This Crockpot Healthy White Chicken Chili is a warm and comforting dish made with tender chicken, white beans, and lots of tasty spices. It’s easy and cooks all day while you relax!
I love how just throwing everything in the pot can lead to such a yummy meal. Plus, the leftovers are perfect for lunch! Who doesn’t love a meal that keeps on giving? 😄
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this chili. If you prefer, you can use thighs for a richer flavor. Rotisserie chicken works too—just skip the initial step!
White Beans: Cannellini or great northern beans lend creaminess. In a pinch, you can use navy beans or even chickpeas for a different texture.
Diced Green Chilies: These add a nice mild heat. If you want a bit more kick, try using jalapeños instead. For a milder version, bell pepper can work too.
Greek Yogurt/Sour Cream: Greek yogurt is a healthier option with added protein. If dairy-free, consider using coconut yogurt or a cashew cream for an alternative that still provides creaminess.
Cheese: Cheddar and Monterey Jack are great choices. If you’re looking to avoid dairy, nutritional yeast can provide a cheesy flavor without the milk.
What’s the Best Way to Shred Chicken?
Shredding the chicken is a key step for a smooth chili. Once the chicken is cooked and tender, follow these steps for easy shredding:
- Remove the chicken from the crockpot with tongs.
- Let it cool slightly, then use two forks to pull it apart. Hold one fork steady, and use the other to shred.
- If you prefer, you can also use a stand mixer with a paddle attachment for quick shredding!
Don’t forget to return the shredded chicken to the pot and mix well. This ensures every bite is flavorful!
How to Make Crockpot Healthy White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (15 oz) white beans (e.g., cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For Serving:
- 1 cup Greek yogurt or sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced
- Fresh cilantro, chopped
- Tortilla chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then you’ll let the crockpot do its magic for 3-7 hours, depending on your cooking setting. You can set it in the morning and come back to a delicious dinner, or cook it faster for a busy day!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by gathering all your ingredients. Dice the onion, mince the garlic, and rinse the white beans. This will make it easier to throw everything into the crockpot.
2. Combine Ingredients in the Crockpot:
In the crockpot, add the boneless chicken breasts, white beans, diced green chilies, diced onion, minced garlic, chicken broth, frozen corn, ground cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper. Give everything a good stir to mix the ingredients.
3. Cook the Chili:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is cooked through and tender. The wonderful smells will start to fill your kitchen!
4. Shred the Chicken:
After cooking, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It’s okay if it falls apart a bit—this is what makes it great!
5. Finish and Serve:
Return the shredded chicken back into the crockpot and give it a good stir to mix with the other ingredients. Taste the chili and adjust the seasoning with more salt or pepper if you like. Now, serve your chili hot in bowls, and top each bowl with a dollop of Greek yogurt or sour cream, shredded cheese, diced avocado, chopped cilantro, and a handful of tortilla chips for that crunchy texture. Enjoy your warm, comforting bowl of chili!
Can I Use Thawed Frozen Chicken in This Recipe?
Absolutely! Just ensure the chicken is fully thawed before adding it to the crockpot. You can thaw chicken overnight in the fridge or use the quick method by sealing it in a plastic bag and submerging it in cold water. Pat it dry before cooking to prevent excess moisture.
How Can I Adjust the Spice Level of the Chili?
If you prefer a milder chili, simply reduce the amount of chili powder and omit the diced green chilies. For extra heat, consider adding diced jalapeños or a dash of cayenne pepper to kick up the spice level. Always taste as you go, so you can find the perfect balance for your palate!
What’s the Best Way to Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. To reheat, gently warm it on the stove or in the microwave, adding a little broth or water if it appears too thick.
Can I Make This Chili Vegetarian?
Yes! For a vegetarian version, simply omit the chicken and use vegetable broth instead. You can add more beans or toss in some diced vegetables like zucchini or bell peppers for extra flavor and texture!
