Paleo White Chicken Chili is easily prepared in a slow cooker with chicken, sweet peppers, jalapeños, cumin, and oregano. It pairs well with This no-bean chili is a family-favorite recipe! {Paleo}
Chicken just got a whole lot spicier with this easy Paleo White Chicken Chili recipe, and it’s time to spread the word. Pretty much my favorite chili ever, I devoured my first bowl of traditional white chili when K-Hubs and I were dating. His friend made some for a Friday night gathering, and I could not contain myself. Like, forget what everyone else is doing. I’m just going to be over here with my face in a bowl of chicken, broth, cumin, and pure joy. Before that night, I didn’t even know white chili existed. What is this magic, I wondered to myself, in between spoonfuls, and how do I get it into my own life on the regular? Ever since then, I have been a white chili fanatic, and now I have paleo-ized it so the entire family can share in its magic.
The secret is in the cumin + oregano combo. Warm, earthy flavors that are slightly bitter, these two pair up nicely with sweet peppers, jalapeños, cilantro, and onions. Add a little salt and pepper for good measure and you just made yourself a batch of white chicken chili!
Is that cauliflower I’m seeing, Morgan? YES! And I’m here to tell you that no-bean white chicken chili is FABULOUS. The cauliflower adds crunch and bulk in place of beans (chopped sweet potato will also work). Whereas I typically think of red chili as being a cool/cold weather recipe, this Paleo White Chicken Chili recipe works a “whenever” vibe. It is as perfect for Friday night shindigs in June as it is for Friendsgiving celebrations in November.
In the meantime, if you’re in the mood for some serious spice in a super-simple chili recipe in the slower cooker, then let’s make some Paleo White Chicken Chili. Friday night gatherings just got a whole lot better!
Paleo White Chicken Chili ingredients
Below are the ingredients you’ll need to make Paleo White Chicken Chili.
- Chicken breast. Sautéing the chicken prior to adding it to the slow cooker intensifies the flavor, tenderizes the chicken, and reduces the likelihood of a film forming at the top of your chili as it cooks.
- Homemade bone broth. Homemade bone broth is delicious. You can also make it with Homemade Vegetable Broth. Basically, any delicious broth should work in this recipe just fine.
- Sweet peppers, jalapeños, fresh garlic, and white onion. Add the jalapeños, garlic, and white onion at the start of the cooking process. You can add the sweet peppers then, as well, if you like them soft when served. For crunchier peppers, add them within the last one to two hours of cooking time.
- Cauliflower florets or chopped sweet potato. In place of beans, add a few cups of either cauliflower florets or chopped sweet potato. If using cauliflower, add them with about 1-2 hours cooking time remaining. If using sweet potatoes, add them either right at the beginning of the cooking process or after a few hours of cooking. Sweet potatoes typically take longer to cook than do cauliflower florets.
- Cumin, oregano, sea salt, and coarse black pepper. Add as much or as little of each of these spices and seasonings as desired.
- Fresh cilantro and green onion. Garnish your Paleo White Chicken Chili with fresh cilantro leaves and finely sliced green onion.
For an even spicier Paleo White Chili, add green chilies to the mix.
How to make White Chicken Chili
Below are the steps to make your very own Paleo White Chicken Chili. Enjoy!
- Set a slow cooker for about 6 to 8 hours. Add the broth. In a small skillet, add enough coconut oil or olive oil to cover the bottom of the pan. On a MEDIUM heat, sauté the chopped onion and fresh garlic until the onions are translucent and the garlic is browned but not burned. Using a slotted spoon, transfer the mixture to the slow cooker.
- Using the same pan, add the chicken to the pan, along with more oil as needed, and sauté the chicken for a few minutes until cooked through. Using a slotted spoon, transfer the chicken to the slow cooker.
- Next, stir in the jalapeños, cumin, oregano, and sea salt. If using chopped sweet potato then add them now or within the first 1-2 hours of cooking. Cover with a lid and let cook.
- With 1-2 hours of cooking left, add cauliflower, if using, and the bell peppers. Replace lids and let the ingredients continue to cook.
- When ready to serve, garnish with fresh cilantro and sliced green onion.
- Refrigerate leftovers for about 2-3 days.
More slow cooker slurps to savor!
And now you have dinner ready to go! And delicious leftovers, if there are any! 🙂 Spiriteds, I hope you are well, and I’m glad you’re here! ❤️
Paleo White Chicken Chili
This no-bean Paleo White Chicken Chili recipe packs a delicious punch with cumin, oregano, garlic, sweet peppers, and jalapeños!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 cups 1x
- Category: Soups and Stews
- Method: Slow cooker
- Diet: Gluten Free
Ingredients
- 4 cups homemade bone broth
- Coconut oil or olive oil
- 1 white onion, diced
- 3 cloves fresh garlic, pressed
- 2–3 chicken breasts
- 3 fresh jalapeño peppers, sliced and seeds removed
- 3 cups sweet peppers (and color), chopped and seeds removed
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3–4 cups chopped cauliflower florets or chopped sweet potato
- Fresh cilantro and sliced green onion for garnishing
- Sea salt and coarse black pepper, to taste
Instructions
- Set a slow cooker for about 6 to 8 hours. Add the broth.
- In a small skillet, add enough coconut oil or olive oil to cover the bottom of the pan. On a MEDIUM heat, sauté the chopped onion and fresh garlic until the onions are translucent and the garlic is browned but not burned. Using a slotted spoon, transfer the mixture to the slow cooker.
- Using the same pan, add the chicken to the pan, along with more oil as needed, and sauté the chicken for a few minutes until cooked through. Using a slotted spoon, transfer the chicken to the slow cooker.
- Next, stir in the jalapeños, cumin, oregano, and sea salt. If using chopped sweet potato then add them now or within the first 1-2 hours of cooking. Cover with a lid and let cook.
- With 1-2 hours of cooking left, add cauliflower, if using, and the bell peppers. Replace lids and let the ingredients continue to cook.
- When ready to serve, garnish with fresh cilantro and sliced green onion.
- Refrigerate leftovers for about 2-3 days.
Notes
- For a stronger chili flavor, increase amount of cumin and oregano or add green chilies to the soup.
Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.
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