Healthy Crockpot White Chicken Chili (High-Protein!)

Name: Healthy Crockpot White Chicken Chili (High-Protein!)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving
Ingredients: 1 Tbsp olive oil (15g); 1 small yellow onion (150g); 2 lb. boneless skinless chicken breast; 2 oz. cans white beans, rinsed & drained; 2 oz. cans diced green chiles; 1 jalapeno seeds; 2.5 cups chicken stock (600g); 5 cloves garlic; 1 Tbsp EACH: Italian seasoning & ground cumin; 1.5 tsp EACH: salt & paprika; 1.25 cups frozen corn (170g); 4 oz. reduced-fat cream cheese (56g); 1/2 cup chopped fresh cilantro; Toppings: shredded cheese, tortilla strips, sour cream, etc

User Reviews

5.0

102 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8
Calories
328 kcal
Course
Main Course
Cuisine
American

Healthy Crockpot White Chicken Chili (High-Protein!)

Heidi Hunt

Report

This Healthy Crockpot White Chicken Chili recipe is the best dump-and-go recipe for a chilly night! Prep everything in less than 15 minutes, then let the crockpot do all the work!

Share:

I Made This!

76 people made this

Print

22 people printed this

Save this

61 people saved this

Ingredients

Servings

1 Tbsp olive oil (15g)
1 small yellow onion (150g) finely diced
2 lb. boneless skinless chicken breast
2 oz. cans white beans, rinsed & drained like white kidney beans, cannellini, Great Northern beans
2 oz. cans diced green chiles
1 jalapeno seeds removed and finely diced (can omit)
2.5 cups chicken stock (600g)
5 cloves garlic minced
1 Tbsp EACH: Italian seasoning & ground cumin
1.5 tsp EACH: salt & paprika
1.25 cups frozen corn (170g)
4 oz. reduced-fat cream cheese (56g) softened
1/2 cup chopped fresh cilantro can omit
Toppings: shredded cheese, tortilla strips, sour cream, etc.

Add to Shopping List

Instructions

Add all the ingredients except the cream cheese and cilantro to a Crockpot. Roughly toss to combine.
Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
When done, remove chicken and set on a plate. Use an immersion blender to puree about a 1/3 portion of the chili to thicken it, leaving some of the beans whole.
If you don't have an immersion blender, you can also transfer a few ladlefuls of the chili to a food processor or blender and pulse a few times, then stir the mixture back into the chili.
Shred the chicken with two forks and add back to the Crockpot to toss with the white bean mixture. Finally, stir in the cream cheese and cilantro.
Serve up and top with sour cream, shredded cheese, tortilla strips (highly recommended!) + anything else that sounds good and enjoy!

Notes

Store white chicken chili in an airtight container in the fridge for 3-4 days.
To freeze, let cool completely then store in freezer safe container for 2-3 months.

Nutrition Information

Show Details

Serving 1.5cups (305g) Calories 328kcal (16%) Carbohydrates 27.5g (9%) Protein 35.8g (72%) Fat 8.3g (13%) Saturated Fat 3g (15%) Cholesterol 92.5mg (31%) Fiber 5.8g (23%) Sugar 6.5g (13%)