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White Chicken Chili in a Crock Pot



  • 1lb chicken breasts
  • 2 cups great northern beans, presoaked overnight
  • 4oz can chopped green chiles
  • 1 – 2 jalapenos, minced (using 1 made for a mild chili)
  • 1 shallot or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons cumin
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups gluten-free chicken broth
  • juice of 1/2 lime
  • 1/4 cup milk unsweetened almond or cow’s milk
  • 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
  • Toppings (optional): green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro


  1. Combine all ingredients except the flour and milk into a 6-quart crock pot. Stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and place in the refrigerator. Whisk together flour and milk in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings of choice.