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Slow Cooker White Chicken Chili

Creamy and delicious Slow Cooker White Chicken Chili is truly no-fuss made in the Crockpot! (with directions on how to make stovetop or using your Instant Pot. Full of comforting flavor, this is a bean-free chili, which makes it idea for Whole30 and Paleo. It’s even Keto friendly (using sugar free coconut milk). This chili is dairy-free, sugar-free, gluten-free.
Prep Time10 mins
Cook Time7 hrs
Course: Dinner
Cuisine: American
Keyword: chicken, chili, Crock Pot, gluten-free, paleo, slow-cooker, Whole30
Servings: 6
Author: Lora

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.

Notes

Slight adaptations from The Real Food RD's