Creamy Crockpot White Chicken Chili (Paleo, Dairy-free)

This paleo white chicken chili is the one of the easiest slow cooker recipes to make! Everything cooks right in the crockpot, and the end result is a creamy, comforting chili that’s hearty and bursting with flavor. Healthy and paleo-friendly!

Prep: 15 minutesCook: 6-7 hoursTotal: 0 hours
Servings: 6-8 1x


  • 1 ½2 pounds chicken breasts or skinless, boneless thighs
  • 2 cups diced potatoes (small yellow or peeled white sweet potato)
  • 1 sweet onion, diced
  • 1 bell pepper, diced 
  • 1 (4 oz) can mild diced green chiles 
  • ½ small jalapeño, minced (use the entire pepper for a kick)
  • 3 cups bone broth 
  • 5 garlic cloves, minced
  • 1 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground pepper
  • 1 (15 oz) can full-fat coconut milk
  • 3 tablespoons arrowroot starch
  • 1 tbsp fresh lime juice


  • Chopped fresh cilantro 
  • Chopped green onion
  • Thinly sliced jalapeño
  • Sliced avocado
  • Siete tortilla chips


  1. Add all of the ingredients to the slow cooker except for the coconut milk, arrowroot starch, and lime juice.
  2. Cook on low for 6-7 hours or on high for 3-4 hours.
  3. Carefully remove the chicken with tongs and shred it with two forks. You can also put the chicken in a stand mixer and mix it on high with the beater attachment. The chicken will shred in about 10 seconds. Add the shredded chicken back to the slow cooker.
  4. In a medium bowl, whisk together the coconut milk, arrowroot starch, and lime juice. Pour the mixture into the slow cooker and stir.
  5. Cook on high for 25 minutes, or until the chili has thickened.
  6. Serve warm with desired toppings. Go wild with toppings—they add extra flavor!
© Coconuts & Kettlebells

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