Why You’ll Love This Recipe

This Healthy Crockpot White Chicken Chili is an incredibly easy-to-make dish that delivers big on flavor while being light and wholesome. The creamy, flavorful broth is made with simple ingredients like chicken, white beans, green chilies, and a mix of spices. The slow cooking process allows all the ingredients to meld together, creating a rich and satisfying chili that’s not too heavy. Plus, it’s packed with lean protein and fiber, making it a nutritious choice for a weeknight dinner. Whether you’re following a healthy eating plan or just craving a comforting meal, this chili will be a new favorite.

Ingredients

1 lb boneless, skinless chicken breasts
1 can (15 oz) white beans (such as Great Northern or Cannellini beans), drained and rinsed
1 can (4 oz) diced green chilies
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
4 cups low-sodium chicken broth
1 cup frozen corn (optional)
Juice of 1 lime
1/2 cup low-fat sour cream or Greek yogurt (optional, for creaminess)
Fresh cilantro, chopped (for garnish)
Shredded cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the chicken breasts at the bottom of the crockpot.
Add the white beans, diced green chilies, chopped onion, minced garlic, cumin, chili powder, coriander, paprika, oregano, salt, and pepper into the crockpot.
Pour the chicken broth over the ingredients, ensuring everything is covered.
Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add the frozen corn (if using) and lime juice to the chili, stirring to combine. Let it cook for an additional 10-15 minutes, until the corn is heated through.
For extra creaminess, stir in the sour cream or Greek yogurt just before serving.
Serve the chili hot, garnished with fresh cilantro and shredded cheese, if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 6-7 hours on low or 3-4 hours on high
Total time: 6-7 hours (if using low) or 3-4 hours (if using high)

Variations

Add more vegetables: Feel free to add extra vegetables like bell peppers, zucchini, or spinach for more nutrients and flavor.
Spicy version: Add a chopped jalapeño, extra chili powder, or cayenne pepper for a spicier kick.
Use turkey instead of chicken: You can substitute ground turkey or turkey breast for the chicken for a leaner option.
Make it dairy-free: Skip the sour cream or Greek yogurt and use a dairy-free alternative or simply enjoy the chili as is.
Beans alternatives: You can mix different types of beans like pinto beans or black beans for a different texture.

Storage/reheating

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Reheating: Reheat the chili on the stove over low heat, adding a splash of chicken broth or water if it has thickened too much. Alternatively, you can microwave it in a covered dish, stirring occasionally.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in this recipe. Just make sure to add about 1-2 hours to the cooking time, depending on whether you’re using the low or high setting.

Can I use a rotisserie chicken for this recipe?

Yes, using rotisserie chicken is a great shortcut. Simply add the shredded chicken towards the end of cooking, just to heat it through, and skip the shredding step.

Can I make this chili on the stovetop instead of using a crockpot?

Yes, you can make this chili on the stovetop. Sauté the onions and garlic in a large pot, then add the remaining ingredients and bring to a simmer. Cook for 45 minutes to an hour, until the chicken is cooked and easily shreds.

Can I make this soup spicier?

Yes, you can add chopped jalapeños, cayenne pepper, or extra chili powder to increase the spice level to your liking.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans, but you’ll need to soak them overnight and cook them separately before adding them to the chili.

Can I add cheese to this chili?

Yes, you can sprinkle shredded cheese on top for extra creaminess and flavor, though it’s optional for a healthier version.

Can I freeze the chili?

Yes, this chili freezes very well. Let it cool completely before transferring to a freezer-safe container. When reheating, you may need to add a little extra broth to thin it out.

Can I use vegetable broth for a vegetarian version?

Yes, you can easily make this chili vegetarian by using vegetable broth and omitting the chicken. You could also add more beans or plant-based protein like tofu or tempeh for added texture.

What can I serve with this chili?

This chili pairs well with a side of cornbread, tortilla chips, or a fresh salad. You can also serve it with a dollop of sour cream or avocado slices for added creaminess.

Can I make this chili thicker?

Yes, if you prefer a thicker chili, you can mash some of the beans with a potato masher or immersion blender to create a creamier texture.

Conclusion

Healthy Crockpot White Chicken Chili is a delicious and satisfying dish that’s perfect for busy days when you want a comforting, nutritious meal with minimal effort. The combination of lean chicken, beans, and spices creates a hearty and flavorful chili, and the crockpot does all the work. Whether you’re feeding a family or prepping meals for the week, this healthy chili is sure to be a hit and a new staple in your recipe rotation.

Healthy Crockpot White Chicken Chili

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A healthy and comforting white chicken chili made in the crockpot with lean chicken, white beans, vegetables, and spices. It’s an easy-to-make, nutritious meal perfect for busy days.

Author: Laura
Prep Time: 10 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6-7 hours (if using low) or 3-4 hours (if using high)
Yield: 6 servings
Category: Chili
Method: Crockpot
Cuisine: American

Instructions

Place the chicken breasts at the bottom of the crockpot.
Add the white beans, diced green chilies, chopped onion, minced garlic, cumin, chili powder, coriander, paprika, oregano, salt, and pepper into the crockpot.
Pour the chicken broth over the ingredients, ensuring everything is covered.
Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add the frozen corn (if using) and lime juice to the chili, stirring to combine. Let it cook for an additional 10-15 minutes, until the corn is heated through.
For extra creaminess, stir in the sour cream or Greek yogurt just before serving.
Serve the chili hot, garnished with fresh cilantro and shredded cheese, if desired.

Notes

This chili can be made spicier by adding chopped jalapeños, cayenne pepper, or extra chili powder.
For a leaner option, you can substitute ground turkey or use rotisserie chicken for convenience.
It’s perfect for meal prep as leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to add more vegetables, such as bell peppers or zucchini, to boost the nutrient content.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5g
Sodium: 700mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 25g
Cholesterol: 60mg