Slow Cooker White Chicken Chili

I thought that’d get your attention. All teasing aside, you need only 10 minutes of prepping and chopping to get this chili going in your slow cooker – and then it’s another 7-8 hours of hands-off cooking. Of course,  you can also make it on the stovetop if you don’t have a slow cooker or just like the act of cooking (which, admittedly, sometimes I really like to stand over the stove and stir up beautiful pots of soup and such) – so I’ve also included directions for making this on the stove as well.

When the chicken is cooked through you can either remove it to a plate and shred it with two forks or carefully shred it right in the slow cooker before you add the coconut milk.

Slow Cooker White Chicken Chili

Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions. Paleo | Whole30 | Dairy-free


  • 1 ½ lbs. Boneless, skinless chicken breasts or thighs
  • 1 Tbsp. ghee or avocado oil (for stovetop version only)
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced
  • 6 cloves garlic. minced
  • 2 ½ tsp. ground cumin (add more to taste)
  • 1 tsp. dried oregano
  • 2 tsp. chili powder (add more to taste)
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 4 cups organic chicken broth (or homemade bone broth) for thicker soup reduce broth to 2-3 cups
  • 1 14-ounce can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional


  • Slow Cooker Directions
  • Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  • Add broth and place lid on slow cooker.
  • Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.

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