Our Paleo White Chicken Chili is a cozy bowl of this creamy and delicious chili that is all you need this Fall and Winter! Made with real, simple ingredients. Perfect for a delicious dinner!
The Best Paleo White Chicken Chili
During this time of year, we are ALL about the cozy soups, stews and chili’s right now! There is just something about watching Sunday football with a pot of chili simmering in the kitchen. This flavor-packed white chicken chili recipe is a wonderful spin on a classic slow cooker chili. Add all your favorite toppings on your comforting bowl and enjoy!
Why You Will Love This Recipe
- Flavor: I love the chili flavor here! Option to add more or less chili powder.
- Whole30/Paleo: I wanted to make a white chicken chili that was Whole30 and Paleo, since I eat that way a lot of the time and I know a lot of you do too! If you aren’t concerned with Whole30/Paleo feel free to add some white beans if you want!
- Leftovers: This is one of those recipes that just gets better and better! I love having it for leftovers the next day!
What You Will Need
- chicken broth
- boneless chicken breasts
- coconut milk
- minced garlic
- yellow onion
- olive oil
- green chilis
- mushrooms
- Spices: ground cumin, garlic powder, chili powder, ground black pepper, kosher salt
- Garnish: Dairy-Free Coconut Sour Cream (Whole30), Avocado, Jalapeno slices, Cilantro
Paleo White Chicken Chili FAQs
Because there aren’t any tomatoes, which are typically found in chili. There is still chili powder, which gives it the red coloring, but there are no diced tomatoes, tomato paste, etc. here. That is there the “White” comes from. And then it is obviously made with chicken instead of beef or turkey!
Other Homemade Chili Recipes You Might Like
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Paleo White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
Our delicious and easy to make, Paleo White Chicken Chili recipe needs to be on your meal plan this week! Makes great leftovers too!
Ingredients
Chili:
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 tablespoon extra virgin olive oil (sub avocado oil)
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 can full fat coconut milk (use an immersion blender to fully incorporate first)
- 8oz canned green chilis
- 2 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 3 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 2 teaspoons kosher salt (more to taste)
- 1 pint mushrooms, sliced
Garnish:
- dairy-free coconut sour cream (Whole30)
- avocado, sliced or cubed
- jalapeño, sliced
- fresh cilantro
Instructions
- Cook Chicken: Put chicken in a crock pot and cover with broth. Set to High setting and let cook for 1 hour or until chicken is fully cooked and easy to shred. Remove chicken from crock pot, shred with fork, and return to crock pot.
- Sauté: In large skillet, add olive oil and bring to a medium-high heat. Add onions and garlic; stir until reduced, about 2-3 minutes.
- Combine: Add onion mixture to the crock pot along with the coconut milk, green chilis, cumin, garlic powder, chili powder, pepper and salt.
- Cook Chili: Stir to combine and let cook on low setting for 4-6 hours. Add mushrooms about 30 minutes before you want to eat. Taste and add any additional salt or seasoning, as desired.
- Serve: Enjoy with dairy-free sour cream, avocado, jalapeño and/or cilantro.
Notes
- Stove Top Directions: simply simmer the chicken in chicken broth in a large dutch oven for approx. 20 minutes or until fully cooked. Shred and place back in the pot with chicken broth. Follow directions 3-5 and let simmer for approx. 15-20 minutes. Add mushrooms and simmer until they cook down, about 10 minutes. Serve immediately.
- Instant Pot Directions: On Sauté function, add olive oil and garlic. Allow garlic to cook about 1 minute. Add mushrooms and onion. Cook until slightly cooked down, about 2-3 minutes. Scoop out onto plate and set aside. Add chicken broth first and use a spoon to scrape the bottom, loosing any onion bits. Add chicken, cumin, garlic powder, chili powder, salt and pepper to Instant Pot. Ensure Instant Pot is set to Seal and cook on High Pressure for 20 minutes. Allow pressure to naturally release for 10 minutes then manually release any remaining pressure. Remove chicken breasts and set on plate. Shred with fork and return meat to Instant Pot. Add the onions and mushrooms along with the coconut milk. Stir to combine. Taste and adjust seasoning, as desired. If you feel the chili is not warm enough after adding the coconut milk simply turn on the Sauté function again to bring it back up to temp. Serve with avocado, cilantro, lime, jalapeño and dairy-free sour cream.
- Frozen Chicken: If using frozen chicken, add 5-7 minutes to the cook time for the Instant Pot method, depending upon thickness.
- Chicken Broth: For Whole30/Paleo double check the chicken broth ingredients.
- Coconut Milk: we always use an immersion blender to reincorporate canned coconut milk that has separated in the can.
- Nutrition Facts: the estimated nutrition facts provided does NOT include any toppings.
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 273
- Sugar: 2 g
- Sodium: 1125.2 mg
- Fat: 14.7 g
- Carbohydrates: 8.1 g
- Protein: 28.5 g
- Cholesterol: 85.2 mg
Mackenzie says
This is a weekly staple in our house! So yummy. I love the mix of spices and diced chiles.
Kristen Maggitti says
Love this chili! Definitely don’t skip a step. If you do it in the instant pot, add the diced green chilis while the chicken cooks). Such a rich flavor and topping with jalapeño and avocado is a must. Not overpowered by the coconut milk at all. So so yummy!!
Erin says
So glad you have been enjoying it, Kristen!