Description
This Slow Cooker White Chicken Chili is a hearty, flavorful, and dairy-free chili that requires just 10 minutes of prep and cooks for 7 hours to develop rich flavors. Made with tender chicken, spices, and creamy coconut milk, it's perfect for busy weeknights and freezer meal prep. Optional white beans add texture, and fresh cilantro and lime juice brighten the dish.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
- 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
- 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
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
- ½ cup chopped fresh cilantro
- Optional: 1 (14-ounce) can white beans, drained and rinsed
- Fresh cilantro and lime wedges for garnish, optional
Instructions
- Prepare Ingredients: Dice the onion, bell pepper, and jalapeno; mince the garlic. Gather all spices and other ingredients so they are ready to use.
- Add to Slow Cooker: Place the chicken breasts or thighs in the slow cooker along with the diced onion, bell pepper, jalapeno, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper, and chicken broth.
- Cook: Cover and cook on low for 7 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks, then return it to the slow cooker.
- Add Coconut Milk and Lime Juice: Stir in the full-fat coconut milk and the juice of half a lime into the chili.
- Add Fresh Cilantro and Beans: Stir in the chopped fresh cilantro and the optional white beans, if using. Heat through for about 10-15 minutes.
- Adjust Seasonings: Taste and add more salt or pepper as desired.
- Serve: Ladle the chili into bowls and garnish with additional fresh cilantro and lime wedges, if desired.
Notes
- This recipe is naturally dairy free and can easily be made gluten free by checking broth labels.
- You can swap chicken breasts for thighs depending on preference for texture and flavor.
- Adding a can of white beans is optional and adds extra protein and fiber.
- For stovetop or Instant Pot versions, use the oil to sauté the vegetables before pressure cooking or simmering.
- Make a larger batch and freeze portions for easy future meals.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 kcal
- 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
