Creamy and delicious Slow Cooker White Chicken Chili is truly no-fuss made in the Crockpot! (with directions on how to make stove top or using your Instant Pot. Full of comforting flavor, this is a bean-free chili, which makes it ideal for Whole30 and Paleo. It’s even Keto friendly (using sugar free coconut milk). This chili is dairy-free, sugar-free, gluten-free.
A bowl of this slow cooker white chicken chili will instantly make you feel cozy and bring you comfort...and we could all use a little of that these days!
When I think of chili I think of coziness. I can’t think of any thing that is more perfect to make in a slow cooker than a great chili. Well, maybe my slow cooker Italian beef stew. But a chili is a close second! There are so many types of chili's.
There are bean and meat chili's. There are just the veggie type chili's with some beans in it. There are the spicy chili's and the mild chili's. Spicy chili and a mild chili. There is a dark chili and also a white chili (until recently, I wasn’t even really into light chili's). So there you have it.
Even though my mom was completely SMITTEN with this chili. She had 3 bowls! She was insisting it's not a true chili as it doesn't have any beans. But is it an authentic chili without beans?
*This chili came about after a convo with my BFF in Italy. She sent me a photo of what she was making in her slow cooker and the next thing you know, I was making same thing for dinner! She found it on The Real Food RD's and I made some slight adaptations (you should explore their site, it's incredible!).
Are there beans in a true chili?
The answer is NO! There are no beans in a true chili. A true chili is made without beans in Texas. It is a beef cooked up with the sauce made up mostly of chilies. The term 'chili' is short for 'chili con carne,' which in Spanish means chilies with meat. So, chili peppers with meat...and that is it!
So, if you are not following a bean free diet, go ahead and add some in! BUT to stay Whole30/Paleo, just skip any beans.
Now that I have sort of officially retired my trusty ol’ red slow cooker (I gave to my sister-in-law to use!) and upgraded to a newer and more sleek black Crock Pot (I swear it was a thrift find and was BRAND new). I have been coming up with recipes every other day to make in it.
There is nothing more dreamy when the temperatures drop (for me, even just 5 degrees)to come to your slow cooker filled with something delicious. The aroma of a delicious sauce or soup or chili when you think you forgot what to make dinner. That feeling in your heart that all is right because your Crock Pot has dinner cooked to perfection.
So my all-time new favorite thing to have simmering away is this Slow Cooker White Chicken Chili. When fall is finally knocking on your door or you’re in the midst of a cold winter, this is your new favorite no-fuss dinner. Who am I kidding? I would make this even in the summer!
What ingredients are needed to make slow cooker white chicken chili?
Then you can let it cook low and slow as the chicken gets so unbelievably tender – so tender, you can even shred this by giving the chili a good stir in the Crock Pot. (Note: chicken breasts can be substituted here, but thighs are much better in my opinion).
When ready to serve, top this bad boy off with all your favorite toppings – tortilla chips, cilantro, sour cream, red onion, avocado slices and lime wedges. But for me, personally, I just need a bag of tortilla chips for dipping purposes.
What do you need to make slow cooker white chicken chili?
Here is all that is needed to make this delicious chili:
- chicken breasts or thighs
- extra-virgin olive oil or ghee
- onion
- bell pepper
- jalapeno
- mild salsa (I gave my neighbor my last green bell peppers and was looking for a way to add some peppers to the chili. I had jalapenos on hand. A true chili does not have any tomatoes!)
- garlic
- chili pepper
- ground cumin
- dried oregano
- salt
- black pepper
- chicken broth (vegetable broth also works, I had my homemade chicken broth on hand to use for this)
- coconut milk
- lime
- fresh cilantro
How do you make a slow cooker white chicken chili?
The first thing you need to do is take out your slow cooker. IF you do not own one, no problem.
You could make this stove top or even in your Instant Pot pressure cooker (and I explain how to do that in the recipe below).
It truly begins in a few minutes of prep time. Really, just minutes. It's a matter of gathering all your chili ingredients.
Once you have gathered all your ingredients, it all gets added to the slow cooker. I sometimes make it and if I have time, I like to quick prep chicken in a skillet. That's an idea to give the chicken a little color before in it goes in the slow cooker. Then it all gets added to the slow cooker.
OR you add it all to the slow cooker, without giving chicken a little color in a skillet.
Then let your slow cooker do the work for the next 6 hours (or 7-8 if you are doing it on low). The chili pepper and addition of salsa give the broth a lovely color (add more chili pepper than what I suggest if you like it really hot!).
OR you could make on top of your stove in a Dutch oven or a soup pan. I really some days do need that stirring therapy. So sometimes I make this on top of the stove. But even on top of the stove, it’s pretty hands off while it is simmering. You can see directions to make stove top and also Instant Pot.
Once the chicken is cooked all the way through, you shred it using forks and add it back to the slow cooker.
Next step, add in the coconut milk and some freshly squeezed lime juice gets added in.
And for the cilantro fans, some freshly chopped cilantro. For the non fans, simply leave it out. Like it spicy? Add some chopped jalapeño.
PIN for later!
Some other slow cooker recipes:
It's such a joy to come home at the end of the day and this totally Whole30 compliant chicken chili's aroma is waiting for you. Grab a bowl and enjoy!
Did you make this slow cooker recipe? Please let me know below in the comments what you thought of it! XX Lora
Originally published on September 14, 2020 and republished on September 17, 2021.
Slow Cooker White Chicken Chili
Ingredients
- 1 ½ lb. Boneless skinless chicken breasts or thighs
- 1 Tbsp extra-virgin olive oil or ghee
- 1 medium onion diced
- 2 cloves garlic. minced
- 1 medium bell pepper any color; diced
- 1 small jalapeno seeds removed, finely diced (optional for those that like it spicy)
- 2 Tbsp mild salsa for Whole30/Paleo-make sure it’s sugar-free, read the label (add more to your taste)
- 1 tsp chili pepper optional for those that like it spicy (ground chili pepper is VERY spicy so start with less and add more if you like more heat)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 2-3 cups organic chicken broth or homemade bone broth
- 1 14- ounce can full-fat coconut milk*
- Juice of ½ lime
- ½ cup fresh cilantro chopped
- For the topping
- Fresh cilantro or parsley
- lime wedges for garnish
- 1/2 cup diced red onion
- 1 avocado halved, seeded, peeled and sliced
Instructions
- Slow cooker Directions
- In a 6 qt. slow cooker, add the onions, garlic, peppers, salsa, and spices to the bottom of the slow cooker.
- Arrange the chicken in an even layer on top of the onions, garlic, salsa and spices. Season with salt and pepper.
- Add the broth on top of the chicken.
- Add broth and place lid on slow cooker.
- Set heat to HIGH and cook for 5-6 hours or until chicken is done.
- Or you could set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
- Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the chicken. Transfer the chicken shreds back into the broth in slow cooker. If you had the slow cooker on low, turn heat to HIGH. IF you already had it on HIGH, leave it on that setting.
- Add coconut milk, stir and close the lid. Let broth with the coconut milk added in heat up all the way.
- Add in the fresh lime juice and cilantro. Check the seasoning and add salt and pepper, if needed.
- Ladle out to bowls and garnish with desired topping. A serving idea is with more cilantro (if you like it, or parsley), jalapeño slices, and lime wedges (optional). If you have avocado, add a couple slices on top.
- Stovetop Directions
- Place a large saucepan with lid (or Dutch oven) over medium heat. Add the olive oil (or you could use coconut oil or even ghee). When it has heated up, add in the onions and peppers (if using. Saute for about 5 minutes, stirring and the onion should be translucent and peppers should start to soften.
- Add in spices, salt and pepper. Stir all together and saute’ about another minute.
- Add the chicken on top of the onion mixture. Let it get color on one side (about 2 minutes), and then turn chicken over so it gets a little color on the other side (about 2 minutes). You’re not browning chicken, just giving it a little color.
- Add in one cup of the broth and raise the heat to bring to a boil.
- After it comes to a boil, lower the heat to a simmer for about 12-15 minutes, or until chicken cooked through.
- Add in remaining broth and coconut milk. Bring broth to a low simmer. Let simmer for about 12 minutes.
- Remove pot from the stove. Add in the fresh lime juice and cilantro (if using).
- Adjust the seasoning with more salt, pepper and spice, to your taste. Add more fresh lime juice if you feel it needs more.
- Ladle out to bowls and garnish with more cilantro, jalapeño slices(or fresh parsley)and lime wedges (optional). IF you have avocado, add a couple slices on top.
- Instant Pot Directions
- Select ‘Saute’ function on Instant Pot
- Add oil. Once oil has heated up, add onion, bell pepper, and jalapeño.
- Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
- Add garlic and spices and stir together. Cook for about 1 minute.
- Press ‘Cancel’. Place chicken breasts on top of the onion mixture and add in 2 cups of broth.
- Lock lid into place. Turn the vent valve to ‘Sealing’ position.
- Select the ‘Manual’ or ‘High Pressure’ setting and set cook time to 20 minutes.
- When cooking time is ready, let the pressure release naturally for 5-10 minutes then release remaining pressure using the quick-release method (if it didn’t change on its own, switch vent valve to ‘Venting’ position)
- Release and remove the lid and add coconut milk, lime juice, and fresh cilantro. Stir to combine. Check the seasoning and adjust with salt, pepper, spice, to your taste.
- Ladle out to bowls and garnish with more cilantro, jalapeño slices(or fresh parsley)and lime wedges (optional). IF you have avocado, add a couple slices on top.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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