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Close-up of a creamy bowl of Healthy Crockpot White Chicken Chili filled with shredded chicken, beans, and green chiles.

Healthy Crockpot White Chicken Chili

A family-favorite slow cooker white chicken chili: chicken thighs, great northern beans, green chiles, onion, garlic, cumin and chili powder simmered in coconut milk and chicken broth, shredded and thickened with a cornstarch slurry. Finish with cilantro and lime.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 10 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless, skinless chicken thighs or breasts
  • 3 cans great northern beans 15 oz each, undrained
  • 2 cans chopped green chiles 7 oz each
  • 1 large onion chopped, at least 1 cup
  • 1 heaping tablespoon minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon white pepper
  • 1 tablespoon kosher salt
  • 1 cup coconut milk shake the can well first
  • 2 cups chicken broth
  • 1/2 cup water for the slurry
  • 1/4 cup cornstarch
  • cilantro and lime juice for serving

Method
 

  1. Lay the chicken thighs in a single layer over the bottom of the crockpot.
  2. Pour in the undrained beans and the green chiles.
  3. Add the onion, garlic, cumin, chili powder, white pepper and salt.
  4. Pour in the coconut milk and chicken broth. Stir, keeping the chicken on the bottom. Cover and cook on HIGH for 5 hours.
  5. Remove the chicken with a slotted spoon and shred with two forks (if it does not shred easily, cook longer). Return it to the pot.
  6. Whisk the water and cornstarch into a slurry, stir it in and cook 30 minutes more until thickened.
  7. Serve topped with cilantro and a squeeze of lime.

Notes

Not spicy; the coconut milk gives a subtle Thai note the kids love. Even better the next day.