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Oct 18, 2020 By Jessica Beacom

Slow Cooker White Chicken Chili (Dairy-Free)

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

This hearty, bean-free Slow Cooker White Chicken Chili is just what you need to ward off a chill and make quick work of feeding a hungry family. We’ve made it dairy-free and Whole30-compatible using coconut milk but don’t worry, you won’t even taste the coconut. Don’t need it to be dairy-free? Swap out the coconut milk for whole milk or half-and-half if you’d like. Don’t have a slow cooker? We’ve included Instant Pot & Stovetop directions, too.
Two bowls of Slow Cooker White Chicken Chili on a cutting board draped with a grey and white napkin.

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 plant matter. Some like it hot, some like it mild. And then 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 there are hairs on your head. Maybe even more, depending on your genetics. 

Although this isn’t your ‘typical’ chili, it’s darn good and it’s great for when you want to change things up a bit. This is a chicken chili rather than a traditional beef. It’s also tomato-free for those tomato-adverse folks or those times you look in the pantry and don’t have any canned tomatoes on hand. And it’s so easy to make!

We’re also giving you THREE options for making it – in the slow cooker or crockpot, in the Instant Pot (did you know that it has a ‘slow cooker’ setting?!), or in a pot on the stovetop. It also freezes beautifully so you can double the recipe and have an easy reheat and eat meal on hand for those days you just don’t want to cook.

We should also mention that this crockpot white chicken chili is the perfect vehicle for all of your favorite chili toppings like fresh cilantro, avocado, jalapeños (fresh or pickled), and more.

Slow Cooker White Chicken Chili made in the Instant Pot using the slow cooker setting.

This post contains affiliate links that won’t change your price but will share some commission.

Ingredients for Slow Cooker White Chicken Chili

  • Chicken breasts or thighs – Use whichever you have on hand or prefer, they both work great
  • Onion
  • Bell pepper
  • Jalapeno – Removing the seeds and membranes will reduce the heat quite a bit if you don’t like your chili spicy but still want the flavor of jalapeno
  • Garlic
  • Ground cumin
  • Dried oregano
  • Chili powder
  • Salt and pepper
  • Chicken broth – Either store-bought chicken broth or homemade bone broth will work
  • Coconut milk – Full-fat canned coconut milk will give you the creamiest results while keeping it dairy-free and Whole30-friendly. But you can use any plain, unsweetened non-dairy milk or creamer – or even milk or half-and-half if you don’t need it to be dairy-free
  • Lime juice
  • Fresh cilantro
  • For toppings: Fresh cilantro, sliced or diced avocado, and/or sliced jalapenos (fresh or pickled)
  • Optional: Canned white beans (such as cannellini beans or Navy beans)

A shallow white bowl with cumin, oregano, chili powder, salt, and pepper to make crockpot white chicken chili.

How to Make White Chicken Chili in the Slow Cooker

Step 1: Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and pepper – plus beans, if using them) to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

Step 2: Add the broth and then place the lid on the slow cooker.

Step 3: Set the heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender. Depending on your slow cooker, this can take even less than 5 hours if yours runs ‘hot’.

Step 4: When the cooking time is up, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

Step 5: Turn the heat to HIGH. Add coconut milk, stir and replace the lid. Continue heating the chili for an additional 10-15 minutes or until it’s heated through.

Step 6: Stir in the lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro, avocado, and/or lime wedges, if desired.

Looking for Instant Pot or Stovetop Directions? See the recipe below!

A wooden spoon serving up a crockpot Whole30 white chicken chili.

Can I Freeze Whole30 White Chicken Chili?

You bet you can! In fact, I almost always have a portion or two of this Whole30-friendly white chicken chili in the freezer for a quick and easy meal. You can either freeze the entire batch in a shallow freezer-safe container like this 11-cup glass baking dish with lid or split it into smaller portions and freeze it in these stand-up resealable silicone bags.

Overhead view of a stoneware bowl filled with slow cooker white chicken chili that's topped with sliced fresh jalapeños, avocado slices, and fresh cilantro.

More Chili Recipes to Try

  • Slow Cooker Beef and Bean Chili
  • Slow Cooker Pumpkin Chili
  • Slow Cooker Chunky Beef Chili with Sweet Potatoes
  • Instant Pot Veggie-Loaded Turkey Chili
  • Slow Cooker Sweet Potato Chili
  • Chipotle Turkey and Sweet Potato Chili

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Let's Get Cookin'

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. Of course, you can add a can of beans, if you’d like.

  • Author: Jessica Beacom
  • Prep Time: 10 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 10 mins
  • Yield: 5 1x
  • Cuisine: Paleo, Whole30, Dairy-Free
An overhead view of slow cooker white chicken chili in a cream bowl and topped with jalapeno and avocado slices
Print Recipe
★★★★★ 4.7 from 60 reviews

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts or thighs
  • 1 Tbsp. fat or choice (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
  • 1 tsp. dried oregano
  • 1 Tbsp. chili powder
  • 1 tsp. salt, plus more to taste
  • ½ tsp. black pepper
  • 1 ½–2 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
  • Optional: 1 (14-ounce) can white beans, drained and rinsed (omit for Whole30)

Instructions

Slow Cooker Directions

  1. Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper), and beans, if using, to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.
  2. Add the broth and place the lid on the slow cooker.
  3. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Turn the heat to HIGH. Add the coconut milk, stir and replace the lid. Continue heating for an additional 10-15 minutes or until heated through.
  6. Stir in the lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

Stovetop Directions

  1. Place a large saucepan with a lid (or Dutch oven) over medium heat. Add 1 Tbsp. fat of choice and heat until it just starts to shimmer.  To the hot oil, add the onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  2. Add garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using. Continue to cook an additional 30-60 seconds or until fragrant.
  3. Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil. Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through. Shred the chicken in the pan using two forks or transfer it to a cutting board to shred before returning it to the pan.
  4. Add the remaining 1 cup of broth and coconut milk and return to a simmer. Cover the pan and allow the chili to simmer for an additional 10 minutes.
  5. Remove from heat and stir in the 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

  1. Select the ‘Saute’ function on the Instant Pot.
  2. Add your fat of choice. When the oil just starts to shimmer, add onion, bell pepper, and jalapeno.
  3. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  4. Add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook an additional 30 seconds or until fragrant.
  5. Press ‘Cancel’. Add the chicken breasts and 1 1/2 cups of broth.
  6. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
  7. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 15 minutes.
  8. 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)
  9. Remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the Instant Pot
  10. Add the coconut milk, additional 1/2 cup of broth if needed, lime juice, and fresh cilantro. Stir to combine. Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.

Notes

*Light coconut milk may also be used which reduces the amount of fat to 10 grams per serving. 

Nutrition

  • Serving Size: 1/5 recipe (about 1 ½ cups)
  • Calories: 327
  • Sugar: 3g
  • Sodium: 676mg
  • Fat: 17g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 28g

Pin it now & Make it later!

An overhead view of Slow Cooker White Chicken Chili in a stoneware bowl topped with avocado slices and diced jalapeno.

 


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!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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  1. EMILY says

    January 6, 2017 at 8:03 am

    So 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!

    Reply
    • Jessica Beacom says

      January 6, 2017 at 2:48 pm

      Hi 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!

      Reply
      • EMILY SASS says

        January 14, 2017 at 9:04 pm

        Thanks 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!

        Reply
      • Sandy Fox says

        March 3, 2017 at 3:46 pm

        Thanks 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?

        Reply
        • Jessica Beacom says

          March 3, 2017 at 3:56 pm

          Hi 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!

          Reply
      • Tara says

        January 3, 2018 at 4:54 am

        Hey 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.

        Reply
        • Jessica Beacom says

          January 3, 2018 at 8:07 am

          Hi 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!)

          Reply
      • Nicolle says

        January 8, 2018 at 4:06 pm

        Hi 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!

        Reply
        • Jessica Beacom says

          January 9, 2018 at 9:00 am

          Hi 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.

          Reply
  2. Maria says

    January 9, 2017 at 5:56 pm

    Thanks 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      January 9, 2017 at 7:13 pm

      This is so great to hear – “favorite Whole30 recipe”..that’s quite the compliment! 🙂 Thank you for sharing your feedback…we appreciate it!

      Reply
      • Ron says

        January 8, 2018 at 3:22 pm

        Hi from England…
        Please excuse my ignorance, but what is “Whole30”?

        Reply
        • Jessica Beacom says

          January 9, 2018 at 9:02 am

          Hi 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:

          Reply
    • Bruce R says

      November 7, 2017 at 1:03 pm

      I 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!

      Reply
      • Stacie Hassing says

        November 10, 2017 at 5:53 am

        Enjoy! We hope you enjoy this recipe!

        Reply
        • Latoyia Shanta’ says

          December 30, 2018 at 11:05 pm

          Hi!! Is rotel whole30 compliant?

          Reply
          • Stacie Hassing says

            January 3, 2019 at 7:05 am

            Rotel 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

  3. sara says

    January 29, 2017 at 12:02 pm

    Have 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!

    Reply
    • Jessica Beacom says

      February 4, 2017 at 3:19 pm

      Hi 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.

      Reply
      • Christina says

        March 20, 2017 at 4:18 pm

        Hi 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!!

        Reply
        • Jessica Beacom says

          March 20, 2017 at 7:14 pm

          Hey 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!

          Reply
          • Christina says

            March 20, 2017 at 7:18 pm

            Awesome, thank you soooooooo much!! Really appreciate it!

          • Jessica Beacom says

            March 20, 2017 at 7:19 pm

            Of course!

  4. Ryan says

    January 29, 2017 at 2:56 pm

    At what point do we add the oil? Its not in the steps.

    Reply
    • Jessica Beacom says

      February 4, 2017 at 3:18 pm

      Hey 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.

      Reply
      • Melissa says

        January 18, 2018 at 12:34 pm

        What 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?

        Reply
        • Jessica Beacom says

          January 21, 2018 at 2:55 pm

          Yes, that is correct.

          Reply
  5. Nek says

    January 30, 2017 at 11:45 am

    Hi
    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 🙂

    Reply
    • Jessica Beacom says

      January 30, 2017 at 11:51 am

      Hi 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.

      Reply
  6. Joni says

    February 26, 2017 at 7:57 am

    I 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 26, 2017 at 2:38 pm

      Hi 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!

      Reply
      • Candice says

        August 29, 2019 at 2:35 pm

        What can I use to replace the can of coconut milk? I can’t eat coconut anything. This looks so good!!

        Reply
        • Jessica Beacom says

          September 2, 2019 at 1:35 pm

          Hi Candice,

          You can use either cream or half & half (if you do dairy) or an unsweetened almond or cashew milk creamer.

          Reply
  7. Michelle says

    February 26, 2017 at 5:06 pm

    Made 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.

    Reply
    • Jessica Beacom says

      March 2, 2017 at 8:33 pm

      Hi 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.

      Reply
  8. Emily says

    March 11, 2017 at 8:15 am

    Can I cook this on high for 3 hours instead of low for 6? Thanks!

    Reply
    • Jessica Beacom says

      March 11, 2017 at 9:12 am

      Hey Emily,

      You sure can – though the exact cooking time will ultimately depend on your slow cooker (some run hotter than others).

      Reply
  9. Kristen says

    March 19, 2017 at 7:49 am

    What about adding in quinoa?

    Reply
    • Jessica Beacom says

      March 19, 2017 at 2:19 pm

      Hey 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.

      Reply
  10. Morgan says

    March 19, 2017 at 10:41 am

    I 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?

    Reply
    • Jessica Beacom says

      March 19, 2017 at 2:18 pm

      Hey 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!

      Reply
  11. N click says

    March 25, 2017 at 3:48 pm

    At what point in the cooking process would you freeze this chili?

    Reply
    • Jessica Beacom says

      March 28, 2017 at 6:40 am

      Hi!

      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!

      Reply
  12. Erica Anstey says

    April 11, 2017 at 9:42 am

    Planning to make this for dinner. Quick question. Do you chop or crush the garlic or throw the cloves in whole? Thanks!

    Reply
    • Jessica Beacom says

      April 11, 2017 at 10:49 am

      Hi 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!

      Reply
  13. Kelly says

    June 7, 2017 at 1:18 pm

    So 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 7, 2017 at 9:44 pm

      Thanks, 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 🙂

      Reply
  14. SC says

    July 7, 2017 at 10:09 pm

    Though 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.

    Reply
    • Jessica Beacom says

      July 18, 2017 at 10:47 am

      That’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.

      Reply
  15. Lani says

    July 30, 2017 at 7:23 pm

    This 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?

    ★★★★★

    Reply
    • Jessica Beacom says

      August 4, 2017 at 1:20 pm

      Hi 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.

      Reply
  16. Rachel says

    August 7, 2017 at 5:13 pm

    i had chicken already shredded in the freezer, how would you suggest working that?

    Reply
    • Jessica Beacom says

      August 8, 2017 at 5:51 pm

      Hi 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.

      Reply
  17. Hanna says

    August 29, 2017 at 12:03 pm

    I have made this soup several times since I found this recipe. It’s easy to throw together in the crockpot and so so delicious!

    ★★★★★

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:25 pm

      So great to hear you love this recipe!

      Reply
  18. Jessica says

    August 29, 2017 at 3:18 pm

    This 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.

    ★★★★★

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:35 pm

      This is so great to hear! Thanks for the feedback.

      Reply
  19. Emily Nilsson says

    September 4, 2017 at 6:48 am

    Hi! 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!!

    Reply
    • Jessica Beacom says

      September 18, 2017 at 11:46 am

      Hi 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 🙂

      Reply
  20. Megan says

    September 6, 2017 at 4:14 pm

    This recipe was SO DELICIOUS! Healthy and full of flavor! And so easy to make! Thanks for the recipe!

    Reply
    • Jessica Beacom says

      September 18, 2017 at 10:23 am

      Thanks, Megan! Glad you loved it – it’s one of my favorites, too!

      Reply
  21. Tori says

    September 14, 2017 at 8:21 pm

    Making 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?

    Reply
    • Jessica Beacom says

      September 17, 2017 at 8:29 am

      Hi 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)

      Reply
    • Brandi says

      October 11, 2018 at 12:46 pm

      I 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!

      Reply
      • Stacie Hassing says

        October 24, 2018 at 6:26 am

        You can certainly add sweet potatoes to this recipe! That does sound really good…I may have to try it, too!

        Reply
  22. Sarah says

    September 17, 2017 at 8:43 pm

    Hi! Do you use everything in the coconut milk can, or only the solid portion?

    Reply
    • Jessica Beacom says

      September 18, 2017 at 10:09 am

      Hi Sarah,

      You’ll want to blend the solid with the liquid then use that.

      Reply
  23. Lana says

    September 19, 2017 at 11:46 am

    So delicious!! A perfect blend of flavors! Will definitely make again ????

    ★★★★★

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:13 pm

      So great hear! We love this recipe, too!

      Reply
  24. Danielle says

    September 22, 2017 at 3:43 pm

    Any 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?

    Reply
    • Jessica Beacom says

      September 26, 2017 at 8:49 am

      Hi 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 😉

      Reply
  25. Vian says

    September 23, 2017 at 12:01 am

    Put 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.

    ★★★★

    Reply
    • Jessica Beacom says

      September 26, 2017 at 8:46 am

      Hey 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.

      Reply
  26. Molly Brown says

    September 26, 2017 at 4:41 pm

    I 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      October 3, 2017 at 8:04 am

      Yummmmm! Glad to hear this recipe turned out for you. Those sound like awesome and delicious tweaks!

      Reply
  27. Diane Smith says

    September 27, 2017 at 11:11 am

    I’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. 🙂

    ★★★★★

    Reply
    • Jessica Beacom says

      October 3, 2017 at 9:34 am

      Hi 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).

      Reply
  28. Rachel says

    October 6, 2017 at 8:53 am

    Hi 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!

    Reply
    • Jessica Beacom says

      October 10, 2017 at 5:24 pm

      Hi 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!

      Reply
  29. Karla says

    October 11, 2017 at 11:45 am

    Yikes! 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?

    Reply
    • Jessica Beacom says

      October 11, 2017 at 11:51 am

      Hi Karla,

      It will be fine. It may separate a bit but it will still be safe (and delicious) to eat!

      Reply
  30. Michelle says

    October 11, 2017 at 1:09 pm

    I 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?

    Reply
    • Jessica Beacom says

      October 11, 2017 at 1:40 pm

      Hi Michelle,

      What a great idea to bring this to work. It should be fine on ‘warm’ after you’ve added the coconut milk. Enjoy!

      Reply
  31. Sheri says

    October 12, 2017 at 6:55 pm

    This 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!

    ★★★★

    Reply
    • Jessica Beacom says

      October 21, 2017 at 6:00 pm

      Glad you loved it, Sheri! Those all sound like great substitutions.

      Reply
  32. Dootsie williams says

    October 14, 2017 at 5:16 pm

    Wonder 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

    Reply
    • Jessica Beacom says

      October 21, 2017 at 5:41 pm

      Hi 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.

      Reply
  33. Leah says

    October 15, 2017 at 3:19 pm

    I 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.

    ★★★★★

    Reply
    • Jessica Beacom says

      October 21, 2017 at 5:39 pm

      Hi Leah,

      I love the idea of adding chopped cauliflower – I’ll be doing that next time, too!

      Reply
  34. Anjali Raval says

    October 17, 2017 at 6:58 pm

    Looks 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?

    Reply
    • Jessica Beacom says

      October 21, 2017 at 5:36 pm

      Hi 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.

      Reply
  35. Sarah Naurato says

    October 21, 2017 at 12:57 pm

    The 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!

    Reply
    • Jessica Beacom says

      October 21, 2017 at 4:38 pm

      Hi 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.

      Reply
  36. Freizel says

    November 3, 2017 at 2:36 pm

    Thank 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 4, 2017 at 7:34 am

      Great to hear you enjoyed this recipe!

      Reply
  37. Amanda says

    November 6, 2017 at 10:48 am

    Flavor 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!

    ★★★★

    Reply
    • Stacie Hassing says

      November 10, 2017 at 5:52 am

      Awesome! Thanks for sharing your feedback and good to hear you were able to make substitutions to make it FODMAP friendly.

      Reply
  38. Katie B says

    November 6, 2017 at 8:38 pm

    Absolutely wonderful, Thank You for sharing!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 10, 2017 at 5:52 am

      You’re so welcome!

      Reply
  39. Sabrina says

    November 7, 2017 at 11:18 am

    I 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 10, 2017 at 5:53 am

      Great to hear you enjoyed this recipe! Thanks for sharing your feedback and the changes you made. Always helpful!

      Reply
  40. June B says

    November 11, 2017 at 7:47 pm

    I 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!

    Reply
    • Jessica Beacom says

      November 21, 2017 at 8:11 pm

      Hi 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!)

      Reply
  41. Lindsay says

    November 16, 2017 at 8:36 am

    I 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*

    Reply
    • Jessica Beacom says

      November 21, 2017 at 8:24 am

      Hi 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!

      Reply
  42. Laura says

    November 26, 2017 at 6:56 pm

    I 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!

    Reply
    • Jessica Beacom says

      November 27, 2017 at 2:43 pm

      Hi 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.

      Reply
  43. Aubrey says

    December 11, 2017 at 10:34 am

    I 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.

    Reply
    • Stacie Hassing says

      December 11, 2017 at 1:28 pm

      Great to hear you enjoyed this recipe and that it’s toddler approved with modifications!

      Reply
  44. Holly says

    January 1, 2018 at 2:41 pm

    I made this tonight-it’s excellent! Will definitely make again!

    Reply
    • Jessica Beacom says

      January 2, 2018 at 3:22 pm

      Fantastic! So glad you loved it.

      Reply
  45. Ali says

    January 2, 2018 at 6:15 pm

    Made 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!

    Reply
    • Jessica Beacom says

      January 3, 2018 at 7:59 am

      Hey Ali,

      Glad you loved it! You’re right about the coconut – you can’t taste it thanks to the chili powder.

      Reply
  46. Laura Collins says

    January 4, 2018 at 10:08 am

    hello! 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.

    Reply
    • Jessica Beacom says

      January 4, 2018 at 2:25 pm

      Hi Laura,

      The carbs and sugars in this recipe, 6g and 3g, respectively are coming from the tomatoes, onions and bell pepper. Hope that helps!

      Reply
      • Laura Collins says

        January 9, 2018 at 8:38 pm

        thanks 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?!

        Reply
        • Jessica Beacom says

          January 9, 2018 at 8:41 pm

          Hey Laura,

          Sorry! You’re right – there are no tomatoes. I mistyped that during a flurry of comment answering 🙂

          Reply
          • Laura Collins says

            January 9, 2018 at 8:44 pm

            haha…it’s all good! Thanks so much! Can’t wait to try it.

  47. Haley says

    January 6, 2018 at 6:38 pm

    This was sooooo good! It’s a whole 30 staple!
    Thanks for the recipe????

    Reply
    • Stacie Hassing says

      January 6, 2018 at 6:46 pm

      Awesome! So great to hear you loved it!

      Reply
  48. Jerene says

    January 8, 2018 at 1:10 pm

    I 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.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 9, 2018 at 9:08 am

      Hi Jerene,

      Adding extra broth won’t be a deal breaker – it will be thinner, like soup, but still taste great.

      Reply
  49. Carla says

    January 8, 2018 at 3:22 pm

    Is the serving size really 1/5c?

    Reply
    • Jessica Beacom says

      January 9, 2018 at 9:04 am

      Hi 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.

      Reply
  50. Emily says

    January 10, 2018 at 3:54 pm

    I just got an instant pot and want to use it for this. Can I use frozen chicken? Does it change the directions at all?

    Reply
    • Jessica Beacom says

      January 10, 2018 at 8:02 pm

      Hi 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).

      Reply
  51. Julia says

    January 12, 2018 at 10:45 pm

    Hi!

    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!

    Reply
    • Stacie Hassing says

      January 15, 2018 at 5:29 pm

      This 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.

      Reply
  52. Jenn says

    January 14, 2018 at 5:14 pm

    I made this for dinner tonight, and it was delicious!! This recipe will definitely become a staple in our home!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:48 pm

      This is so great to hear, Jenn! Glad you loved it.

      Reply
  53. MEGAN Female OBRIEN says

    January 14, 2018 at 9:21 pm

    Does the coconut milk make it taste sweet?

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:47 pm

      Hi 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.

      Reply
  54. Tiffany says

    January 16, 2018 at 6:04 pm

    Made 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!

    Reply
  55. Wnderlnd says

    January 18, 2018 at 3:33 pm

    I’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!

    Reply
  56. V says

    January 22, 2018 at 7:34 am

    I found this very bland, even with increasing the spices. I used a carton of the Pacific Free Range Chicken Broth and Penzey’s spices.

    ★★★

    Reply
  57. Allyson says

    January 22, 2018 at 7:13 pm

    Thank 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. ????

    Reply
    • Jessica Beacom says

      January 23, 2018 at 1:54 pm

      Yesssssss!!

      Reply
  58. Anna says

    January 25, 2018 at 6:28 am

    As 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.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 25, 2018 at 1:57 pm

      Hi 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.

      Reply
  59. Kelly Anderson says

    January 25, 2018 at 5:37 pm

    This looks delicious, only question I have is I see sugar in it, what ingredients has the sugar?

    Reply
    • Jessica Beacom says

      January 26, 2018 at 8:45 am

      Hi Kelly,

      Thank you! The ‘sugar’ listed in the nutrition information are those naturally occurring in onions and peppers.

      Reply
  60. Meghan says

    January 26, 2018 at 12:19 pm

    Love 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.

    ★★★

    Reply
  61. Carley says

    February 2, 2018 at 9:26 am

    I’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!

    Reply
  62. Katie Carson says

    February 5, 2018 at 12:38 pm

    the instant post recipe turned out very watery, any ideas why?

    Reply
    • Jessica Beacom says

      February 5, 2018 at 1:48 pm

      Hi 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.

      Reply
  63. Oveeda says

    February 5, 2018 at 1:59 pm

    Help me reduce the sodium please

    Reply
    • Jessica Beacom says

      February 8, 2018 at 1:35 pm

      Hi 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.

      Reply
  64. Caitlin Narwold says

    February 6, 2018 at 8:23 am

    Wonderful! 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.

    ★★★★★

    Reply
    • Jessica Beacom says

      February 19, 2018 at 10:11 pm

      Hey 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.

      Reply
  65. Vonya Holmes says

    February 12, 2018 at 1:38 am

    This soup is simply delicious!!

    Reply
  66. Audrey says

    February 15, 2018 at 9:58 pm

    Hi! 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!

    Reply
    • Jessica Beacom says

      February 16, 2018 at 1:34 pm

      Hi 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.

      Reply
  67. Jennifer Thomas says

    February 19, 2018 at 4:57 pm

    I made this tonight and it was delicious. My husband even said how good it smelled when he came in. Thanks!

    ★★★★

    Reply
  68. Angela says

    February 27, 2018 at 3:58 pm

    When do I add Beans if I want beans?

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:11 pm

      Hi Angela, if they are canned beans you can add them towards the end of the cooking time.

      Reply
  69. Amanda says

    February 28, 2018 at 11:56 am

    I’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.

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:07 pm

      Hi Amanda, it will have a little bit of a coconut flavor. You might be best to go with heavy cream.

      Reply
  70. Alison says

    March 3, 2018 at 6:16 pm

    Favorite 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!

    Reply
    • Stacie Hassing says

      March 4, 2018 at 6:32 am

      That’s amazing!!!! Thanks for the feedback. You’ll be able to add Jasmine rice back soon. Thankfully the Whole30 is only 30 days 🙂

      Reply
  71. Denice says

    March 11, 2018 at 3:52 am

    Can you leave out or substitute the coconut milk?

    Reply
    • Jessica Beacom says

      March 12, 2018 at 12:14 pm

      Hi 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.

      Reply
  72. Christina says

    March 12, 2018 at 2:41 pm

    This is delicious. I added some white sweet potatoes and parsnips for more veggies and it turned out great!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 26, 2018 at 5:49 pm

      Love the addition of the sweet potato and parsnips! Yum!

      Reply
  73. Marisa says

    March 14, 2018 at 5:55 pm

    If you’re short on time can you put the slow cooker on high for 4-5 hours?

    Reply
    • Jessica Beacom says

      March 14, 2018 at 5:56 pm

      Yes, you can use the HIGH setting though you likely won’t need to cook it a full 5 hours.

      Reply
  74. Martha says

    March 20, 2018 at 5:54 pm

    My husband and I love it! This is the second time I make it at his request.

    ★★★★

    Reply
    • Stacie Hassing says

      March 20, 2018 at 6:36 pm

      It’s so great to hear that you AND your husband like this recipe! 🙂

      Reply
  75. Sophie says

    March 22, 2018 at 6:27 pm

    It was absolutely amazing! Good taste and flavour. I added rice for my husband as well as I topped it up with cheese and avocado.

    Reply
    • Stacie Hassing says

      April 1, 2018 at 1:05 pm

      So great to hear!

      Reply
  76. Morgan says

    March 24, 2018 at 2:47 pm

    We 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      April 1, 2018 at 1:10 pm

      You 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.

      Reply
  77. Morgan says

    March 25, 2018 at 6:17 am

    One 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.

    Reply
    • Stacie Hassing says

      April 1, 2018 at 1:12 pm

      Yes, 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 🙂

      Reply
  78. dee says

    April 7, 2018 at 9:47 pm

    Hi, 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

    Reply
    • Jessica Beacom says

      April 10, 2018 at 11:34 am

      Hi 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).

      Reply
  79. Kristin Stenholtz says

    April 8, 2018 at 5:03 pm

    Does it work to add chicken thighs while cooking in the crockpot or will it get too watery?

    Reply
    • Jessica Beacom says

      April 9, 2018 at 9:51 am

      Hi Kristin,

      Chicken thighs will definitely work in this recipe.

      Reply
  80. Nancy Shockley says

    April 9, 2018 at 2:58 pm

    Hi!

    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!

    Reply
    • Jessica Beacom says

      April 10, 2018 at 11:15 am

      Hi Nancy,

      Thank you for your kind words. Yes, you may share the recipe with credit and a link to the post. Thanks for asking!

      Reply
  81. Chelsea says

    April 10, 2018 at 11:06 am

    My husband went back for thirds and he says he “hates soups” haha I will definitely be making this again!
    Thank you!!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 10, 2018 at 11:12 am

      Hahahahahaha! You sure showed him!

      Reply
  82. Aimee says

    April 10, 2018 at 7:19 pm

    I 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.

    Reply
    • Jessica Beacom says

      April 11, 2018 at 11:26 am

      Hi 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.

      Reply
  83. Laurie says

    April 14, 2018 at 2:59 pm

    Hi- 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.

    Reply
    • Jessica Beacom says

      April 19, 2018 at 6:30 am

      Hi Laurie,

      Way to get creative with what you have on hand – it sounds delicious.

      Reply
  84. Lisa Barnett says

    May 3, 2018 at 7:55 am

    What can I sub for the coconut milk?

    Reply
    • Stacie Hassing says

      May 11, 2018 at 10:03 am

      Heavy cream or half and half would work too if you tolerate dairy. Hope you enjoy!

      Reply
  85. Ha says

    May 4, 2018 at 9:46 am

    Can we substitute the coconut milk for cream or something else ?

    Reply
    • Stacie Hassing says

      May 11, 2018 at 10:01 am

      Yes absolutely! You could sub half and half or heavy cream.

      Reply
  86. Lauren says

    May 31, 2018 at 10:55 am

    Made 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.

    Reply
  87. Mary Kenny says

    June 5, 2018 at 3:06 pm

    Why do you use full fat coconut milk? Not fan of light?

    Reply
    • Jessica Beacom says

      June 5, 2018 at 6:07 pm

      Hi 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!

      Reply
  88. Rachel says

    June 12, 2018 at 12:36 pm

    So… does this take 6 hours or 7-8?

    Reply
    • Jessica Beacom says

      June 19, 2018 at 11:54 am

      Hi 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.

      Reply
  89. Megan R says

    June 23, 2018 at 6:08 pm

    This 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.

    Reply
    • Stacie Hassing says

      July 12, 2018 at 1:54 pm

      You’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!

      Reply
  90. Ashlee says

    July 18, 2018 at 6:52 pm

    This 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      July 19, 2018 at 7:26 am

      Hi Ashlee – this is great news! Glad you loved it and that it was so quick to make.

      Reply
  91. Jenn says

    July 30, 2018 at 6:24 am

    What can I replace the coconut milk with?

    Reply
    • Jessica Beacom says

      July 31, 2018 at 12:53 pm

      Hi 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.

      Reply
  92. Deborah says

    July 30, 2018 at 11:42 am

    Just 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.

    Reply
  93. Beth Linka says

    September 8, 2018 at 11:01 am

    This is one of our favorite recipes!!! So delicious!!

    ★★★★★

    Reply
  94. Tighe Antrim says

    September 11, 2018 at 9:59 am

    Love this!

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:14 pm

      Awesome! Glad you loved it!

      Reply
  95. John K says

    September 19, 2018 at 11:31 am

    40 Dollars for a can of coconut milk???????????????????????????????????

    Reply
    • Jessica Beacom says

      September 21, 2018 at 11:53 am

      Hi John,

      That is the price for a case of coconut milk (12 cans).

      Reply
  96. Chelsea says

    September 20, 2018 at 9:55 am

    Hi 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!

    Reply
    • Jessica Beacom says

      September 21, 2018 at 11:45 am

      Hi 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.

      Reply
  97. Kimberly says

    October 7, 2018 at 4:13 pm

    This 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      October 12, 2018 at 8:04 am

      AWESOME!!! So glad to hear you loved this recipe!

      Reply
  98. Shauna says

    October 15, 2018 at 10:01 am

    This chili is so delicious! Thank you for the recipe. I am wondering if I could freeze this?

    Reply
    • Jessica Beacom says

      October 23, 2018 at 5:36 pm

      Thank you, Shauna!

      Yes, you can certainly freeze this.

      Reply
  99. Megan says

    October 16, 2018 at 6:40 pm

    I added sriracha for a little kick!

    Reply
    • Jessica Beacom says

      October 18, 2018 at 5:29 pm

      Love it!

      Reply
  100. Julie R says

    October 22, 2018 at 10:30 pm

    The 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. 🙂

    Reply
    • Stacie Hassing says

      October 24, 2018 at 6:16 am

      Awesome! 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!

      Reply
  101. Beth says

    October 29, 2018 at 8:27 pm

    How 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.

    Reply
    • Jessica Beacom says

      October 29, 2018 at 10:11 pm

      Hi 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.

      Reply
      • Beth says

        October 30, 2018 at 10:52 am

        Thank you. I was reading about this and I might have had my chicken in the broth too hot and therefore it tightened up.

        Reply
        • Jessica Beacom says

          October 30, 2018 at 7:49 pm

          You’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.

          Reply
        • Cathy says

          January 9, 2019 at 11:56 am

          I used boneless skinless chicken thighs for moister chicken.

          Reply
  102. Claire says

    November 4, 2018 at 4:01 pm

    I 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 14, 2018 at 10:15 am

      Glad you like this recipe! Thanks for sharing your feedback!

      Reply
  103. Mason says

    November 6, 2018 at 8:22 pm

    This 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.

    Reply
    • Jessica Beacom says

      November 9, 2018 at 8:49 am

      Thanks, Mason! Good to know that you found the ghee to be a helpful addition when made in the Instant Pot.

      Reply
  104. Tara says

    November 7, 2018 at 7:59 am

    This 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?

    Reply
    • Jessica Beacom says

      November 9, 2018 at 8:47 am

      Thanks, Tara! I would add the beans when there is one hour of cooking time left. This will keep them from getting too mushy.

      Reply
  105. Jessica Grace says

    November 7, 2018 at 9:12 am

    I 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 9, 2018 at 8:44 am

      Thanks, Jessica, for taking the time to comment – I’m so happy to hear you both loved this recipe!

      Reply
  106. Kori Wydman says

    November 7, 2018 at 11:34 am

    oh my gosh…this is AMAZING! My new favorite soup!

    Reply
    • Jessica Beacom says

      November 9, 2018 at 8:44 am

      Yayyyyy!!! So glad you loved it!

      Reply
  107. Sylvia says

    November 12, 2018 at 10:17 am

    Do you think you could use ground chicken/turkey with this recipe? If so, just brown meat first?

    Reply
    • Jessica Beacom says

      November 13, 2018 at 7:35 pm

      Hi 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.

      Reply
  108. MiCaela Sticka says

    November 18, 2018 at 8:38 pm

    My family is not coconut fans any substitutions suggestions for the cocunt milk?

    Reply
    • Stacie Hassing says

      November 19, 2018 at 6:33 am

      If you’re okay with dairy you could substitute half and half.

      Reply
  109. Candice says

    November 18, 2018 at 8:51 pm

    Hey 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!

    Reply
    • Jessica Beacom says

      November 19, 2018 at 8:09 pm

      Hi 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!

      Reply
  110. Mercylu says

    November 26, 2018 at 4:53 pm

    WOW 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!!!

    ★★★★★

    Reply
    • Stacie Hassing says

      November 28, 2018 at 7:35 pm

      Awesome! Glad you loved this recipe!

      Reply
  111. Syma Sherratt says

    November 27, 2018 at 1:30 pm

    Sounds good I can’t wait to try it

    Reply
    • Stacie Hassing says

      November 28, 2018 at 7:35 pm

      Enjoy!

      Reply
  112. Mandy says

    December 2, 2018 at 1:41 pm

    I 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.

    ★★★★★

    Reply
  113. Tali says

    December 17, 2018 at 2:08 pm

    I’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!

    ★★★★★

    Reply
    • Jessica Beacom says

      December 23, 2018 at 1:14 pm

      Hi 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.

      Reply
  114. KDarby says

    December 20, 2018 at 1:53 pm

    Can I use rotisserie chicken? If so, does this affect the cooking time?

    Reply
    • Jessica Beacom says

      December 23, 2018 at 1:01 pm

      Yes, 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.

      Reply
  115. Elena says

    January 2, 2019 at 11:59 am

    O. 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!

    Reply
    • Stacie Hassing says

      January 3, 2019 at 6:57 am

      This is amazing! Glad you loved this recipe 🙂

      Reply
  116. Erin says

    January 2, 2019 at 9:01 pm

    This is fantastic and downright yummy! Thanks for the instant pot version of the recipe. 🙂

    Reply
    • Stacie Hassing says

      January 3, 2019 at 7:00 am

      Absolutely! Happy to hear you enjoyed this recipe!

      Reply
  117. Yazmin says

    January 4, 2019 at 5:21 pm

    Hi! 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!

    Reply
    • Jessica Beacom says

      January 8, 2019 at 6:23 am

      Hi Yazmin,

      I have a 6-qt. slow cooker but this can easily be made in a smaller one. Enjoy!

      Reply
  118. Darcie says

    January 5, 2019 at 10:26 am

    This 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!

    Reply
    • Jessica Beacom says

      January 6, 2019 at 7:06 am

      I. Love. This. Your 6-year-old is a lucky kiddo and has fabulous taste!

      Reply
  119. Anna says

    January 6, 2019 at 3:56 pm

    This 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 8, 2019 at 6:20 am

      We love hearing this – thanks so much for recommending it to your friends!

      Reply
  120. Jenny says

    January 8, 2019 at 6:51 pm

    It’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.

    ★★★★

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:33 am

      Happy to hear you thoughts this recipe tasty! Sorry for the misleading title.

      Reply
  121. Catherine says

    January 9, 2019 at 11:41 am

    This the best chili ever! Don’t think I’ll ever go back to the traditional stuff.

    ★★★★★

    Reply
    • Jessica Beacom says

      January 9, 2019 at 4:33 pm

      Yayyyyy!!! We love hearing this.

      Reply
  122. Laverne says

    January 12, 2019 at 4:09 pm

    I used a whole can of Costco canned chicken, shredded – delicious – on stovetop. Fast, easy, too!!

    Reply
  123. YourTexanMom says

    January 12, 2019 at 7:55 pm

    This ain’t chili. It’s soup.

    ★

    Reply
    • Jessica Beacom says

      January 14, 2019 at 9:31 pm

      Thank you for taking the time to express your opinion.

      Reply
  124. carrie says

    January 13, 2019 at 9:29 pm

    Made 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?

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:37 am

      Sorry to hear that. You’ll have tasty soup instead!

      Reply
  125. Stacey says

    January 14, 2019 at 12:16 pm

    Super flavorful

    ★★★★★

    Reply
  126. Christy says

    January 15, 2019 at 4:01 am

    Hi! 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?

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:39 am

      White beans would work great! Such as great northern beans or cannellini.

      Reply
  127. Allison says

    January 21, 2019 at 9:43 am

    Hi. 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!

    Reply
    • Stacie Hassing says

      January 25, 2019 at 7:34 am

      Sorry about that! Recipe has been updated.

      Reply
  128. Shannon says

    January 21, 2019 at 10:07 am

    Hello! 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!

    Reply
    • Jessica Beacom says

      January 24, 2019 at 1:01 pm

      Hi 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.

      Reply
  129. Katie says

    January 22, 2019 at 5:18 pm

    SO STINKIN GOOD! Honestly best chili I’ve had. Thanks for the recipe!!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 24, 2019 at 12:49 pm

      Thank you, Thank you, Thank you!!

      Reply
  130. Camie D. Gorringe says

    January 22, 2019 at 7:46 pm

    Flavor was awesome! It was more soupy than thick like chili!

    Reply
    • Jessica Beacom says

      January 24, 2019 at 12:48 pm

      Hi 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.

      Reply
  131. Jessica says

    January 26, 2019 at 8:38 am

    Hi, 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!

    Reply
    • Stacie Hassing says

      January 26, 2019 at 10:48 am

      You could certainly use chicken thighs or bone-in chicken. The cooking time would be the same. Enjoy!

      Reply
  132. Jenna Vorhies says

    January 27, 2019 at 8:43 pm

    This sounds super yummy. Do you think it would taste good with potatoes in it?

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:26 pm

      Hi 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).

      Reply
  133. Kristina Schafer says

    January 27, 2019 at 11:54 pm

    Wonderful 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.

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:25 pm

      This is amazing and the ultimate compliment! Thanks so much for sharing.

      Reply
  134. Alli says

    February 5, 2019 at 9:04 pm

    I 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!

    ★★

    Reply
  135. Kim says

    February 8, 2019 at 6:31 pm

    SUBLIME!!! 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.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 13, 2019 at 9:00 am

      This is amazing!! And we agree 🙂

      Reply
  136. Teri says

    February 21, 2019 at 1:56 pm

    Hi Jessica!

    Your recipe looks delicious! Do you have the directions for preparing in an instant pot?

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:22 pm

      Hi Teri,

      If you scroll down to the bottom of the recipe you’ll see the Instant Pot directions.

      Reply
  137. Sandy says

    February 22, 2019 at 6:50 am

    Hi. Could I substitute chicken stock for the chicken broth?

    Reply
    • Jessica Beacom says

      February 22, 2019 at 3:29 pm

      Absolutely!

      Reply
  138. Vanessa says

    February 25, 2019 at 12:22 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Jessica Beacom says

      February 25, 2019 at 12:53 pm

      Hi 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).

      Reply
  139. Barb says

    March 3, 2019 at 12:39 pm

    Love this chili! Not a fan of beans!

    Reply
    • Stacie Hassing says

      March 4, 2019 at 12:15 pm

      Awesome, that’s great to hear!

      Reply
  140. Rissa says

    March 6, 2019 at 5:25 pm

    Hi! Can I add kidney beans?

    Reply
    • Stacie Hassing says

      March 7, 2019 at 7:10 am

      Hello! You can simply add a can of rinsed drained kidney beans along with the rest of the ingredients. Enjoy!

      Reply
  141. Susana says

    March 8, 2019 at 10:57 pm

    Hi! 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!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 19, 2019 at 5:38 pm

      Hi Susana! You are so welcome and thank you so much for sharing your feedback!

      Reply
  142. Kristen says

    March 15, 2019 at 7:20 pm

    This 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!

    ★★★★★

    Reply
    • Jessica Beacom says

      March 18, 2019 at 1:24 pm

      Fantastic! So glad you loved it!

      Reply
  143. Tammy Dixon says

    March 16, 2019 at 7:32 pm

    Chicken chili was fantastic I won a chili contest with it! Yum

    ★★★★★

    Reply
    • Jessica Beacom says

      March 18, 2019 at 1:22 pm

      Yassssss!! Congrats- this is so great to hear.

      Reply
  144. Abi says

    April 9, 2019 at 5:51 pm

    So yummy and sooo easy!!!!

    ★★★★★

    Reply
  145. Danielle says

    April 20, 2019 at 8:07 pm

    How much is a serving, 1 cup?

    Reply
    • Jessica Beacom says

      April 22, 2019 at 4:33 pm

      A serving for this recipe is approximately 1 1/2 cups.

      Reply
  146. Paula says

    May 6, 2019 at 1:43 pm

    I’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!

    Reply
    • Jessica Beacom says

      May 9, 2019 at 5:23 pm

      This is so great to hear, Paula. Thanks for sharing and we love you idea of using shredded rotisserie chicken and extra peppers!

      Reply
  147. Rachelle says

    May 9, 2019 at 4:50 pm

    If one wanted to add some veggies to this
    Chili, what would you recommend?

    Reply
    • Jessica Beacom says

      May 9, 2019 at 5:13 pm

      My 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.

      Reply
  148. Melissa says

    May 19, 2019 at 5:16 pm

    I made this in the crockpot and it was excellent! My husband and I both thought it was great. I love the coconut milk. Any suggestions for other things to add to mix it up a bit?

    ★★★★★

    Reply
    • Jessica Beacom says

      May 27, 2019 at 9:59 pm

      Adding zucchini, yellow squash and/or shredded carrots at the end of the cooking time (to prevent them from becoming overcooked) is a great way to change things up and add more veggies.

      Reply
  149. Ondrea says

    May 29, 2019 at 7:15 pm

    I doubled the recipe, good taste but I would quadruple the broth and seasoning. So much meat and not enough soup. I bet dark meat would be nice too. The breast is chewy. Used IP

    ★★★

    Reply
  150. Angela says

    June 18, 2019 at 6:41 am

    Thank you so much for this recipe. I am not a good cook but this recipe came out so delicious, and it’s whole30, and it was so easy.

    ★★★★★

    Reply
  151. Deanna says

    August 16, 2019 at 6:30 pm

    Hi
    My sister is allergic to coconut, what can I replace the coconut milk with?

    Reply
    • Jessica Beacom says

      August 18, 2019 at 1:55 pm

      Hi Deanna,

      If you’re looking for a non-dairy alternative, plain, unsweetened almond milk creamer (like Silk or Califia Farms) or Rip-L (made with pea protein so not Whole30-friendly) will work. But if you do dairy, heavy cream is a great option and will be the most ‘flavor neutral’.

      Reply
  152. Charlotte says

    September 11, 2019 at 12:57 pm

    Hello Jessica,

    I may have missed it in the comments but I was wondering if I can freeze the leftovers? I am only cooking for myself and even though I can eat leftovers, it would be a lot of leftovers to eat for just myself haha! Thanks! 🙂

    Reply
    • Jessica Beacom says

      September 11, 2019 at 2:22 pm

      Hi Charlotte,

      Yes, you can freeze this recipe. It freezes really well!

      Reply
  153. Shannon says

    September 20, 2019 at 7:52 pm

    I cooked this tonight for my MIL’s birthday party and everyone loved this! I wish I would have made more since there wasn’t a drop left. I made it with thighs and green peppers. So good. Great recipe!

    Reply
  154. Krysti says

    September 25, 2019 at 8:31 pm

    This was delicious!! I didn’t use broth (it doesn’t agree with me), just water, and I added two cans of pinto beans because I do fine with beans. My soup hating husband, my 7 year old and my 4 year old all enjoyed the flavor, and I was in heaven! I had everything but the limes, so I swung by the store and picked up a few while the chili simmered. Good thing I did, because the lime added at the table really makes it. I will be making this one again!

    ★★★★★

    Reply
  155. Shawn_T says

    September 26, 2019 at 11:10 am

    Hello! I love this soup/ chili, I make it several times a year once the weather gets cold.
    I add 1 can of petite diced tomatoes and had to double the salt. We serve it over rice like a ‘bowl’ that one can order at a restaurant. Thank you so much! ❤️

    Reply
  156. Linda says

    October 11, 2019 at 6:19 am

    Hi Jessica,
    This recipe looks delicious. I want to make it for a larger group of people. Do I just double all ingredients?

    Reply
    • Jessica Beacom says

      October 11, 2019 at 12:14 pm

      Yes!

      Reply
  157. Annette Wiitala says

    October 20, 2019 at 9:11 am

    I love the fact that you have a list of the different methods you can prepare this dish! Thank you! Will be making as soon as possible 😋

    Reply
    • Stacie Hassing says

      October 20, 2019 at 9:41 am

      Awesome! Hope you enjoy!

      Reply
  158. Steve says

    November 2, 2019 at 7:27 pm

    Made it for Halloween night and it was fabulous. Some of the people don’t like spicy so we left out the jalapeños and used them as add on to individual bowls. Definitely going to make again.
    SG

    ★★★★★

    Reply
  159. Sarah Smith says

    November 5, 2019 at 3:36 pm

    Oh my god that was damn good! I could eat the whole pot!! It was soupy but I just ate it as a soup and LOVED it!!

    Reply
  160. Jeanne says

    November 15, 2019 at 9:15 am

    I made this last night in a dutch oven stove top. I baked then shredded the chicken and sautéed the onions, garlic and peppers, added the broth and a can of Rotel. I would have prepared this in the slow cooker, but did not find the recipe until 3pm. The recipe sounded so good that I wanted to make it that night. It did not disappoint, so much flavor! Thanks Jessica…I will definitely try it in the slow cooker next time.

    Reply
  161. Mrs S says

    November 19, 2019 at 2:15 pm

    Can I cook this on high?

    Reply
    • Jessica Beacom says

      November 19, 2019 at 4:21 pm

      Yes, you can. The cooking time will be roughly half of what it takes to cook on low.

      Reply
  162. Christy N says

    December 15, 2019 at 10:51 am

    Hi Jessica,
    I am excited to try this white chicken chili tonight for lunches this week!
    I always overthink if you can use frozen chicken breasts or do you need to use thawed chicken?

    Reply
    • Stacie Hassing says

      December 15, 2019 at 12:19 pm

      Hello! The recipe was tested and written using thawed chicken. So if frozen chicken is used, it will just take a little longer to cook.

      Reply
  163. Trish says

    January 5, 2020 at 5:24 pm

    I used the stove top recipe. The cook time is Way off. It was only half cooked and a long way from where it could be shredded. When I read the instant pot cook time it’s 20 minutes at high pressure. Impossible for stove top to have shorter cook time. I also find it very bland. 🤷‍♀️

    Reply
    • Stacie Hassing says

      January 6, 2020 at 7:58 am

      Thanks for the feedback! We’ll give the stove top version another test. Also, feel free to double the spices for a simple fix for it being too bland for your liking!

      Reply
  164. Marta says

    January 6, 2020 at 7:56 pm

    This was great. Really easy to make on stovetop and the taste was delicious. I added some mushrooms and frozen kale cause I had it on hand

    ★★★★★

    Reply
    • Stacie Hassing says

      January 7, 2020 at 6:17 am

      Love the addition of kale and mushrooms. Glad you enjoyed this recipe!

      Reply
  165. Chrissy Fratzel says

    January 9, 2020 at 4:51 am

    Any suggestions for coconut milk alternative? I’ve got kids with severe food allergies including coconut and tree nuts. Would flax milk work?

    Reply
    • Stacie Hassing says

      January 9, 2020 at 6:03 am

      Hi Chrissy! Yes, you could certainly use flax milk in place of the coconut milk. Enjoy!

      Reply
  166. KP says

    January 11, 2020 at 11:11 am

    Turned out fantastic, even for my husband who doesn’t like coconut but couldn’t really taste the coconut at all.

    Served it for a dinner party with lots of toppings, a big salad, and corn muffins on the side for those who can.

    ★★★★★

    Reply
    • Stacie Hassing says

      January 13, 2020 at 6:45 am

      Awesome! And that sounds amazing for a dinner party! I bet the guest loved that spread!

      Reply
  167. Heather says

    January 13, 2020 at 2:51 am

    Would it be ok to use light coconut milk instead?

    Reply
    • Stacie Hassing says

      January 13, 2020 at 6:41 am

      Hi heather! Yes it certainly could be. It will be a little thinner but still delicious! Enjoy 🙂

      Reply
  168. Tabetha says

    February 12, 2020 at 2:35 pm

    This recipe has made the weekly rotation in my household (well, during the winter months at least!). It’s incredibly easy, and my 7-year-old loves it! If I have a lack of fresh jalapenos in my household, I’ll swap it out for a can of green chiles. I’ll often double the recipe because we all want leftovers. Thanks for posting!

    Reply
  169. Holly says

    February 13, 2020 at 8:57 pm

    Love it!!!! Didn’t realize I forgot bell peppers at the store, so substituted with cubed sweet potato and shredded carrots. delicious!!

    Reply
    • Jessica Beacom says

      February 16, 2020 at 8:02 pm

      Way to use what you had on hand!!

      Reply
  170. Victoria Macedo says

    February 25, 2020 at 1:17 pm

    The flavor was amazing! My mom isn’t even on Whole 30 and requested I make this. She went back for seconds and even took home leftovers. Unfortunately, I’ve gotten heartburn after both times eating this. Can’t really figure out which ingredient would be the cause.

    ★★★★★

    Reply
  171. Mary Hunter says

    April 18, 2020 at 9:58 am

    I used the instant pot recipe…added carrots for color and flavor…and some cayenne because I like spicy! And had some great northern canned beans which was a great combination!

    ★★★★

    Reply
  172. Steph says

    April 19, 2020 at 11:34 am

    I think you forgot the step for shredding the chicken in the instapot instructions! But all is well, I shredded it and put it back in for the last ingredients to be added and the recipe turned out great! Amazing strong flavors! It definitely was more of a soup than chili, should I have added 2 cups of broth like in the instructions or less? Looks like the ingredients list says 1.5 cups

    Reply
  173. Elisa says

    June 6, 2020 at 9:53 am

    Is there an alternative to the coconut milk? Not a huge fan of the coconut taste in savory foods but really want to try this recipe 🙂

    Reply
    • Jessica Beacom says

      June 8, 2020 at 10:56 am

      You can use regular whole milk or half and half if you eat dairy. Otherwise, you can use a plain, unsweetened almond or cashew creamer.

      Reply
  174. Christine says

    June 10, 2020 at 9:38 pm

    I made a modified version of your recipe and it came out pretty good. I actually wanted to make your exact recipe but time wasn’t on my side. I had chicken breasts in a lemon juice/crushed pineapple/coconut aminos marinade all day. I threw all of that in my Instant Pot. Also I sliced rather than diced the vegetables. Everything else from your recipe I kept the same. Was less of a chili and more reminiscent of an Thai-inspired soup with those modifications. Your recipe worked out great!

    ★★★★★

    Reply
  175. Sarah-Jane Turner says

    July 2, 2020 at 1:00 pm

    Loved it. Will be having it again soon!

    Reply
  176. Julianna says

    August 31, 2020 at 5:34 pm

    Wow, I was skeptical at first because I’ve never had a while chili but this was absolutely delicious! I added a can of corn and thought it worked really well with it (although the corn is non-whole30 compliant for those of you doing that).

    ★★★★★

    Reply
    • Jessica Beacom says

      September 7, 2020 at 1:07 pm

      So glad you enjoyed it! I often add a can of drained white beans (also not Whole30-compliant) to add extra fiber and make it more filling.

      Reply
  177. Nickie says

    September 15, 2020 at 6:16 pm

    I just ordered from Fit Bites LLC, and their white chicken chili wasn’t as advertised. I suspected the used a photo that was not their own,
    Reverse photo lookup lead me here.
    I wanted to let you know.

    Reply
    • Jessica Beacom says

      September 16, 2020 at 11:22 am

      Thanks for the heads up! We’ll reach out and kindly ask that they remove the photo.

      Reply
  178. lexi says

    October 12, 2020 at 7:59 am

    For the instant pot recipe, do you pre-cook the chicken or just add uncooked chicken?

    Reply
    • Jessica Beacom says

      October 12, 2020 at 3:48 pm

      You just add the chicken uncooked. So easy.

      Reply
  179. Sarah Brands says

    October 28, 2020 at 5:03 am

    How does cooking time change for stovetop or instant pot if chicken is frozen?

    Reply
    • Jessica Beacom says

      October 30, 2020 at 2:09 pm

      For the Instant Pot, if your chicken is not frozen into a large block, you will not need to add additional time. For stovetop, you will probably need to add an additional 15 minutes but it will ultimately depend on how thick your chicken is.

      Reply
  180. Karen A. Mangold says

    November 7, 2020 at 5:30 pm

    Ah-maze-ing. Had a little more chicken to use so I increased the spices slightly but this turned out to be a WINNER! Thanks for sharing!

    Reply
  181. Jennifer says

    November 14, 2020 at 7:01 pm

    This is delicious. I made the instant pot version and served it to company. Everyone raved about how incredible it was. Most people had seconds because they didn’t want to stop eating it. It’s a keeper recipe, for sure.

    Reply
  182. Callie Adams says

    December 6, 2020 at 1:16 pm

    hi jessica! i’m so excited to make this recipe, and plan to add additional veggies. on the front end i’m going to saute carrots/celery with the onions/bell pepper, but when would you add white potatoes? thx in advance!

    Reply
    • Jessica Beacom says

      December 7, 2020 at 11:48 am

      I would add the potatoes after you saute the veggies. You can just add them raw with the chicken and broth, etc.

      Reply
  183. Kimberly Bailey says

    December 13, 2020 at 12:37 pm

    Would it be terrible if I used lemon? I thought I had lime but I don’t 🙁

    Reply
    • Jessica Beacom says

      December 14, 2020 at 11:18 am

      I don’t think it would be terrible at all. You’re still adding a little acidity to balance the spice and creaminess.

      Reply
  184. Amy Spain says

    December 28, 2020 at 1:19 pm

    We made this yesterday in my InstantPot. Well, really, my 18 year old son made it for me as I was cooking dinner. It came out wonderful. I did not notice the slow cooker recipe shows to shred the chicken after it is cooked. I pulled the lid off and said “why would we have whole chicken breast in chili?” and reviewed the recipe. You may want to update the InstantPot recipe to add the line about shredding the chicken breast after cooking, like the slow cooker has 🙂
    The recipe is wonderful otherwise. We forgot to buy the jalapeno pepper so I had him add a little more chili spice

    Reply
    • Jessica Beacom says

      December 30, 2020 at 10:01 am

      Thanks for catching that, Amy. We just updated the recipe to include that step for the Instant Pot. We’re so glad you both enjoyed it!

      Reply
  185. Jann Mckellar says

    December 29, 2020 at 3:16 pm

    Absolutely DELICIOUS!!!!!! I’ll look at your other recipes!!! Thanks for posting this! Glad we found it!!

    Reply
    • Jessica Beacom says

      December 30, 2020 at 9:58 am

      Thanks, Jann!

      Reply
  186. Michelle Paden says

    January 1, 2021 at 12:44 pm

    Hi Jessica….just found this recipe and I’m making it today. I added everything to the crock pot as directed however; I forgot to add my can of beans. Should I place them on top of the chicken or just add them later?

    Reply
    • Jessica Beacom says

      January 2, 2021 at 1:08 pm

      Just toss them in on top of the chicken and give it all a stir.

      Reply
  187. Stephanie Cass says

    January 2, 2021 at 7:20 pm

    This tasty chili has been a household staple this winter. We’ve eaten it once a week since it was posted!

    Reply
    • Jessica Beacom says

      January 3, 2021 at 8:17 am

      Wow! That’s amazing – we’re so glad that you love this one.

      Reply
  188. Hannah says

    January 11, 2021 at 9:46 pm

    This was SO YUMMY!!!! I made this for dinner for Day 1 of my 1st whole 30. So glad I tried it.

    Reply
  189. Bridgid Bergstrom says

    January 12, 2021 at 9:16 am

    so delicious and easy! Thanks 🙂

    Reply
  190. Bria says

    January 14, 2021 at 6:25 pm

    Love this recipe! We added corn and roasted sweet potatoes and the family loves it! Just a a note on a required adjustment, your ingredient lists indicates 1.5 cups of broth, however the instructions describe using 2 cups.

    Reply
    • Stacie Hassing says

      January 20, 2021 at 6:26 pm

      Sounds yummy! I updated the recipe to include the right measurement. Depending on the method used, the amount of broth can vary.

      Reply
  191. Sandra says

    January 16, 2021 at 9:03 pm

    Okay, this was amazing! So much flavor! I couldn’t wait hours so I decided to do this on the Instant Pot. I ended up adding some siete (paleo) chips on top and Mexican homemade salsa! Turned out great.

    Reply
    • Stacie Hassing says

      January 17, 2021 at 11:11 am

      Awesome! THANK YOU for the feedback!

      Reply
  192. Meredith says

    January 25, 2021 at 4:53 am

    When would you add the beans in if using an instant pot? I’ve seen some instant pot recipes say with everything at the beginning and others saying throw in at the end.

    Reply
    • Jessica Beacom says

      January 27, 2021 at 12:09 pm

      I usually add them at the end then use the ‘Saute’ function for a few minutes to make sure they’re warmed through.

      Reply
  193. Meghan says

    January 31, 2021 at 1:26 pm

    Hi I misread and added the coconut milk with everything else and cooked on low. Is that ok??

    Reply
    • Jessica Beacom says

      February 3, 2021 at 7:20 pm

      It will be fine!

      Reply
  194. Yevette Fields says

    February 1, 2021 at 9:40 am

    Absolutely incredible! I used a store bought rotisserie chicken bc I am impatient at times. Added cannelini beans. It turned out great.

    ★★★★★

    Reply
  195. Abbey says

    February 3, 2021 at 8:01 am

    Hi there! McKenna Bleu linked this recipe via Instagram and I’ve made it twice in one week! It’s absolutely delicious and the whole family loved it! I omitted the peppers and jalapeños only because we didn’t have any on hand and added Grace Jamaican style mild curry powder and it gives it a whole new kick! Love, love, love this! Thank you so much!

    Reply
  196. Leah says

    February 16, 2021 at 11:25 am

    Delicious!
    The coconut milk adds a nice added warmth.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 18, 2021 at 5:43 am

      It really does. Glad you enjoyed this recipe!

      Reply

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