White Chicken “Chili” (AIP/Paleo)

White Chicken "Chili" (AIP/Paleo)

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” Edith Sitwell

Its that strange time of year again, the time after Christmas and before spring. The depth of winter. The excitement, hustle and bustle of the holidays is behind us and if you’re like me you may feel a tiny bit worn out, ready to hunker down and hibernate until spring.

If you’ve been following my posts recently, you know that the fall was a super busy time for my family, culminating in our move to a new city at the beginning of December. I moved everything into our new home, spent four days unpacking boxes and promptly left for two weeks worth of holiday traveling. We had a marvelous time and I am so thankful to have had the opportunity to put the stress of the move on hold over the holidays and take a break before beginning life in our new city.

That being said, as I sit in our new house, surrounded by unorganized belongings and remnants of packing material, the words of the quote above really resonate with me. Winter is a time for good food, warmth and home. Winter is a time where we naturally look for comfort and rest in our surroundings and in our food.

Late last week, after we had just returned from our travels, I found myself craving a particular winter comfort food from my past, white chicken chili. I am not entirely sure why this has always been a favorite of mine, but I remember my mom making it when I was a child and I always preferred it to traditional chili. After some thought and research I came up with the idea for the recipe below, which uses ginger to add some flavor and kick and coconut milk and arrowroot powder to add the comforting creamy taste and texture. As an added bonus I decided to break out my brand new slow cooker for this recipe which makes it even more perfect for those lazy winter days where you just don’t feel like standing over a pot of simmering soup all day.

For me, this winter will certainly be centered on my home as I slowly settle into our new life and create a true home in our new house. For you, I hope that the short days of winter are an opportunity to rest, and enjoy good food, warmth and friendship.

Do you tend to focus on the comforts of home more in the winter?

White Chicken "Chili" (AIP/Paleo)


White Chicken “Chili” 

(serves 6-8)


3-4 chicken breasts

2 cups of bone broth

1 tsp sea salt

1 large onion, chopped

4 cloves of garlic chopped

1 Three inch piece of fresh ginger finely shredded

1 rutabaga chopped

1 cup of full fat coconut milk

3 TBS arrowroot powder

chopped green onions for garnish

avocado slices for garnish



Place your chicken breasts, garlic, onions, rutabaga, ginger, salt and bone broth in your 5-6 qt slow cooker and cook on low for 6-8 hours. About thirty minutes prior to serving add in your coconut milk and then gradually stir in your arrowroot powder. Cover and allow it to continue simmering for about 10 minutes. Garnish with green onions and avocado slices and serve.






Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


  • I am looking forward to trying this tomorrow. My boys won’t eat beans and I can’t have peppers or tomatoes, so chili hasn’t been a thing in our house for a long time. This recipe may very well change that! Thanks.
    p.s. Lovely blog you have here, I’m looking forward to reading more too. Maybe with a warm bowl of chili even!

    • I hope you enjoy it! Thanks for stopping by the blog Rachel!

  • Thanks for the recipe! We made this tonight and it was so good! I honestly wasn’t sure if it would be reminiscent of white chilis I have had in the past with white beans, but it really was. We used the pressure cooked for 20 mins on high pressure and it was great – thank you!

    • Thank you for this. I just came on here to see if anyone had tried it in the pressure cooker 🙂

  • Samantha, you knocked this one out of the park!! I could eat this weekly and never tire. I didn’t have arrowroot powder so I swapped it out for tapioca flour, added a little extra to make it even thicker, and also added in a Daikon I had sitting around. To make it a little quicker I also used “Bare Bones” chicken bone broth. The end result was heavenly. Thank you SO much for this recipe! Definitely going to be a staple around here as both my husband and I loved it.

    • Oh yay! I am so glad that you enjoyed it 🙂 Thank you for letting me know.

  • Can this recipe be modified and put in a crock pot/slow cooker so I could serve after I come home from work?

  • Never mind just read it does use a slow cooker… apparently in my brain fogged state, I missed that. ha!

  • I made this with the root veg I had on hand in place of just rutabaga….it turned out extremely delicious! Great for myself because I can’t digest lactose and my guest who can’t eat nightshades.

  • This is delicious and versatile. I added a bunch of root veg to this (carrot, squash, sweet potato). I added white beans before as well. I plan to make it again today. Thank you for helping me find a new recipe.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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