This hearty, bean-free Slow Cooker White Chicken Chili is just what you need to ward off winter’s chill (Includes Instant Pot & Stovetop directions, too)
I dream of chili
No kidding. It has to be one of my most favorite foods. I just love how versatile it is and how everyone – EVERYONE – has their own idea of what ‘chili’ should be. Some like beans, others don’t. Some like big hunks of meat and others like theirs heavy on the veg. Some like it hot, some like it mild. And you’ve even got the red versus white thing going on here, too. There are about as many different chili recipes in the world as their are hairs you on your head. Maybe even more, depending on your genetics.
I fall into pretty much all of those camps when it comes to chili. The only chili I DON’T like is chili in a can. Not a fan of that chili in a can.
What I do love though is a hearty bowl of this just-spicy-enough Slow Cooker White Chicken Chili – perfect for cold wintery days and slurping from my favorite insulated food flask after a day on the slopes while my kids try to pelt me with snowballs and beg me sweetly for a cup of hot cocoa to sip on the ride home (by the way, their strategy is pretty effective ’cause they’re so darn cute with those bright pink rosy cheeks tucked under even brighter pink ski helmets….can you tell I’d rather be skiing than blogging today? I digress…)
Start your own Slow Cooker White Chicken Chili love fest in just 10 minutes
I thought that’d get your attention. All teasing aside, you need only 10 minutes of prepping and chopping to get this chili going in your slow cooker – and then it’s another 7-8 hours of hands-off cooking. Of course, you can also make it on the stovetop if you don’t have a slow cooker or just like the act of cooking (which, admittedly, sometimes I really like to stand over the stove and stir up beautiful pots of soup and such) – so I’ve also included directions for making this on the stove as well.
When the chicken is cooked through you can either remove it to a plate and shred it with two forks or carefully shred it right in the slow cooker before you add the coconut milk.
Then all you have left to do is stir in a little fresh lime juice and chopped cilantro then serve it up in big bowls and dig in.
Your perfectly warm and satisfying bowl of Whole30-compliant Slow Cooker White Chicken Chili is waiting!
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Slow Cooker White Chicken Chili
Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions.
- Prep Time: 10 mins
- Cook Time: 7 hours
- Total Time: 7 hours 10 mins
- Yield: 5 1x
- Category: Soups & Stews, Paleo, Whole30
Ingredients
- 1 ½ lb. Boneless, skinless chicken breasts or thighs
- 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
- 1 medium onion, diced
- 1 medium bell pepper, any color; diced
- 1 small jalapeno, seeds and membranes removed and finely diced
- 6 cloves garlic. minced
- 2 ½ tsp. ground cumin (add more to taste)
- 1 tsp. dried oregano
- 2 tsp. chili powder (add more to taste)
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 2 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
- Fresh cilantro and lime wedges for garnish, optional
Instructions
Slow Cooker Directions
- Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
- Add broth and place lid on slow cooker.
- Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
- Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
- Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
- Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
Stovetop Directions
- Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
- Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
- Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
- Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
- Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
Instant Pot Directions
- Select ‘Saute’ function on Instant Pot
- Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
- Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
- Add garlic and spices and cook an additional 30 seconds or until fragrant.
- Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
- Lock lid into place. Turn the vent valve to ‘Sealing’ position.
- Select ‘Manual’ setting and set cook time to 20 minutes.
- When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
- Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: 1/5 recipe (about 1 ½ cups)
- Calories: 327
- Sugar: 3g
- Sodium: 676mg
- Fat: 17g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
How do you like your chili? Spill the beans in the comments below and tell us about your favorite chili!
This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.
EMILY says
January 6, 2017 at 8:03 amSo we are “snowed in” today and this looks perfect HOWEVER, I don’t have a can of full fat coconut milk in my pantry. Is there an alternative? Is this ingredient a deal breaker on the flavor / consistency? thanks in advance!
Jessica Beacom says
January 6, 2017 at 2:48 pmHi Emily!
Sorry for the late reply – I was enjoying some fresh air and shoveling out the chicken coop after yesterday’s big storm here in Colorado.
The full-fat coconut milk isn’t a deal breaker – it just adds creaminess and makes it ‘white’. It also adds fat to make what would be a relatively low-fat chili more satisfying.
You can sub almond or cashew milk if you’re keeping it Whole30 and still want a creamier texture (or add milk/cream if you’re not Whole30-ing). If you leave out the milk entirely, I’d suggest adding some diced avocado to the top when you serve it for some fat to keep you satisfied longer.
Hope that helps!
EMILY SASS says
January 14, 2017 at 9:04 pmThanks Jessica for the thorough / helpful response! I am making this tomorrow night (finally no snow & made it to Trader Joe’s for full fat coconut milk) so I will let you know how it turns out!
Sandy Fox says
March 3, 2017 at 3:46 pmThanks for this information. I’m allergic to coconut so I’m glad to see the substitution. I’m also healing my gut so I can’t use any of the peppers or chili powder. Any suggestions on substitutions?
Jessica Beacom says
March 3, 2017 at 3:56 pmHi Sandy,
I’m not sure you could substitute anything for the peppers or chili powder and retain any sort of ‘chili’ flavor. Cumin, as it’s a seed, is also contraindicated on an auto-immune paleo protocol. So basically, what we’re looking at is creating an entirely different flavor profile.
I would suggest replacing the bell pepper with more onion or even carrots. If you leave out the peppers, cumin and chili powder then I’d suggest taking a more traditional ‘chicken soup’ twist on things by using dried thyme, sage, rosemary, etc. You’ll still have an easy dish to prepare that’s hearty and nourishing, but it won’t be chili.
Hope that helps!
Tara says
January 3, 2018 at 4:54 amHey Jessica! I could only figure out how to reply lol just a quick question. I am making this in the instant pot later. I don’t have a can of coconut milk but I have the refrigerated box kind. Will that work the same or should I skip it? I was thinking of adding sweet potato and maybe cauliflower also topping with avocado so wouldn’t be a huge deal if I couldn’t add the milk.
Jessica Beacom says
January 3, 2018 at 8:07 amHi Tara,
If all you have is the carton coconut milk then I would just skip it all together. The coconut milk from the can is really thick which keeps the dish from getting too watery. However… since you’re using the Instant Pot for this recipe, you can decrease the broth by 1-1 ½ cups during cooking and then add the coconut milk from the carton after removing the lid and you may get really good results (sorry…kind of thinking out loud here as I type!)
Nicolle says
January 8, 2018 at 4:06 pmHi Jessica! I’m clearly late to the party (by like a year) but better late than never 🙂 if i’m subbing regular milk or cream for the coconut milk which i couldn’t find anywhere in our market (grumble) how much should i use? Would it still be 14 oz? Thanks in advance!
Jessica Beacom says
January 9, 2018 at 9:00 amHi Nicolle,
Better late than never, right?! If you’re using heavy cream in place of the coconut milk I would start with 4-6 ounces then add more if you feel it needs to be creamier.
Maria says
January 9, 2017 at 5:56 pmThanks for sharing! I made this tonight for dinner, it turned out amazing! I added a can of Rotel to my batch for a little extra spice and flavor – definitely my favorite whole30 recipe now!
★★★★★
Stacie Hassing says
January 9, 2017 at 7:13 pmThis is so great to hear – “favorite Whole30 recipe”..that’s quite the compliment! 🙂 Thank you for sharing your feedback…we appreciate it!
Ron says
January 8, 2018 at 3:22 pmHi from England…
Please excuse my ignorance, but what is “Whole30”?
Jessica Beacom says
January 9, 2018 at 9:02 amHi Ron,
We’re glad you asked! The Whole30 is a very popular 30-day nutrition reset program that’s based on whole, nutritious foods. You can learn more about the Whole30 here: and read our thoughts as dietitians here:
Bruce R says
November 7, 2017 at 1:03 pmI just discovered this website & the recipe for slow cooker white chicken chili. I’m planning to make it this weekend and will also add a can of Rotel tomatoes, as suggested by Maria on 01/09/17. Sounds yummy!
Stacie Hassing says
November 10, 2017 at 5:53 amEnjoy! We hope you enjoy this recipe!
Latoyia Shanta’ says
December 30, 2018 at 11:05 pmHi!! Is rotel whole30 compliant?
Stacie Hassing says
January 3, 2019 at 7:05 amRotel is Whole30 compliant. Here is a great resource that’s super helpful with identifying if a product is Whole30 compliant based on ingredients. https://whole30.com/downloads/additives.pdf
sara says
January 29, 2017 at 12:02 pmHave you tried in a pressure cooker? I am wondering if I could saute veggies in the instant pot then add chicken and let the pressure cooker do the work! Thanks!
Jessica Beacom says
February 4, 2017 at 3:19 pmHi Sara,
Yes, I have and you’re right on about sauteing the veggies first then adding the chicken and remaining ingredients (except coconut oil and cilantro) – I cook mine at high pressure for 17 minutes with natural release.
Christina says
March 20, 2017 at 4:18 pmHi Jessica! I have a Q RE: instant pot happenings – you said except coconut oil and cilantro above. Did you mean the coconut milk? And if so, when did you add in the coconut milk? After cooking at high pressure for 17 minutes with natural release? Do I turn on a heat setting at that point? Sorry, I’m SUPER new to the IP (bought one because of you guys!) and I am trying not to botch this recipe in it :o) Thanks in advance!!
Jessica Beacom says
March 20, 2017 at 7:14 pmHey Christina,
Sorry, that should have been “except coconut milk and cilantro”. You’ll add both of those at the end after you’ve released the pressure naturally (then flipped the vent valve to release anything still left in there).
Once you’ve removed the lid and stirred in the coconut milk you can turn the pot to ‘Saute’ to warm it up a bit. Add the cilantro just before serving.
Hope that helps – enjoy your chili!
Christina says
March 20, 2017 at 7:18 pmAwesome, thank you soooooooo much!! Really appreciate it!
Jessica Beacom says
March 20, 2017 at 7:19 pmOf course!
Ryan says
January 29, 2017 at 2:56 pmAt what point do we add the oil? Its not in the steps.
Jessica Beacom says
February 4, 2017 at 3:18 pmHey Ryan,
If you’re making the stovetop version you’ll add it before you saute the onions. The slow cooker version doesn’t require oil since you’re just tossing everything into the slow cooker.
Melissa says
January 18, 2018 at 12:34 pmWhat about for the Instant Pot method? It says add oil as first step – is it the same amount as you would for the stovetop version?
Jessica Beacom says
January 21, 2018 at 2:55 pmYes, that is correct.
Nek says
January 30, 2017 at 11:45 amHi
Was the ghee/avocado oil/coconut oil purposely left out of the slow cooker option? I noticed it in the stovetop direction but not in the slow cooker direction…. Just checking. Thanks 🙂
Jessica Beacom says
January 30, 2017 at 11:51 amHi Nek,
No, it wasn’t. The slow cooker option has you tossing everything right into the slow cooker versus sauteing the vegetables in the stovetop option – so you don’t need to add the oil to the slow cooker. However, you certainly can do so to add more flavor and some fat.
Joni says
February 26, 2017 at 7:57 amI made this yesterday in the slow cooker, and it was fantastic! Creamy, satisfying and delicious. I tossed some avocado on top, which was great, but not necessary. This will definitely be a favorite go-to recipe for me–easy, delicious and great to pack for work lunches. Thank you for sharing!
★★★★★
Jessica Beacom says
February 26, 2017 at 2:38 pmHi Joni,
Thanks for your kind words — we’re so happy to hear you loved it. It makes such a great lunch – so warm and satisfying. Enjoy!
Michelle says
February 26, 2017 at 5:06 pmMade this tonight and I’m disappointed. Not sure where the red color in your picture comes from. Mine is white and very bland. Glad I didn’t make a double batch for leftovers.
Jessica Beacom says
March 2, 2017 at 8:33 pmHi Michelle,
I’m sorry to hear that you found the chili disappointing. The red color in the photos (and all of the other batches I’ve prepared since) comes from the chili powder.
Your tastes may be different than others and/or your chili powder may be old and lacking flavor – in either case, tasting and adding more spice to your taste is always recommended.
Hopefully you’ll try again with your own tweaks to meet your tastes.
Emily says
March 11, 2017 at 8:15 amCan I cook this on high for 3 hours instead of low for 6? Thanks!
Jessica Beacom says
March 11, 2017 at 9:12 amHey Emily,
You sure can – though the exact cooking time will ultimately depend on your slow cooker (some run hotter than others).
Kristen says
March 19, 2017 at 7:49 amWhat about adding in quinoa?
Jessica Beacom says
March 19, 2017 at 2:19 pmHey Kristen,
You certainly can add cooked quinoa before serving, if you’d like. I wouldn’t add it uncooked with the other ingredients though as it would likely become overcooked and possibly lend a bitter flavor to the chili.
Morgan says
March 19, 2017 at 10:41 amI made this a few weeks ago and it tasted amazing! Broth was a bit watery, though. Any suggestions? I was thinking of putting the coconut milk in the whole cooking time. Would that work?
Jessica Beacom says
March 19, 2017 at 2:18 pmHey Morgan!
If you used broth from a box (rather than homemade broth) it may feel more ‘watery’. Also, depending on how tightly your slow cooker lid fits, you may have had less evaporative liquid loss so your broth was thinner. I’d suggest cutting back the broth by 1 cup next time as you can always add more later if you need it. I don’t usually add the coconut milk at the beginning because it can sometimes separate and feel gritty, IMHO.
Hope that helps!
N click says
March 25, 2017 at 3:48 pmAt what point in the cooking process would you freeze this chili?
Jessica Beacom says
March 28, 2017 at 6:40 amHi!
I cook the recipe all the way through (including adding the coconut milk). Then I allow it to cool slightly before transferring it to freezer-safe containers which I then put in the fridge until completely cooled then I move them to the freezer. Thoroughly chilling foods before freezing them decreases ice crystal formation on the surface of the food thereby decreasing the risk of freezer burn.
To serve, I place the container in the fridge for up to 48 hours to thaw then I reheat it on the stove. Hope that helps!
Erica Anstey says
April 11, 2017 at 9:42 amPlanning to make this for dinner. Quick question. Do you chop or crush the garlic or throw the cloves in whole? Thanks!
Jessica Beacom says
April 11, 2017 at 10:49 amHi Erica,
You’ll want to mince or finely chop the garlic before adding it. Sorry about that – just updated the recipe to clarify. Thanks for the catch!
Kelly says
June 7, 2017 at 1:18 pmSo good!! We had this last night and my husband and son loooved it! I did change a few things…used only 1/2 onion, about 2.5 lb of chicken breasts, only 2 cups of broth, and all the juice from the lime. I served it over GF pasta in a bowl. Delicious! I am definitely a subscriber now!
Five stars! Thank you!
★★★★★
Jessica Beacom says
June 7, 2017 at 9:44 pmThanks, Kelly!
I love that you served it over GF pasta and that the hubs and son loved it too! So happy you found us here in our little corner of the internet 🙂
SC says
July 7, 2017 at 10:09 pmThough a bit soupy than what I’m used to, this was the best chili I ever had! Will use less broth next time. Husband liked it, too and wanted a second bowl. Will definitely make this recipe again! If adventurous, have a serving with Avocado, like we did.
Jessica Beacom says
July 18, 2017 at 10:47 amThat’s great to hear! Hubby-approved is always good news.
With slow cookers I find that sometimes I need to adjust the liquid based on how long the chili cooks, how hot my slow cooker runs (mine runs pretty hot) and whether or not the lid is tight fitting (mine is not – it’s been dropped one to many times in the last 24 years) – so I suspect your lid fits tighter and thus doesn’t allow for as much evaporation.
Lani says
July 30, 2017 at 7:23 pmThis is delicious. I made in the Instant Pot and when I added the lime and coconut milk, the coconut milk got kind of curdly…still tastes great, but does not look like it should. Any idea why? Should I have added the milk first?
★★★★★
Jessica Beacom says
August 4, 2017 at 1:20 pmHi Lani,
I’m not sure why some brands of coconut milk curdle with the addition of the lime juice and others don’t. Next time I’d suggest adding the coconut milk first then waiting to add the lime juice just before serving (after it’s cooled down just a bit) Bonus: You get more of that bright citrus flavor this way as well.
Rachel says
August 7, 2017 at 5:13 pmi had chicken already shredded in the freezer, how would you suggest working that?
Jessica Beacom says
August 8, 2017 at 5:51 pmHi Rachel,
I would make this recipe using the stove top directions as directed but omitting the chicken (essentially you’ll be making a vegetable and broth soup) then add the cooked, shredded chicken to the soup once the vegetables are tender. Followed by the lime juice, coconut milk, cilantro, etc.
Hanna says
August 29, 2017 at 12:03 pmI have made this soup several times since I found this recipe. It’s easy to throw together in the crockpot and so so delicious!
★★★★★
Stacie Hassing says
September 19, 2017 at 3:25 pmSo great to hear you love this recipe!
Jessica says
August 29, 2017 at 3:18 pmThis is THE best tasting meal, ever. We aren’t following whole 30, we do eat dairy, but just trying to be healthy. Other than adding extra salt and one less cup of broth, I followed the directions exactly. The coconut milk and like are a must in my opinion! I will be making this a few times a month.
★★★★★
Stacie Hassing says
September 19, 2017 at 3:35 pmThis is so great to hear! Thanks for the feedback.
Emily Nilsson says
September 4, 2017 at 6:48 amHi! So excited to find this recipe! Do you know if I could add crushed tomatoes to it? Would that taste odd with the coconut milk? Thank you!!
Jessica Beacom says
September 18, 2017 at 11:46 amHi Emily,
You could definitely add crushed tomatoes to the recipe. The acidity however, may cause the coconut milk to curdle or separate. I would just leave it out all together and call it Chicken Chili 🙂
Megan says
September 6, 2017 at 4:14 pmThis recipe was SO DELICIOUS! Healthy and full of flavor! And so easy to make! Thanks for the recipe!
Jessica Beacom says
September 18, 2017 at 10:23 amThanks, Megan! Glad you loved it – it’s one of my favorites, too!
Tori says
September 14, 2017 at 8:21 pmMaking this for dinner tomorrow! Do you think I can add sweet potatoes? If so, would you cook them the whole 7-8 hours with the chicken or add them later?
Jessica Beacom says
September 17, 2017 at 8:29 amHi Tori,
You can certainly add sweet potatoes. I’d suggest adding them about half-way through the cooking time to keep them from getting too soft. But if you’re not home to add them (i.e. you’re at work) it won’t ruin the dish if they cook the whole time, they’ll just be very soft and possibly fall apart (which may actually thicken the dish a bit – like it does in our Instant Pot Sweet Potato Chicken Curry)
Brandi says
October 11, 2018 at 12:46 pmI know this is an old comment, but did you end up adding the sweet potatoes? If so, how was it? I have this soup in the crock pot now for dinner tonight. I can’t wait to taste it! Sweet potatoes sound really good, though!
Stacie Hassing says
October 24, 2018 at 6:26 amYou can certainly add sweet potatoes to this recipe! That does sound really good…I may have to try it, too!
Sarah says
September 17, 2017 at 8:43 pmHi! Do you use everything in the coconut milk can, or only the solid portion?
Jessica Beacom says
September 18, 2017 at 10:09 amHi Sarah,
You’ll want to blend the solid with the liquid then use that.
Lana says
September 19, 2017 at 11:46 amSo delicious!! A perfect blend of flavors! Will definitely make again ????
★★★★★
Stacie Hassing says
September 19, 2017 at 3:13 pmSo great hear! We love this recipe, too!
Danielle says
September 22, 2017 at 3:43 pmAny suggestions for adding more vegetables? Was thinking of adding in some chopped frozen spinach. I have found that many Whole30 recipes, despite the plan calling for lots of veggies, don’t have enough for me. If you were to add veggies (not potatoes) which would you choose and when would you add?
Jessica Beacom says
September 26, 2017 at 8:49 amHi Danielle,
I’m with you on needing a LOT of veggies since they’re often my primary carb source. I’d add more onion, carrots, celery early in the cooking – things that can withstand more time – then toss in some zucchini or greens toward the end since those take very little time to cook. I always add a hefty handful of greens to my bowl before adding any kind of soup or chili as my work-around for kids who aren’t as veggie-obsessed as I am 😉
Vian says
September 23, 2017 at 12:01 amPut this in the slow cooker this morning and had it for dinner. My only complaint is that it needs more veggies and maybe a bit more body. Its kind of thin and soupy, not the thick stew i often associate with chili. I am going to add carrots and maybe zucchini next time to make it hartier. I did put cubed avocado as a garnish along with raw onion and jalapeno (i hate cilantro, so i left it out). The lime is absolutely necessary. I didnt dislike the coconut flavor, but the lime cancelled it out and i could bareky taste it after the addition of lime juice.
★★★★
Jessica Beacom says
September 26, 2017 at 8:46 amHey Vian,
Yes, you’re right about being more on the soupy side than the thick chili side. I’ve experimented with adding a thickener like coconut flour or arrowroot starch but didn’t feel it was the best texture. Adding more veggies is always a good way to go, too.
Molly Brown says
September 26, 2017 at 4:41 pmI thought this was a really great recipe, but I did add some tweaks of my own. I doubled the spices and lime juice, replaced the jalapeno with a poblano, added a thai chili and topped with avocado. Mine wasn’t watery at all and really held up after reheating for lunch!
★★★★★
Stacie Hassing says
October 3, 2017 at 8:04 amYummmmm! Glad to hear this recipe turned out for you. Those sound like awesome and delicious tweaks!
Diane Smith says
September 27, 2017 at 11:11 amI’ve got this going in the Pressure Cooker now and am pretty excited to try it! I’m making 19 servings that are about 15 ounces each, so I doubled the recipe for this first batch, but I’m curious if you know how big your servings are so I know how many batches to make. 🙂
★★★★★
Jessica Beacom says
October 3, 2017 at 9:34 amHi Diane,
Unfortunately, I can’t recall the exact size of each portion. Our servings were pretty big as they were intended to be the bulk of the meal (served with a small salad or other vegetable).
Rachel says
October 6, 2017 at 8:53 amHi Jessica!
I am hoping to make this today or tomorrow and would love some advice on what to look for when buying coconut milk for cooking. I am new to the Whole30 and using coconut milk in my cooking. I bought the So Deliciois brand of coconut milk but the more research I’ve done makes me think that this is used more as a beverage than I’m cooking. What brands do you suggest? Do you recommend canned vs. boxed? There are so many different kinds and brands out there it’s hard to know what to use!
Thanks!
Jessica Beacom says
October 10, 2017 at 5:24 pmHi Rachel,
For cooking I always recommend the full-fat canned coconut milk since this is what most recipe creators will use in a recipe (unless otherwise specified). I personally but the Whole Foods Everyday 365 organic coconut milk because it’s affordable and comes in a BPA-free can. Native Forest and That Kitchen are also good brands (though I’m not sure Thai Kitchen has a BPA-free can or not) For drinking or using in smoothies or hot cocoa, I use the So Delicious unsweetened variety in the box. I hope that helps!
Karla says
October 11, 2017 at 11:45 amYikes! I accidentally put in the cocoanut milk in at the same time as everything else and I am cooking on high to be ready by dinner. Will it still be good or have I ruined it?
Jessica Beacom says
October 11, 2017 at 11:51 amHi Karla,
It will be fine. It may separate a bit but it will still be safe (and delicious) to eat!
Michelle says
October 11, 2017 at 1:09 pmI can’t wait to make this! My plan is to make it the day before then bring it to work in the crock pot and let it sit on the “warm” setting for people to enjoy all day. Would it still be okay to add the coconut milk at the end when I cook it?
Jessica Beacom says
October 11, 2017 at 1:40 pmHi Michelle,
What a great idea to bring this to work. It should be fine on ‘warm’ after you’ve added the coconut milk. Enjoy!
Sheri says
October 12, 2017 at 6:55 pmThis was yummy but next time I will definitely cut back on the broth by a cup. Will probably add another pepper of a different color for more veg and color. I served over some baby spinach for more stuff and my husband added white beans to his. Avocado on top is delish! Very good and will make again!
★★★★
Jessica Beacom says
October 21, 2017 at 6:00 pmGlad you loved it, Sheri! Those all sound like great substitutions.
Dootsie williams says
October 14, 2017 at 5:16 pmWonder how it would be if put a whole chicken there and at the end take the bones out ? But then I guess would have to take the skin out too ?may be too much trouble
Jessica Beacom says
October 21, 2017 at 5:41 pmHi Dootsie,
You could use a whole chicken or even cut up fryer parts with the skin removed. That way you could just remove the chicken and slip the meat from the bones without having to wrangle the whole bird out of the slow cooker while it’s literally falling apart.
Leah says
October 15, 2017 at 3:19 pmI made this today and decided to chop up cauliflower and add it when I put in the coconut milk. I then cooked it on low for about 2 more hours. I also added a tad bit more broth and Himalayan salt. The additions were an excellent choice. The cauliflower was an excellent substitute for beans.
★★★★★
Jessica Beacom says
October 21, 2017 at 5:39 pmHi Leah,
I love the idea of adding chopped cauliflower – I’ll be doing that next time, too!
Anjali Raval says
October 17, 2017 at 6:58 pmLooks like a perfect Fall / Winter recipe. Can’t wait to try it. But so I’m clear – it’s called “chili” because of the spice, right? We’re not to add beans to this?
Jessica Beacom says
October 21, 2017 at 5:36 pmHi Anjali,
Thank you! It’s really delicious. Yes, the name ‘chili’ refers to the spice in this recipe. However, not all chilis contain beans depending on local and cultural food customs.
Sarah Naurato says
October 21, 2017 at 12:57 pmThe written portion before the recipe states 5-6 hours, but in the recipe itself it says 7-8 hours. I know certain slow cookers run hotter than others but in your experience is it closer to 5-6 hours for the chicken to cook through or 7-8? Trying to time it correctly for dinner time!
Jessica Beacom says
October 21, 2017 at 4:38 pmHi Sarah,
It should read 7-8 hours. I forgot to update the text when I updated the recipe after retesting it with a new slow cooker. Though you are right, all slow cookers will differ so if yours in done in 5-6 hours (meaning the chicken is cooked through) then I’d suggest turning off the heat then to avoid overcooking the chicken.
Freizel says
November 3, 2017 at 2:36 pmThank you for this recipe! It was absolutely delicious! I didn’t allow myself enough time to cook it on Low heat so I did 3 hours on high. My chicken and veggies were thoroughly cooked! Such an easy, simple, and tasty recipe. Our two-year-old loved the meal too!
★★★★★
Stacie Hassing says
November 4, 2017 at 7:34 amGreat to hear you enjoyed this recipe!
Amanda says
November 6, 2017 at 10:48 amFlavor was amazing! I would add only 3 cups of broth as this is definitely more like soup. I am following a FODMAP diet so I eliminated the onion but added garbanzo beans and rice upon serving. Will definitely make again!
★★★★
Stacie Hassing says
November 10, 2017 at 5:52 amAwesome! Thanks for sharing your feedback and good to hear you were able to make substitutions to make it FODMAP friendly.
Katie B says
November 6, 2017 at 8:38 pmAbsolutely wonderful, Thank You for sharing!
★★★★★
Stacie Hassing says
November 10, 2017 at 5:52 amYou’re so welcome!
Sabrina says
November 7, 2017 at 11:18 amI made this over the weekend, and it was delicious! I wanted leftovers for the week so I doubled everything except the onion and bell pepper, I just used one large of each… I did use 2 jalapenos and we didn’t find it spicy at all, they just add a great flavor. I also only used 1 tsp of salt and 6 cups of broth. Remember, this was a double recipe.
I cooked the chicken on high for about 5 hours (I put it in frozen) and then tore it up and added everything else. All I could find was Goya full fat coconut milk and it worked just fine. I didn’t add the cilantro to the whole pot, just to my bowl, and I separated out half the leftovers and added cannelini beans to hubby’s. He took it to work.
Definitely will make again! Thanks for the great recipe!
★★★★★
Stacie Hassing says
November 10, 2017 at 5:53 amGreat to hear you enjoyed this recipe! Thanks for sharing your feedback and the changes you made. Always helpful!
June B says
November 11, 2017 at 7:47 pmI just made this, and it is super delicious! I feel certain that people who said it was bland did something wrong, because it is quite flavorful. I did double the lime because I love lime. The consistency is more like a soup than a chili, so if you want it to be thicker, isuggest not putting in the full 4 c of broth. Make sure you use the full fat coconut milk from the can, not the stuff in a carton, not a cab that says lite. I ate some on its own, topped with avocado, and some with white beans (from a can) mixed in. I loved it both ways. Thanks for a new favorite!
Jessica Beacom says
November 21, 2017 at 8:11 pmHi June,
Thank you for your kind words – I’m so glad to hear you enjoyed this recipe. You’re right about the consistency, it’s thinner than a traditional chili and that, as you noted, can be remedied by using less broth (sometimes it’s also related to how much liquid evaporates during cooking, especially if the slow cooker lid is not tight fitting). As for the spices, using the freshest, highest quality spices available to you will always give you more flavor and also, what is one person’s spicy can be another person’s bland so I always say ‘adjust seasonings to your taste’ (which for me is really spicy – but my kids? Not so much!)
Lindsay says
November 16, 2017 at 8:36 amI just threw this in the crock pot and accidently put the coconut milk in with everything else right at the beginning! I am planning to cook on low for 7-8 hours. Will it be ok?
I even put the can of coconut milk to the side so I wouldn’t grab it and put it in. *sigh*
Jessica Beacom says
November 21, 2017 at 8:24 amHi Lindsey,
Chances are good it will be just fine. The coconut milk may separate a bit (and it may not) but it will still be safe to eat- and delicious!
Laura says
November 26, 2017 at 6:56 pmI wonder if my coconut milk was “off”. I can’t describe the taste at all but everything smelled and tasted good up to that addition (I used my Instant Pot to make this)…. I did turn the IP to saute again so that it would heat through once I added the lime juice, coconut milk and cilantro. Any thoughts? Thanks!
Jessica Beacom says
November 27, 2017 at 2:43 pmHi Laura,
I’m sorry to hear that your chili tasted ‘off’ – it very well may have been the coconut milk since you said it was fine before you added it. Preparing it in the IP versus stovetop or slow cooker shouldn’t affect the flavor at all. Perhaps try again – this time tasting the coconut milk before adding it.
Aubrey says
December 11, 2017 at 10:34 amI doubled this recipe in the instant pot today minus the jalapenos (so the toddlers will eat it) and it came out delish! I would make again.
Stacie Hassing says
December 11, 2017 at 1:28 pmGreat to hear you enjoyed this recipe and that it’s toddler approved with modifications!
Holly says
January 1, 2018 at 2:41 pmI made this tonight-it’s excellent! Will definitely make again!
Jessica Beacom says
January 2, 2018 at 3:22 pmFantastic! So glad you loved it.
Ali says
January 2, 2018 at 6:15 pmMade this for my husband and I for our Day 2 Whole30 dinner and it was delicious and super easy! Will definitely make this again. We both loved it. Was nervous it would have a coconutty flavor, but it didn’t at all!
Jessica Beacom says
January 3, 2018 at 7:59 amHey Ali,
Glad you loved it! You’re right about the coconut – you can’t taste it thanks to the chili powder.
Laura Collins says
January 4, 2018 at 10:08 amhello! This looks like a great recipe 🙂 I am trying to figure out where the carbs and sugars in the nutritional info are coming from though? I am following THM and trying to keep out as many carbs as possible.
Jessica Beacom says
January 4, 2018 at 2:25 pmHi Laura,
The carbs and sugars in this recipe, 6g and 3g, respectively are coming from the tomatoes, onions and bell pepper. Hope that helps!
Laura Collins says
January 9, 2018 at 8:38 pmthanks for your response…I have read over the recipe a few times and I don’t see the tomatoes! Lol!! Am I totally missing it?!
Jessica Beacom says
January 9, 2018 at 8:41 pmHey Laura,
Sorry! You’re right – there are no tomatoes. I mistyped that during a flurry of comment answering 🙂
Laura Collins says
January 9, 2018 at 8:44 pmhaha…it’s all good! Thanks so much! Can’t wait to try it.
Haley says
January 6, 2018 at 6:38 pmThis was sooooo good! It’s a whole 30 staple!
Thanks for the recipe????
Stacie Hassing says
January 6, 2018 at 6:46 pmAwesome! So great to hear you loved it!
Jerene says
January 8, 2018 at 1:10 pmI currently have this in my crockpot and I can’t wait to eat it for dinner! I accidentally put in the full amount of broth instead of only putting 2 cups at first….hope it will be okay! Thank you for this recipe.
★★★★★
Jessica Beacom says
January 9, 2018 at 9:08 amHi Jerene,
Adding extra broth won’t be a deal breaker – it will be thinner, like soup, but still taste great.
Carla says
January 8, 2018 at 3:22 pmIs the serving size really 1/5c?
Jessica Beacom says
January 9, 2018 at 9:04 amHi Carla,
The serving size is 1/5th of the recipe which comes out to be about 1 ½ – 2 cups per serving if my memory serves me.
Emily says
January 10, 2018 at 3:54 pmI just got an instant pot and want to use it for this. Can I use frozen chicken? Does it change the directions at all?
Jessica Beacom says
January 10, 2018 at 8:02 pmHi Emily,
Yes, you can use frozen chicken. You do not need to adjust the cooking time – the Instant Pot will automatically adjust (meaning it will take a few more minutes to come to pressure – during which time it will be essentially flash thawing the chicken inside).
Julia says
January 12, 2018 at 10:45 pmHi!
I’m planning on making this over the weekend (so excited!) and was wondering when it is you add the jalapeño? Is that just something you put on top at the end or do you cook it with everything else? I’ll be using my crock pot for this recipe.
Thanks!
Stacie Hassing says
January 15, 2018 at 5:29 pmThis is such a good recipe! Excited to hear how you like it. You can do either or. Add it with the rest of the ingredients or if some don’t like it as spicy you could add it as a topping.
Jenn says
January 14, 2018 at 5:14 pmI made this for dinner tonight, and it was delicious!! This recipe will definitely become a staple in our home!
★★★★★
Jessica Beacom says
January 21, 2018 at 3:48 pmThis is so great to hear, Jenn! Glad you loved it.
MEGAN Female OBRIEN says
January 14, 2018 at 9:21 pmDoes the coconut milk make it taste sweet?
Jessica Beacom says
January 21, 2018 at 3:47 pmHi Megan,
We don’t think so. The onion, garlic and chili covers it well. If you’re not doing a Whole30 you can use cream in place of the coconut milk or if you are Whole30 you can also use unflavored/unsweetened Nutpods or a similar compliant non-dairy milk or creamer in it’s place.
Tiffany says
January 16, 2018 at 6:04 pmMade this tonight and was so good! Added a little cayenne pepper since we like spicy. My husband even loved it and he is a very picky eater! Thank you so much for this wonderful, easy recipe! Will definitely make again!
Wnderlnd says
January 18, 2018 at 3:33 pmI’m making this in my instant pot since I really don’t have many for it and I’m still learning how to “wing it” in the IP. I didn’t select manual, but I still need to choose high or low pressure. 20 min on high with slow release seems long for chicken breasts. Maybe better suited for thighs?
I’m looking forward to this chili! Both of my kids love coconut milk I’m recipes (my daughter is allergic to almond milk) so finding a recipe that uses it is always a plus. Thanks!
V says
January 22, 2018 at 7:34 amI found this very bland, even with increasing the spices. I used a carton of the Pacific Free Range Chicken Broth and Penzey’s spices.
★★★
Allyson says
January 22, 2018 at 7:13 pmThank you for the great recipe! I served this over cauliflower rice and it was wonderful! Will definitely be making again — and you can’t beat how easy it is. ????
Jessica Beacom says
January 23, 2018 at 1:54 pmYesssssss!!
Anna says
January 25, 2018 at 6:28 amAs I was making this I thought, I don’t think the teenagers will like it but at least I’ll have something for lunches. I was wrong – all my kids liked it! Thanks for another great recipe. My daughter suggested adding sweet potatoes next time.
★★★★★
Jessica Beacom says
January 25, 2018 at 1:57 pmHi Anna,
I love this! Sweet potatoes are a great addition. Especially the white ones if you can find them. They slightly starchier and hold up a little better than the orange ones.
Kelly Anderson says
January 25, 2018 at 5:37 pmThis looks delicious, only question I have is I see sugar in it, what ingredients has the sugar?
Jessica Beacom says
January 26, 2018 at 8:45 amHi Kelly,
Thank you! The ‘sugar’ listed in the nutrition information are those naturally occurring in onions and peppers.
Meghan says
January 26, 2018 at 12:19 pmLove your slow cooker recipes and IG feed, but this recipe was not my favourite… Sorry! It was fast, easy and warm. My H and I just felt like something was missing. Maybe we will try avocado on the leftovers tomorrow.
★★★
Carley says
February 2, 2018 at 9:26 amI’m very picky with soups and I rarely like them. This soup was AMAZING and was filling at the same time. Thanks for the recipe and an instant pot version!
Katie Carson says
February 5, 2018 at 12:38 pmthe instant post recipe turned out very watery, any ideas why?
Jessica Beacom says
February 5, 2018 at 1:48 pmHi Katie,
When adapting a slow cooker recipe for the Instant Pot you need to decrease the amount of liquid (sometime up to half) to account for the fact that you don’t have the same amount of evaporative loss as you do with a slow cooker that’s perking away for several hours.
When converting a soup/stew/chili for the Instant Pot at home, I always start with less liquid then add more in after the cooking as completed if I feel like it needs it.
Oveeda says
February 5, 2018 at 1:59 pmHelp me reduce the sodium please
Jessica Beacom says
February 8, 2018 at 1:35 pmHi Oveeda,
Using canned tomatoes without added salt and omitting the additional salt called for in the recipe will help you lower to total sodium content of this dish.
Caitlin Narwold says
February 6, 2018 at 8:23 amWonderful! Loved this soup! I did this in the instant pot, and it turned out great!
I would recommend that you specify how much chicken is (1 1/2 pounds) I had to google how many pieces of chicken that is… I’m so dumb lol.
I would also recommend you specify to dice up the bell pepper… I had to look at the picture to see if it was diced or sliced.
Anyways, great meal! I served mine with Tortilla Chips.
★★★★★
Jessica Beacom says
February 19, 2018 at 10:11 pmHey Caitlin,
You’re definitely not dumb! How many pieces of chicken make up 1 ½ lb. is dependent on the type of chicken (breast vs. thigh) and how BIG each piece is. A kitchen scale is definitely a worthwhile investment for things like this.
Vonya Holmes says
February 12, 2018 at 1:38 amThis soup is simply delicious!!
Audrey says
February 15, 2018 at 9:58 pmHi! I am a college student so slow cooker is my best option, however I already bought a rotisserie chicken and want to use that for the meat. How long would you suggest cooking the veggies and broth in the slow cooker before adding the chicken? Thanks!
Jessica Beacom says
February 16, 2018 at 1:34 pmHi Audrey,
I would say you would need to cook the veggies and broth about 6 hours before adding the chicken. Of course, depending on how hot your slow cooker runs you may need to increase or decrease that time.
Jennifer Thomas says
February 19, 2018 at 4:57 pmI made this tonight and it was delicious. My husband even said how good it smelled when he came in. Thanks!
★★★★
Angela says
February 27, 2018 at 3:58 pmWhen do I add Beans if I want beans?
Stacie Hassing says
March 3, 2018 at 2:11 pmHi Angela, if they are canned beans you can add them towards the end of the cooking time.
Amanda says
February 28, 2018 at 11:56 amI’m wondering if the coconut cream has a strong flavor in the chili? I very much dislike anything coconut flavored so I’m wondering if it would ruin it for me. I’m not opposed to just subbing heavy cream but am trying to limit my dairy.
Stacie Hassing says
March 3, 2018 at 2:07 pmHi Amanda, it will have a little bit of a coconut flavor. You might be best to go with heavy cream.
Alison says
March 3, 2018 at 6:16 pmFavorite meal I have eaten on Whole 30 to date! So badly just want to add bit of jasmine rice to it! Love the asian/curry feel to it. Very satisfying!
Stacie Hassing says
March 4, 2018 at 6:32 amThat’s amazing!!!! Thanks for the feedback. You’ll be able to add Jasmine rice back soon. Thankfully the Whole30 is only 30 days 🙂
Denice says
March 11, 2018 at 3:52 amCan you leave out or substitute the coconut milk?
Jessica Beacom says
March 12, 2018 at 12:14 pmHi Denise,
Yes, you can leave out the coconut milk. If you don’t need the dish to be Whole30 you can substitute heavy cream or half & half as well.
Christina says
March 12, 2018 at 2:41 pmThis is delicious. I added some white sweet potatoes and parsnips for more veggies and it turned out great!
★★★★★
Stacie Hassing says
March 26, 2018 at 5:49 pmLove the addition of the sweet potato and parsnips! Yum!
Marisa says
March 14, 2018 at 5:55 pmIf you’re short on time can you put the slow cooker on high for 4-5 hours?
Jessica Beacom says
March 14, 2018 at 5:56 pmYes, you can use the HIGH setting though you likely won’t need to cook it a full 5 hours.
Martha says
March 20, 2018 at 5:54 pmMy husband and I love it! This is the second time I make it at his request.
★★★★
Stacie Hassing says
March 20, 2018 at 6:36 pmIt’s so great to hear that you AND your husband like this recipe! 🙂
Sophie says
March 22, 2018 at 6:27 pmIt was absolutely amazing! Good taste and flavour. I added rice for my husband as well as I topped it up with cheese and avocado.
Stacie Hassing says
April 1, 2018 at 1:05 pmSo great to hear!
Morgan says
March 24, 2018 at 2:47 pmWe love this recipe!!! It is a staple in our house. I’m doubling the recipe for guests to join tomorrow and only have one can of coconut milk. I was thinking I could use regular milk for the second can, but what are your thoughts on adding Greek Yogurt? And how much would you add? I’m afraid to try this without asking for input because I don’t want it to be a fail for when our guests come!
★★★★★
Stacie Hassing says
April 1, 2018 at 1:10 pmYou could certainly add Greek Yogurt. I would think 1 cup would be a good amount. Let us know how it turns out with the yogurt.
Morgan says
March 25, 2018 at 6:17 amOne of our favorite recipes! What are your thoughts about using Greek Yogurt instead of coconut milk for creaminess? I know it won’t be whole30 then.
Stacie Hassing says
April 1, 2018 at 1:12 pmYes, you could certainly add Greek Yogurt in this recipe. It will change the flavor just a bit but not in a bad way. Let us know if you try it with the yogurt and how it turns out 🙂
dee says
April 7, 2018 at 9:47 pmHi, I’d like to make this, but I have a question-Is this soup something like that Thia lime soup since it’s asking for(Lime and coconut milk) I do like the Thia lime soup, is that what it’s like/ thanks for your time
Jessica Beacom says
April 10, 2018 at 11:34 amHi Dee,
Great question! Because this soup uses chili powder, cumin and oregano it has a more of a Mexican flavor than Thai (which is typically coconut, lime, lemongrass, fish sauce and something sweet like sugar).
Kristin Stenholtz says
April 8, 2018 at 5:03 pmDoes it work to add chicken thighs while cooking in the crockpot or will it get too watery?
Jessica Beacom says
April 9, 2018 at 9:51 amHi Kristin,
Chicken thighs will definitely work in this recipe.
Nancy Shockley says
April 9, 2018 at 2:58 pmHi!
This recipe is fabulous and a go to for my family! Would it be okay to share on my facebook group? I’m a hairstylist/makeup artist and I share recipes every Tuesday! Until now, I’ve only shared mine, but this one needs shared and shared! I’d post with the link to this original post of course giving you all credit! But I did want to double check to make sure it’s okay!
Thanks so much!
Jessica Beacom says
April 10, 2018 at 11:15 amHi Nancy,
Thank you for your kind words. Yes, you may share the recipe with credit and a link to the post. Thanks for asking!
Chelsea says
April 10, 2018 at 11:06 amMy husband went back for thirds and he says he “hates soups” haha I will definitely be making this again!
Thank you!!
★★★★★
Jessica Beacom says
April 10, 2018 at 11:12 amHahahahahaha! You sure showed him!
Aimee says
April 10, 2018 at 7:19 pmI am new to the dairy free life and I did not like this at all. It had zero flavor and I followed the recipe exactly.
Jessica Beacom says
April 11, 2018 at 11:26 amHi Aimee,
Thanks for your feedback. We’re sorry you didn’t find this recipe to be pleasing to you. It’s definitely not the same as it is when made with dairy.
Laurie says
April 14, 2018 at 2:59 pmHi- I’m new to using the instant pot and this seemed like a good recipe to try . It’s cold here in NE today and I had chicken and jalapeños that I wanted to cook with. I didn’t have a green bell pepper but I had two jalapeños that I diced up. I used two onions and four large chicken breasts so I doubled the seasonings as well. I only put 6 cups of chicken broth in but added one can of Rotel. I also only had one can of lite coconut milk so I added some 1/2 & half to add creaminess. I must say that even with all of my omissions, this was delicious! Looking forward to making it when I actually have the right ingredients on hand. I’m sure it will be fantastic. Thank you. I’ll look for more of your recipes.
Jessica Beacom says
April 19, 2018 at 6:30 amHi Laurie,
Way to get creative with what you have on hand – it sounds delicious.
Lisa Barnett says
May 3, 2018 at 7:55 amWhat can I sub for the coconut milk?
Stacie Hassing says
May 11, 2018 at 10:03 amHeavy cream or half and half would work too if you tolerate dairy. Hope you enjoy!
Ha says
May 4, 2018 at 9:46 amCan we substitute the coconut milk for cream or something else ?
Stacie Hassing says
May 11, 2018 at 10:01 amYes absolutely! You could sub half and half or heavy cream.
Lauren says
May 31, 2018 at 10:55 amMade this last night for a group of 11 people and everyone loved it. But down in south Texas we call this taco soup. Served up with avocado and tortilla chips (for the non-whole30ers). I added diced tomatoes and chopped zucchini and yellow squash to make it a little more hearty.
Mary Kenny says
June 5, 2018 at 3:06 pmWhy do you use full fat coconut milk? Not fan of light?
Jessica Beacom says
June 5, 2018 at 6:07 pmHi Mary,
We use full-fat coconut milk because it gives you a richer end product. It’s also more economical in that ‘light’ coconut milk is simply full-fat coconut milk that has been watered down – so you’re paying for water. If you prefer the texture, etc. of light coconut milk we recommend adding your own water at home to save a few bucks. Hope that helps!
Rachel says
June 12, 2018 at 12:36 pmSo… does this take 6 hours or 7-8?
Jessica Beacom says
June 19, 2018 at 11:54 amHi Rachel,
Depending on how hot your slow cooker runs and how thick your chicken breasts are this could take anywhere from 6 to 8 hours. I’ve updated the cook time in the recipe for the sake of clarity but it’s best to base the timing on your equipment and these are just rough guidelines. Thanks for asking and bringing that discrepancy to our attention.
Megan R says
June 23, 2018 at 6:08 pmThis is an amazing chili! The coconut milk and lime made such an amazing flavor combo. I’m not whole 30 so I added pinto beans and served it with crushed tortilla chips and avocado. Perfect crock pot dinner for when it’s 105° outside and I don’t want to use the oven.
Stacie Hassing says
July 12, 2018 at 1:54 pmYou’re so right! Perfect for those hot summer days when the oven is the last thing you want heating up the house! Glad you enjoyed this recipe!
Ashlee says
July 18, 2018 at 6:52 pmThis is delicious. My super picky husband even likes it!! I’ll be making it again and again. It took me about 35 mins from start to finish which was also awesome!! Thank you!
★★★★★
Jessica Beacom says
July 19, 2018 at 7:26 amHi Ashlee – this is great news! Glad you loved it and that it was so quick to make.
Jenn says
July 30, 2018 at 6:24 amWhat can I replace the coconut milk with?
Jessica Beacom says
July 31, 2018 at 12:53 pmHi Jenn,
If you’re not opposed to using dairy, heavy cream or half and half work great in this recipe. If you can’t do dairy, you can just leave the coconut milk out and replace it an equal amount of water or broth.
Deborah says
July 30, 2018 at 11:42 amJust reading the ingredients, it reminds me of a chicken tortilla soup, which is fine, and right up my alley. This chili really sounds and looks delicious and I look forward to making it! If I remember to, I’ll leave another review with a rating! My favorite chili is a vegan, red lentil chili. It’s truly phenomenal.
Beth Linka says
September 8, 2018 at 11:01 amThis is one of our favorite recipes!!! So delicious!!
★★★★★
Tighe Antrim says
September 11, 2018 at 9:59 amLove this!
Stacie Hassing says
September 15, 2018 at 3:14 pmAwesome! Glad you loved it!
John K says
September 19, 2018 at 11:31 am40 Dollars for a can of coconut milk???????????????????????????????????
Jessica Beacom says
September 21, 2018 at 11:53 amHi John,
That is the price for a case of coconut milk (12 cans).
Chelsea says
September 20, 2018 at 9:55 amHi Jessica! I love and appreciate all your recipes and I can’t wait to try this one! I wanted to know your thoughts on using vegan cream cheese instead of Coconut milk…do you think that would work?
Thanks!
Jessica Beacom says
September 21, 2018 at 11:45 amHi Chelsea,
Thank you – that’s so kind of you! I think you might be able to use something like Kite Hill Cream ‘Cheese’ since it’s very smooth. I’d test it by adding a spoonful to a bowl rather than adding it the entire batch. It MAY curdle with the lime juice – but I can’t say for sure. NutPods (original flavor) also works in this recipe – though it contains coconut which you may be trying to avoid.
Kimberly says
October 7, 2018 at 4:13 pmThis is the best soup I have ever made. I pretty much drank the broth from the bowl! I did the stove top version in my dutch oven. I used an organic chicken broth per the recipe but started with 2 cups versus 3 and just added more as I saw fit. I found full fat coconut milk in a can at my local Target. I doubled the lime juice. The chicken needed more than 10 to 12 mins for me b/c they were thick chicken breast. I just kept an eye on them and shredded them as they cooked through. For extra heat I added a can of green chilies and sprinkled cayenne until I was happy!
★★★★★
Stacie Hassing says
October 12, 2018 at 8:04 amAWESOME!!! So glad to hear you loved this recipe!
Shauna says
October 15, 2018 at 10:01 amThis chili is so delicious! Thank you for the recipe. I am wondering if I could freeze this?
Jessica Beacom says
October 23, 2018 at 5:36 pmThank you, Shauna!
Yes, you can certainly freeze this.
Megan says
October 16, 2018 at 6:40 pmI added sriracha for a little kick!
Jessica Beacom says
October 18, 2018 at 5:29 pmLove it!
Julie R says
October 22, 2018 at 10:30 pmThe entire family LOVES this recipe. Thanks so much! We eat ketoish, but when I made it for company I added a can of white beans. It was good that way too, and the company loved it. I also took it to a “pitch in”, and non-keto people came back for seconds. I’ve started making a triple batch so we have leftovers. 🙂
Stacie Hassing says
October 24, 2018 at 6:16 amAwesome! Thanks for your feedback. Glad you love this recipe! And white beans make for the perfect addition..I add them in too when I want to make the Chili a bit more hearty!
Beth says
October 29, 2018 at 8:27 pmHow do you keep the chicken breast moist? I even pulled the chicken out and didn’t contribute cooking in the soup and the chicken although shredding was tough. Delicious broth.
Jessica Beacom says
October 29, 2018 at 10:11 pmHi Beth,
I haven’t had an issue with the breast becoming overly dry as you describe, I’m sorry to hear yours wasn’t as moist as you’d have liked. You can substitute chicken thighs for the breasts or use a combination of breasts and thighs and remove them from the broth a little earlier – your slow cooker may run hotter and thus cook faster.
Beth says
October 30, 2018 at 10:52 amThank you. I was reading about this and I might have had my chicken in the broth too hot and therefore it tightened up.
Jessica Beacom says
October 30, 2018 at 7:49 pmYou’re welcome! Keep in mind too, that some chicken breasts are treated with a saline solution to help keep them moist so if yours wasn’t (like mine aren’t) then they will cook faster – or at least get tougher faster.
Cathy says
January 9, 2019 at 11:56 amI used boneless skinless chicken thighs for moister chicken.
Claire says
November 4, 2018 at 4:01 pmI made this for dinner tonight using the IP instructions. I only used one cup of bone broth and I added 1 tsp of ground coriander to the spices and reduced the cumin slightly for my taste. I would not really call this chili, it was more of a soup (I did cook on saute for a while to see if it would thicken up but we were too hungry to wait much longer). It was really great though and will go into my recipe binder to make again!
★★★★★
Stacie Hassing says
November 14, 2018 at 10:15 amGlad you like this recipe! Thanks for sharing your feedback!
Mason says
November 6, 2018 at 8:22 pmThis was a great recipe! I made a few minor substitutions with adding two jalapeños with the seeds (we like our chili spicy!) and I did add in ghee to the instant pot. It adds a nice depth of flavor.
Jessica Beacom says
November 9, 2018 at 8:49 amThanks, Mason! Good to know that you found the ghee to be a helpful addition when made in the Instant Pot.
Tara says
November 7, 2018 at 7:59 amThis looks great! I’m interested in adding in some beans however, since I don’t necessarily need it to be whole30, at what stage would you recommend adding them? Simply canned beans, maybe kidney, black or white beans?
Jessica Beacom says
November 9, 2018 at 8:47 amThanks, Tara! I would add the beans when there is one hour of cooking time left. This will keep them from getting too mushy.
Jessica Grace says
November 7, 2018 at 9:12 amI never leave comments on things like this BUT I made this the other night and absolutely loved it! My husband said it’s the best thing I’ve ever made! I added a lot of cilantro and we actually broke up some corn tortilla chips in it like crackers. So delicious!
★★★★★
Jessica Beacom says
November 9, 2018 at 8:44 amThanks, Jessica, for taking the time to comment – I’m so happy to hear you both loved this recipe!
Kori Wydman says
November 7, 2018 at 11:34 amoh my gosh…this is AMAZING! My new favorite soup!
Jessica Beacom says
November 9, 2018 at 8:44 amYayyyyy!!! So glad you loved it!
Sylvia says
November 12, 2018 at 10:17 amDo you think you could use ground chicken/turkey with this recipe? If so, just brown meat first?
Jessica Beacom says
November 13, 2018 at 7:35 pmHi Sylvia,
Yes, you could substitute ground turkey or chicken for the chicken breasts in this recipe – like you said, just brown the meat before adding it to the slow cooker.
MiCaela Sticka says
November 18, 2018 at 8:38 pmMy family is not coconut fans any substitutions suggestions for the cocunt milk?
Stacie Hassing says
November 19, 2018 at 6:33 amIf you’re okay with dairy you could substitute half and half.
Candice says
November 18, 2018 at 8:51 pmHey there 😊 I am wondering about making this for my lunch company of 16 people. I am wondering if i should triple this recipe or more? I have two large crock pots I can use. There is one person coming that is lactose intolerant and is also on a gluten free diet. I wanted to make something that everyone would enjoy and she wouldn’t feel left out😉 Your recipe sounds awesome. Do most people enjoy this too even if they aren’t on a special diet? She isn’t able to have bell peppers. Will it be odd without it? Thank you!
Jessica Beacom says
November 19, 2018 at 8:09 pmHi Candice,
How sweet of you to make a dish that all of your guests can enjoy. First off, I would triple the recipe just to be sure you have enough (you may get lucky and have some leftovers, too). I would just divide the triple batch between the two slow cookers.
Secondly, everyone we know who’s tried this – special diet or not – has enjoyed it immensely. I often make it for gatherings and never tell anyone that it’s Whole30-friendly etc (unless, of course, they ask).
Lastly, you could replace the bell peppers with some extra onions for flavor or add additional diced tomatoes (drained) to make up for the bell peppers.
I hope that helps! Enjoy!
Mercylu says
November 26, 2018 at 4:53 pmWOW WOW WOW! Easy and delicious recipe. Added a bit more spice as my family does like spicy food. A definite redo in my house. Thank you!!!
★★★★★
Stacie Hassing says
November 28, 2018 at 7:35 pmAwesome! Glad you loved this recipe!
Syma Sherratt says
November 27, 2018 at 1:30 pmSounds good I can’t wait to try it
Stacie Hassing says
November 28, 2018 at 7:35 pmEnjoy!
Mandy says
December 2, 2018 at 1:41 pmI really enjoyed this recipe- and my husband did too! I used chicken tenderloins- so mine cooked in about 5 hours. I also added a sweet potato, a can of rotel, and served over cauliflower rice. So satisfying.
★★★★★
Tali says
December 17, 2018 at 2:08 pmI’m so surprised I enjoyed this! This recipe has been on my radar for months because I was doing a nutrition challenge with my CrossFit gym and everybody was raving about it. I don’t normally like chili, so I’m not sure why I decided to finally try it, but I’m so glad I did because this is subtle yet hearty and nourishing!
I made the stovetop version with added white beans. It’s such a nice winter lunch! Thank you!
★★★★★
Jessica Beacom says
December 23, 2018 at 1:14 pmHi Tali,
I’m so glad you took a chance on this recipe. I also love adding beans to the chili to add some fiber, carbs, and protein and help stretch out the servings a bit.
KDarby says
December 20, 2018 at 1:53 pmCan I use rotisserie chicken? If so, does this affect the cooking time?
Jessica Beacom says
December 23, 2018 at 1:01 pmYes, you can use rotisserie chicken. It likely will not affect the cooking time much as the vegetables still need time to cook and the flavors to develop. Just add the chicken toward the end of the cooking time to prevent it from becoming overcooked.
Elena says
January 2, 2019 at 11:59 amO. M. G. – this chili is amazing! I used my instant pot and followed that recipe almost to a “t.” I tripled it and used a combination of olive oil and coconut oil to saute the veggies. I also useda total of 7-1/2 cups of low sodium chicken broth (which made it more like soup than chili). After the slow release, and after adding the remaining ingredients, I added 3 cans of beans – 2 cans of great northern white, and 1 can cannellini. Because I made this for a party not at my house, I transferred everything to my 6-quart crockpot and cooked the chili on low for another hour or so. The flavors melded so perfectly! This was a big hit. Thanks so much for sharing!
Stacie Hassing says
January 3, 2019 at 6:57 amThis is amazing! Glad you loved this recipe 🙂
Erin says
January 2, 2019 at 9:01 pmThis is fantastic and downright yummy! Thanks for the instant pot version of the recipe. 🙂
Stacie Hassing says
January 3, 2019 at 7:00 amAbsolutely! Happy to hear you enjoyed this recipe!
Yazmin says
January 4, 2019 at 5:21 pmHi! I’m not sure this has been asked but what size slow cooker do you usually use when you make this? I’m a college student so I have a small 3.5 qt one I think since I don’t have much room. Can’t wait to make this!
Jessica Beacom says
January 8, 2019 at 6:23 amHi Yazmin,
I have a 6-qt. slow cooker but this can easily be made in a smaller one. Enjoy!
Darcie says
January 5, 2019 at 10:26 amThis was terrific! Even my 6 yr old said it was “world famous”. I sauteed some cauliflower rice, lime, cumin, S&P and then it served the soup on top of that to add a few extra carbs. Thanks so much!
Jessica Beacom says
January 6, 2019 at 7:06 amI. Love. This. Your 6-year-old is a lucky kiddo and has fabulous taste!
Anna says
January 6, 2019 at 3:56 pmThis recipe is DELICIOUS! I added 2T tomato paste for a little more vibrant color when I added the coconut milk. Served with cilantro garnish and Trader Joe’s Salsa Authentica on top for a little heat. Will recommend to friends and absolutely make again!
★★★★★
Jessica Beacom says
January 8, 2019 at 6:20 amWe love hearing this – thanks so much for recommending it to your friends!
Jenny says
January 8, 2019 at 6:51 pmIt’s a yummy soup for sure…just not what I expect when I think of White Chicken Chili. I probably added too much broth because I ended up with lots of liquid (I added fresh spinach to try to make up for all the extra!) and I get using coconut milk with it being a Whole30 recipe, but to me it tastes more like a Thai Chicken soup than chili. Again, tasty!…but the title was misleading.
★★★★
Stacie Hassing says
January 16, 2019 at 11:33 amHappy to hear you thoughts this recipe tasty! Sorry for the misleading title.
Catherine says
January 9, 2019 at 11:41 amThis the best chili ever! Don’t think I’ll ever go back to the traditional stuff.
★★★★★
Jessica Beacom says
January 9, 2019 at 4:33 pmYayyyyy!!! We love hearing this.
Laverne says
January 12, 2019 at 4:09 pmI used a whole can of Costco canned chicken, shredded – delicious – on stovetop. Fast, easy, too!!
YourTexanMom says
January 12, 2019 at 7:55 pmThis ain’t chili. It’s soup.
★
Jessica Beacom says
January 14, 2019 at 9:31 pmThank you for taking the time to express your opinion.
carrie says
January 13, 2019 at 9:29 pmMade this today but accidentally put the coconut milk in with everything else, not the end. Now it’s more like a soup. Any fix suggestion?
Stacie Hassing says
January 16, 2019 at 11:37 amSorry to hear that. You’ll have tasty soup instead!
Stacey says
January 14, 2019 at 12:16 pmSuper flavorful
★★★★★
Christy says
January 15, 2019 at 4:01 amHi! I know the title advertises “bean free,” but if I’m craving beans in my chili, what kind do you think would compliment the recipe best?
Stacie Hassing says
January 16, 2019 at 11:39 amWhite beans would work great! Such as great northern beans or cannellini.
Allison says
January 21, 2019 at 9:43 amHi. Just to clarify, does this recipe need 2 cups of chicken broth or 4? The ingredients list says 2 cups, but in the the instructions, it looks like you add 2 cups, then 2 more. Just want to make sure I get it right. Thanks!
Stacie Hassing says
January 25, 2019 at 7:34 amSorry about that! Recipe has been updated.
Shannon says
January 21, 2019 at 10:07 amHello! I love this recipe and make it all the time on the stove top. I do add white beans. How/when would you recommend adding the white beans to the Instant Pot version so they are cooked but not totally mushy? Thank you!
Jessica Beacom says
January 24, 2019 at 1:01 pmHi Shannon,
If you are using canned white beans you’d add them after the initial cooking time and you’ve released the pressure and removed the lid. Then select the ‘Saute’ function and bring the chili to a simmer to warm the beans through before adding the coconut milk and lime juice.
Katie says
January 22, 2019 at 5:18 pmSO STINKIN GOOD! Honestly best chili I’ve had. Thanks for the recipe!!
★★★★★
Jessica Beacom says
January 24, 2019 at 12:49 pmThank you, Thank you, Thank you!!
Camie D. Gorringe says
January 22, 2019 at 7:46 pmFlavor was awesome! It was more soupy than thick like chili!
Jessica Beacom says
January 24, 2019 at 12:48 pmHi Carmie,
Agree, it’s on the thinner side but I’ve had plenty of chilis ranging from thick to thin – and you can make it thicker by using less broth if you’d like.
Jessica says
January 26, 2019 at 8:38 amHi, planning to make this dish in the IP. In the past, when using chicken breast the texture is dry. Have you made this using chicken thighs or a bone in meat? If so, does your cook time change in the IP. thanks!
Stacie Hassing says
January 26, 2019 at 10:48 amYou could certainly use chicken thighs or bone-in chicken. The cooking time would be the same. Enjoy!
Jenna Vorhies says
January 27, 2019 at 8:43 pmThis sounds super yummy. Do you think it would taste good with potatoes in it?
Jessica Beacom says
January 28, 2019 at 5:26 pmHi Jenna,
Absolutely! I like to add white sweet potatoes because they’re kind of sweet and creamy and compliment the spices well (but regular white potatoes will also work).
Kristina Schafer says
January 27, 2019 at 11:54 pmWonderful recipe. Made a slight change… used light coconut milk instead of full fat. And added pinto beans. Followed the IP instructions and it came out so good. My husband said he could eat it every day forever and to never change a thing when I make it again. Will be making this again soon.
Jessica Beacom says
January 28, 2019 at 5:25 pmThis is amazing and the ultimate compliment! Thanks so much for sharing.
Alli says
February 5, 2019 at 9:04 pmI was so excited to make this but ended up disappointed… the chicken was way too coconut-y flavored. It tasted like dessert chicken- not chili!
★★
Kim says
February 8, 2019 at 6:31 pmSUBLIME!!! It was love at first bite for my whole family and me. My husband said this is his second favorite soup of all time (behind the concoction I came up with in college that is on regular rotation around here). And can I just add, I did not go in looking for a low calorie, grain-free, dairy-free, Paleo, Keto, etc recipe. It is a solid recipe no matter what diet you may or may not be on.
★★★★★
Stacie Hassing says
February 13, 2019 at 9:00 amThis is amazing!! And we agree 🙂
Teri says
February 21, 2019 at 1:56 pmHi Jessica!
Your recipe looks delicious! Do you have the directions for preparing in an instant pot?
Jessica Beacom says
February 22, 2019 at 4:22 pmHi Teri,
If you scroll down to the bottom of the recipe you’ll see the Instant Pot directions.
Sandy says
February 22, 2019 at 6:50 amHi. Could I substitute chicken stock for the chicken broth?
Jessica Beacom says
February 22, 2019 at 3:29 pmAbsolutely!
Vanessa says
February 25, 2019 at 12:22 pmThanks for sharing! Does it keep long?
Jessica Beacom says
February 25, 2019 at 12:53 pmHi Vanessa,
As with all leftovers we recommend that you use them within 4 days and freeze them if you need to keep them longer (for food safety reasons).
Barb says
March 3, 2019 at 12:39 pmLove this chili! Not a fan of beans!
Stacie Hassing says
March 4, 2019 at 12:15 pmAwesome, that’s great to hear!
Rissa says
March 6, 2019 at 5:25 pmHi! Can I add kidney beans?
Stacie Hassing says
March 7, 2019 at 7:10 amHello! You can simply add a can of rinsed drained kidney beans along with the rest of the ingredients. Enjoy!
Susana says
March 8, 2019 at 10:57 pmHi! Thank you for this recipe. It was delicious. I doubled the recipe and only used one jalapeño. I also used cayenne instead of chili powder. It was quite spicy, so added two addt’l cups of chicken broth. With all that…it still turned out delicious. My husband even said it was one of his favorite soups ever. I agree. It was perfect.
I added cauliflower rice to the bottom of the bowl before serving the soup. Perfect dinner on a chilly night. Thanks again!
★★★★★
Stacie Hassing says
March 19, 2019 at 5:38 pmHi Susana! You are so welcome and thank you so much for sharing your feedback!
Kristen says
March 15, 2019 at 7:20 pmThis chili is delicious!!! The flavor is outstanding! I’ve been making more instant pot recipes lately, but decided to go ahead with the slow cooker version of this recipe. I’m so glad I did! The chicken was so tender after cooking low and slow in the broth with the veggies. This one will definitely be in my regular rotation!
★★★★★
Jessica Beacom says
March 18, 2019 at 1:24 pmFantastic! So glad you loved it!
Tammy Dixon says
March 16, 2019 at 7:32 pmChicken chili was fantastic I won a chili contest with it! Yum
★★★★★
Jessica Beacom says
March 18, 2019 at 1:22 pmYassssss!! Congrats- this is so great to hear.
Abi says
April 9, 2019 at 5:51 pmSo yummy and sooo easy!!!!
★★★★★
Danielle says
April 20, 2019 at 8:07 pmHow much is a serving, 1 cup?
Jessica Beacom says
April 22, 2019 at 4:33 pmA serving for this recipe is approximately 1 1/2 cups.
Paula says
May 6, 2019 at 1:43 pmI’ve never commented on a recipe blog post before, but feel it necessary for this recipe. I discovered it last March when I did my first whole 30, and I am absolutely in love. I made it almost every week this past winter for meal prep and I’m still not sick of it. Just made it again and my boyfriend is also obsessed. I do the stovetop version and ease it up even more by using shredded rotisserie chicken! I also add extra peppers to bulk it up and ground cayenne pepper to spice it up even more. 10/10 fantastic recipe!
Jessica Beacom says
May 9, 2019 at 5:23 pmThis is so great to hear, Paula. Thanks for sharing and we love you idea of using shredded rotisserie chicken and extra peppers!
Rachelle says
May 9, 2019 at 4:50 pmIf one wanted to add some veggies to this
Chili, what would you recommend?
Jessica Beacom says
May 9, 2019 at 5:13 pmMy top picks would be more peppers, zucchini (added near the end of cooking time so they’re not mushy), white sweet potatoes or white potatoes, a few handfuls of kale (also added at the end), cubed jicama, carrots or celery.