Why You’ll Love This Recipe

Easy hands-off slow cooker preparation
High in protein and fiber
Made with simple, wholesome ingredients
Creamy and satisfying without being overly heavy
Great for meal prep and freezer-friendly
Perfect for feeding a crowd or family gatherings

Ingredients

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

1½ pounds boneless, skinless chicken breasts
2 cans (15 ounces each) white beans, drained and rinsed
1 can (4 ounces) diced green chiles
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
4 ounces reduced-fat cream cheese, softened
Juice of 1 lime
Fresh cilantro, chopped, for garnish

Directions

Place the chicken breasts in the bottom of the crockpot.
Add the white beans, green chiles, onion, garlic, chicken broth, cumin, chili powder, oregano, paprika, salt, and pepper.
Stir gently to combine the ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the cooked chicken and shred it using two forks.
Return the shredded chicken to the crockpot.
Stir in the softened cream cheese until fully incorporated and creamy.
Add the lime juice and stir well.
Cook for an additional 15 to 20 minutes until heated through.
Garnish with fresh cilantro before serving.

Servings and timing

Servings: 6 to 8
Prep Time: 10 minutes
Cook Time: 6 to 7 hours on Low or 3 to 4 hours on High
Total Time: Approximately 6 hours 10 minutes to 7 hours 10 minutes

Variations

Replace chicken breasts with boneless skinless chicken thighs.
Add corn for extra sweetness and texture.
Stir in diced jalapeños for additional heat.
Use Greek yogurt instead of cream cheese for a lighter option.
Add extra beans for a thicker, heartier chili.
Include diced bell peppers for more vegetables.
Top with avocado slices, shredded cheese, or tortilla strips.

Storage/Reheating

Allow the chili to cool completely before storing.

Refrigerate in an airtight container for up to 4 days.

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if the chili becomes too thick during storage.

FAQs

Can I use frozen chicken in the crockpot?

For food safety reasons, it is best to use thawed chicken when cooking in a slow cooker.

What type of white beans work best?

Cannellini beans, Great Northern beans, or navy beans all work wonderfully in this recipe.

Is this chili spicy?

It has mild heat from the green chiles and seasonings. You can increase the spice level by adding jalapeños or extra chili powder.

Can I make this dairy-free?

Yes. Omit the cream cheese or use a dairy-free cream cheese alternative.

Can I prepare the ingredients the night before?

Yes. Assemble everything except the cream cheese and refrigerate the insert overnight if your slow cooker insert is refrigerator-safe.

How do I make the chili thicker?

Mash some of the beans before stirring them into the chili, or let the chili cook uncovered for a short time after shredding the chicken.

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken during the final hour of cooking and reduce the cooking time accordingly.

What toppings go well with white chicken chili?

Fresh cilantro, avocado, shredded cheese, green onions, tortilla strips, and lime wedges are all excellent choices.

Can I freeze leftovers?

Yes. This chili freezes very well and is ideal for meal prep.

What should I serve with Healthy Crockpot White Chicken Chili?

Cornbread, tortilla chips, a green salad, or warm dinner rolls make delicious side dishes.

Conclusion

Healthy Crockpot White Chicken Chili is a simple, nourishing meal that delivers big flavor with minimal effort. Tender shredded chicken, creamy white beans, and mild green chiles come together in a rich and comforting broth that the whole family will love. Whether you’re meal prepping for the week or serving a crowd, this slow cooker favorite is sure to earn a permanent place in your recipe collection.

Healthy Crockpot White Chicken Chili

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Healthy Crockpot White Chicken Chili is a comforting and protein-packed slow cooker meal made with tender shredded chicken, creamy white beans, green chiles, and warm spices. Rich, satisfying, and easy to prepare, it’s perfect for busy weeknights or meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Yield: 6 to 8 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Low Fat

Instructions

Place the chicken breasts in the bottom of the crockpot.
Add the white beans, green chiles, onion, garlic, chicken broth, cumin, chili powder, oregano, paprika, salt, and black pepper.
Stir gently to combine the ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the cooked chicken and shred it using two forks.
Return the shredded chicken to the crockpot.
Stir in the softened cream cheese until fully incorporated and creamy.
Add the lime juice and stir well.
Cook for an additional 15 to 20 minutes until heated through.
Garnish with fresh cilantro before serving.

Notes

Use boneless skinless chicken thighs for extra richness.
Add corn for sweetness and texture.
Stir in diced jalapeños for additional heat.
Substitute Greek yogurt for cream cheese as a lighter option.
Add extra beans for a thicker chili.
Include diced bell peppers for more vegetables.
Top with avocado, shredded cheese, green onions, or tortilla strips.
Refrigerate leftovers for up to 4 days.
Freeze in airtight containers for up to 3 months.
Add extra broth when reheating if the chili thickens.

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 34 g
Cholesterol: 85 mg