Crockpot Healthy White Chicken Chili Recipe

I perfected a dairy-free white chicken chili that turns surprisingly creamy straight from the crockpot with just veggies, beans, and lean chicken, making it an ideal entry among Crockpot Recipes Clean Eating.

I’m always skeptical when a dairy free chili promises creamy texture, but this Crockpot Healthy White Chicken Chili proves me wrong. With boneless skinless chicken breasts and a touch of coconut milk the chili finishes silky and rich in a way I didn’t expect.

It fits right into my Non Dairy Crock Pot Recipes and Crockpot Recipes Clean Eating folders, yet tastes indulgent enough to fool guests, honestly. There’s something about the way it comes together that makes me keep guessing, and I can’t explain it but I love it.

I’ll never know the full secret but it’s my go to.

Ingredients

• Chicken breasts: Lean protein fills you up and helps repair muscles, mild flavor soaks spices.
• Cannellini beans: Creamy beans great source of fiber and plant protein, add body not sweetness.
• Diced green chiles: Bring gentle heat and tang they add zip without overwhelming other flavors.
• Yellow onion: Adds savory sweetness as it cooks, provides antioxidants and mellow depth.
• Garlic: Strong aromatics fights inflammation slightly, tiny amounts change the whole pot.
• Coconut milk: Full fat gives creaminess and richness keeps chili silky and a bit sweet.
• Lime juice: Cuts richness with bright acidity wakes flavors and adds fresh zip.
• Cilantro: Fresh herb provides citrusy lift toss in at the end for punch.

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts
• 2 cans 15 oz cannellini beans drained and rinsed
• 1 can 4 oz diced green chiles
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1 cup frozen corn
• 3 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup canned full fat coconut milk
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1 jalapeño seeded and finely chopped optional

How to Make this

1. Pat the chicken dry and season both sides with the salt, black pepper, cumin, oregano, chili powder and smoked paprika, set aside.

2. Heat the olive oil in a skillet over medium heat, cook the chopped onion until soft about 4 minutes, add the minced garlic and the diced green chiles and cook 30 seconds more to wake up the flavors, then transfer the whole mixture to the crockpot.

3. Add one can of drained cannellini beans plus the frozen corn and the jalapeño if using into the crockpot, then pour in the chicken broth.

4. Place the seasoned chicken breasts on top, then add the second can of drained cannellini beans but scoop out and reserve about 1 cup of beans to mash later.

5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender and shreds easily.

6. Remove the chicken to a cutting board, shred with two forks and return the shredded chicken to the crockpot.

7. Mash the reserved beans with a fork or blend them with a little broth until smooth, stir the mashed beans back into the crockpot to give the chili that creamy dairy free texture.

8. Stir in the canned coconut milk and lime juice, taste and adjust salt and pepper as needed; if it seems thin simmer on high with the lid off for 10 to 20 minutes until it thickens.

9. Turn off the crockpot, stir in the chopped cilantro, serve hot and enjoy.

Equipment Needed

1. Crockpot or slow cooker, about 6 to 7 quart if youve got it
2. Large skillet for sautéing the onion and garlic, cast iron or nonstick works fine
3. Cutting board (use a separate one for raw chicken if possible)
4. Chef knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula to stir
7. Can opener and a colander or fine mesh strainer to drain the beans
8. Two forks for shredding the cooked chicken
9. Small bowl and fork or a blender/immersion blender to mash the reserved beans

FAQ

Crockpot Healthy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs for more flavor and less dryness, shredded rotisserie chicken for a fast shortcut, or firm tofu pressed and cubed for a vegetarian twist — its great either way.
• Cannellini beans: use great northern or navy beans (same creamy texture), or try cooked pinto or black beans for a bit more southwest flavor.
• Full fat coconut milk: substitute 1/2 cup heavy cream for richness, or stir in 1/2 cup plain Greek yogurt thinned with a little broth at the end off heat to avoid curdling, or use canned evaporated milk.
• Lime juice: fresh lemon juice works 1:1 in a pinch, bottled lime juice if needed, or 1 tablespoon apple cider vinegar for bright acidity.

Pro Tips

1) Sear the chicken first if you got the time, even just 2 minutes per side. It won’t change the texture much after slow cooking but it gives a deeper browned flavor. If you’re rushed skip it, the crockpot will still make it fall-apart tender but you loose some of that toasty taste.

2) Don’t salt everything at the start. Beans soak up salt, so under-season while it cooks and then add more at the end after you stir in the coconut milk and lime. Taste and tweak, its way easier to fix under-salted than over-salted.

3) For super creamy body mash the reserved beans with a potato masher or use an immersion blender right in the pot, not a full blender unless you want extra dishes. If its still too thin simmer with the lid off for 10-20 minutes or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken quickly.

4) Add the coconut milk and lime at the very end and don’t boil hard after that, coconut milk can separate if cooked too long. And if you want more kick, keep the jalapeño seeds and add a little extra chopped cilantro right before serving, it brightens everything.