Healthy Crockpot White Chicken Chili (High-Protein!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8
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Calories
328 kcal
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Course
Main Course
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Cuisine
American
Healthy Crockpot White Chicken Chili (High-Protein!)
Description
The Healthy Crockpot White Chicken Chili features boneless skinless chicken breast, white beans, diced green chiles, and a flavorful blend of garlic, cumin, paprika, and Italian seasoning. Ingredients are combined in a slow cooker and cooked on low or high, allowing the chicken to tenderize and the spices to infuse the broth. After cooking, part of the chili is pureed to thicken the texture while retaining some bean whole for contrast. Cream cheese is stirred in at the end to add richness and creaminess, and fresh cilantro brightens the flavor.
This chili is served warm, often topped with sour cream, shredded cheese, and tortilla strips for added richness and crunch. It suits a satisfying meal on a cool day or as a filling for casual gatherings.
Leftover chili stores well refrigerated for several days or freezes for longer storage. Reheating gently ensures the cream cheese remains smooth. This make-ahead aspect adds convenience for meal planning.
Ingredients
- 1 Tbsp olive oil 15g
- 1 yellow onion finely diced, small, 150g
- 2 lb. chicken breast boneless, skinless
- 2 oz. White beans like white kidney beans, cannellini, Great Northern beans, canned, rinsed & drained
- 2 oz. diced green chiles canned
- 1 jalapeno seeds removed and finely diced (can omit)
- 2.5 cups chicken stock 600g
- 5 cloves garlic minced
- 1 Tbsp Italian seasoning
- 1 Tbsp ground cumin
- 1.5 tsp salt
- 1.5 tsp paprika
- 1.25 cups corn frozen, 170g
- 4 oz. cream cheese softened, reduced-fat, 56g
- 1/2 cup cilantro can omit, chopped, fresh
- shredded cheese toppings, etc
- tortilla strips
- sour cream
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 leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- For longer storage, freeze the chili in a freezer-safe container for 2-3 months after it has fully cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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