![Crockpot White Chicken Chili [Gluten Free + Dairy Free]](https://www.abbeyverigin.com/wp-content/uploads/2020/06/IMG_5097.jpg)
I LOVE a good chili. Up until about a year ago I had never tried White Chicken Chili which honestly is a bit of a disgrace. Most recipes out there are filled with dairy, and my husband can’t tolerate it, so we avoid it for the meals we have together. If you’re dairy free, you likely know of the magic that is coconut cream. It’s the perfect substitute for dairy in recipes where you still want that creamy richness that most nondairy substitutes don’t really provide. My one hang up with it is that I don’t love having any coconut after taste. To my surprise, it actually blends in well to savoury recipes. Now, if you want the real deal you could definitely substitute that coconut cream out for sour cream, cream cheese, or heavy whipping cream. As always, my recommendation is to go for organic dairy if possible, the price difference is negligible in terms of organic foods, and it truly makes a difference.
Crockpot White Chicken Chili
June 10, 2020
: 4
: Easy
This White Chicken Chili is slightly spicy, creamy, and a different twist on traditional chili. Keep it dairy free, or swap in sour cream, cream cheese, or heavy whipping cream for the coconut cream. To freeze this recipe, omit the coconut cream and stir in after thawing and reheating, before serving.
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/4 tsp cayenne or to taste
- salt + pepper
- 4 cups chicken broth or bone broth
- 1 400ml/14 oz can white beans, drained and rinsed
- 2 200ml/4 oz cans green chiles
- 1 cup frozen organic corn
- 3/4 cup coconut cream (solid cream scooped off the top of a can of full fat coconut milk)
- 1 lb chicken breast
- 1 head cilantro, chopped
- 1 small red onion, diced
- 1 lime, quartered
- 1 jalapeno, sliced (optional)
Directions
- Step 1 Place onion on the bottom of a crockpot, and top with chicken breasts.
- Step 2 Season with cumin, oregano, chili powder, cayenne, garlic, salt, and pepper.
- Step 3 Pour in broth to cover chicken breasts followed by beans, green chiles and corn.
- Step 4 Turn crockpot on low for 4 hours.
- Step 5 After 4 hours, using 2 forks shred the chicken breasts.
- Step 6 Stir in coconut cream and serve.
- Step 7 Top with cilantro, red onion, jalapeño if using, and a squeeze of lime.
