Contents
Why You’ll Love This Recipe
Lusciously creamy without a drop of dairy
Built around slow-cooked, shredded chicken, making prep effortless
Uses coconut milk or cashew cream for rich texture
Allergen-friendly & gut-conscious—great for dairy-free diets
Built for cozy nights, hearty meal prep, and bold flavor
Ingredients You’ll Need
Base & Protein
1½ lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 (14.5 oz) can diced tomatoes (low sodium)
1 cup low-sodium chicken or veggie broth
Spice Blend
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
Pinch of cayenne (optional)
Salt & pepper to taste
Dairy-Free Creaminess
Choose one:
1 can (13.5 oz) full-fat coconut milk — creamy and slightly sweet
OR Cashew Cream: blend ½ cup soaked raw cashews with ½ cup water until silky-smooth
Optional Heat & Zest
Juice of 1 lime
1 jalapeño, finely sliced (optional)
Equipment
Slow cooker (4–6 qt)
Blender (for cashew cream if making from scratch)
Knife, cutting board, measuring spoons
Full Method — Slow Cooker Edition
1. Build the Flavor Base
Set your slow cooker to LOW. Add diced onion, garlic, and bell pepper. Top with chicken, diced tomatoes, broth, and seasoning blend. Stir gently to combine.
2. Let It Simmer All Day
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours—just until chicken shreds easily with a fork.
3. Shred the Chicken
Remove and shred the chicken directly in the pot using two forks.
4. Add Your Creamy Twist
Stir in coconut milk or prepared cashew cream. Re-cover and cook on low for 15–20 more minutes until silky, creamy, and well-blended.
5. Finish with Freshness
Stir in lime juice and optional jalapeño slices for a bright, spicy edge. Adjust salt, pepper, or seasoning to taste.
Tips for Smooth Creaminess
Use full-fat coconut milk for richness.
Make cashew cream in advance: soak cashews 30 min, then blend with water until smooth.
For lighter texture, use half broth and half coconut milk—or mix with cashew cream.
Rinse cashews well if using cashew cream to reduce bitterness.
Nutritional Highlights
High in protein from chicken
Healthy fats from coconut or cashew base
Rich in fiber and nutrients from veggies and spices
Low in saturated fat when using cashew cream vs. heavy cream
Meal Prep & Leftovers
Fridge-stable for up to 4 days in a sealed container
Freezes beautifully for up to 3 months—best thaw overnight in the fridge
Reheating tip: Gently simmer, stirring occasionally; add a splash of broth if needed
Variations to Try
Green chili version: Add chopped green chilies or roasted tomatillos
Southwest flavor: Stir in corn, black beans (if not allergic), and cilantro
Smoky twist: Add a chipotle in adobo paste for depth
Extra heartiness: Add diced sweet potato or cauliflower rice
Frequently Asked Questions (FAQs)
Can I make this on the stovetop instead?
Yes! Brown the veggies, add chicken and spices, simmer with broth for 30–40 min, then stir in your dairy-free cream.
Which cream base is healthier—coconut or cashew?
Coconut milk has MCTs and may support healthy inflammation levels. Cashew cream is lower in saturated fat and richer in minerals.
Is this recipe keto-friendly?
Absolutely. Stick with coconut milk for a richer keto base. Limit bell pepper if counting carbs closely.
How spicy is it?
Mild. Add cayenne or jalapeños to customize the heat level.
Why This Recipe Works
This chili brilliantly delivers creamy comfort without the dairy. The slow-cooking deepens flavors, and the plant-based cream base makes it allergy-friendly and gut-soothing. It’s flexible, nourishing, and a cozy delight for any day of the week.
