Description
This Slow Cooker White Chicken Chili is a hearty and flavorful dish made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for busy weeknights or meal prep, this chili is naturally dairy-free and can be customized with beans and fresh toppings for added texture and flavor.
Ingredients
Scale
Protein
- 1 ½ lbs boneless, skinless chicken breasts or thighs
Vegetables & 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
- ½ cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
Spices & 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
Liquids & Others
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
- Optional: 1 (14-ounce) can white beans, drained and rinsed
Instructions
- Prepare Ingredients: Dice the yellow onion, bell pepper, and jalapeno (removing seeds and membranes). Mince the garlic cloves and chop the fresh cilantro. Set aside.
- Season Chicken: Place the boneless, skinless chicken breasts or thighs into the slow cooker. Sprinkle with ground cumin, dried oregano, chili powder, fine salt, and black pepper to evenly coat the chicken.
- Add Vegetables and Liquids: Add the diced onion, bell pepper, jalapeno, and minced garlic to the slow cooker. Pour in the chicken broth and the full can of coconut milk, stirring gently to combine.
- Cook the Chili: Cover and cook on low for 7 hours, allowing the chicken to become tender and the flavors to meld beautifully.
- Shred the Chicken: Once cooked, remove the chicken breasts or thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine thoroughly.
- Finish the Chili: Stir in the fresh lime juice and chopped cilantro. If desired, add the drained and rinsed white beans at this stage for extra texture and protein. Adjust the seasoning with additional salt if necessary.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges if desired. Enjoy your comforting, creamy white chicken chili!
Notes
- This chili is naturally dairy-free and can be made bean-free or with beans by adding an optional can of white beans.
- The recipe adapts well for Instant Pot or stovetop methods by sautéeing aromatics in oil before adding chicken and liquids.
- Full-fat coconut milk adds creaminess without dairy for a rich texture.
- Customize with favorite toppings such as avocado, tortilla strips, or shredded cheese if not dairy-free.
- Leftovers freeze well and are ideal for meal prep on busy weeks.
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 327
- Sugar: 3 g
- Sodium: 676 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 58 mg
