Crockpot Paleo White Chicken Chili
Posted: 09/17/26
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This Crockpot White Chicken Chili recipe is super creamy, cozy, and loaded with tender shredded chicken, green chiles, and warm spices, with no beans or dairy needed (my secret is shared below!). With only 15 minutes of prep time, throw everything in your slow cooker, and this paleo-centric fall dinner is pretty easy and darn good!
Why This Chicken White Chili Is Different
- If you eat paleo, this one’s for you! Chicken thighs make it SO hearty, and blended cashews give the broth richness without heavy cream or cheese. Light, but somehow still very satisfying.
- I’m a long-time fan of slow cookers for convenience (you can’t pry me away from my GreenLife cooker), so a fall chili that doesn’t require me to stand over a stovetop? HECK, yes. Add the chili ingredients to your crockpot, cover, and let dinner cook while you enjoy a glass of wine.
- My secret ingredient? Cashew cream! I add this instead of coconut cream so it still remains paleo, but without that coconut taste.
- One cooking sesh, and tons of leftovers! This chili reheats beautifully and freezes well, so you can cook once and store portions for lunches or busy-night dinners.
Cheryl’s Tested Notes & Tips
- I use a high-speed blender for the cashews. Soak the cashews in very hot water for about 15 minutes, then drain before blending. If you notice little bits left behind, soak the cashews longer and blend again.
- Be careful with the consistency! I always stir in the cashew cream first, then check the chili’s thickness. If it’s too thick for you, add a little extra chicken broth at a time until it’s just right.
- I like the heat of green chilies, but you may not. If you want to tame the heat level, use mild green chiles, remove the jalapeño’s seeds and pale inner ribs, and reduce or leave out the cayenne.
- Cashews mellow the seasonings. So, be ready with a little extra salt or lime juice to boost the flavor. Doing this makes a difference in taste!
- Definitely add the lime! It really boosts the classic white chili flavor. Don’t use lemon, as that gives a fairly citrusy flavor that doesn’t quite work with this recipe.
Ingredient Notes
- Boneless, skinless thighs stay juicy during slow cooking. And they really shred well, which we want for this recipe. Chicken breasts can work, but they can dry out faster, which I’m not a fan of. Just check them earlier and cook until they reach 165°F and can shred easily.
- Raw cashews are your secret weapon. They create the creamiest base and bring a mild, slightly sweet richness. I use unsalted raw cashews for THE most neutral flavor.
- Save time with canned green chiles. You could buy fresh too, if you want to spend time cutting them. Choose mild or hot chiles based on your heat preference.
- Chicken broth boosts that savory taste. Use gluten-free broth if you prefer. For Whole30, choose broth without extra sugar or other weird ingredients, such as rice flour or soy protein.
Serving Suggestions (Paleo-Friendly!)
- Cauliflower rice. I buy it frozen or make it with olive or avocado oil and then pour the white chicken chili over the rice. The taste is divine!!
- Cabbage slaw. Make a quick slaw with 1½ cups shredded green cabbage, 1½ cups shredded purple cabbage, and ½ cup shredded carrot, plus 1 tablespoon olive oil and 1 tablespoon apple cider vinegar. Boom! Eat it alongside the chili for a yummy, crunchy contrast.
- Baked sweet potato. OMG, a must! Sweet potatoes are paleo-friendly, so roast one with skin on, split it open, and drizzle the chili over the piping hot sweet potato. It’s unreal!
Storage & Make-Ahead
- Refrigerator: This soup keeps for up to 4 days. And do store the toppings separately, so they stay fresh. When reheating, add some broth, as cashew cream can thicken when cold.
- Making it ahead: If you’ve got company coming over, or just want to get ahead of your week, prep this 1 day ahead. One way to keep things fresh is to cut the onion, garlic, and jalapeño a day before, then add everything to the slow cooker when the time comes!
Recipe FAQs
- Is this paleo white chicken chili dairy-free and gluten-free? Yes! This recipe uses cashew cream instead of milk, cream, or cheese. For a gluten-free chili, use gluten-free chicken broth and check that your seasonings contain no gluten-triggering additives.
- Can I put frozen chicken in the slow cooker? Of course, but just fully thaw the chicken out first. Frozen chicken takes forever to heat up in a crockpot, so that’s why it’s vital to thaw it.
- Can I use coconut milk instead of cashew cream? For sure, just use full-fat, unsweetened canned coconut milk. Stir in ¾ to 1 cup coconut milk with the 1 tablespoon lime juice near the end, then adjust the consistency as needed. Note that it might not be as thick, though!
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Crockpot Paleo White Chicken Chili
Creamy, gently spicy white chicken chili made with tender chicken thighs, green chiles, and a dairy-free cashew cream. An easy slow cooker dinner with plenty of cozy flavor that's totally paleo-friendly!
Ingredients
For the Chili Base
- 2 pounds boneless, skinless chicken thighs, fully thawed
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 4-ounce cans diced green chiles, undrained
- 1 jalapeño, seeds and pale inner ribs removed, diced
- 2 cups chicken broth
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- salt and black pepper, to taste
For the Cashew Cream
- 1 cup raw, unsalted cashews
- hot water, enough to cover cashews, for soaking
- ¾ cup chicken broth
- 1 tablespoon fresh lime juice
For Serving
- chopped fresh cilantro
- sliced avocado
- lime wedges
- thinly sliced jalapeño
- Additional chicken broth, salt, black pepper, cayenne, or lime juice, as needed
Equipment
- Large slow cooker, approximately 6 quarts
- High-speed blender
Instructions
Cook the Chicken
- Place 2 pounds boneless, skinless chicken thighs, 1 diced yellow onion, 4 minced garlic cloves, 2 (4-ounce) cans undrained diced green chiles, and 1 seeded, diced jalapeño in a large slow cooker.
- Pour in 2 cups chicken broth. Add 1 tablespoon cumin, 2 teaspoons oregano, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne. Season with salt and black pepper to taste, then stir to combine.
- Cover and cook on low for 6 hours, until the chicken reaches at least 165°F and shreds easily. Continue cooking if needed until tender.
Make the Cashew Cream
- About 20 minutes before the chicken finishes cooking, cover 1 cup raw cashews with hot water. Let soak for 15 minutes, then drain.
- Add the drained cashews, ¾ cup chicken broth, and 1 tablespoon fresh lime juice to a blender. Blend until completely smooth, about 2 minutes.
Assemble the Chili
- Transfer the chicken to a plate and shred with two forks. Return it to the slow cooker.
- Add the cashew cream and stir well. Cover and cook on low for 15 minutes, until heated through.
- f the chili is too thick, stir in additional broth a little at a time. Taste and adjust the salt, pepper, cayenne, or lime juice as needed. Serve with cilantro, avocado, lime wedges, and sliced jalapeño.
Notes
Chicken breasts: Substitute 2 pounds boneless, skinless chicken breasts for the thighs. Breasts are leaner and can dry out sooner, so begin checking them earlier.
Cashew cream: For a version without cashews, try ¾ cup unsweetened canned coconut cream, adding more to taste. Stir the coconut cream and lime into the chili after shredding the chicken. Expect a coconut flavor and a different consistency; thin with extra broth if you need.
Heat level: For mild chili, use mild canned green chiles and omit the cayenne and fresh jalapeño.
Nutrition Information
Calories: 324kcal | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.03g | Total Carbs: 11g | Fiber: 2g | Sugar: 3g | Net Carbs: 9g | Vitamin C: 3mg | Cholesterol: 146mg | Sodium: 588mg | Potassium: 613mg | Calcium: 56mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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