Description
This Slow Cooker White Chicken Chili is a hearty, dairy-free chili that features tender chicken, flavorful spices, and a creamy coconut milk base. Perfect for busy weeknights or meal prepping, it offers a delicious and comforting twist on traditional chili with the option to add beans for extra texture.
Ingredients
Scale
Protein and Liquids
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 6 garlic cloves, minced
Spices and Seasonings
- 2 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
Fresh Herbs and Garnish
- ½ cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
Optional Ingredients
- 1 (14-ounce) can white beans, drained and rinsed
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
Instructions
- Prepare Ingredients: Dice the onion, bell pepper, and jalapeno; mince the garlic cloves. Set aside the chopped fresh cilantro and juice the lime.
- Add to Slow Cooker: Place the chicken breasts or thighs in the slow cooker. Add the diced onion, bell pepper, jalapeno, minced garlic, ground cumin, dried oregano, chili powder, salt, and black pepper on top.
- Pour Liquids: Pour in the chicken broth and the can of full-fat coconut milk over the ingredients in the slow cooker.
- Cook: Cover and cook on low for 7 hours until the chicken is tender and cooked through.
- Shred Chicken: Once cooked, shred the chicken inside the slow cooker using two forks, mixing it well into the chili base.
- Add Fresh Ingredients: Stir in the lime juice and chopped fresh cilantro.
- Optional Beans: If using, drain and rinse the white beans and stir them into the chili during the last 15 minutes of cooking or after the chicken is shredded.
- Adjust Seasoning: Taste and add more salt or spices if desired.
- Serve: Spoon the chili into bowls and garnish with extra fresh cilantro and lime wedges if desired.
Notes
- This recipe is naturally dairy free and can be made ahead for convenient meal prepping.
- Use chicken thighs for more moist and flavorful meat; chicken breasts will yield a leaner chili.
- Adding white beans creates more texture and fiber but is optional for a lower-carb version.
- You can substitute avocado oil or olive oil if preparing on stovetop or Instant Pot instead of slow cooking.
- Customize toppings like shredded cheese, sour cream, or avocado if not avoiding dairy.
- The chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 calories
- Sugar: 3 g
- Sodium: 676 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 58 mg
