Gluten-Free White Chicken Chili (Crock Pot)
This gluten-free white chicken chili has all the familiar flavors of your classic chili, but so much better! Even better, it's easy to make thanks to the slow cooker!
Ingredients
- 3 large chicken thighs skin on or two chicken breasts
- 1 cup whole corn kernels or one 15 ounce can. drained
- 1 large poblano pepper sliced lengthwise
- 1 large carrot sliced thinly circles
- 15 ounce can of Great Northern white beans drained
- ½ bunch fresh cilantro stems removed
- 2 cups milk or heavy cream
- 2 garlic cloves minced
- 1 bunch green onions about 7, sliced thinly, use light green part mostly
- kosher salt and ground peppercorn to taste
Tortilla Strips
- corn tortillas I used corn tortillas that are gluten free. (Mission is gluten-free).
- 1 teaspoon olive oil
Instructions
- Sprinkle kosher salt and black peppercorn generously on all sides of chicken.
- Place all ingredients in a heated crock pot, except for 1 cup of milk. Sprinkle ingredients generously with salt and pepper.
- Let cook on high for approximately 2-3 hours, or on low for 4 plus hours.
- Halfway through cooking time, remove chicken from crock pot to shred. You will be removing and discarding the skin and bones from chicken.
- Place shredded chicken back into crock pot, and pour remaining cup of milk into crock pot.
- Stir ingredients, then cover and let cook for remaining about of time.
- Note: If cooking on low, cook for about 4 hours. If cooking on high, cook for about 2 hours. Crock pot cooking times may vary according to heat strength.
Tortilla Strips
- Stack on top of one another, then slice into long strips with a thick, sharp knife.
- Heat a skillet on medium high with 4 tablespoons of olive oil, or enough to thoroughly coat the skillet with a small layer of olive oil.
- Drop tortilla strips in olive oil (they should sizzle) and let crisp on each side for about 2 minutes or until golden brown. Use long tongs to place and turn tortillas as olive oil can pop.
- When finished, place tortilla strips onto a plate layered with a thick paper towel. Quickly sprinkle kosher salt all over tortilla strips to coat. Mix a little.
- Serve up chili topped with tortilla strips.
Notes
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- Make it filling: Add veggies like potatoes, mushrooms, and onions to the chili to make it heartier and more filling.
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- Garnish time: Top the bowl of chili with avocado slices, lime wedges and sour cream to take it to the next level.
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- Make it quick: Reduce your cooking time for the recipe by using shredded rotisserie chicken or shred cooked chicken or turkey, and use that instead.
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- Bold flavors: Add a dash of gluten free worcestershire sauce or some mustard paste into the mix to lend the chili a new layer of flavor. You can also add some red pepper flakes or cayenne if you want to.