I think we can almost all agree that a good slow cooker white chicken chili recipe is one of the best things we could eat! So delicious and everyone you serve will be asking for more!
This soup is so easy to throw together with little prep required and makes a hearty meal for a cold night. This is a great soup recipe to make at the beginning of the day and let it cook while you go about your day. You will also get to enjoy the lovely aromas feeling your home!
I also love how it is comforting, yet light at the same time. The is a dish I bring to family gatherings often because you can get it started ahead of time and let it do it’s thing and let the flavors all meld together. Then it’s easy to serve it at the end and you can make it fancier and “normal” by topping it with sour cream and Fritos for those who want them. Chicken is also relatively affordable for large groups of people.
Watch this video to see how easy it is to make this gluten-free chicken chili:
I also like to make this for my family and then freeze the leftovers for my husband to take to work so he has a home-cooked meal instead of something out of a can. I love how filling it is with the hispanic twist of flavor. You can also spice things up a bit by upping the spices and adding some cayenne peppers to it. I also like to roast red, orange and yellow peppers in the oven ahead of time and add them in to this at the last minute. Oh, and lots of times I will sub in canned jalepenos for the green chilis – or add them. But my family (especially me) likes our food hotter than the average family probably does.
I would love to have you try my recipe and then let me know how you like it and if you have any suggestions for improving it or things to add to it.
You may also like these recipes:
- 2.5 lbs Boneless, Skinless Chicken Thighs
- 3 cans Great Northern Beans
- 2 8 oz Cans Diced Green Chilies
- 1 Very large Yellow Onion, diced
- 1 Tbl Garlic, minced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/4 tsp White Pepper
- 1 Tbl Coarse Real Salt
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk
- 1/4 Cup Arrowroot Starch or cornstarch
- 1/2 Cup Water
- 1/3 Cup Cilantro, chopped
Remove the chicken and place in a bowl. Lightly shred with a fork.
Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
Top with a squeeze of lime juice.