Gluten-Free Spicy White Chicken Chili Recipe
Over the weekend I went on a gluten-free cooking spree and one of the things I made was this great gluten-free spicy white chicken chili recipe. I made this in the slow cooker because I think everything tastes better in the slow cooker, but you can make it on the stovetop as well. Here is the recipe for this delicious spicy white chicken chili.
You Will Need:
- 1 lb boneless skinless chicken breast. I like to get organic chicken but up to you.
- 2 cups Chicken Broth
- 1 Onion
- 2 Garlic Cloves
- 2 Cans Great White Northern Beans
- 1 Can Corn
- 1/3 cup fresh cilantro, chopped
- 1 jalapeno
- 1/2 Lime squeezed for lime juice
- 1 Tsp Oregano
- Salt and Pepper to taste
- Cayenne Pepper and Sriacha to taste (depending on how spicy you like it)
The two pieces of cooking items I used for this recipe are the Crockpot (Slow Cooker) and a mini food processor. Both of these items are staples in our kitchen and I highly recommend investing in them if you don’t have them already. We got our crockpot for only $25.
Mini Food Processor
First I cut up the chicken into pieces. Then I cut up the onion into big chunks and put it in the food processor. I put the garlic in the food processor with the onion and chopped it all up. So easy.
Pour the chicken broth, chicken, onion, and garlic into the slow cooker. Mix it together well and set the slow cooker on low. Cook on low setting for 4-5 hours.
Once the chicken mixture is done cooking, take it out and cut it finely so it becomes shredded like. You can also cut it into chunks – whatever you like. Put the chicken back into the crockpot. Note: This step is only necessary if you want to change size of the pieces of chicken in the chili.
Rinse and drain the white northern beans and corn. Place in slow cooker. Next, mix the cilantro and jalapeno in the food processor. Make sure to take the seeds out of the jalapeno before placing in the food cooker. Mix the cilantro / jalapeno mixture in the slow cooker.
Next, add the oregano, salt, pepper, and lime juice. I use a nifty press to get all the juice out of limes and lemons, but squeezing them works just fine. Next, add the Sriacha and Cayenne Pepper to your liking. I used about 2 squirts of Sriacha and a couple sprinkles of Cayenne Pepper. Remember, there already is one jalapeno in the chili so it will be spicy. I always try and err on the lesser side of spicy so I can add more to my liking once I serve myself a bowl of the chili. I like my food very spicy so it’s a good way to keep people with all levels of spicy preferences happy.
Once you’ve done the second round of ingredients in there, mix them all together and place the slow cooker on high for another 30 minutes to 1 hour. Keep an eye on it during this time and keep checking it until it becomes the right temperature for you. For us it was around 45 minutes.
And there you have it, my Spicy White Chicken Chili Recipe. Gluten-free, spicy, and delicious. Enjoy! If you make this dish, let me know and post a pic of your meal in the comments!