This healthy slow cooker white chicken chili recipe is the best! It has the same creamy taste, but is dairy-free and gluten-free. Just put the ingredients in the slow cooker and in a few hours, you can make a savory, satisfying dinner. Great for leftovers, or meal prep too!
WHY YOU’LL LOVE THIS HEALTHY SLOW COOKER WHITE CHICKEN CHILI RECIPE:
The combination of tender chicken, coconut milk, white beans, and lime make for the perfect white chicken chili!
This recipe is creamy and delicious like the traditional cream cheese version of white chicken chili, but is dairy-free; made with coconut milk instead.
It’s made in the slow cooker which makes for an easy and convenient meal.
INGREDIENTS TO MAKE WHITE CHICKEN CHILI
This white chicken chili is so easy to make! Grab the ingredients below, and throw them in the slow cooker!
Turn slow cooker on low heat. Melt oil at the bottom of the slow cooker and place raw chicken breast (you do not need to cook the chicken breast before adding it in the slow cooker), add bone broth, diced green chiles, coconut milk, great northern beans, diced onion, garlic, oregano, cumin, paprika, and sea salt. Stir mixture using a cooking spoon and cover the slow cooker with the lid.
STEP 2: COOK
Cook on low for 4-6 hours, or high for 2-4 hours.
STEP 3: SHRED
Remove chicken from slow cooker and onto a plate to shred. Shred the chicken using two forks, holding a fork in each hand to pull the meat apart. Add the shredded chicken back into the slow cooker. Stir in lime juice, and cilantro, if desired.
STEP 4: SERVE
Serve this white chicken chili warm with cilantro, jalapenos, or sliced avocado.
Q & A’s
HOW TO THICKEN WHITE CHICKEN 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. You can also thicken the chili by adding in arrowroot starch. I recommend starting with a tablespoon.
HOW CAN I MAKE CHILI MORE RUNNY?
To make chili more runny, 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 THE WHITE CHICKEN CHILI BE FROZEN?
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 air tight glass container.
TOPPINGS FOR WHITE CHICKEN CHILI:
Some great toppings for white chicken chili are cilantro, diced onion, sliced avocado, sliced jalapenos, grain-free tortilla chips or more lime juice!
This easy white chicken chili recipe is the best! Just put the ingredients in the slow cooker and in a few hours, you can make a savory, satisfying dinner. Chili also makes for fantastic leftovers. Dairy-free too!
Turn slow cooker (I used 6 quart) on low and melt ghee in slow cooker. Place ingredients in slow cooker: chicken breast, bone broth, diced green chiles, coconut milk, great northern beans, diced onion, garlic, oregano, cumin, paprika, and sea salt. Stir mixture.
Cover and cook on low for 4-6 hours, or high for 2-4 hours.
Remove chicken from the slow cooker and onto a plate to shred. Shred the chicken using two forks, holding a fork in each hand to pull the meat apart. Add the shredded chicken back into the slow cooker.
Stir in lime juice and cilantro, if desired.
Serve warm and top with cilantro, jalapenos, or sliced avocado
Thicker chili:use half the carton of broth (2 cups) first. If you are then wanting the chili more runny, then add more broth the second half of cooking time.
Leftovers/meal prep: store in an air tight glass container in the fridge for up to 5 days.
Reheat: to reheat, warm up on the stove top in a saucepan, or warm in the microwave.
Freezer chili: if you plan to freeze your chili, get it in the freezer within 3 days of it being in the fridge. If you are putting the chili in the freezer right after it’s cooked, make sure it is cooled off before transferring it to the container. Keep it in the freezer for up to 2 months.
Keywords: slow cooker, white chicken chili, dairy-free, crock pot white chicken chili