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Crockpot Healthy White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: Angela
  • Prep Time: 0h 15m
  • Cook Time: 6h 0m
  • Total Time: 6h 15m
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Crockpot Healthy White Chicken Chili is a comforting, flavorful dish made with tender chicken breasts, white beans, spices, and a touch of creaminess from low-fat cream cheese and sour cream. Perfectly spiced with cumin, chili powder, and oregano, this slow-cooked chili offers a hearty yet healthy meal option that’s easy to prepare and perfect for cozy nights.

Ingredients

Scale

Chicken and Base

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced

Spices

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes

Crockpot Ingredients

  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 can (14.5 oz) low-sodium chicken broth
  • 1 cup frozen corn

Finishing Ingredients

  • 1/2 cup low-fat cream cheese, cubed
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Heat oil and sauté onion: Heat a large skillet over medium heat and add the tablespoon of olive oil. Once the oil is hot, add the chopped onion and cook until softened, about 4-5 minutes.
  2. Add garlic: Add the minced garlic and cook for an additional 1-2 minutes, stirring occasionally to prevent burning.
  3. Bloom spices: Stir in the ground cumin, chili powder, dried oregano, ground coriander, and crushed red pepper flakes, cooking for 1 minute to release their flavors.
  4. Transfer to crockpot: Move the cooked onion and spice mixture into the crockpot.
  5. Add chicken breasts: Place the boneless, skinless chicken breasts on top of the onion mixture in the crockpot.
  6. Add beans and chilies: Pour in the drained white beans and diced green chilies evenly over the chicken.
  7. Add broth and corn: Pour the low-sodium chicken broth and add the frozen corn into the crockpot, stirring gently to combine.
  8. Cook the chili: Cover with lid and cook on low for 6-7 hours, or on high for 3-4 hours, until chicken is fully cooked and shreds easily.
  9. Shred chicken: Remove chicken breasts and shred them with two forks, then return shredded chicken to the crockpot.
  10. Add cream cheese: Add cubed low-fat cream cheese and stir until melted and incorporated.
  11. Incorporate sour cream and cilantro: Stir in sour cream and fresh cilantro until well combined.
  12. Add lime juice and season: Squeeze lime juice into the chili and stir. Taste and season with salt and pepper as needed.
  13. Serve: Serve the chili hot, garnished with extra cilantro if desired.

Notes

  • For a spicier version, add extra crushed red pepper flakes or diced jalapeños.
  • You can substitute the chicken breasts with ground chicken or turkey for a different texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
  • If you prefer a thicker chili, mash some of the beans before adding them to the crockpot.

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Find it online: https://tastydailyeats.com/crockpot-healthy-white-chicken-chili-recipe/