Gluten-Free Crockpot White Chicken Chili
4 h 15 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
My gluten-free crockpot white chicken chili is creamy, cozy, and properly seasoned with cumin, chili powder, smoked paprika, garlic, and green chiles, so you get big flavor without babysitting the pot.
Perfect for weeknights, game day, or a chilly night in, it delivers tender shredded chicken, Great Northern beans, and sweet corn in a silky, bouillon-rich broth finished with cream cheese and Greek yogurt, no bland nonsense allowed.
Ingredients (6 servings)
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Ingredients
- 1½ lb boneless, skinless chicken breast boneless, skinless chicken breast 1.5 lb
- 2 cans (15 oz each) Great Northern beans, drained, rinsed Great Northern beans 29.85 oz (15 oz each)
- 1 can (15 oz) canned sweet corn kernels, drained canned sweet corn kernels 15 oz (15 oz)
- 1 can (4 oz) diced green chilies diced green chilies 4 oz (4 oz)
- 1 small yellow onion, finely diced yellow onions 0.21 lb small
- 3 cloves garlic, minced garlic 0.27 head
- 4 cups gluten-free chicken broth gluten-free chicken broth 2.08 lb
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp chili powder chili powder 0.08 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp sea salt sea salt 0.21 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp gluten-free chicken bouillon powder gluten-free chicken bouillon powder 0.17 oz
- 4 oz cream cheese, softened cream cheese 4 oz
- ½ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.27 lb
How to Make Gluten-Free Crockpot White Chicken Chili
-
Temper dairy and prep
Let the cream cheese and Greek yogurt sit at room temperature for 15 minutes to take the chill off.
Dice the onion, mince the garlic, and drain and rinse the beans and corn.
-
Optional flavor boost
Saute the onion and garlic in a teaspoon of oil in a hot skillet for 3 minutes, then stir in the cumin, chili powder, smoked paprika, and oregano for 30 seconds to bloom the spices.
-
Load the slow cooker
Add chicken breasts, beans, corn, green chiles, onion and garlic, chicken broth, sea salt, black pepper, and bouillon to the crockpot.
Stir to distribute the seasonings and make sure the chicken is submerged.
-
Cook until shreddable
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken reaches 165 F and shreds easily.
Resist opening the lid so you keep the heat steady and the texture lush.
-
Shred and thicken
Transfer the chicken to a board and shred with two forks, then return it to the pot.
Lightly mash a cup of the beans in the pot with a potato masher to naturally thicken the chili.
-
Make it creamy
Whisk a ladle of hot broth into the cream cheese in a bowl until smooth, then stir that mixture into the crockpot.
Do the same with the Greek yogurt and keep the cooker on warm for 10 minutes so the dairy melts in without curdling.
-
Finish and serve
Taste and adjust salt and pepper, then brighten with a squeeze of lime if you like.
Top with cilantro, avocado, sliced jalapeno, and gluten-free tortilla chips or Monterey Jack for that perfect bowl.
Substitutions
- Cream cheese -> Neufchatel or dairy-free cream cheese
- Neufchatel gives the same creamy body with a lighter feel, while a high quality dairy-free cream cheese still melts lushly and keeps the chili gluten-free with a slightly tangier finish.
- Greek yogurt -> Lactose-free sour cream or full-fat coconut yogurt
- Lactose-free sour cream adds silky tang and stays stable, and coconut yogurt keeps it dairy-free and gluten-free with a gentle coconut note that plays well with green chiles.
- Great Northern beans -> Cannellini beans
- Cannellini beans match the creamy texture and pale color, so the chili stays velvety and visually on point without changing the seasoning balance.
Tips
- Season boldly at the start, fine tune at the end
- Slow cookers mute flavors a bit, so add the full spice and bouillon now, then finish with salt and a splash of lime to wake everything up.
- Temper dairy to prevent curdling
- Always whisk hot broth into the cream cheese and yogurt before adding to the pot and keep the cooker on warm, not boiling, for a smooth sauce.
- Mash beans for body before adding dairy
- A quick mash of beans thickens naturally so you can use less dairy while still getting that luxurious spoon-coating texture.
- Keep chicken juicy with timing
- Pull the chicken as soon as it hits 165 F and shred gently so it stays moist and soaks the broth instead of going stringy.
- Bloom spices for deeper flavor
- A fast saute of onion, garlic, and spices concentrates sweetness and opens the spice oils, giving you a richer, more developed chili.
- Garnish with texture contrast
- Crunchy chips, fresh radish, or crisp cabbage slaw on top add snap against the creamy base and make each bite more interesting.
Nutrition Facts *
| Energy | 514 | kcal |
|---|---|---|
| Protein | 50 | g |
| Total Fat | 13 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chili looks thin, how do I thicken it without flour?
- Mash more beans right in the pot, simmer uncovered for 10 minutes on high, or stir in a slurry of 1 tablespoon cornstarch with 2 tablespoons cold broth and cook until lightly glossy.
- The dairy curdled, can I fix it?
- Blend a cup of the chili with an immersion blender and stir it back in to smooth things out, then whisk in a tablespoon of additional yogurt to re-emulsify.
- Can I use frozen chicken in the slow cooker?
- Do not add frozen chicken to a slow cooker because it stays too long in the danger zone; thaw in the fridge overnight or use the microwave defrost setting, then proceed.
- It tastes flat, what should I add?
- Add a pinch of sea salt first, then a squeeze of lime or a splash of apple cider vinegar, and if needed finish with a pinch more smoked paprika for aroma.
- How do I make it ahead or freeze it?
- Cook the base without dairy, cool quickly, and refrigerate up to 4 days or freeze up to 3 months, then reheat gently and stir in the cream cheese and yogurt just before serving.
- The chicken is dry, what went wrong?
- It likely overcooked; next time check earlier, and in the moment stir in an extra half cup of hot broth and let it rest on warm for 10 minutes to rehydrate the shreds.
Serving Suggestions
Big bowls love big toppings, so hit this with cilantro, avocado, pickled jalapenos, and a grating of Monterey Jack, then serve with warm gluten-free cornbread or tortilla chips for dunking.
If you want a little extra swagger, fold in a spoon of salsa verde at the end or finish with a drizzle of chili oil for a clean, peppery glow.
More pairings:
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