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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili - The day we made this chili was the best day of the week. It’s hearty, zippy and feel-good, but healthy at the same time. And it’s bursting at the seams with comforting flavor.
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!
Author: Christel Oerum, MS
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 10

Ingredients 

  • 2 yellow onions, medium, diced
  • 8 ounces canned green chiles
  • 1 tablespoon minced garlic, about 4 cloves
  • 30 ounces cannellini beans, drained and rinsed
  • 30 ounces whole kernel corn, drained
  • 1 tablespoon lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 ½ pounds boneless skinless chicken breasts, approximately 3 chicken breasts
  • 1 cup Greek yogurt

Optional toppings:

  • Cilantro
  • Avocado

Instructions

  • To a large slow cooker, add diced onions, green chilies, minced garlic, beans, corn, lime juice, cumin,oregano, salt and pepper, and chicken broth. Stir to combine. Place chicken breasts on top, making sure they are submerged in the broth. Turn on low and cook for 6-7 hours.
    2 yellow onions, medium, 8 ounces canned green chiles, 1 tablespoon minced garlic, 30 ounces cannellini beans, 30 ounces whole kernel corn, 1 tablespoon lime juice, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1 teaspoon black pepper, 4 cups low sodium chicken broth, 1 ½ pounds boneless skinless chicken breasts
  • Once cooked, remove the chicken from the slow cooker and transfer to a shallow dish. Shred with 2 forks and return to the slow cooker.
  • Add 1 cup of soup from the slow cooker to a blender. Add Greek yogurt to the soup and blend until it reaches a smooth consistency. Stir this yogurt-soup blend back into the chili and mix well.
    1 cup Greek yogurt
  • Cookfor 15 more minutes on low heat setting. Serve with fresh cilantro and diced avocadoon top.
    Cilantro, Avocado

Notes

This recipe is for 10 servings.
Dietary tips: To reduce carb count, use only 1 can of beans and corn or omit them completely. To make dairy-free chili, swap out Greek yogurt with coconut milk or skip it altogether. Add a little bit of avocado for a touch of creaminess.
Serving suggestions: Garnish with fresh cilantro and diced avocados. Serve with low-carb cornbread for a complete meal.
Storage instructions: Store leftovers in an airtight container in the fridge for up to one week or in the freezer for several months. If freezing, I recommend storing it in individual containers for convenience.
Reheating instructions: Reheat gently in a small pot over medium heat, stirring often so the bottom doesn't burn.

Nutrition Info Per Serving

Nutrition Facts
Slow Cooker White Chicken Chili
Amount per Serving
Calories
247
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
45
mg
15
%
Sodium
 
761
mg
32
%
Potassium
 
538
mg
15
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
20
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
12
mg
15
%
Calcium
 
107
mg
11
%
Iron
 
3
mg
17
%
Net carbs
 
25
g
* Percent Daily Values are based on a 2000 calorie diet.