Gluten-Free White Chicken Chili
Crockpot meals are my favorite during this busy season of motherhood! Chili with cornbread is one meal that tends to make it into my monthly meal rotation, so I like switching up the traditional chili with this simple and delicious white chicken chili.
What really makes chili, in my humble opinion, is all the toppings! So find out what your family loves and load it up. There are so many great ideas from white cheddar cheese, to avocado, or chopped cilantro.
I hope your family loves this recipe as much as mine!
White Chicken Chili
Ingredients
- 2 large chicken breasts
- 15 oz can of Cannellini Beans, drained and rinsed
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 4 oz can of diced green chiles
- 1 fresh jalapeño, diced (optional)
- 3 cups chicken broth
- 1/2 small limed, juiced
- 1 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup almond milk (or milk of your choice)
- 1 tablespoon gluten-free flour
- Toppings: sliced avocado, tortilla chips, white cheddar cheese, chopped cilantro, sour cream, green hot sauce
Instructions
- Combine all the ingredients (except almond milk and flour) into a 6-quart crockpot. Stir the ingredients until they are mixed together well and cover the crockpot with the lid. Cook on low for 4-5 hours, or until you can shred the chicken easily.
- Carefully shred the chicken in the crockpot using two forks.
- In a small bowl, make a slurry by whisking together almond milk and flour. Stir the mixture into the crockpot and turn the crockpot on high for 20 minutes to thicken the chili.
- Scoop the chili into bowls and add your desired toppings.
Tried this recipe?Let us know how it was!
