Crockpot White Chicken Chili
This creamy, high protein Crockpot White Chicken Chili simmers low and slow with tender chicken, white beans, and green chiles for a cozy, low calorie dinner the whole family will love.
A Cozy Bowl of Comfort, Made Easy
There is something deeply satisfying about coming home to a kitchen that smells like it has been working hard for you all day. This Crockpot White Chicken Chili is exactly that kind of recipe. It is creamy without being heavy, packed with protein, and loaded with fiber from tender white beans, all while staying refreshingly low in calories. If you have been searching for crock pot chicken chili healthy enough for a weeknight but comforting enough for a chilly Sunday, this is the one to bookmark.
Unlike traditional red chili, this version leans into warm, earthy spices, mild green chiles, and a bright finish of lime and cilantro. It is one of those easy high protein instant pot recipes you could easily adapt for a pressure cooker too, but the slow cooker version lets those flavors mingle low and slow until the chicken practically falls apart on its own.
Before we get cooking, the right tools and ingredients make a real difference here. A good quality slow cooker with a reliable low setting keeps the chicken tender instead of dry, and a sturdy set of shredding claws or forks makes quick work of pulling the chicken apart right in the pot. These are the products that genuinely help this recipe shine:
Why This Recipe Works So Well
This chili checks a lot of boxes at once. It is one of the more satisfying low calorie crock pot recipes you will find, thanks to lean chicken breast and a broth base instead of heavy cream. The beans do double duty, adding body to the chili while making it one of the better high fiber crockpot recipes you can put on your weekly rotation.
- Lean protein from chicken breast keeps it filling without weighing you down
- Great northern beans add fiber, texture, and a subtle nutty flavor
- Mild green chiles bring warmth without overwhelming heat
- A finish of Greek yogurt adds creaminess without a ton of extra fat
Chef's Tip: For the creamiest texture, mash about a cup of the cooked beans against the side of the crockpot before stirring in the yogurt. It thickens the chili naturally without needing any flour or cornstarch.
Tips for the Best White Chicken Chili
The biggest key to a great crock pot white chicken chili easy enough for beginners is patience. Let the chicken cook low and slow so it shreds effortlessly, rather than rushing it on high the whole time. If you are short on time, the high setting works fine too, just keep an eye on the chicken so it does not dry out.
Another trick for a high protein chili crock pot cooks require is to stir the shredded chicken back into the pot before adding the yogurt. This helps every bite get coated in that creamy, spiced broth instead of sitting on top.
Ready to make it? Here is the full step-by-step recipe:
Crockpot White Chicken Chili
This creamy, high protein Crockpot White Chicken Chili simmers low and slow with tender chicken, white beans, and green chiles for a cozy, low calorie dinner the whole family will love.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, trimmed
- 3 cans great northern beans, 15 oz each, drained and rinsed
- 2 cans diced green chiles, 4 oz each, mild or hot
- 3 cups low sodium chicken broth
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander, optional
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 cup plain greek yogurt, or light sour cream, stirred in at the end
- 1/2 cup shredded monterey jack cheese, for topping, optional
- 2 tbsp fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instruction
Place the chicken breasts in the bottom of a 6 quart crockpot.
Add the drained white beans, diced green chiles, chicken broth, onion, garlic, cumin, oregano, coriander, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fork tender and shreds easily.
Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the crockpot.
Stir in the Greek yogurt until fully incorporated. For a thicker chili, mash some of the beans against the side of the pot before stirring.
Taste and adjust salt and pepper as needed.
Ladle into bowls and top with shredded monterey jack cheese, fresh cilantro, and a squeeze of lime juice before serving.
Equipment
- 6-quart slow cooker
- Cutting board
- Two forks for shredding
- Ladle
Notes
Serving Suggestions and Storage
This chili is fantastic on its own, but a few toppings take it to the next level. Try a sprinkle of shredded monterey jack, a dollop of extra yogurt, diced avocado, or crushed tortilla chips for crunch. A squeeze of fresh lime right before eating really wakes up all those warm spices.
As far as crockpot low calorie recipes go, this one stores and reheats beautifully, which makes it perfect for meal prep. Keep leftovers in the fridge for up to four days, or portion it into freezer safe containers for up to three months. Just remember to leave the dairy out until you reheat it for the best texture.
Perfect For Meal Prep Week
Because it reheats so well and holds up in the freezer, this recipe is an easy way to stock your freezer with low calorie white chicken chili you can pull out on busy nights. Double the batch, portion it into individual containers, and you have lunches or dinners ready to go whenever you need them.
However you serve it, this chili is proof that comfort food and healthy eating are not mutually exclusive. It is warm, hearty, and easy enough to let your slow cooker do most of the work while you go about your day.
