Creamy Slow Cooker White Chicken Chili – a cozy bowl of this creamy and delicious chili is all you need this Fall and Winter!!
A fall favorite of mine! This Creamy Slow Cooker White Chicken Chili is meant to be made during a cool, crisp fall day!
Slow Cooker White Chicken Chili
It is officially Fall outside (especially here in MN) and I am ALL about the cozy soups, stews and chili’s right now! There is just something about having football on the TV on Sunday with a crockpot or soup pan going in the kitchen with my favorite chili cooking away!
I have another chili recipe I can’t wait to share with you in a couple weeks, but one of the reasons I love white chicken chili is because it isn’t tomato-based and, therefore, is a lot less acidic. Remember me – lady who has to drink cold brew because she is recovering from an ulcer – yeah, super tomato-ey recipes still get me once in a while. So while I love me some classic chili, my stomach prefers white chicken chili!
Stove Top + Instant Pot White Chicken Chili
And this recipe can be made in the slow cooker, stove-top or Instant Pot. Really the same directions either way!
Oh and don’t forget to top it with my Dairy-Free Coconut Sour Cream the is Whole30 compliant!
Here is a good slow cooker and good soup pot if you are needing one!!
White Chicken Chili Ingredients
- 4 cups chicken broth (check your ingredients!)
- 2 lbs boneless chicken breasts
- 1 can coconut milk (remember to use immersion blender to fully incorporate first)
- 1 Tablespoon minced garlic
- 1 cup diced yellow onion
- 1 Tablespoon olive oil
- 8oz green chilis
- 1 pint mushrooms
- 2 1/2 Teaspoons ground cumin
- 1 Teaspoon garlic powder
- 3 Tablespoon chili powder (more to taste)
- 1/2 Teaspoon ground black pepper
- 2 Teaspoon salt (more to taste)
- Garnish:
- Dairy-Free Coconut Sour Cream (Whole30)
- Avocado
- Jalapeno slices
- Cilantro
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Love,
E
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PinDescription
A delicious and comforting winter chili that can be made in a crockpot, stove top or Instant Pot!
Ingredients
- 4 cups chicken broth (check your ingredients!)
- 2 lbs boneless chicken breasts
- 1 can coconut milk (remember to use immersion blender to fully incorporate first)
- 1 Tablespoon minced garlic
- 1 cup diced yellow onion
- 1 Tablespoon olive oil
- 8oz green chilis
- 1 pint mushrooms
- 2 1/2 Teaspoons ground cumin
- 1 Teaspoon garlic powder
- 3 Tablespoons chili powder** (see notes)
- 1/2 Teaspoon ground black pepper
- 2 Teaspoons salt (more to taste)
- Garnish:
- Dairy-Free Coconut Sour Cream (Whole30)
- Avocado
- Jalapeno slices
- Cilantro
Instructions
- Add chicken to crock pot and cover with broth.
- Set to High heat and let cook 1 hour or until chicken is fully cooked and will flake apart.
- Remove chicken from crock pot, shred with fork, and return to crock pot.
- In large saute pan, add olive oil and bring to high heat.
- Add onions and garlic and stir until reduced, about 2-3 minutes.
- Add onion mixture to crock pot along with the remaining ingredients (except for the mushrooms).
- Stir to combine and let cook on low for 4-6 hours.
- Add mushroom about 30 minutes before you want to eat.
- Taste and add any additional salt or seasoning, as desired.
- Serve with dairy-free sour cream, avocado, jalapeño and/or cilantro.
Notes
- Feel free to start with 2 Tablespoons in the Instant Pot and then once everything is combined, taste, and then add the additional Tablespoon if you feel like it needs it. I ended up using all 3 Tablespoons.
- If you are using frozen chicken add 5-7 minutes to the cook time, depending upon thickness.
- Stove Top Directions: This can easily be made on the stove-top: you will simply simmer the chicken in chicken broth in a large saucepan for approx. 20 minutes or until fully cooked. Shred and place back in the pot with chicken broth. Follow directions 3-5, but add onion mixture to saucepan. Let simmer for approx. 15 minutes. Add mushrooms and simmer until they cook down, about 10 minutes. Serve immediately.
- Instant Pot Directions: On Saute 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.
Keywords: slow cooker white chicken chili
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Looks yummy! No tomatoes???
Nope! No tomatoes! I don’t think a lot of white chicken chili’s have tomatoes in them. There is some chili powder which is where the red color comes from 😊
Ah hah…that’s why it’s white! Thank you.
No problem!! 😊
That’s alot of chilli! 227g?!? Is this correct? My green chilli’s are hot, I’m in Australia.
Hi, Mel! So in the U.S. basically every grocery store sells little cans of diced green chiles that are really quite mild! So the result is just a mild spiciness – sorry that doesn’t translate so well into the Australian market! I would just use your best judgment and add according to your taste and knowledge of how spicy your chili’s are there!!
Thanks Erin, I used my fresh green chillies that are super hot, we love a lot of chilli, so I used 4 of them. This dish was sooooo delicious!! I served it with rice. Husband loved it too! I’ll definitely make this again! Thanks xo
Yay!! So glad to hear that you liked it! :). Thanks for letting me know how it turned out!
Making this now! But mine is nowhere near the same color, did I do something wrong? Followed the recipe step by step.
Hi, Amber! If you are talking about the red color, that seems to happen after the soup has cooked and then sits for a bit for some reason, due to the chili powder. Maybe it could have to do with the brand of chili powder you used? I have a tutorial on this soup (using the stove-top method) on my Instagram Highlights if you want to double check there as well!
Hi made this also color didn’t come out same is it cause I didn’t use hand blender to mix the coco milk?
Could you please share the nutritional breakdown? Thanks!