Gluten Free White Chicken Chili Crockpot Recipe {Clean Eating, Dairy-Free}
Gluten Free White Chicken Chili Crockpot Recipe {Clean Eating, Dairy-Free}
This is the best Gluten Free White Chicken Chili crockpot recipe I’ve ever eaten. It’s also a nice change from regular chili. I think we can almost all agree that a good Gluten Free White Chicken Chili is one of the best things we could eat! So delicious and everyone you serve will be asking for more!
This soup is so easy to throw together with little prep required and makes a hearty meal for a cold night.
INGREDIENTS
Main Soup Ingredients
- 2.5 lbs Boneless, Skinless Chicken Thighs
- 3 cans Great Northern Beans
- 2 8 oz Cans Diced Green Chilies
- 1 Very large Yellow Onion (diced)
- 1 Tbl Garlic (minced)
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/4 tsp White Pepper
- 1 Tbl Coarse Real Salt
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk (or regular milk)
Optional Thickening Ingredients
- 1/4 Cup Arrowroot Starch (or cornstarch)
- 1/2 Cup Water
Optional Toppings
- 1/3 Cup Cilantro (chopped)
- Sour Cream
- Tortilla Chips or Corn Chips
- Lime Juice
INSTRUCTIONS
- Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
- Remove the chicken and place in a bowl. Lightly shred with a fork.
- If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
- Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
- Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
- Serve and top individual bowls with any optional toppings, as desired.
- Instant Pot Directions
- Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure).
- Remove the chicken and place in a bowl. Lightly shred with a fork.
- If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot.
- Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up.
- Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
- Serve and top individual bowls with any optional toppings, as desired.