I love a good hearty chili on those cool crisp southern winter days. Especially on a Sunday with football on in the background and a warm dish cooking up in the crockpot *instantly feels all warm and cozy*
I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.
It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!
*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,
I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.
It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!
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Gluten and Dairy Free Crock Pot White Chicken Chili
by Samantha Riley January 17th 2019
Ingredients
- 1.5-2lbs Boneless Skinless Chicken Thighs*
- 3 cans Great Northern Beans, rinsed and drained*
- 2 8oz cans Mild Diced Green Chilies
- 1 Yellow Onion, diced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/4 teaspoon White (or regular black) Pepper
- 1/2 Tablespoon Salt
- 2 cup Chicken Broth
- 1 Cup Almond Milk (or any other dairy free milk)
- 1/4 cup cornstarch
- 1/2 cup water
Instructions
In a large crockpot, put in all your ingredients EXCEPT the corn starch and water.Cook on high for 5-6 hours till the chicken thighs are cooked through and soft After the 5-6 hours, remove the chicken with a slotted spoon/ladle and place on a cutting board to shredBEFORE putting the chicken back into the crockpot, determine if you would like the soup to be thicker.If you would like it to be thicker, mix the cornstarch and water together and add it to the crockpot. Then place the chicken back into the crockpot and let it cook for another 20-30 minutes.After that time, you can use an immersion blender to blend the soup a tad, don't blend too much or you will lose your beans. Serve with your favorite chili toppings such as tortilla chips or dairy free sour cream!
Details
Prep time: Cook time:6hours Total time: Yield: 6- 8Servings*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,
