5-Ingredient GF White Chicken Chili

Hi friends!

I was asked to share my recipe for the 5-ingredient gluten-free white chicken chili recipe, and with a new week ahead of us, cold, crisp , and rainy weather in the forecast, I thought it was the perfect time to finally share! (And- I also feel like I have a little time now to focus on some posts I had scheduled!) It has been a busy last couple of weeks with everything going on at the house. It feels good to be IN, but there is still a lot to do. As my husband continually reminds me 🙂 …I am trying to focus on the fact that we are finally in this home we’ve waited so long to be in, and to consider it a joy and blessing to be able to unpack box after box after box inside of this home. And to simply enjoy this time moving into our home and finally being HOME!

This recipe is the perfect “set it and forget it” meal and will give you leftovers for lunch and a quick dinner during your busy work & school week. It is so simple, overall a very clean recipe -both ingredient-wise and cleanup-wise, and most of all very tasty!

Try it out this week and let me know how you and your family like it!

t h e  i n g r e d i e n t s

  • 6 cups organic chicken stock  -I like Trader Joe’s brand! If you only have 1 carton of chicken stock on hand, that will work also (1 carton=4 cups)
  • 4-6 frozen chicken breasts or tenderloins (whatever you have on hand really will work!) If you have tenderloins, I would do a few more since they are smaller.
  • 2- cans Great Northern Beans -washed & drained
  • 1- 4 oz. jar Salsa Verde (or half of 1 8 oz. jar if that’s all you have!)
  • 5 tbsp Cumin

*Optional- add in 3-4 scoops Vital Proteins Beef Gelatin

t h e  r e c i p e

Are you ready for this? Add all 5 ingredients into your crockpot. Set on high for 4 hours if preparing it in the afternoon for dinner, or low for 8 hours if you are putting it together in the morning before you head off to work or school. After chicken is cooked through, shred chicken using two forks directly inside the crockpot, or take chicken out, add to Kitchenaid Mixer, and beat with standard mixer attachment until chicken is shredded to your liking (this way is the best for consistency if you have a Kitchenaid mixer!). Add chicken back into crockpot. Serve with diced avocado, fresh cilantro, crushed corn tortilla chips, and sour cream/plain greek yogurt.

Easy as THAT! It truly is one of my favorite fall/winter meals to whip up and is really good reheated again for lunch or dinner later on in the week, especially if you’re on the go, which, most of us are throughout the week!

I hope this recipe blesses you with time and meal coverage throughout the week, and I hope you enjoy this recipe as much as my family and I do. 🙂

Have a great start to your week, friends!

with love,

from courtney

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