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What Great Grandma Ate / Recipes / Egg Free / Keto White Chicken Chili (Paleo, Whole30)

Keto White Chicken Chili (Paleo, Whole30)

Last Updated on March 28, 2025 by Jean Choi

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This Keto White Chicken Chili is rich, creamy, and bursting with flavor. Packed with tender chicken, bold spices, and nourishing bone broth, this one-pot wonder is the perfect weeknight dinner. Plus, it’s Whole30, paleo, and dairy-free, making it a wholesome meal the entire family will enjoy. Garnish with your favorite toppings like avocado, jalapeños, or fresh cilantro for a satisfying, restaurant-quality dish right at home.

A bowl of spicy soup with shredded chicken, avocado slices, jalapeños, cilantro, radish, and lime. Next to it is a glass of water with lime slices. Everything is set on a textured pinkish surface.
Photo: Loren Runion

Why You’ll Love This Recipe

  • Creamy, Comforting, and Dairy-Free: Coconut milk adds richness without dairy, making it keto and paleo-friendly.
  • Low-Carb & High-Protein: With only 5 net carbs per serving, this chili keeps you on track while offering a protein-packed, filling meal.
  • Customizable Toppings: Top it with avocado, fresh herbs, or your favorite keto-friendly garnishes.
  • Meal Prep Friendly: It freezes and reheats beautifully, making it perfect for batch cooking.

If you love comforting, protein-packed dishes like this chili, you’ll also enjoy these Instant Pot Buffalo Chicken Meatballs, which are perfect for meal prep.

What is White Chicken Chili?

White chicken chili is a creamy, savory alternative to traditional red chili, typically made with chicken, green chilies, and a rich broth. It’s seasoned with a blend of warming spices like cumin and chili powder, but without the tomatoes or beans found in regular chili. This keto version keeps it low-carb and dairy-free by using coconut milk for that signature creamy texture.

Ingredients You’ll Need

Top view of a kitchen counter with ingredients for a white chicken chili recipe: raw chicken thighs on a plate, small bowls of diced jalapeño peppers, celery, onion, oregano, ground coriander, chili powder, sea salt, ground black pepper, cumin, diced green chili, coconut oil, minced garlic, coconut milk, and a glass of bone broth.
  • Chicken Thighs or Breasts: I recommend using chicken thighs for extra tenderness and flavor, but boneless skinless chicken breasts work too. You can also save time by using shredded rotisserie chicken.
  • Diced Green Chiles: Adds a mild, smoky heat. If you like it spicier, opt for fire-roasted diced green chilies.
  • Coconut Milk: Use full-fat canned coconut milk for a creamy, luscious texture. You can substitute heavy cream if you’re not sensitive to dairy.
  • Onion, Celery, and Garlic: The classic aromatics that build a flavorful base.
  • Jalapeño: For mild heat, use one jalapeño, or add extra for a spicier kick.
  • Spices: Ground cumin, chili powder, coriander, oregano, sea salt, and black pepper bring depth and warmth.
  • Bone Broth or Chicken Broth: Adds richness and nutrients while enhancing the overall flavor. Bone broth adds incredible richness to the chili while providing nutrients. It’s also the secret to the bold flavor in my Hearty Italian Sausage Soup.

Optional Garnishes

Top your chili with:

  • Avocado slices
  • Fresh cilantro
  • Jalapeño slices
  • Lime wedges
  • Shredded cheese or sour cream (if not dairy-free)

Step-by-Step Instructions

Stovetop Instructions

A white pot on a textured countertop contains finely chopped green bell peppers and onions being stirred with a wooden spatula.

Step 1. Sauté the Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños. Cook for 5 minutes until fragrant.

A cooking pot containing seasoned pieces of chicken and chopped vegetables on a textured pink surface. The chicken pieces are partially cooked and surrounded by what appears to be onions and green peppers.

Step 2. Add Chicken and Spices: Push the veggies to the side, then add the chicken. Sprinkle with cumin, chili powder, coriander, oregano, sea salt, and black pepper. Cook for 5 minutes until the chicken is browned.

A hand pours broth from a glass jar into a pot containing seasoned meat, chopped green peppers, and spices. The pot is on a marbled countertop.

Step 3. Simmer the Chili: Add the broth and diced green chiles. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

A plate of shredded cooked chicken on a marbled surface. A fork rests on the plate beside the chicken. The chicken appears seasoned and is spread out evenly across the white plate.

Step 4. Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot.

A white pot containing a reddish broth with pieces of chicken. A hand is pouring liquid from a glass measuring cup into the pot. The surface is a textured, light brown countertop.

Step 5. Add Coconut Milk: Stir in the coconut milk and bring the mixture back to a boil. Simmer for 10 minutes to thicken.

A pot of reddish-brown chili with shredded meat is shown from above. A golden ladle is partially immersed in the soup. Nearby are lime slices, cilantro leaves, a glass of water with a lemon slice, and a white plate with a golden spoon.

Step 6. Serve & Garnish: Ladle into bowls and top with your favorite garnishes.

Alternative Cooking Methods

Crockpot Instructions

  1. Add Ingredients to Crockpot: Place all ingredients except the coconut milk into the crockpot.
  2. Cook Low & Slow: Cook on low for 6-7 hours or high for 3-4 hours.
  3. Shred Chicken & Add Coconut Milk: Shred the chicken, return it to the pot, and stir in the coconut milk.
  4. Simmer: Allow the mixture to heat through for 10-15 minutes before serving.

Instant Pot Instructions

  1. Sauté Aromatics: Use the sauté function to cook onion, celery, garlic, and jalapeños for 5 minutes.
  2. Add Chicken & Spices: Push the veggies aside, add the chicken, and sprinkle with spices. Brown for 3-4 minutes.
  3. Add Liquid: Pour in the broth and diced green chiles. Close the lid and seal the vent.
  4. Pressure Cook: Cook on high for 12 minutes, then release the pressure manually.
  5. Shred Chicken & Add Coconut Milk: Shred the chicken and stir in the coconut milk. Simmer on sauté mode for 5 minutes to thicken.
Two bowls of keto white chicken chili garnished with sliced avocado, jalapeños, radishes, cilantro, and lime. The soup has a rich, orange-tinted broth with shredded chicken, set on a marble countertop.

Expert Tips for Perfect Chili

  • Use Full-Fat Coconut Milk: Avoid using light coconut milk, which won’t give the chili the creamy consistency you’re after.
  • For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth.
  • Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.
  • Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken to cut down on prep.

For a fun variation, serve this chili alongside Crispy Baked Chicken Taquitos for a crowd-pleasing, kid-friendly meal.

Storage & Freezing Instructions

  • Reheating: Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of broth to restore consistency.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
  • Freezing: Let the chili cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months.
Two bowls of vibrant white chicken chili soup topped with sliced avocado, jalapeños, radishes, cilantro, and lime wedges. A glass of water with lime is seen nearby.

Recipe FAQs

How many carbs are in keto white chicken chili?

In a serving of this soup, there are 352 calories and just 5 net carbs.

What can I use to thicken keto white chicken chili?

Arrowroot powder, xanthan gum, or tapioca starch are great, keto-friendly options.

Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works great and cuts down on prep time.

Is this chili spicy?

It’s mildly spicy from the jalapeño. To increase heat, add cayenne pepper or more jalapeños.

More Chili Recipes

If you love this Keto White Chicken Chili, you’ll want to try:

  • Easy Chili con Carne
  • Instant Pot Whole30 Chili
  • Slow Cooker Buffalo Chicken Chili
  • Sweet Potato Chili

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

A bowl of keto white chicken chili with shredded chicken, avocado slices, jalapeños, cilantro, radish, and lime. Next to it is a glass of water with lime slices. Everything is set on a textured pinkish surface.

Keto White Chicken Chili (Paleo, Whole30)

This Keto White Chicken Chili is rich, creamy, and bursting with flavor. Packed with tender chicken, bold spices, and nourishing bone broth, this one-pot wonder is the perfect weeknight dinner. Plus, it’s Whole30, paleo, and dairy-free, making it a wholesome meal the entire family will enjoy. Garnish with your favorite toppings like avocado, jalapeños, or fresh cilantro for a satisfying, restaurant-quality dish right at home.
4.94 from 15 votes
Print Pin
Course: Main Course, Soup
Keyword: keto white chicken chili
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Servings: 6 servings
Calories: 352kcal

Ingredients

  • 1 tbsp coconut oil or your favorite cooking oil
  • 1 onion diced
  • 2 celery sticks chopped
  • 4 garlic cloves minced
  • 2 jalapeño peppers seeded and membranes removed, diced
  • 1½ lbs skinless boneless chicken thighs or breasts
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ⅛ tsp ground black pepper
  • 4 cups bone broth or chicken broth
  • 4 oz can of diced green chili
  • 14 oz can of full fat coconut milk
  • Optional garnish: cilantro avocado slices, and/or more jalapeño slices

Instructions

  • Melt coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.
    1 onion, 2 celery sticks, 4 garlic cloves minced, 2 jalapeño peppers, 1 tbsp coconut oil
  • Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
    1½ lbs skinless boneless chicken thighs, 1 tbsp ground cumin, 2 tsp chili powder, 1 tsp coriander, 1 tsp dried oregano, 1 tsp sea salt, ⅛ tsp ground black pepper
  • Cook the chicken for 5 minutes until the chicken is browned on all sides.
  • Add the broth and diced green chili, and let the soup come to a boil. Lower the heat to medium-low and let it simmer for 15 minutes.
    4 oz can of diced green chili, 4 cups bone broth
  • Transfer the chicken to a bowl and use 2 forks to shred it completely.
  • Add the chicken back to the soup, then add in coconut milk.
    14 oz can of full fat coconut milk
  • Turn up the heat to medium-high, then let the mixture come back to a boil. Let it boil for 10 minutes until the soup is slightly reduced and thickened. Take off the heat and serve topped with your favorite garnish.
    Optional garnish: cilantro
Nutrition Facts
Keto White Chicken Chili (Paleo, Whole30)
Amount Per Serving (1 serving – makes 6)
Calories 352 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Cholesterol 108mg36%
Sodium 652mg28%
Potassium 555mg16%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 380IU8%
Vitamin C 16.4mg20%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Use Full-Fat Coconut Milk: Avoid using light coconut milk, which won’t give the chili the creamy consistency you’re after.
  • For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth.
  • Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.
  • Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken to cut down on prep.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
  • Freezing: Let the chili cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months.
  • Reheating: Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of broth to restore consistency.
 

 

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By Jean Choi | January 11, 2018

Comments

  1. Jean Choi says

    January 17, 2018 at 9:01 pm

    Thanks so much, Megan!!

  2. Jean Choi says

    January 17, 2018 at 9:02 pm

    Aw, thanks so much! It’s been so much fun recreating some of my favorite Korean recipes. 🙂

  3. Jean Choi says

    January 17, 2018 at 9:02 pm

    Thanks so much, Lindsey!

  4. Jean Choi says

    January 19, 2018 at 8:04 am

    Awesome. Hope you enjoy it! 🙂

    • Evelyn says

      December 28, 2019 at 12:23 pm

      Can you put vegetables in this?

      • Jean Choi says

        December 29, 2019 at 7:57 am

        Yes. It actually has veggies in it but feel free to add more if you’d like.

  5. Jean Choi says

    January 25, 2018 at 7:41 am

    Hope you enjoy!

  6. Tanya says

    January 28, 2018 at 9:36 pm

    Congrats on the cookbook! I am just loving that beige speckled bowl that the chili is in! Can I ask where it’s from?

    • Jean Choi says

      January 29, 2018 at 8:23 am

      Thank you so much! I actually made it at a pottery class I attended a while ago. But I think you can find similar ones on Etsy.

  7. Wendy says

    December 17, 2019 at 3:02 pm

    Instructions link is broke, cannot view recipe.

    • Jean Choi says

      December 18, 2019 at 4:12 pm

      So sorry about that! It should work now.

  8. Brandi says

    December 19, 2019 at 5:24 pm

    Tried this recipe tonight, so good! Thanks 🙂

    • Jean Choi says

      December 19, 2019 at 10:15 pm

      So glad you enjoyed!!

  9. Alex Porta says

    December 28, 2019 at 2:06 pm

    5 stars
    Amazing recipe Jean thanks for sharing. I tried it over Christmas and it was delicious! 🙂

    • Jean Choi says

      December 29, 2019 at 7:56 am

      So glad you enjoyed!!

  10. Jessica says

    January 2, 2020 at 7:05 am

    Can’t wait to try this recipe! What extra veggies would you recommend putting in it?

    • Jean Choi says

      January 2, 2020 at 10:27 am

      You can try mushrooms, or even root veggies like potatoes, sweet potatoes, carrots. You can also try stirring in leafy greens like spinach at the end!

  11. Jaclyn W says

    January 4, 2020 at 6:08 am

    5 stars
    This recipe is awesome. Made it a few weeks ago and my 1 year old, 3 year old and husband all loved it!
    Making it again tomorrow

    • Jean Choi says

      January 4, 2020 at 8:31 am

      SO glad you enjoyed!!!

  12. K says

    February 19, 2020 at 7:35 pm

    Can you tell me what your serving size is for the nutrition guide? My son is T1D and we have to count his carbs

    • Jean Choi says

      February 21, 2020 at 2:08 pm

      The whole thing makes 6 servings, so you can divide the whole batch into 6 even portions.

  13. Virginia Drummond says

    February 24, 2020 at 12:08 pm

    5 stars
    Absolutely delicious! I recommend using the optional toppings, as they compliment the chili really well!

    • Jean Choi says

      February 24, 2020 at 8:07 pm

      Thanks so much for leaving a review!

  14. Krystal says

    May 16, 2020 at 10:13 am

    5 stars
    This was an amazing recipe! Although I had to alter it by using 4 ounces of cream cheese instead of coconut milk because I ran out, it had SO MUCH FLAVOR!!!! Even my children were happy to have leftovers! I also made it in my instant pot because I prefer making my soups in there!

    • Jean Choi says

      May 16, 2020 at 4:51 pm

      Sounds amazing!! SO glad your family enjoyed it. 🙂

  15. Alycia says

    June 15, 2020 at 10:23 am

    5 stars
    This white chicken chili is delicious! My husband liked it so much he said he wants to put it on the weekly meal rotation! Thank you for the recipe, Jean 🤗

    • Jean Choi says

      June 26, 2020 at 11:05 am

      Aw thank you so much!! So glad you liked it!

  16. Emily W. says

    July 2, 2020 at 9:36 am

    I want to make this but before I do, can the jalapeno peppers be optional? I live with an older family member who has Crohn’s Disease and cannot have anything that spicy. Hope to hear from you soon.

    • Jean Choi says

      July 2, 2020 at 11:52 am

      Yes, you can just omit!

  17. Val says

    July 8, 2020 at 3:13 pm

    5 stars
    This is UNREAL! I sub serrano peppers for the jalapeno because I love little extra heat and add potatoes and carrots to bulk it up. The broth is so flavorful – I’m looking for other recipes with a similar flavor profile now.

    • Jean Choi says

      July 15, 2020 at 8:29 am

      Such great additions! Thanks so much for your review, Val.

  18. Rachel A. Adamcio says

    August 8, 2020 at 8:11 pm

    This looks delicious! I’m going to try it tomorrow. Is it very spicy as the recipe is written? We don’t mind a little kick, but can’t handle a lot of heat. I can decrease some of the ingredients if so, but thought I would ask first. Thanks for sharing the recipe!

    • Jean Choi says

      August 10, 2020 at 10:18 am

      No, it’s not that spicy. You can feel free to omit the jalapenos if you are extremely sensitive.

  19. MichelleK says

    August 12, 2020 at 10:56 am

    5 stars
    Made this for the first time 2nite. So satisfying! We’re in the middle of a heatwave, but for some reason when I saw this come by in your IG stories I instantly craved it.
    I only had frozen chicken and didn’t want to go to the shop so made this in the instant pot with 3 cups stock. Added the coconut milk after releasing the pressure and let it simmer for 10 mins.
    This will definitely be added to the regular rotation.

    • Jean Choi says

      August 13, 2020 at 3:46 pm

      I’m so glad you enjoyed! Amazing idea to make it in the Instant Pot. I need to try that!!

  20. Danelle says

    August 19, 2020 at 7:57 pm

    5 stars
    Found this recipe while searching online for Whole30 compliant recipes. So glad I did, it is AMAZING! Avocado on top ties it all together. Can’t wait to explore more recipes.

    • Jean Choi says

      August 20, 2020 at 1:58 pm

      Yay! Thank you. Yes – the avocado is always a must for me as well for this recipe.

  21. Julie says

    September 4, 2020 at 4:07 pm

    I’ve made this so many times and recommended it to so many friends. Super versatile for so many different lifestyles. LOVE THIS!!

    • Jean Choi says

      September 8, 2020 at 2:22 pm

      Amazing. Thank you so much!!

  22. Christi says

    September 13, 2020 at 2:31 pm

    This is going to sound like a stupid question. How is the best way to decide into portions. We are just starting keto and this sound delish!!

    • Jean Choi says

      September 14, 2020 at 7:33 am

      You can just divide the soup into 6 equal portions after you make it!

  23. Cec Hr says

    September 26, 2020 at 10:28 pm

    Does the coconut milk make it taste like coconut? Sorry if that’s a crazy question. My husband doesn’t like coconut

    • Jean Choi says

      September 27, 2020 at 8:04 am

      I don’t find that it does, but you can try using cashew milk if he’s super sensitive.

  24. Brenda says

    October 21, 2020 at 8:50 am

    Very good but no way 10
    Min prep unless you buy everything chopped already!
    Have made several times. Just expect a little more prep time!

  25. Bet says

    November 30, 2020 at 5:07 pm

    5 stars
    I love this chili and have made it several times. Tonight it was great at disguising the fact that I was foisting the last of our Thanksgiving turkey leftovers on everyone! 😉 Love all the flavors.

  26. Melinda says

    February 18, 2021 at 2:02 pm

    5 stars
    Just wanted to come and say I’m obsessed with this recipe. So delicious. I made it for NYE and my family loved it. I made it for myself but everyone gobbled it up!

    • Jean Choi says

      February 18, 2021 at 6:05 pm

      Thank you so much!! That makes me SO happy. Love that it got approval from your whole fam!

  27. Amara says

    March 23, 2021 at 8:55 am

    5 stars
    I’ve been on the Whole-30 diet for a few months now and this is definitely a new favorite. Even my kids loved it! I’m hoping to make it again to send over to my sister and her family. However her daughter is allergic to coconut. Any ideas what the best replacement would be? Thank you!

    • Jean Choi says

      March 25, 2021 at 1:18 pm

      Another thick milk will work like cashew milk!

  28. Colleen says

    July 3, 2021 at 7:41 pm

    5 stars
    Awesome recipe! My husband loved it! I followed the recipe to a “T” and my portions came out to be right at 1.5 cups per serving which totals 6. Hope this helps everyone who needed the serving size! Thanks for a yummy meal!

    • Jean Choi says

      July 7, 2021 at 5:29 pm

      Thanks so much for leaving a review! I’m also happy you liked it.

  29. Julie says

    October 3, 2021 at 9:11 pm

    4 stars
    Great recipe! I ended up adding more sea salt, adobo seasoning, double the chili powder, kale, smoked paprika, chili flakes and the juice of one lime. My husband LOVED it!!!

  30. Stephanie says

    November 19, 2021 at 8:10 pm

    YUM! Can’t wait to try this out. I have been meal prepping on the weekends. I’ll have to add this to the rotation.

    • Jean Choi says

      November 28, 2021 at 7:42 am

      Enjoy!

  31. W. Burns says

    January 16, 2022 at 5:51 am

    Has anyone tried freezing this chili? I was hoping to prep some while I had time and eat it later.

    • Jean Choi says

      January 17, 2022 at 10:55 am

      I wouldn’t since it’s coconut milk based. Coconut milk tends to separate when it’s frozen then defrosted.

  32. Nicole says

    February 24, 2022 at 5:36 pm

    I’m going to have to try this soon!

  33. Emily Erickson says

    March 8, 2022 at 9:15 am

    5 stars
    This soup is AMAZING!!!! I just made it last night. I only had LITE coconut milk on hand, so used that. I also had precooked chicken so I added that at the end so it don’t get tough. I also am not paleo so I threw a can of beans in there. I will DEF be making this A LOT! love coconut, so the little hint of coconut is divine. THANK YOU!

    • Jean Choi says

      March 8, 2022 at 1:54 pm

      That sounds wonderful. Thank you so much for leaving a review!

  34. Leah Camp says

    July 6, 2022 at 4:53 pm

    5 stars
    Just made this soup tonight and it was fantastic! My husband was raving about it and saying it was one of his favorite dishes of mine now!

    • Jean Choi says

      July 7, 2022 at 11:33 am

      Thank you so much!!

  35. Chelsie says

    March 6, 2023 at 3:33 pm

    This is maybe the best thing I have ever made. Wow. I did add sweet potato cubes because I can on whole 30. I just cooked them with the rest of the veggies. I also decreased the amount of chicken stock to 2 cups. Just amazing.

    • Jean Choi says

      March 7, 2023 at 3:35 pm

      Thank you so much!!

  36. Sarah G says

    November 26, 2023 at 2:42 pm

    5 stars
    This dish is absolutely delicious! I’m currently on a candida diet – very close to paleo – and was looking for something I could make with all the leftover turkey from Thanksgiving. I’m so glad I found this recipe! It’s so good! My husband can’t have coconut so I gave him a bowl before I added the coconut milk and he said we have to make this again. This recipe is going in the rotation for sure. I did make a few minor adjustments. I only added 1/2 of one jalapeno as I don’t like anything too spicy and it gave it the perfect amount of heat for me. I wanted more vegetables so I added a red pepper, chard stems, and chard greens. Lastly, I only added 1lb of turkey meat. Can’t wait to make this again!

    • Jean Choi says

      November 27, 2023 at 3:10 pm

      I’m so glad it worked out with the adjustments!! I really appreciate you leaving a review. Thanks so much!!

  37. Dillon family says

    September 27, 2024 at 8:51 am

    We loved this! Swapped green salsa for the chilis, added some leftover cauliflower rice we had, and used leftover chicken from some stock we’d made the day before. Served with dairy free yogurt, cilantro, avocado, an extra dollop of green salsa and a side of some paleo cornbread muffins. Made while my dad was visiting and it was enjoyed by the whole family. Thanks for this recipe!

  38. Vanessa says

    February 27, 2025 at 6:05 am

    I make this almost every week. Any slow cooker tips? I’d love to set it up in the morning and come home to a yummy dinner. Thx!

    • Jean Choi says

      February 28, 2025 at 12:18 pm

      Yes, you can slow cook the meat with the veggies, spices, and broth on high for 4-5 hours or 6-7 on low until the chicken is tender and shreds easily with a fork. You can stir in coconut milk just before serving.

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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