During chilly fall evenings in my childhood home, my mom would simmer pots of hearty chili that filled the house with warm, inviting aromas. Those memories inspired me to create this lighter version using a crockpot, where tender chicken meets creamy beans without excess fat.
You’ll find it simple to prepare, letting the slow cooker do the work while you go about your day. This dish balances nutrition and taste, offering a satisfying meal that supports your wellness goals.
With lean proteins and fresh spices, it delivers comfort in every bowl. Let me guide you through making it yourself, drawing from years of tweaking recipes in my own kitchen.
How to Make Healthy White Chicken Chili Crockpot
Start by gathering your ingredients and prepping the slow cooker for an effortless meal. The process builds layers of flavor as the chicken shreds easily after cooking.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Servings: 6
- Course: Main Dish
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 ounces reduced-fat cream cheese, softened
- 1/2 cup plain Greek yogurt
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken breasts in the bottom of a 6-quart crockpot. Add the diced onion, minced garlic, drained beans, green chiles, corn, cumin, chili powder, oregano, salt, and cayenne if using.
- Pour the chicken broth over the mixture. Stir gently to combine, ensuring the chicken is submerged.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches 165°F internally and shreds easily with two forks.
- Remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the crockpot.
- Stir in the softened cream cheese and Greek yogurt until fully melted and creamy, about 10 minutes on high. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice. The steam rises with a subtle spicy scent, and the texture turns velvety smooth.
Nutrition
- Calories: 320 kcal
- Protein: 32 g
- Fat: 8 g
- Carbohydrates: 28 g
- Sugar: 4 g
- Fiber: 6 g
- Sodium: 650 mg
- Cholesterol: 85 mg
Cooking Method
The slow cooker method allows flavors to meld slowly, resulting in tender chicken and a cohesive broth. You can switch to high heat for faster cooking if time is short, but low yields the best infusion of spices.
Monitor the liquid level midway; add a splash more broth if it thickens too much. This approach keeps the dish healthy by avoiding added oils during cooking.
Tools Needed
- 6-quart crockpot or slow cooker
- Cutting board
- Sharp knife
- Two forks for shredding
- Wooden spoon for stirring
- Measuring cups and spoons
Ingredient Choices
Selecting lean chicken breasts provides high protein with minimal saturated fat, keeping the dish light yet filling. Great Northern beans add fiber and creaminess without overpowering the mild flavors.
Green chiles bring a subtle heat and brightness, while ground cumin and chili powder form the spice base that defines white chicken chili. Using low-sodium broth controls salt intake, allowing you to season to taste.
Greek yogurt and reduced-fat cream cheese create a tangy, smooth finish superior to heavy cream. Frozen corn offers natural sweetness and texture contrast, enhancing each bite.
Fresh cilantro and lime juice at the end lift the dish with citrus notes and herbal freshness. These choices stem from my tests in the kitchen, ensuring balance in every component.
Nutritional Benefits
This recipe delivers about 32 grams of protein per serving from the chicken and beans, supporting muscle maintenance and satiety. The fiber from beans and corn aids digestion and helps stabilize blood sugar levels.
With only 8 grams of fat, mostly unsaturated from minimal olive oil if needed, it fits low-fat diets while providing essential nutrients. Vitamins from garlic, onion, and chiles boost immunity without extra calories.
Overall, one bowl covers a significant portion of daily protein needs with under 350 calories. I’ve relied on this meal during busy weeks for its sustained energy without heaviness.
Flavor Profile
The combination of cumin and oregano gives an earthy undertone, complemented by the mild kick from green chiles. Shredded chicken absorbs these spices, creating a tender, infused texture.
Cream cheese and yogurt add a subtle tang that rounds out the savory broth. Corn kernels provide bursts of sweetness against the spicy backdrop.
When served, the aroma of simmering spices greets you first, followed by the creamy warmth on your spoon. Adjust cayenne for your preferred heat level to personalize the taste.
Variations and Adaptations
For a dairy-free option, swap cream cheese and yogurt with coconut milk, maintaining creaminess while keeping it vegan-friendly if using vegetable broth. Add diced bell peppers for extra crunch and color without many calories.
Use chicken thighs for juicier meat if breasts dry out, though they add slightly more fat. Incorporate rotisserie chicken at the end for a quicker version, reducing cook time to 2 hours.
To boost veggies, stir in spinach during the last 30 minutes; it wilts seamlessly. These tweaks come from my experiments to suit different dietary needs.
Serving Suggestions
Top with crushed tortilla chips for a light crunch that mimics traditional chili. A sprinkle of shredded cheese or a dollop of sour cream adds richness sparingly.
Pair with a side salad of mixed greens and lime vinaigrette to round out the meal. Fresh avocado slices bring healthy fats and cool contrast to the warmth.
For gatherings, serve in bread bowls made from whole-grain rolls. This setup makes the dish versatile for weeknights or casual dinners.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen overnight, making it even better the next day.
Freeze portions in freezer-safe bags for up to 3 months; thaw overnight before reheating. Use a large pot on the stovetop or microwave in short bursts to restore creaminess.
Stir in a bit of broth when reheating to prevent drying. I’ve frozen batches successfully for meal prep, ensuring quick healthy eats.
Common Mistakes to Avoid
Don’t skip draining and rinsing the beans, as canned liquid can make the chili watery and overly salty. Overcooking on high might toughen the chicken, so stick to low for best results.
Avoid adding dairy too early; it can curdle in the heat. Taste before serving and adjust spices gradually to prevent overpowering the mild profile.
If using an immersion blender for thicker consistency, pulse briefly to retain some bean texture. These tips stem from my trial runs to help you succeed first time.
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes, use the pressure cook function on high for 10 minutes with 1 cup less broth. Quick release the pressure, then shred the chicken and stir in dairy as directed.
This method cuts time to under an hour while preserving flavors. It’s ideal for weeknights when the crockpot feels too slow.
Why drain and rinse the white beans?
Draining removes excess sodium and starch that can alter the broth’s clarity and taste. Rinsing ensures a cleaner, milder bean flavor in the final dish.
This step keeps the nutrition intact without added preservatives. It prevents the chili from becoming gummy.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free as listed. Check labels on broth and canned items to confirm no cross-contamination.
It suits celiacs perfectly with these swaps if needed. Toppings like tortilla chips should also be verified.
How do I thicken the chili if it’s too thin?
Use an immersion blender to puree a portion of the beans directly in the pot. Alternatively, simmer uncovered for 15 minutes after adding a cornstarch slurry.
This achieves desired consistency without extra ingredients. It maintains the healthy profile intact.
Can I use canned corn instead of frozen?
Yes, drain it well to avoid extra liquid. Canned works fine and adds similar sweetness.
Frozen retains more nutrients, but both fit seamlessly. Choose based on what you have on hand.
What if I don’t have Greek yogurt?
Substitute with sour cream or more cream cheese for tanginess. It keeps the creamy element without changing much.
Plain yogurt thinned with a bit of milk also mimics the effect. Adjust to your pantry staples.
Does this freeze well?
Yes, omit dairy before freezing and add it upon reheating. It thaws smoothly without separation.
Portion into single servings for convenience. This extends its shelf life significantly.
Can I make it spicier?
Increase cayenne or add diced jalapeños with the onions. Fresh heat builds gradually during cooking.
Taste midway and adjust to suit your tolerance. It enhances without overwhelming the base flavors.