A delicious Creamy White Chicken Chili recipe that is gluten-free and dairy-free. This is really a super easy recipe and if you have your chicken pre-cooked and shredded you can have this all mixed together in just minutes. I’ve included cooking instructions for both the stovetop or slow cooker.

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Ingredients for Creamy (Dairy-Free) White Chicken Chili:

4 cups cooked and shredded chicken –I like to do meal prep where I cook several chicken breasts or thighs ahead of time, shred the chicken, and then freeze them in 2 cup portions in freezer bags. That makes it easy to make a dish like this because I can just pull out the amount I need for a recipe. You could also use the meat from a rotisserie chicken.

48 0z. Randall Great Northern Beans – I appreciate the fact that they are clearly marked gluten-free. Kudos for companies that make it clear!

14 oz can Thai Coconut Milk (full fat) – Don’t worry you will not be able to tell there is coconut milk in this soup. The other flavors stand out and you won’t taste it.

2 cups chicken broth – I usually use Swanson Chicken Broth – again it’s clearly marked gluten-free.

1 cup salsa – Pace Picante Sauce or Salsa is my go-to.

3 tablespoons nutritional yeast – Nutritional yeast adds a cheesy flavor to recipes. As a side note, this is really good on popcorn for non-dairy cheesy popcorn. This is optional but it really adds some depth of flavor.

1 tablespoon cumin, salt, and black pepper.

How To Make Creamy White Chicken Chili:

Stovetop Instructions: Add all ingredients to a large pot and bring to a boil while stirring occasionally. Then lower heat and simmer for 20 minutes.

Slow Cooker Instructions: Mix all ingredients into a slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.

Serve with avocados and tortilla chips.

Or you can serve my delicious gluten-free cornbread along with the chili.

Can You Use Frozen Chicken Breasts in the Crockpot?

You can use 3 fresh or frozen whole chicken breasts in this recipe instead of pre-cooked and shredded.

Here are the guidelines to follow for frozen chicken breasts: The frozen chicken needs to be able to thaw and cook during the process and at some point during the cooking get up to 165°. So if you’re are cooking it on low you may need to turn it up on high for an hour or so to get the chicken to the correct temperature.

For fresh whole chicken breasts, you can use the low or high setting.

Before serving take two forks and shred the chicken breasts right in the soup.

More Gluten-Free Soup Recipes (and dairy-free) You’ll Love:

Chicken Tortilla Soup
Instant Pot Potato Soup
Chicken Taco Soup
Easy Instant Pot Vegetable Soup
Chicken Vegetable Soup
Taco Soup with Zucchini

See my Main Course Category Page for even more delicious gluten-free dinners.

Creamy White Chicken Chili (Dairy-Free)

★★★★★ 4.7 from 3 reviews

Author: MamaShire
Yield: 8 servings 1x
Category: Dinner
Method: Stove Top or Slow Cooker

Description

This easy and tasty Creamy White Chicken Chili recipe is gluten-free and dairy-free. With instructions for using stovetop or slow cooker.

Scale

Ingredients

4 cups cooked chicken, shredded
48 oz. jar Great Northern beans, drained
1 can full-fat coconut milk
2 cups chicken broth
1 cup salsa
3 tablespoons nutritional yeast (optional)
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Stovetop Instructions: Add all ingredients to a large pot and bring to a boil stirring occasionally. Then lower heat and simmer for 20 minutes.

Slow Cooker Instructions: Mix all ingredients into a slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.

Serve with avocado and tortilla chips.

Notes

Remember to check labels for all packaged foods and that they are gluten-free. I list my favorite gluten-free brands in the post.

To Use Fresh or Frozen Whole Chicken Breasts:

You can use 3 fresh or frozen whole chicken breasts in this recipe instead of pre-cooked and shredded.