Name: Crockpot Healthy White Chicken Chili You’ll Want Every Weeknight
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 medium yellow onion, diced; 2 poblano peppers, seeded and diced; 3 cloves garlic, minced; 2-3 cups chicken broth or chicken stock; 2 (15-ounce) cans white cannellini beans, drained and rinsed; 1 (15-ounce) can corn, drained; 2 (4-ounce) cans diced green chiles with juices; 1 teaspoon oregano; 2 teaspoons chili powder; 3 teaspoons cumin; 1 teaspoon smoked paprika; Freshly cracked pepper and kosher salt to taste; 1 pound boneless skinless chicken breasts or chicken thighs; 4 ounces cream cheese (dairy-free if needed, optional); 1 cup full fat coconut milk or heavy cream; Toppings as desired (lime juice, cilantro, avocado, jalapeños, cheese, tortilla strips)

Description

This healthy white chicken chili recipe is a clean eating meal you can throw in the crockpot and forget about. It’s made with veggies, protein, beans and is still creamy even though it’s dairy free.

Ingredients

1 Tablespoon olive oil
1 medium yellow onion, diced
2 poblano peppers, seeded and diced
3 cloves garlic, minced
2-3 cups chicken broth or chicken stock
2 (15-ounce) cans white cannellini beans, drained and rinsed
1 (15-ounce) can corn, drained
2 (4-ounce) cans diced green chiles with juices
1 teaspoon oregano
2 teaspoons chili powder
3 teaspoons cumin
1 teaspoon smoked paprika
Freshly cracked pepper and kosher salt to taste
1 pound boneless skinless chicken breasts or chicken thighs
4 ounces cream cheese (dairy-free if needed, optional)
1 cup full fat coconut milk or heavy cream
Toppings as desired (lime juice, cilantro, avocado, jalapeños, cheese, tortilla strips)

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Instructions

1. Heat olive oil in a medium skillet over medium heat. Add onion and poblano peppers, sauté for 3-4 minutes until soft.

2. Add garlic and cook for another minute. Transfer the mixture to the slow cooker.

3. Add chicken broth, beans, corn, green chiles, and spices to the slow cooker. Mix to combine.

4. Nestle chicken breasts into the chili and press down to submerge. Cover and cook on high for 4-6 hours or low for 6-8 hours.

5. Remove the chicken, shred with two forks, and return to the slow cooker.

6. Stir in cream cheese and coconut milk or heavy cream. Mix until melted and well combined.

7. Add up to 1 cup more broth to reach desired consistency. Taste and adjust seasoning as needed.

8. Serve hot with your favorite toppings.

Notes

Toppings ideas: lime juice, cilantro, avocado, jalapeños, shredded cheese, tortilla strips.

Freezer-friendly: Freeze after cooking or prep ingredients in advance and freeze uncooked for up to 6 months.

Instant Pot: Add all ingredients, pressure cook on high for 20 minutes, quick release, then shred chicken and finish as directed.

Stovetop: Simmer all ingredients in a pot for 20 minutes, shred chicken, and stir in cream at the end.