Crockpot White Chicken Chili {Gluten & Dairy Free}

Among friends and family, there’s a specific recipe that I’m known for: White Chicken Chili. What’s funny is that this is not a complicated recipe, it’s actually super easy to throw together for any amount of people, but everyone loves it and every fall it’s inevitable that someone will text me asking for the recipe. With all the holiday hustle and bustle, I love a meal that can be made with minimal ingredients in the crockpot. Plus it’s even better the next day! My mom has cooked this chili for as long as I can remember and I’ve made a few changes over the years: one being the omission of corn because my husband is allergic, but you could totally add it in. The chili is gluten and dairy-free making it great for various dietary needs plus it’s kid-friendly, especially with chips and cheese on top!

An added bonus for White Chicken Chili is that you can substitute leftover turkey! As much as I love leftovers, the idea of a completely different flavor profile after holiday feasting sounds just right. I like to serve it up with chips, shredded cheese, and a fall side salad of greens (try kale or arugula!), diced apple or pear, crumbled feta or goat cheese, toasted pecans or pumpkin seeds, and this maple cider vinaigrette. Easy, flavorful, and a total hit!

Crockpot White Chicken Chili

3 boneless, skinless chicken breasts

3 cans of Cannellini white beans (not drained)

1 16oz jar of salsa verde

1 teaspoon of salt

1.5 Tablespoons of cumin

2 garlic cloves

Juice of one lime

Juice of one lemon

Toppings: avocado, shredded cheddar cheese, cilantro, lime juice, chips, sour cream

To make:

Put the chicken in the crockpot, sprinkle with 1 teaspoon salt, pour the salsa verde on top. Cook on low for 6-8 hours.

Thirty minutes to an hour before serving, shred chicken in the crockpot with two forks or remove and dice, immediately adding it back to the crockpot with all the juices from the salsa verde.

Add 3 cans of beans. Add the juice of the lemon and lime. Add the cumin & 1/2 teaspoon salt. Continue cooking for 30 minutes to an hour on low till warmed through. Add salt to taste.

Serve with desired toppings!

Alternately with leftover turkey or chicken:

If you’re using leftover cooked turkey or already cooked chicken breasts, just cut up into bite-sized pieces, and add them into the crockpot with all the other ingredients. Cook for 4-6 hours on low.

What’s your go-to crowd-pleaser during the holidays?


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