Dairy Free White Chicken Chili Recipe

I made a Crockpot White Chicken Chili that’s dairy free, shockingly creamy from coconut milk, loaded with tender chicken, white beans and spicy green chiles, and screams for avocado, cilantro and a squeeze of lime.

I love this Dairy Free White Chicken Chili because it hits every craving without pretending to be fancy. I’m obsessed with the creamy edge from full fat coconut milk and the kick from diced green chiles.

It’s loaded with tender chicken and beans so it feels like real food, not sad takeout. I make it in my slow cooker; it’s one of my favorite Chicken Recipes Dairy Free.

A lazy weeknight staple. This Crockpot White Chicken Chili lives loud: bright lime, salty beans, cilantro on top.

I can’t stop.

Ingredients

• Chicken breasts or thighs: hearty protein, keeps the chili filling.
• Olive oil: browns meat nicely, adds a light richness.
• Yellow onion: sweet base flavor, gives comforting depth.
• Garlic: punchy aroma, wakes up the whole pot.
• White beans: creamy texture, bulk without heaviness.
• Diced green chiles: mild heat and tangy brightness.
• Chicken broth: savory backbone, keeps it cozy.
• Full fat coconut milk: creamy, dairy-free richness you’ll love.
• Ground cumin: warm, slightly smoky spice.
• Dried oregano: herbiness that rounds flavors out.
• Chili powder: classic chili warmth, adjust for heat.
• Cayenne pepper: optional fiery kick, use sparingly.
• Kosher salt: brings everything into balance.
• Black pepper: subtle bite, keeps flavors lively.
• Fresh lime juice: brightens and cuts the richness.
• Cornstarch or arrowroot: thickens when you want a stewier bowl.
• Ripe avocado: creamy topping, cools spicy bites.
• Fresh cilantro: herbal pop, adds freshness.
• Fresh jalapeños: crunchy heat, optional for spice lovers.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
• 1 tablespoon olive oil (optional, for browning)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 (15 ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 2 (4 ounce) cans diced green chiles (mild or hot, to taste)
• 3 cups low sodium chicken broth
• 1 (13.5 ounce) can full fat coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon chili powder (adjust to heat preference)
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 to 2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice, plus wedges for serving
• 1 to 2 tablespoons cornstarch or arrowroot mixed with cold water (optional, for thickening)
• 1 ripe avocado, diced, for topping
• 1/2 cup fresh cilantro, chopped, for topping
• 1 to 2 fresh jalapeños, sliced, for topping (optional)

How to Make this

1. If you want deeper flavor, heat the olive oil in a skillet over medium high heat and brown the chicken 1 to 2 minutes per side, don’t worry about cooking through, this is just for color.

2. Place the chicken in the slow cooker and add the diced onion, minced garlic, drained white beans, diced green chiles, chicken broth, cumin, oregano, chili powder, cayenne (if using), salt and black pepper.

3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and shreds easily.

4. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.

5. Pour in the coconut milk, stir gently, and taste for seasoning. Add more salt, chili powder or lime juice if it needs a brightness boost.

6. If you want a thicker chili, mix the cornstarch or arrowroot with a few tablespoons of cold water to make a slurry, stir it into the chili, then cook on high for another 15 to 20 minutes until thickened.

7. Stir in 2 tablespoons fresh lime juice right before serving to brighten the flavors.

8. Ladle the chili into bowls and top with diced avocado, chopped cilantro, sliced jalapeños, and extra lime wedges on the side.

9. Leftovers keep great in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently and add a splash of broth or water if it gets too thick.

Equipment Needed

1. Large skillet for browning the chicken (optional)
2. 6 to 7 quart slow cooker or crock pot
3. Chef knife for cutting and shredding
4. Cutting board
5. Can opener
6. Measuring cups and spoons
7. Wooden spoon or heatproof silicone spatula for stirring
8. Two forks for shredding the cooked chicken
9. Small bowl and whisk or fork for making the cornstarch slurry
10. Ladle and serving bowls plus toppings bowls for avocado, cilantro, jalapeños and lime wedges

FAQ

Dairy Free White Chicken Chili Recipe Substitutions and Variations

• Full fat coconut milk → unsweetened almond milk + 1 tbsp melted coconut oil: keeps it dairy free and still rich. Use same volume, stir in oil so the texture is creamier. Almond milk is lighter, so flavor will be a bit different but still tasty.
• Chicken breasts/thighs → firm tofu or cooked shredded turkey: tofu soaks up the chili flavors and stays tender, use extra-firm, press it, then crumble or cube. Turkey is a 1 to 1 swap if you have leftovers.
• White beans (cannellini) → chickpeas or pinto beans: chickpeas add a bit more bite, pinto beans get creamier when mashed. Either works without changing cook time much.
• Cornstarch/arrowroot → potato starch or all purpose flour slurry: potato starch works like cornstarch for thickening. If using flour, mix with cold water and simmer a little longer to cook out the raw taste.

Pro Tips

1) Brown the chicken first if you got time. It only takes a minute per side and it gives way more flavor, even if you dont cook it through. Don’t overcrowd the pan though — do it in batches so you actually get color.

2) Use low sodium broth and taste as you go. Beans and canned chiles add salt, so add about half your salt early, then adjust at the end after the coconut milk. Lime juice at the finish will make it pop, so don’t skip it.

3) If the chili ends up too thin, make the cornstarch slurry with cold water and whisk it in cold. Never dump cornstarch straight into hot liquid or you’ll get lumps. If you want a silkier mouthfeel, stir in the coconut milk off-heat so it doesnt separate.

4) For best texture and flavor, shred the chicken with two forks while it’s still warm, then let it sit in the cooker 10 to 15 minutes to soak up the juices. Add avocado and cilantro right before serving so they stay fresh and bright.