Crock Pot White Chicken Chili is hearty and filling yet low-fat and gluten-free!
Hey, hey, everybody, happy Monday! How was your weekend?
It was bone-chillingly cold here so we kept the fire blazing and only left the house when we had to, limiting our trips to Jethro’s for lunch on Saturday afternoon (local gluten-free peeps – I love their Beverly Hills Club Salad which has ALL the meats – so good!) the gas station for a lotto ticket (I’m coming for ya’, billion dollar booty,) and my parent’s house to catch up and hang out on Saturday night.
We brought a few Social Ciders over to share, which I’m currently obsessed with. They’re from a Minneapolis-based gluten-free cider company which has the BEST, dry and not too sweet ciders. My brother-in-law and his girlfriend, who live in the Twin Cities, brought us a couple varieties to try over Christmas and I can’t wait to get up north to replenish our stash, plus visit the taproom. Oh, how I miss loitering at tap rooms!
I also made a big pot of True Texas Chili on Sunday afternoon, using dried peppers and everything – I felt so Texan! (Until I rubbed my eye after handling them – so very un-Texan of me – ouch!) The process took all afternoon between toasting then soaking the peppers and making a homemade chili paste with them, browning hunks of beef chuck, then simmering everything together for 2+ hours, but holy COW (no pun intended,) that was one fantastic pot of chili!
Texas certainly has a winning combo with dried chilis and tender hunks of chuck roast, but I’ve got another delicious chili combo that doesn’t require setting aside an entire afternoon to try – Crock Pot White Chicken Chili!
You guys asked for more crock pot recipes this year, and I am happy to deliver. If you liked the Crock Pot Chicken and Wild Rice Soup I shared last Fall, you’re going to flip for this recipe which is even easier (less chopping,) and wildly healthy. Chicken, white beans, green chiles, onions, garlic, seasonings, and fresh jalapeno combine to create a satisfying chili recipe that’s high in protein and fiber, low in fat, and gluten and dairy free.
I made this chili for Ben’s family one night when they were town over the holidays and we had our eye glued to the TV taking in, I don’t know, our 9th episode of Making a Murderer in two days (#cantstopwontstop) At one point I forced everyone to blink and fill up on big bowls of the hearty, flavorful chili that I’d assembled in the crock pot the night before, then slow cooked that afternoon. Ok, I must confess that I totally jacked up the chicken in that batch by trying to cook the chili on high for a few hours, which resulted in tough shredded chicken, but I made it again, cooking it on low for four hours, and hit the sweet spot.
Crock Pot White Chicken Chili is going to be a hit with your family and, if you have any leftovers, they just get better and better (hello easy, healthy weekday lunches!) As I mentioned, the ingredients can be assembled in the crock the night before (here’s the crock pot I have >) then popped onto the base and slow cooked whenever you’re ready. Delicious, easy, and healthy – what are you waiting for?!
Alright! All you have to do is add 1lb chicken breasts, 15oz can great northern beans, 4oz can chopped green chiles, 1-2 minced jalapenos (1 jalapeno was mild enough for even Lincoln to eat,) 2 cloves minced garlic, 1 shallot or 1/2 onion, and seasonings including salt, pepper, cumin, and dried oregano to a 6-quart crock pot.
Next add the juice of 1/2 lime plus 2 cups gluten-free chicken broth then stir, cover, and cook on low for 4 hours.
After four hours is up, pull out the chicken then shred and place it in the refrigerator. Whisk together 1/4 milk (any kind, I used unsweetened almond milk,) and 1 Tablespoon gluten-free flour (any kind, I used brown rice flour!) in a small dish then stir the mixture into the chili. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.
Last step is to stir the shredded chicken back into the chili then scoop into bowls and serve with your favorite chili toppers like green Tabasco sauce, shredded cheese, tortilla chips, or pickled jalapenos. I usually top my bowls with plenty of chopped cilantro, Beanitos and tangy Verde Sauce, then dig in. Hope you enjoy, and have a great week!
Crock Pot White Chicken Chili
Crock Pot White Chicken Chili is hearty and filling yet low-fat, gluten and dairy-free!
- 1lb chicken breasts
- 15oz can great northern beans, drained and rinsed
- 4oz can chopped green chiles
- 1 - 2 jalapenos, minced (using 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups gluten-free chicken broth
- juice of 1/2 lime
- 1/4 cup milk unsweetened almond or cow's milk
- 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro
- Combine all ingredients except gluten-free flour and milk into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and place in the refrigerator. Whisk together flour and milk in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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