Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions. Paleo | Whole30 | Dairy-free.
What people says about this recipe?
Rachel B; Great dairy-free recipe! Don’t let the smell of the coconut milk freak you out – you can’t taste it as much as you’d think. Added about 1tsp extra chili powder, 1/2tsp extra cumin and 1/8tsp cayenne for more flavor. Also added some Great Northern beans (no longer meets some of the recipe’s diet criteria) for more texture.
Zada Kendall; Very simple recipe and quick to make on the stovetop. Added a spoonful of guacamole to add fat and flavor. Recipe itself isn’t very spicy so may need to add more chili powder if you like it spicy or keep jalapeño seeds in.
Jessica Combs; My whole family LOVES this recipe. It’s become a staple in our rotation! I definitely recommend the slow cooker method rather than the stove top.
Aimee Foster; I absolutely love this recipe. I used my instant pot and it came out perfect. I always double the jalapeño and I used sweet peppers instead of bell pepper because that’s what was in my fridge! Took me about 1 hour 15 mins from prep to table. Ive made this in a crockpot several times before. Both are delicious but the instant pot is my preference.
Gwen Orr; Worked out perfectly in the pressure cooker. Would add cayenne next time and add less broth. Tasted great, but I just prefer a spicier chili. Great Whole30 approved recipe!
Rachel Zwelling; This was delicious even my picky eaters loved it! Start early so the chicken has all day to get tender!
Ashley Unverfer; Delicious! Family rated it 10/10, kids said it’s in the top 3 fave meals I make. I made these adjustments: used 2 bell peppers instead of 1, added a can of Rotel, used 3-4 tsp of chili powder & extra garlic (as always!). Served with GF cornbread muffins and garnished the chili with diced avocado.