Crockpot Healthy White Chicken Chili

This Crockpot Healthy White Chicken Chili is a warm, comforting, and protein-packed meal that’s perfect for busy nights. Unlike traditional chili, this version features tender shredded chicken, creamy white beans, and mild green chilies in a flavorful broth that’s both rich and light.

Thanks to the slow cooker, this dish requires minimal effort—simply toss in the ingredients, let it simmer, and come back to a delicious, healthy meal that’s gluten-free, high in protein, and full of bold Southwestern flavors.

Kitchen Equipment Needed

• Slow cooker (Crockpot)
• Forks for shredding chicken
• Measuring cups and spoons

Ingredients Overview

• Chicken Breast: Lean protein that becomes fall-apart tender in the crockpot.
• White Beans: Adds creaminess and fiber.
• Green Chilies & Cumin: Brings a mild, smoky kick.
• Greek Yogurt (or Cream Cheese): Creates a creamy, satisfying texture without being heavy.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 (15-oz) can white beans (cannellini or great northern), drained and rinsed
• 1 (4-oz) can diced green chilies
• 1 cup frozen or canned corn
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne (optional for heat)
• 1/2 cup Greek yogurt (or reduced-fat cream cheese)
• Juice of 1 lime (for brightness)
• Fresh cilantro and sliced avocado (for garnish)

Directions

Step 1: Prepare the Ingredients

1. Add chicken breasts, beans, green chilies, corn, onion, garlic, broth, and all seasonings to the crockpot.

Step 2: Cook the Chili

1. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and fully cooked.

Step 3: Shred the Chicken & Add Creaminess

1. Remove chicken breasts and shred them with two forks. Return to the slow cooker.
2. Stir in Greek yogurt (or cream cheese) and lime juice. Mix well until combined.

Step 4: Serve & Enjoy

1. Ladle chili into bowls and top with cilantro, avocado, shredded cheese, or crushed tortilla chips.
2. Serve warm with cornbread or tortilla chips on the side.

Prep Time

10 minutes

Cook Time

6 hours (low) / 3 hours (high)

Total Time

6 hours 10 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~280
• Protein: ~28g
• Carbohydrates: ~30g
• Fat: ~5g

Expert Tips

• For Extra Creaminess: Blend 1/2 cup of the beans with a bit of broth before adding to the crockpot.
• Make It Spicier: Add diced jalapeños or a dash of hot sauce.
• For a Thicker Chili: Let the chili sit uncovered for 15 minutes before serving.

FAQs

Can I use rotisserie chicken instead?
Yes! Add shredded rotisserie chicken during the last 30 minutes of cooking.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.

Can I freeze white chicken chili?
Yes! Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days in an airtight container.
• Freezing: Freeze in airtight containers for up to 3 months.

Substitutions & Variations

• Dairy-Free: Use coconut cream or cashew cream instead of Greek yogurt.
• Low-Carb: Skip the beans and corn; add extra chicken and veggies.
• Vegetarian Version: Replace chicken with extra beans or tofu.

Crockpot Healthy White Chicken Chili

This **Crockpot Healthy White Chicken Chili** is a **warm, comforting, and protein-packed meal** that’s perfect for busy nights.

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Ingredients Equipment Method

Ingredients

  

• - 2 large boneless skinless chicken breasts
• - 1 15-oz can white beans (cannellini or great northern), drained and rinsed
• - 1 4-oz can diced green chilies
• - 1 cup frozen or canned corn
• - 1 small onion diced
• - 3 cloves garlic minced
• - 4 cups low-sodium chicken broth
• - 1 teaspoon cumin
• - 1 teaspoon chili powder
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1/2 teaspoon oregano
• - 1/2 teaspoon cayenne optional for heat
• - 1/2 cup Greek yogurt or reduced-fat cream cheese
• - Juice of 1 lime for brightness
• - Fresh cilantro and sliced avocado for garnish

Equipment

• - Slow cooker (Crockpot)
• - Forks (for shredding chicken)
• Measuring cups and spoons

Method

 

1. #### **Step 1: Prepare the Ingredients**
2. Add **chicken breasts, beans, green chilies, corn, onion, garlic, broth, and all seasonings** to the crockpot.
3. #### **Step 2: Cook the Chili**
4. Cover and cook on **low for 6-7 hours** or **high for 3-4 hours**, until chicken is tender and fully cooked.
5. #### **Step 3: Shred the Chicken & Add Creaminess**
6. Remove chicken breasts and shred them with two forks. Return to the slow cooker.
7. Stir in **Greek yogurt (or cream cheese)** and lime juice. Mix well until combined.
8. #### **Step 4: Serve & Enjoy**
9. Ladle chili into bowls and top with **cilantro, avocado, shredded cheese, or crushed tortilla chips**.
10. Serve warm with **cornbread or tortilla chips on the side**.