Description
A hearty and flavorful White Chicken Chili packed with tender chicken, aromatic spices, and creamy coconut milk. This slow cooker recipe is perfect for busy weeknights or freezer meal prep, with optional beans and fresh cilantro to customize your bowl.
Ingredients
Scale
Protein and Vegetables
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 6 garlic cloves, minced
Spices and Seasonings
- 2 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
Liquids and Extras
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
- ½ cup chopped fresh cilantro
- Optional: 1 (14-ounce) can white beans, drained and rinsed
- Fresh cilantro and lime wedges for garnish, optional
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
Instructions
- Prepare the Ingredients: Dice the onion, bell pepper, and jalapeno (remove seeds and membranes). Mince the garlic cloves and chop the fresh cilantro. If using beans, drain and rinse them.
- Add Ingredients to Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker. Add the diced onion, bell pepper, jalapeno, minced garlic, ground cumin, dried oregano, chili powder, salt, and black pepper on top of the chicken.
- Pour Liquids: Pour 1 ½ to 2 cups of chicken broth and the full can of coconut milk over the ingredients in the slow cooker. Stir gently to combine spices evenly, if desired.
- Cook on Low: Cover and cook the chili on low heat for 7 hours until the chicken is cooked through and tender enough to shred.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.
- Add Lime Juice and Cilantro: Stir in the juice of half a lime and half a cup of chopped fresh cilantro for brightness and freshness.
- Incorporate Beans (Optional): If using white beans, add them now and stir to combine. Cook an additional 10-15 minutes to heat through.
- Adjust Seasoning and Serve: Taste and add more salt if necessary. Serve the chili hot, garnished with extra fresh cilantro and lime wedges if desired.
Notes
- This slow cooker white chicken chili is naturally dairy free thanks to coconut milk.
- You can customize it with a can of white beans if you prefer a heartier chili.
- Use avocado oil or olive oil if you choose to make this on stovetop or Instant Pot, otherwise no oil is necessary for slow cooker.
- Fresh cilantro and lime wedges add a bright finish and complementary flavor when serving.
- Prep time is quick, making this an ideal meal for busy weekdays or freezer meal preparation.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 kcal
- Sugar: 3 g
- Sodium: 676 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 58 mg
