When the days start to shorten and there’s a distinct chill in the air, my mind immediately goes to comforting, hearty meals. But as much as I adore a rich, slow-simmered creation, sometimes life just doesn’t allow for hours spent over the stove. That’s precisely why I started experimenting with Crockpot Healthy White Chicken Chili. It’s become a weeknight superhero in my kitchen – a dish that delivers on deep, satisfying flavor and cozy warmth, all without the fuss. Imagine coming home to the aroma of tender chicken, creamy beans, and just the right kick of spice, ready and waiting for you. It’s truly a game-changer for busy schedules!
Why You’ll Love This Dish
This Crockpot Healthy White Chicken Chili isn’t just another recipe; it’s a solution to several common dinner dilemmas. First off, it’s incredibly easy. The beauty of a slow cooker is that you literally dump in your ingredients, set it, and forget it. This means less active cooking time for you and more time to tackle other things (or just relax!). Secondly, it’s remarkably healthy. Unlike some cream-laden chilis, this version focuses on lean protein, fiber-rich beans, and vibrant spices, making it a guilt-free pleasure. You get all the comforting flavors without feeling weighed down. Finally, it’s exceptionally versatile. Whether you’re feeding a family, meal prepping for the week, or bringing a dish to a potluck, this chili adapts perfectly. It’s a crowd-pleaser that caters to various tastes and dietary preferences.
> “I’ve made countless chili recipes, but this healthy white chicken chili from the slow cooker has become a weekly staple! It’s so easy and tastes like I spent hours on it.” – A happy home cook
Step-by-Step Overview
Making this Crockpot Healthy White Chicken Chili is about as straightforward as it gets. You’ll start by gathering your ingredients – think chicken breasts, a medley of beans, some broth, and a wonderful blend of chili-friendly spices. Everything goes into your trusty slow cooker. The magic happens over several hours as the flavors meld, the chicken becomes incredibly tender, and the spices infuse every spoonful. Towards the end, a few quick additions bring it all together into a creamy, satisfying chili. It requires minimal effort for maximum flavor payoff!
What You’ll Need
To whip up this comforting chili, here’s what you’ll want to have on hand:
- Boneless, skinless chicken breasts: About 2 pounds. These will become wonderfully shreddable in the slow cooker.
- Canned cannellini beans (white kidney beans) or Great Northern beans: 2 (15-ounce) cans, rinsed and drained. These provide a creamy texture and plenty of fiber.
- Canned green chiles: 1 (4-ounce) can, diced. Don’t drain these; the liquid adds flavor.
- Chicken broth: 4 cups, low sodium. This forms the base of our chili.
- Onion: 1 medium, chopped. Yellow or white onion works well.
- Garlic: 3-4 cloves, minced.
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional, for a little heat).
- Corn: 1 cup, frozen or canned (drained). Adds a touch of sweetness and color.
- Cream cheese (light): 4 ounces, softened and cut into cubes. This is our secret to a creamy texture without heavy cream.
- Fresh cilantro: For garnish, chopped.
- Lime: 1, for serving.
Directions to Follow
Let’s get cooking! The beauty of this recipe is its simplicity.
- Combine ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the rinsed and drained cannellini beans, diced green chiles (undrained), chopped onion, minced garlic, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using).
- Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Shred chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add creaminess and corn: Stir in the frozen (or drained canned) corn and the cubed, softened light cream cheese.
- Melt and serve: Continue to cook on HIGH for another 15-20 minutes, stirring occasionally, until the cream cheese has fully melted and the chili is creamy and heated through.
- Season and garnish: Taste and adjust seasonings if necessary. Ladle into bowls and garnish with fresh cilantro and a squeeze of fresh lime juice.
Best Ways to Enjoy It
This Crockpot Healthy White Chicken Chili is fantastic on its own, but a few garnishes and side pairings can elevate it into an even more memorable meal. For toppings, think sliced avocado or a dollop of Greek yogurt (a healthier alternative to sour cream). Crushed tortilla chips add a lovely crunch, and a sprinkle of shredded Monterey Jack or cheddar cheese is always welcome.
If you’re looking for a side, a simple side salad with a light vinaigrette perfectly complements the richness of the chili. Warm cornbread is another classic pairing that’s always a hit, great for soaking up every last bit of that delicious broth.
Keeping Leftovers Fresh
One of the best things about making a big batch of chili is the delicious leftovers! This Crockpot Healthy White Chicken Chili stores very well.
- Storage: Once cooled, transfer the chili to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
- Reheating: To reheat, simply warm individual portions in the microwave or gently on the stovetop over medium-low heat until heated through. If it seems a little thick, you can add a splash of chicken broth or water to reach your desired consistency.
- Freezing: This chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing without the cream cheese stirred in can sometimes yield a slightly better texture upon thawing, so if you’re making a huge batch to freeze
most of it, consider adding the cream cheese only to the portion you plan to eat fresh.
Helpful Cooking Tips
Achieving that perfect, comforting bowl of white chicken chili is easy, especially with these few pointers:
- Don’t skimp on rinsing beans: Rinsing canned beans not only removes excess sodium but also improves their texture and flavor.
- Soften cream cheese: Make sure your light cream cheese is softened to room temperature before adding it. This helps it melt smoothly into the chili without clumping.
- Adjust spice to your liking: The cayenne pepper is optional. If you like more heat, feel free to add a pinch more, or include a diced jalapeño in with the other vegetables. For less heat, omit the cayenne entirely.
- Taste and adjust: Always taste your chili before serving! You might want to add a little more salt, pepper, or even a dash of lime juice to brighten the flavors right at the end.
Creative Twists
While this recipe is fantastic as is, there are always ways to put your own spin on it and keep dinner interesting!
- Smoky flavor: Add a teaspoon of smoked paprika along with the other spices for a lovely smoky depth.
- Vary the beans: While cannellini or Great Northern beans are traditional, try adding a can of drained pinto beans or navy beans for a slightly different texture and flavor profile.
- Add veggies: Stir in some diced bell peppers (red or green) with the onion, or finely chopped zucchini for extra nutrients.
- Dairy-free option: For a dairy-free version, you can omit the cream cheese. The chili will still be delicious, just less creamy. You could also try a dairy-free cream cheese alternative.
- Turkey swap: For a twist, use boneless, skinless turkey breast instead of chicken. It shreds beautifully and has a similar mild flavor profile.
Common Questions
Can I use pre-cooked chicken?
A: Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken, you can shred about 3 cups and stir it into the slow cooker during the last 30-60 minutes of cooking, along with the corn and cream cheese, just long enough for it to heat through and meld with the flavors. This makes it even faster!
Why is my chili too thin/thick?
A: If your chili is too thin, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the hot chili. Cook for another 15-20 minutes on high until thickened. If it’s too thick, simply add a bit more chicken broth or water until it reaches your desired consistency.
Can I make this on the stovetop?
A: Yes, you can! Sauté the onion and garlic in a large pot. Add chicken broth, spices, green chiles, and beans. Simmer for 20-30 minutes. Add cooked, shredded chicken and corn, then stir in cream cheese until melted. The flavors won’t be quite as deep as a slow-cooked version, but it still works beautifully as a quicker alternative.
Creamy Crockpot Healthy White Chicken Chili
Equipment
- slow cooker
- forks
- ladle
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 2 15-ounce cans Northern Beans (or Cannellini) rinsed and drained
- 1 4-ounce can diced green chiles undrained
- 1.5 cups frozen corn
- 4 cups chicken broth low sodium preferred
Seasonings
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt & pepper to taste
For Creaminess
- 4 oz light cream cheese softened
- 1/2 cup milk skim, 1%, or unsweetened almond milk
Instructions
Cooking Steps
- Place chicken breasts, rinsed and drained beans, undrained green chiles, frozen corn, and chicken broth into the slow cooker.
- Sprinkle onion powder, garlic powder, cumin, oregano, chili powder, salt, and pepper over the ingredients in the slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and easily shreds.
- Remove and shred the cooked chicken breasts with two forks, then return them to the pot.
- Add softened light cream cheese and milk to the chili, stirring until melted and incorporated for a smooth, creamy broth.
- Taste the chili and adjust seasonings as needed.
- Ladle into bowls and top with your favorite garnishes.