This hearty, bean-free Slow Cooker White Chicken Chili is just what you need to ward off winter’s chill (Includes Instant Pot & Stovetop directions, too)
I dream of chili
No kidding. It has to be one of my most favorite foods. I just love how versatile it is and how everyone – EVERYONE – has their own idea of what ‘chili’ should be. Some like beans, others don’t. Some like big hunks of meat and others like theirs heavy on the veg. Some like it hot, some like it mild. And you’ve even got the red versus white thing going on here, too. There are about as many different chili recipes in the world as their are hairs you on your head. Maybe even more, depending on your genetics.
I fall into pretty much all of those camps when it comes to chili. The only chili I DON’T like is chili in a can. Not a fan of that chili in a can.
What I do love though is a hearty bowl of this just-spicy-enough Slow Cooker White Chicken Chili – perfect for cold wintery days and slurping from my favorite insulated food flask after a day on the slopes while my kids try to pelt me with snowballs and beg me sweetly for a cup of hot cocoa to sip on the ride home (by the way, their strategy is pretty effective ’cause they’re so darn cute with those bright pink rosy cheeks tucked under even brighter pink ski helmets….can you tell I’d rather be skiing than blogging today? I digress…)
Start your own Slow Cooker White Chicken Chili love fest in just 10 minutes
I thought that’d get your attention. All teasing aside, you need only 10 minutes of prepping and chopping to get this chili going in your slow cooker – and then it’s another 5-6 hours of hands-off cooking. Of course, you can also make it on the stovetop if you don’t have a slow cooker or just like the act of cooking (which, admittedly, sometimes I really like to stand over the stove and stir up beautiful pots of soup and such) – so I’ve also included directions for making this on the stove as well.
When the chicken is cooked through you can either remove it to a plate and shred it with two forks or carefully shred it right in the slow cooker before you add the coconut milk.
Then all you have left to do is stir in a little fresh lime juice and chopped cilantro then serve it up in big bowls and dig in.
Your perfectly warm and satisfying bowl of Whole30-compliant Slow Cooker White Chicken Chili is waiting!
- 1 ½ lbs. Boneless, skinless chicken breasts or thighs
- 1 Tbsp. ghee or avocado oil (for stovetop version only)
- 1 medium onion, diced
- 1 medium bell pepper, any color
- 1 small jalapeno, seeds and membranes removed and finely diced
- 6 cloves garlic. minced
- 2 ½ tsp. ground cumin (add more to taste)
- 1 tsp. dried oregano
- 2 tsp. chili powder (add more to taste)
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 4 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
- Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
- Add broth and place lid on slow cooker.
- Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
- Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
- Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
- Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
- Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
- Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
- Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
- Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
- Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
- Select 'Saute' function on Instant Pot
- Add oil. When oil is melted, add onion, bell pepper and jalapeno.
- Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
- Add garlic and spices and cook an additional 30 seconds or until fragrant.
- Press 'Cancel'. Add chicken breasts and broth.
- Lock lid into place. Turn vent valve to 'Sealing' position.
- Select 'Manual' setting and set cook time to 20 minutes.
- When cook time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using quick-release method (i.e. flip the vent valve to 'Venting' position)
- Add coconut milk, lime juice and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.
Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
How do you like your chili? Spill the beans in the comments below and tell us about your favorite chili!
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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!
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!
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!
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?
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!
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!
This is so great to hear – “favorite Whole30 recipe”..that’s quite the compliment! 🙂 Thank you for sharing your feedback…we appreciate it!
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!
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.
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!!
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!
Awesome, thank you soooooooo much!! Really appreciate it!
Of course!
At what point do we add the oil? Its not in the steps.
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.
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 🙂
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.
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!
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!
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.
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.
Can I cook this on high for 3 hours instead of low for 6? Thanks!
Hey Emily,
You sure can – though the exact cooking time will ultimately depend on your slow cooker (some run hotter than others).
What about adding in quinoa?
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.
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?
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!
At what point in the cooking process would you freeze this chili?
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!
Planning to make this for dinner. Quick question. Do you chop or crush the garlic or throw the cloves in whole? Thanks!
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!
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!
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 🙂
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.
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.
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?
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.
i had chicken already shredded in the freezer, how would you suggest working that?
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.
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!
So great to hear you love this recipe!
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.
This is so great to hear! Thanks for the feedback.
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!!
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 🙂
This recipe was SO DELICIOUS! Healthy and full of flavor! And so easy to make! Thanks for the recipe!
Thanks, Megan! Glad you loved it – it’s one of my favorites, too!
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?
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)
Hi! Do you use everything in the coconut milk can, or only the solid portion?
Hi Sarah,
You’ll want to blend the solid with the liquid then use that.
So delicious!! A perfect blend of flavors! Will definitely make again 😋
So great hear! We love this recipe, too!