Crockpot Paleo White Chicken Chili

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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!

Prep: 15

Cook: 6 15

Total: 6 30

Recipe makes approximately 6

Equipment Needed

Large slow cooker, approximately 6 quarts
High-speed blender

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)