Slow Cooker White Chicken Chili (Dairy Free, Healthy!)
This Dairy-Free White Chicken Chili is a flavorful cozy meal for colder months and a great alternative to traditional chili recipes! Chicken, a mixture of white beans, sweet corn, and green chilis are cooked to perfection in the slow cooker while you go about your day. It's an easy meal for busy weeknights!
Equipment
Ingredients
- 1.5 lbs boneless, skinless, chicken breasts or skinless chicken thighs (680g)
- 1 small yellow onion, diced or ½ a large onion
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can mild diced green chiles, 4 oz
- 2-3 cups low sodium chicken broth, divided
- 2 cans white beans I use 1 can cannellini and 1 can Great Northern
- 1 cup corn
- ½ cup fresh cilantro, chopped
- 1 lime, juice of
Seasonings
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dice green pepper and onion and mince the garlic. Add the chicken to the bottom of the slow cooker. Then add onion, garlic, green bell pepper, green chiles, seasonings, and 2 cups of chicken broth to your slow cooker. Cook for 4 hours on high or 7 hours on low.
- In the last 30 minutes of cooking, shred the chicken. Drain and rinse your beans and corn. In a blender or food processor, puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, other can of beans, and corn to the slow cooker. I puree a can of Great Northern Beans and use Cannellini beans for the other.
- When it's done cooking, add the cilantro and fresh lime juice. Give it one last good stir! If you want a thinner chili, add another half cup of chicken broth.
- Hint: If using rotisserie or precooked chicken, add it with the corn and beans.
- Alternative Cooking Method- Stovetop: If you want to make this on the stovetop, heat a Dutch oven or other heavy-bottomed large pot on medium heat and add extra virgin olive oil or avocado oil. Once heated, add the onion and green pepper to the pot. Cook until the onions are translucent, about 2-3 minutes. Add the garlic and spices until fragrant, about 30 seconds. Puree 1 can of the beans with ½ cup of chicken broth. Add the pureed beans, chicken breasts, chicken broth, and green chiles to the pot. Bring it to a boil and then lower heat to medium-low, and let simmer for 15-20 minutes. Once the chicken is cooked, remove it from the pot, shred it, and add it back to the pot. Then add the remaining beans and the corn. Let it simmer for another 5-10 minutes. Turn off the heat and add the cilantro and fresh lime juice.
Video
Notes
Expert Tips
- If the chili is too thick, add another cup of chicken broth.
- If you have a couple of extra minutes, enhance the flavor of the onions and green peppers by sauteing them in a pan first.
- To thicken this chili, add cornstarch or coconut milk. If you tolerate dairy, you can use Greek yogurt to thicken it.
- Refrigerator - store cooled leftover white chicken chili in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in a freezer-safe container or freezer-safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
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