Snow is in the weather forecast for the first time this year, and I know the perfect warm and cozy dinner to make for my family: White Chicken Chili. I love this recipe because it’s all done in the crock pot, giving me more time to spend staying cozy on the couch with my coffee.
This is a great Gluten-Free and Dairy-Free recipe that uses cornstarch and coconut milk to make the chili thick and creamy. It’s not spicy, so it’s perfect for my 4-year-old daughter’s taste.
To make this dish, I start out with 3 cans of Great Northern Beans that I drain and rinse of all the salty liquid that comes in the can. I like to control the amount of salt in my food.
Next I add chopped onion, garlic and canned green chilies.
I couldn’t find canned chilies in my grocery store that were already diced, so I bought canned whole chilies and diced them myself. I had to take a picture of the chilies because they’re just so pretty!
Next, I make my spice mixture of Cumin, Chili Powder, White Pepper and Salt, and I sprinkle it on my beans, onion, garlic and chilies.
And of course, I can’t forget the chicken, chicken broth and coconut milk!
I cook this on high for about 5 hours in the crock pot, then I take the chicken out and shred it with 2 forks.
And I also make a slurry of cornstarch and water that thickens the broth. I add the slurry and the chicken to the crock pot allow it to cook for another 30 minutes.
That’s it! Just top with Cilantro (and if you can have dairy, I highly recommend Sour Cream)!
Dairy Free White Chicken Chili
- 2.5 lbs Boneless, Skinless Chicken Thighs
- 3 cans Great Northern Beans, drained and rinsed
- 2 8 oz Cans Diced Green Chilies
- 1 large Yellow Onion, diced
- 1 Tablespoon Garlic, minced
- 2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/4 teaspoon White Pepper
- 2 Teaspoons salt
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk
- 1/4 Cup cornstarch
- 1/2 Cup Water
- 1/3 Cup Cilantro, chopped
Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5 hours, or until chicken is very tender.
Top with cilantro.