Slow Cooked Gluten Free White Chicken Beer Chili - AS SEEN ON CW6

New year. New goals. Whether you are someone who is unable to have gluten in your diet due to allergies or someone who is just looking to reduce their gluten intake, this easy to make recipe is for you! You are probably thinking to yourself that is not possible if the dish has beer in it right? WRONG! The brewery we chose to feature for this recipe, Duck Foot Brewing Company uses a natural enzyme to break down the proteins in gluten, making it digestible to most people who are sensitive to gluten; even those with Celiac disease, like their co-founder, Matt.

We used their West Coast-style IPA that is rightly called “The Contender” in the recipe to help add to the bold flavors of this white chicken chili. We decided to pair this dish with their Slow Burn Chili IPA that just won SILVER at the Great American Beer Festival last year in the chili beer category. This beer definitely has a kick to it and leaves your lips tinkling and your throat a little warm, but at the same time is easy drinking. Pairing this beer with the chili helps add an extra kick to it that will be sure to keep you warm during cold nights.

Big Thank You to Baron’s Market for providing us with the quality ingredients to make this amazing recipe. Definitely check them out to get the ingredients for this recipe and for all your craft beer needs!

For more info on the beers and to watch the video of us making this on San Diego CW6 LIVE TV, click the link: http://www.cw6sandiego.com/cooking-beer-hoplight-social/

Print Recipe

Slow Cooker White Chicken Beer Chili Recipe

This soup is super easy to make with little prep required and makes a hearty meal for a cold night. The best part is it is GLUTEN-FREE!

Course

Main Dish

Cuisine

Slow Cooker

Prep Time

30 minutes

Cook Time

6 hours

Servings

people

Ingredients

• 2.5 Ibs Boneless, Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 8 oz cans Cans Diced Green Chilies
• 1 Very large Yellow Onion, diced
• 1 Tbl Garlic, minced
• 2 Tsp Cumin
• 1 Tsp Chili Powder
• 1/4 Tsp White Pepper
• 1 Tbl Coarse Real Salt
• 1 cups Chicken Broth
• 1 cup Coconut Milk
• 1/4 cup Arrowroot Starch or cornstarch
• 1/2 cup water
• 1/3 cup Cilantro, chopped
• 1 cup Gluten-Free Beer

Course Main Dish Cuisine Slow Cooker Prep Time 30 minutes Cook Time 6 hours Servings people Ingredients 2.5 Ibs Boneless, Skinless Chicken Thighs 3 cans Great Northern Beans 2 8 oz cans Cans Diced Green Chilies 1 Very large Yellow Onion, diced 1 Tbl Garlic, minced 2 Tsp Cumin 1 Tsp Chili Powder 1/4 Tsp White Pepper 1 Tbl Coarse Real Salt 1 cups Chicken Broth 1 cup Coconut Milk 1/4 cup Arrowroot Starch or cornstarch 1/2 cup water 1/3 cup Cilantro, chopped 1 cup Gluten-Free Beer

Instructions

1. Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, beer, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.

   
2. Remove the chicken and place in a bowl. Lightly shred with a fork.

   
3. Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.

   
6. Top with a squeeze of lime juice.

Recipe Notes

Adapted from: My Natural Family

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