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February 1, 2021

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.

white bowl of dairy free white chicken chili on wood background

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

bowl of white chicken chili garnished with cilantro, avocado, and jalapenos

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.
White Chicken Chili in Slow Cooker

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.

Two white bowls filled with chicken, white beans, broth, limes, jalapenos, and diced avocado

More Chili Recipes You’ll Love:

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Two white bowls filled with chicken, white beans, broth, limes, jalapenos, and diced avocado

Dairy Free White Chicken Chili


  • Author: Abbey Blackwell
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 68 1x
  • Diet: Gluten Free

Description

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.


Ingredients

Scale
  • 1 tablespoon ghee (or olive oil, avocado oil)
  • 1 1/2 pounds, boneless, skinless chicken breast
  • 2 cups chicken bone broth
  • 1 lime, juiced
  • 2 4-ounce cans diced green chiles
  • 1/2 (13.5-ounce) can unsweetened full-fat coconut milk
  • 2 15-ounce cans great northern beans
  • 1/2 large yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Toppings: fresh cilantro, jalapeños, sliced avocado, salt and pepper (to taste)

Instructions

  1. Place ingredients in slow cooker (I used 6qt): ghee, chicken breast, bone broth, lime juice, diced green chiles, coconut milk, great northern beans, diced onion, garlic, oregano, cumin, paprika, and sea salt. Stir mixture.
  2. Cover and cook on low for 4-6 hours, or high for 2-4 hours.
  3. Using tongs, 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.
  4. Serve warm and top with cilantro, jalapeños, and sliced avocado

Notes

Coconut milk: Make sure to shake and stir coconut milk before pouring it into the slow cooker

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.

  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American

Keywords: slow cooker, white chicken chili, dairy-free, crock pot white chicken chili

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I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!

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