There’s no doubt in my mind that soup is one of the easiest meals to make and is always so comforting. I love making a big batch of soup/stew for dinner and being able to have leftovers for lunch the next day. During the chilly winter months it’s absolutely the most satisfying meal in my book!
What I love most, however, is not just how easy it is but the fact that some of the best soups out there are actually the most simple. Simple in terms of ingredients but NOT simple in taste. This white chicken chili made right in the slow cooker (every busy mom’s best friend) uses 6 clean, basic ingredients (not including the spices) and is bursting with flavor with its creamy, mild coconut broth, its tender, savory chicken, and a bit of sweetness from the fresh veggies. It’s a full mouthful of perfection!
This dish not only makes the easiest dinner to serve any night of the week but it doubles as an awesome lunch option, too (perfect for meal prep!).
Slow Cooker White Chicken Chili
Author: The Hungry Happy Mama
Yields: 4 servings
Prep time: 10 minutes
Cook time: 3-4 hours on high or 6-8 hours on low
- 1 tbsp avocado oil
- 1 lb skinless, boneless chicken breast
- 1 small sweet onion, diced small
- 1 large bell pepper (orange, yellow, or red work best), diced small
- 2 c bone broth or low sodium chicken stock
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- pinch of crushed red pepper
- 1 can reduced fat coconut milk, the cream part only (I get this at Trader Joe’s- but full fat is okay to use if you can’t find the other)
- avocado and lime wedges to serve
- Add the avocado oil followed by the chicken, onion, bell pepper, broth, and spices to the pot of your slow cooker.
- Set the slow cooker on high for 3-4 hours or low for 6-8 hours (depending on how much time you have).
- During the last fifteen minutes of cooking add the coconut cream only (the thickened part of the coconut milk) to the pot, stir, and cover until the time is up.
- When ready, remove the chicken breasts from the slow cooker and shred with a fork, then add back to the soup and stir.
- Ladle the chili into bowls and serve with sliced avocado and a fresh squeeze of lime.
Storing: this chili will last for up to 3 days in an airtight container in fridge. You can also freeze for up to 3 months, simply defrost in the fridge and heat on the stove top to warm.