Crock Pot White Chicken Chili is a gluten-free, hearty and healthy crock pot recipe. You’d never guess it’s low-fat, too!
It was bone-chillingly cold here this weekend so we kept the fire blazing and only left the house to dine at Jethro’s for lunch on Saturday afternoon, and the gas station to pick up a lotto ticket (can’t win if you don’t play!) later that night.
I also made a big pot of Texas Chili on Sunday afternoon, using dried peppers and everything. So official! (Until I rubbed my eye after handling said chilis which was very un-Texan of me – ouch!) Between toasting then soaking the peppers to make a homemade chili paste, browning hunks of beef chuck, then simmering everything together for 2+ hours, the entire process took all afternoon, but holy moly it was worth it.
While Texas certainly has a winning combo with dried chilis and tender hunks of chuck roast in their signature chili, I’ve got another delicious combo that doesn’t require setting aside several hours to try – Crock Pot White Chicken Chili.
You guys asked for more healthy crock pot recipes this year, and I’m so 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 delicious. Chicken breast, white beans, canned 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.
Crock Pot White Chicken Chili is going to be a hit with your family and leftovers just get better and better (hello easy 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?!
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.
Pull the chicken out then shred and place it in the refrigerator, and then 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. Drizzle and stir the mixture into the chili then 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. However you serve it, I hope you love this hearty, healthy crock pot chili recipe! Enjoy!
Crock Pot White Chicken Chili
Crock Pot White Chicken Chili is a gluten-free, hearty and healthy crock pot recipe. You'd never guess it's low-fat, too!
- 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 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups gluten-free chicken broth
- juice of 1/2 small 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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