I created a healthy white chicken chili that stays creamy without dairy while packing veggies, protein and beans, making it a smart pick for Low Salt Crockpot Recipes.

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I didn’t expect to fall for a crockpot chili that is dairy free yet still silky, but here we are. This Crockpot Healthy White Chicken Chili hides surprising depth from a charred poblano pepper and a splash of canned unsweetened light coconut milk that makes the broth cling to each spoonful.

I’m always testing Non Dairy Crock Pot Recipes, and this one ended up in my Chicken Recipes Clean Eating rotation because it’s simple and oddly addicting. You’ll wonder how something this hands off gets so layered.

I promise it’s not fussy, but it will make you rethink what slow cooker comfort can be.

Ingredients

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Chicken breasts: top source of lean protein, helps you feel full, great for muscle repair
Cannellini beans: tasty fiber and plant protein, steady energy, helps digestion and keeps you full
Coconut milk: creamy texture, mild sweetness, adds richness and some healthy fat for satiety
Poblano pepper: mild heat, earthy flavor, adds vegetable nutrients and a little vitamin C
Yellow onion: savory base, adds natural sweetness when cooked, provides antioxidants and flavor
Lime juice: bright acidic pop, balances richness, adds vitamin C and fresh brightness
Cilantro optional: fresh herb aroma, tiny antioxidants, makes the chili taste lively and fresh

Ingredient Quantities

1 1/2 to 2 lb boneless skinless chicken breasts about 3 small breasts

2 (15 oz) cans cannellini or great northern beans drained and rinsed

1 (4 oz) can diced green chiles

1 medium yellow onion diced

1 poblano pepper seeded and diced

3 cloves garlic minced

3 cups low sodium chicken broth

1 cup canned unsweetened light coconut milk

1 tbsp olive oil optional

2 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp fresh lime juice

1/4 cup fresh cilantro chopped optional

Optional toppings: sliced avocado, chopped green onions, lime wedges

How to Make this

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1. Heat the olive oil in a skillet over medium heat, sauté the diced onion and poblano until soft about 4 to 5 minutes, add the minced garlic and cook 30 seconds more, then transfer the veg to the crockpot.

2. Add the chicken breasts to the crockpot, then pour in the drained and rinsed cannellini or great northern beans and the can of diced green chiles.

3. Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, kosher salt and black pepper, then pour the 3 cups low sodium chicken broth over everything so the chicken is mostly covered.

4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken pulls apart easily with forks.

5. Remove the chicken to a board, shred it with two forks, then return the shredded chicken to the crockpot.

6. Stir in the 1 cup unsweetened light coconut milk and the tablespoon of fresh lime juice, and add the chopped cilantro if you want that bright finish.

7. For extra creaminess mash about a cup of the beans against the side of the pot with a spoon or use an immersion blender for a few quick pulses keeping some texture, this keeps it creamy without dairy.

8. Taste and adjust seasoning adding more kosher salt or black pepper if needed, and if the chili is too thin cook uncovered on high 15 to 30 minutes to reduce, if too thick add a splash more chicken broth.

9. Serve topped with sliced avocado, chopped green onions and lime wedges, and enjoy.

Equipment Needed

1. Slow cooker or crockpot, 6 to 8 quart
2. Large skillet or sauté pan for softening the onion and poblano
3. cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Can opener
8. Colander or fine mesh strainer for draining and rinsing beans
9. Two forks for shredding the chicken
10. Immersion blender or potato masher for mashing about a cup of the beans

FAQ

Q: How long should I cook this in the crockpot?

A: Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the coconut milk and lime juice in the last 20 to 30 minutes, shred the chicken, then taste and adjust seasoning.

Q: Can I use frozen chicken?

A: You can, but it's better if it's thawed. Frozen chicken will work, but plan on extra time (low 7 to 8 hours, high 4 to 5 hours) and always check the internal temp is 165°F before shredding.

Q: How do I make the chili thicker?

A: Mash a cup of the beans against the pot wall, or whisk 1 to 2 tablespoons masa harina into a bit of warm broth and stir it in. A cornstarch slurry (1 tbsp cornstarch + cold water) works too. Or cook uncovered for the last 30 to 60 minutes to reduce liquid.

Q: Is this recipe dairy free, low fat or gluten free?

A: Yes it's dairy free because of the unsweetened light coconut milk. For lower fat use the light coconut milk and skip the olive oil. It's usually gluten free but always check your chicken broth and canned goods labels for hidden gluten.

Q: How can I turn up the heat?

A: Add a seeded and diced jalapeño or serrano with the poblano, stir in a spoon of chipotle in adobo, or sprinkle cayenne/chili flakes to taste. Extra diced green chiles also help. Taste as you go so it doesn't get too hot.

Q: How do I store and reheat leftovers?

A: Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of broth or in the microwave. Add fresh cilantro, avocado and lime just before serving for best flavor.

Crockpot Healthy White Chicken Chili Recipe Substitutions and Variations

Chicken breasts – swap for boneless skinless chicken thighs (same weight). thighs stay juicier on low heat, or use 2 cups shredded rotisserie chicken and add it in the last 30 minutes to cut cook time.
Cannellini beans – use pinto or black beans (same 15 oz cans). pinto gives a creamier, more traditional texture; black beans add a deeper, earthier flavor.
Unsweetened light coconut milk – replace with 1 cup plain Greek yogurt, stirred in off heat so it wont curdle, or use 1 cup evaporated milk for similar creaminess.
Poblano pepper – sub a green bell pepper for milder flavor, or 1 seeded jalapeño if you want more heat; remove seeds to tone down spice.

Pro Tips

1) Roast or char the poblano first, it gives a smoky depth that a raw dice cant match. Quick broil or hold over a gas flame until black spots form, peel if you want, then chop.

2) Use boneless thigh meat if you want less chance of dry chicken, they stay juicy and shred nicer. If you insist on breasts, sear them quick in a hot pan to add flavor before they go into the pot.

3) Add the coconut milk at the end and warm it gently. If you toss cold coconut into a very hot pot it can separate, so ladle a bit of hot broth into the coconut first to temper it.

4) For creaminess and body, mash a cup of the beans or stir in 1 to 2 tablespoons of masa harina. If you need thicker fast, mix a teaspoon of cornstarch with cold water and stir in while simmering. Finish with lime and cilantro to brighten everything.

Crockpot Healthy White Chicken Chili Recipe

Recipe by Sarah level

0.0 from 0 votes

I created a healthy white chicken chili that stays creamy without dairy while packing veggies, protein and beans, making it a smart pick for Low Salt Crockpot Recipes.

Servings

servings

Calories

439

kcal

Equipment: 1. Slow cooker or crockpot, 6 to 8 quart
2. Large skillet or sauté pan for softening the onion and poblano
3. cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Can opener
8. Colander or fine mesh strainer for draining and rinsing beans
9. Two forks for shredding the chicken
10. Immersion blender or potato masher for mashing about a cup of the beans

Ingredients

1 1/2 to 2 lb boneless skinless chicken breasts about 3 small breasts
2 (15 oz) cans cannellini or great northern beans drained and rinsed
1 (4 oz) can diced green chiles
1 medium yellow onion diced
1 poblano pepper seeded and diced
3 cloves garlic minced
3 cups low sodium chicken broth
1 cup canned unsweetened light coconut milk
1 tbsp olive oil optional
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp fresh lime juice
1/4 cup fresh cilantro chopped optional
Optional toppings: sliced avocado, chopped green onions, lime wedges

Directions

Heat the olive oil in a skillet over medium heat, sauté the diced onion and poblano until soft about 4 to 5 minutes, add the minced garlic and cook 30 seconds more, then transfer the veg to the crockpot.
Add the chicken breasts to the crockpot, then pour in the drained and rinsed cannellini or great northern beans and the can of diced green chiles.
Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, kosher salt and black pepper, then pour the 3 cups low sodium chicken broth over everything so the chicken is mostly covered.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken pulls apart easily with forks.
Remove the chicken to a board, shred it with two forks, then return the shredded chicken to the crockpot.
Stir in the 1 cup unsweetened light coconut milk and the tablespoon of fresh lime juice, and add the chopped cilantro if you want that bright finish.
For extra creaminess mash about a cup of the beans against the side of the pot with a spoon or use an immersion blender for a few quick pulses keeping some texture, this keeps it creamy without dairy.
Taste and adjust seasoning adding more kosher salt or black pepper if needed, and if the chili is too thin cook uncovered on high 15 to 30 minutes to reduce, if too thick add a splash more chicken broth.
Serve topped with sliced avocado, chopped green onions and lime wedges, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.