Description
This Healthy Crockpot White Chicken Chili is a high-protein, macro-friendly, and gluten-free recipe perfect for busy weeknights. Just dump everything in and let the crockpot do the work for a hearty, flavorful chili.
Ingredients
- 1 Tbsp olive oil (15g)
- 1 small yellow onion (150g), finely diced
- 2 lb. boneless skinless chicken breast
- 2 15-oz. cans white beans, rinsed & drained (white kidney beans, cannellini, or Great Northern beans)
- 2 4-oz. cans diced green chiles
- 1 jalapeno, seeds removed and finely diced (optional)
- 2.5 cups chicken stock (600g)
- 5 cloves garlic, minced
- 1 Tbsp EACH: Italian seasoning & ground cumin
- 1.5 tsp EACH: salt & paprika
- 1.25 cups frozen corn (170g)
- 4 oz. reduced-fat cream cheese (56g), softened
- 1/2 cup chopped fresh cilantro (optional)
- Toppings: shredded cheese, tortilla strips, sour cream, etc.
Instructions
1. Add all the ingredients except the cream cheese and cilantro to a Crockpot. Roughly toss to combine.
2. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
3. 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.
4. If you don’t have an immersion blender, 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.
5. 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.
6. Serve up and top with sour cream, shredded cheese, tortilla strips, or any toppings of choice.
Notes
Store white chicken chili in an airtight container in the fridge for 3–4 days.
To freeze, let cool completely then store in a freezer-safe container for 2–3 months.
Nutrition
- Serving Size: 1.5 cups (305g)
- Calories: 328
- Sugar: 6.5g
- Fat: 8.3g
- Saturated Fat: 3g
- Carbohydrates: 27.5g
- Fiber: 5.8g
- Protein: 35.8g
- Cholesterol: 92.5mg