezer within 3 days of it being in the fridge.

How Long Does the Chili Last in the Fridge?

Chili can be stored in the fridge for up to 5 days. I recommend storing in an airtight glass container.

More Chili Recipes You’ll Love:

• Sweet Potato Turkey Chili (Whole30, Paleo)
• Instant Pot White Chicken Chili (Paleo, Whole30)
• Instant Pot Sweet Potato Chili (Paleo, Whole30)
• Slow Cooker Paleo Chili (Whole30)

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