Quick, creamy white chicken chili easily made on the stove or in the crock-pot! This recipe uses coconut milk making it deliciously dairy-free!
The coconut milk makes this white chicken chili the perfect amount of creamy! You wont be able to taste the coconut milk it just adds to the texture. This is definitely a quick and healthy “go-to” meal at our house. I tend to throw it in the crock-pot a few hours before wanting to sit down for dinner and it is so flavorful and filling.
White Chicken Chili (Creamy + Dairy-Free)
Quick, creamy white chicken chili easily made on the stove or in the crock-pot! This recipe uses coconut milk making it deliciously dairy-free!
Ingredients
- 4 or 5 chicken breasts
- 48 oz Great Northern Beans drained
- 1 can full-fat coconut milk
- 2 cups chicken broth
- 1-2 cups salsa
- 2 TBSP cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Stove top Instructions:
- Add all ingredients to a large pot and bring to a boil stirring occasionally.
- Lower heat and simmer for 35-40 minutes.
- Before serving carefully take out all chicken breasts and shred with two forks.
- Season with additional salt and black pepper to taste.
- Serve with sliced avocado and your favorite tortilla chips.
Slow Cooker Instructions:
- Place all ingredients in a slow cooker and cook on high for 3-4 hours or on low for 4-5 hours.
- Before serving carefully take out all chicken breasts and shred with two forks.
- Season with additional salt and black pepper to taste.
- Serve with sliced avocado and your favorite tortilla chips.
