Slow Cooker White Chicken Chili, Creamy, Dairy Free
This cozy, dairy-free white chicken chili is the ultimate comfort food for busy families. By blending cannellini and Great Northern beans, you achieve a thick, luxurious, and velvety texture without the need for cream cheese or heavy whipping cream. Packed with tender shredded chicken, zesty green chiles, and aromatic spices, this slow cooker meal is high in protein and fiber, making it a healthy, soul-satisfying dinner that is naturally gluten-free and effortless to prepare.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Southwest American
- Diet: Dairy-Free, Gluten-Free
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 cup frozen corn
1 cup diced yellow onion
3 cloves garlic, minced
1 can (4 oz) diced green chiles
4 cups chicken broth (low sodium)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the onion, garlic, green chiles, cumin, coriander, oregano, salt, and pepper over the chicken.
Pour in the chicken broth.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Once cooked, remove the chicken and shred it with two forks.
In a bowl, mash about half of the beans with a fork to create a thick base.
Return the shredded chicken and mashed beans to the slow cooker.
Stir in the remaining whole beans and frozen corn.
Cook for an additional 20 minutes on high until heated through.
Serve hot with a garnish of fresh cilantro.
Notes
To achieve an even creamier consistency, use an immersion blender to pulse a small portion of the finished chili directly in the pot. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.