This is a healthy, hearty, and super easy slow cooker white chicken chili made with cannellini beans and green chilies. Super tasty and perfect healthy comfort food!
If it were socially acceptable to hibernate all winter and watch Netflix all day, I would. Especially if I had an unlimited supply of this healthy slow cooker white chicken chili!
Give me a good book, my Insanity DVDs, and a crock pot full of delicious and hearty chili, and there’s a good chance I wouldn’t leave until March (or May if you live in Ohio!).
This chili is perfect for warming you up on a chilly day (but also completely acceptable to eat when it’s not cold out!) It’s hearty, zippy, and feel-good, but healthy at the same time. And it’s bursting at the seams with flavor!
Of course, the beauty of any slow cooker recipe is that it should be easy to make. Throw everything in, then set it and forget it, right? Well, I have good news: this recipe is no exception!
How to make slow cooker white chicken chili
All you have to do to make this amazing, hearty dish is throw everything in the slow cooker and let it cook for 6-7 hours. That’s right, prep time is less than 10 minutes!
Then, once you’re ready to eat, there are just a few more steps to make it a truly perfect chili.
Step 1: In a large slow cooker, add all ingredients except the Greek yogurt. Turn on low and cook for 6-7 hours.
Step 2: Once cooked, remove the chicken from the slow cooker and shred with 2 forks. Return it to the slow cooker.
Step 3: Take 1 cup of soup from the slow cooker and add it to a blender with the Greek yogurt. Puree until it reaches a smooth consistency, then stir the blend back into the slow cooker. Mix well.
Step 4: Cook for 15 more minutes, then serve with cilantro and avocado on top.
That’s it! This white chicken chili is so full of flavor and so easy to make, it may quickly become one of your go-to easy recipes.
Blending the Greek yogurt
The only “trick” to this recipe is blending the cup of soup with the Greek yogurt at the end.
If you just dump the yogurt in the slow cooker, it will become lumpy and won’t mix well. But when you blend it with the chicken stock, it turns the yogurt into a smooth consistency that easily mixes with the rest of the soup.
So don’t skip this step! It’s not very hard, and it really makes the texture of the chili.
A slow cooker diabetes recipe?
Absolutely! If you ask me, you can really do ANYTHING with a slow cooker.
As written, the recipe has 30 grams of carbs per serving. However, you can easily cut the beans and corn in half if you want to reduce the carb count.
I am fine with 30 grams of carbs in a main meal, but I know that many people with diabetes prefer fewer carbs. If that’s your preference, feel free to customize to your liking!
This chili is a great way to meal prep for the week or have a quick, delicious meal ready in the freezer!
If you plan to eat it soon, you can store this dish in an airtight container in the refrigerator for up to one week.
For longer storage, I would recommend freezing it in separate containers portioned out by serving size. That way, you won’t have to thaw the whole thing, you can just take out as much as you want for a convenient, healthy, super tasty chili.
More healthy chicken recipes
You can never have too many healthy and tasty chicken recipes, right? If you’re looking for a few more to try, check out some of my favorites that I know you’ll love:
- Stuffed Chicken Breast
- Prosciutto Wrapped Chicken Breast with Cream Cheese
- Smothered Creamy Skillet Chicken
I also put together my top healthy diabetic chicken recipes for even more tasty inspiration!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Slow Cooker White Chicken Chili
- 1 cup Greek yogurt
- 3 tablespoon olive oil
- 2 medium yellow onions
- 8 oz. canned green chilies
- 4 cloves garlic
- 4 cups low sodium chicken broth
- 3 large chicken breasts
- 30 oz. cannellini beans, (drained and rinsed)
- 30 oz. corn, (drained)
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt and pepper
- In a large slow cooker, add all ingredients except the Greek yogurt. Turn on low and cook for 6-7 hours.
- Once cooked, remove the chicken from the slow cooker and shred with 2 forks. Return it to the slow cooker.
- Take 1 cup of soup from the slow cooker and add it to a blender with the Greek yogurt. Puree until it reaches a smooth consistency, then stir the blend back into the slow cooker. Mix well.
- Cook for 15 more minutes, then serve with cilantro and avocado on top.