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White Chicken Chili

This nutrient-rich slow cooker recipe is part of The Busy Person’s Guide to a 7-Day Cleanse, MyHealthKC’s week-long clean-eating program designed to help you jumpstart your health goals.

5 Servings


1 ½ lbs. Boneless, skinless chicken breasts or thighs

1 tbsp. ghee or avocado oil (for stovetop version only)

1 medium onion, diced

1 medium bell pepper, any color

1 small jalapeño, seeds and membranes removed and finely diced

6 cloves garlic, minced

2 ½ tsp. ground cumin (add more to taste)

1 tsp. dried oregano

2 tsp. chili powder (add more to taste)

1 tsp. sea salt

¼ tsp. black pepper

4 cups organic chicken broth

1 14-ounce can full-fat coconut milk

Juice of ½ lime

½ cup fresh cilantro, chopped

Fresh cilantro and lime wedges for garnish, optional


Slow Cooker Directions

  1. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  2. Add broth and place lid on slow cooker.
  3. Set heat to LOW and cook 5-6 hours or until chicken is done and vegetables are tender.
  4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  5. Turn heat to HIGH. Add coconut milk, stir, and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
  6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Stovetop Directions

  1. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 tbsp. ghee or coconut oil and allow to melt. When ghee just starts to simmer, add onions and peppers. Sauté 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  2. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  3. Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
  4. Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
  5. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

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