Whole30 White Chicken Chili (Slow-Cooker)
A Whole30 take on a White Chicken Chili. No beans, no problems.
Prep Time
15minutes
Cook Time
5hours
Prep Time
15minutes
Cook Time
5hours
Ingredients
Instructions
  1. Chop up all vegetables into small chunks. Add them into the slow cooker as you go (hooray less dishes!) Be particularly careful to make the potato pieces small so they cook through completely.
  2. Cover with the spices and green chilies, then place the chicken on top. Pour the broth over everything, then cover and cook on low.
  3. Cook on low for 5 hours
  4. Remove chicken and shred. Return to slow cooker and switch to “Keep Warm.”
  5. Serve whenever desired. This reheats extremely well!
Recipe Notes

You can shred the chicken as soon as it is cooked through. My slow cooker is very finicky (it was my husband’s $12 special from college but it’s still kicking!), and I’ve found the best way to ensure the chicken remains tender is to place on top of the vegetables and increase cooking time. The flavors come together the longer it sits so expect this to get better as it sits in the fridge.

Substitution ideas/recommendations

  • Instead of bonesless, skinless chicken thighs, you could use boneless skinless chicken breasts or tenderloins. You should adjust cooking time (likely much less) accordingly.
  • Feel free to use bone-in if you remove the bones beforehand. I do this so I have bones available to make my instant pot bone broth.
  • Instead of russet potatoes – just about any potato would be fine. Note that sweet potatoes will need onger to cook through, but the flavor would be excellent in this dish.
  • I highly, highly suggest you only use white pepper. It’s worth adding into your pantry! But if you must, black pepper can work as a substitute.
  • Be careful to check that chicken broth and diced chilies are Whole30 complaint. There are many that are available, but many are not.
  • Feel free to leave the seeds in the jalapeno! I cook with a toddler in mind. I actually topped my own bowl with crushed red peper and it was delicious, so I personally wouldn’t mind a bit more heat.

Let me know what you think, and enjoy! 🙂

-Rachel

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