There’s something about the first nip of cold air that makes me reach for a bowl of warmth, and this dairy free slow cooker white chicken chili fits the bill perfectly. It’s the kind of meal that simmers away quietly while you get distracted by everything else in the house—maybe a phone call or the hum of a favorite show playing in the background. I remember once nearly forgetting it was cooking until the aroma pulled me back to the kitchen, a mix of cumin and garlic that feels like a hug. The chicken falls apart tender, soaking up all those gentle spices without any heavy cream in sight. It’s comforting, but light enough that it doesn’t sit like a brick, which is a huge plus on busy nights when you want something nourishing but not overwhelming.
What I love most is how the simple ingredients come together in a way that feels both familiar and a little adventurous. The green chilies add just the right spark—not too much, but enough to make you notice. Serving it with fresh cilantro and a squeeze of lime adds a bright finish that pulls everything together. Honestly, I usually make a double batch because it disappears faster than I expect, even with just two of us. And if you’re like me, there are few things more satisfying than coming home to a slow cooker meal that’s ready and waiting.
Why You’ll Love It
- It’s truly hands-off—set it and mostly forget it until dinner time.
- The dairy free twist means it’s lighter but still creamy and comforting.
- The spices are warming without being overpowering, perfect for a cozy evening.
- It’s simple—and that’s kind of the point. No fuss, just good food.
- Leftovers reheat beautifully, though they don’t usually last that long.
Just a little heads-up: the slow cooker does most of the work, but it’s a good idea to keep an eye on the seasoning at the end. Sometimes I add a pinch more salt or a little extra lime juice depending on mood and timing.
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Dairy Free Slow Cooker White Chicken Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A creamy and comforting dairy free white chicken chili made effortlessly in the slow cooker. Packed with tender chicken, white beans, green chilies, and warming spices, this chili is perfect for a cozy meal without any dairy ingredients.
Ingredients
2 pounds boneless skinless chicken breasts
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Instructions
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant. Remove from heat.
Place chicken breasts in the slow cooker.
Add the cooked onion and garlic mixture to the slow cooker.
Add great northern beans, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder, ground coriander, cayenne pepper, salt, and black pepper to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
Remove chicken breasts from the slow cooker and shred them using two forks.
Return shredded chicken to the slow cooker and stir to combine.
Cook uncovered on low for an additional 15 minutes to allow flavors to meld.
Serve chili hot, garnished with chopped fresh cilantro and lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes
This recipe doesn’t demand fancy equipment—just a reliable slow cooker and a skillet for that quick onion and garlic sauté. I usually serve it with some crusty bread or over rice to soak up all the flavorful broth. If you want to switch things up, adding corn or swapping the white beans for chickpeas can work, though I haven’t tried all the combos myself. Sometimes I toss in a handful of spinach near the end for a little green boost, but that’s more on a whim than a rule. Oh, and fresh cilantro garnish is non-negotiable in my book, but if you’re not a fan, a dollop of avocado or a few crunchy tortilla strips do the trick.
FAQ
Q: Can I make this chili without a slow cooker?
A: You can simmer it on the stove in a heavy pot, but the slow cooker really helps develop the flavors and tenderness with minimal effort.
Q: Is it spicy?
A: It has a mild kick from the green chilies and a hint of cayenne, but nothing that overwhelms. Adjust the cayenne to your liking if you want more heat.
Q: How long does it keep?
A: Stored in the fridge, it should be good for about four days. It also freezes well if you want to save some for later.
Ready to cozy up with a bowl? This dairy free slow cooker white chicken chili is waiting to become your go-to comfort meal. Give it a try and see how easy warmth can be.