This hearty bean-free chili takes just 10 minutes to prep!
Simply chop up a bunch of veggies and throw them in the slow cooker.
Sprinkle the veggies with some spices. Layer in chicken thighs and add liquid. Once you have the ingredients going in your slow cooker, then it’s another 5-6 hours of low-maintenance cooking.
Once the chicken is done, shred it in the crock pot, and add coconut milk. Stir in lime juice, garnish with fresh cilantro, and serve it up in Zak soup bowl. Enjoy!
Slow Cooker White Chicken Chili Recipe Instructions
Yield: 5 servings
Total Time: 6 hours
This hearty bean-free chili takes just 10 minutes to prep!
Ingredients:
- 1 1/2 lbs. Boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 1 medium bell pepper, any color
- 1 small jalapeno, seeds and membranes removed and finely diced
- 6 cloves garlic
- 2 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 4 cups organic chicken broth (or homemade bone broth)
- 1 14-ounce can full-fat coconut milk
- Juice of ½ lime
- 1/2 cup fresh cilantro, chopped
- Fresh cilantro and lime wedges for garnish, optional
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 5-6 hours or until chicken is done and vegetables are tender.
- Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
- Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
- Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
