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–+ servings
a bowl of Gluten-free white chicken chili made in the crockpot or on the stovetop topped with shredded cheddar cheese and sour cream with a spoon

Gluten-Free White Chicken Chili (Slow Cooker or Stovetop)

Warm up with this creamy and spicy gluten-free white chicken chili, made in the CrockPot, slow cooker, or on the stovetop. Made with shredded chicken, (can be canned chicken or rotisserie chicken), it’s an easy and healthy meal that's perfect for cold weather, game night, or football parties. It’s keto-friendly, low-carb, and packed with flavor.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Slow cooker time 4 hours
Total Time 30 minutes
Course Gluten-free, Main Course
Cuisine American
Servings 6 people
Calories 499 kcal

Equipment

Ingredients
  

  • 3 tablespoons butter
  • ½ large onion chopped
  • 3 tablespoons almond flour or all purpose flour
  • 3 cups chicken broth
  • 24 ounces chicken see note below
  • 16 ounces kidney beans drained and rinsed
  • 15 ounces sweet corn drained and rinsed
  • 10 ounces diced tomatoes with green chilis Rotel or another brand
  • 1½ teaspoons garlic powder
  • 1½ teaspoons cumin
  • 1 tablespoons chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup heavy cream

Toppings, as desired

  • cheddar cheese shredded
  • pepper jack cheese shredded
  • sour cream
  • jalapenos fresh or pickled
  • tortilla chips gluten-free

Instructions
 

Stovetop instructions

  • Melt the butter in a large stockpot or dutch oven. Add the onions and cook for 3-5 minutes or until tender.
  • Add the almond flour and cook for 1 minute. Slowly add the chicken broth, whisking broth to keep it from getting lumpy. 
  • Add the heavy cream and shredded chicken; stir for 3 minutes. Add beans, corn, and tomatoes, mix well, and cook for 5 minutes.
  • Add cooked onions, garlic powder, cumin, chili powder, salt, and pepper.  Simmer for as long as possible, up to 45 minutes. Stir often. 
  • Serve chili with toppings of your choice, such as shredded cheddar cheese, sour cream, jalapeños, or corn chips.

CrockPot instructions

  • Melt the butter in a large stockpot or dutch oven. Add the onions and cook for 3-5 minutes or until tender.
  • Add the almond flour and cook for 1 minute. Slowly add the chicken broth, whisking broth to keep it from getting lumpy. 
  • Pour the broth mixture into the CrockPot and add all remaining ingredients except for heavy cream. Mix well.
  • Cook on low for 3-4 hours or on high for 1-2 hours.
  • Add the heavy cream and mix well. Heat on high for 30 minutes or until heated through.
  • Serve chili with toppings of your choice, such as shredded cheddar cheese, sour cream, jalapeños, or corn chips.

Notes

For the chicken:
  • If using canned chicken, use two large cans, drained and shredded with a fork.
  • If using rotisserie chicken, use two heaping cups of shredded chicken.
  • If using raw chicken breasts or thighs, start with 1-1½ pounds of chicken, cook to 165ºF using your desired method, then shred and measure two heaping cups.
Nutritional facts are for the base soup only and do not include any toppings.

Nutrition

Calories: 499kcal | Carbohydrates: 36g | Protein: 22g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 759mg | Potassium: 724mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1372IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 4mg
Keyword beans, chicken, chili, corn
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