This dietitian-approved white chicken chili is a perfect balance of lean protein and fiber, all made effortlessly in your crockpot. It’s a fantastic meal prep option that freezes beautifully, making healthy, satisfying dinners a breeze any night of the week!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles
- 1 (15 oz) can whole kernel corn, drained
- 24 oz low-sodium chicken broth
- Fresh cilantro, chopped
- 4 oz cream cheese, softened
- ¼ cup half-and-half
Seasoning:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ¾ tsp oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
Topping Ideas (Choose What You Love!): Jalapeños, avocado, sour cream, shredded cheese, tortilla strips, extra cilantro.
Instructions:
- Combine: Place chicken in the slow cooker. Top with all seasonings, then onion, garlic, beans, chiles, corn, broth, and cilantro.
- Cook: Cover and cook on LOW for 8 hours.
- Shred: Remove chicken, shred, and return to pot.
- Creamy Finish: Whisk cream cheese with a few spoonfuls of hot broth until smooth. Stir the mixture and half-and-half into the chili.
- Heat Through: Cover and cook on HIGH for 15 minutes.
- Serve: Top with your favorites and enjoy!
Make It Work For You
This chili is a wonderful template. Feel free to adapt it based on what you have or what you’re in the mood for.
- Spice Level: You are in control! The two cans of green chiles are your main source of spice in this recipe. Use two mild for a gentler flavor, or one hot and one mild (or two hot!) for more warmth. The cayenne is completely optional.
- Protein & Beans: ground turkey or shredded leftover turkey work beautifully. Feel free to add a can of black beans for more variety and fiber (just remember to drain and rinse them).
- The Creamy Element: Use whichever cream cheese and dairy you have on hand. For a non-dairy version, you can skip the cream cheese and half-and-half entirely for a brothy, yet still flavorful, chili.
- Experiment with Toppings: Toppings are a fantastic way to add different textures, temperatures, and flavors. There are no rules, just choose what makes the meal most enjoyable for you!
Meal Prep & Storage
This recipe is a meal-prepper's dream. It’s designed to be made ahead and enjoyed in multiple ways.
- Refrigerate: Cool completely and store in airtight containers. It will keep beautifully in the fridge for 4-5 days.
- Freeze For Later: This chili freezes perfectly. For best results, prepare the recipe but stop before adding the cream cheese and half-and-half. Cool the base completely, then freeze. When ready to eat, thaw in the refrigerator overnight, reheat on the stove or in the slow cooker, and then stir in the creamy ingredients.
We hope this simple, slow-cooker white chicken chili recipe becomes a reliable, feel-good favorite in your home!