What’s for dinner? White Chicken Chili in the Slow Cooker!

white chicken chili square

Slow cookers were made for me, I’m pretty sure. It seems like the only way my family can get even close to gourmet (or even home cooked) meal these days! The Powell 6 Pack is amazing, but they sure keep my time limited :).

Slow cooker to the rescue! Stews, chili, soups, roasts, lean meats…All cooked to perfection in the slow cooker. It helps that there are SO many healthy recipe options using this little appliance too! Here is one of them.

White Chicken Chili
Serves 9

What you’ll need:

4-5  4 oz boneless, skinless chicken breasts, cooked and shredded (leftovers work great, you could also use leftover Thanksgiving turkey)
3   15.5 oz cans great northern beans (rinse and drain to remove extra sodium)
½ cup chopped onion
1  4 oz can chopped green chiles
1 ½ tsp. chili powder
1  14.5 oz can low fat (I prefer 99% fat free), low sodium chicken broth
Plain, non-fat greek yogurt for garnish

How to make it:

Put everything in your slow cooker (except the yogurt), stir together until well mixed, and cook on low for 6-9 hours. That’s it. Stir a dollop of yogurt into each serving for some extra creamy goodness and enjoy!

If you have a favorite healthy slow cooker recipe, share it in the comments below so we can all try it out!

What’s in it:

Recipe makes 9 servings. Each serving has 251 calories, 21.5g protein, 7g fat, 22g carbs, 7.5g fiber and 122.5mg sodium.

*Adapted from Busy People’s Slow Cooker Cookbook.


30 Comments

  1. Carol - July 24, 2014

    Will this be too spicy for kids?

  2. Bryanna McGlothlin - June 24, 2014

    I use a recipe similar to that but I’m gonna give this one a try it may have less calories.

  3. daniel - April 7, 2014

    Could I use chicken leg quarters instead? My thought is to cook them up and then just DeBone them (the leg quarters are about $5 cheaper and I’m kinda on a budget). Also, could I do that with any recipe that calls for chicken? Does it really matter what part of the chicken it is?
    thanks,
    Dan!

  4. Brighton - January 14, 2014

    I just made this for my family. It turned out to be such a great hit! They told me that I should keep this recipe forever! I loved how easy it was to make. Thank you!!!

  5. Laleh - January 14, 2014

    What counts as one serving? 1.5 cups?

  6. Katie - January 6, 2014

    My husband and I are giving it a go at the Carb Cycle Solution eating plan. I assume that this recipe would work on the plan and would be served on a Low-Carb day? How much is a serving?

  7. Helen - January 5, 2014

    I wish when you post recipes here you would say how they “count” in the carb cycling program, i.e., high carb day – low carb day – etc. Yes it’s helpful to know the calories, etc. but combination foods are sometimes difficult to figure out for those who are new to carb cycling. I did see that you told someone else high carb in the comments, I’m just suggesting you put that information right there with the calorie count.

  8. Christina N - December 31, 2013

    I’m new to carb cycling and am excited to change myself. So could about 3/4 of a cup be a meal on a high carb day?
    Thanks for your help!

  9. Tina Thiel - December 29, 2013

    This looks delicious! Thanks for sharing.

  10. Stephanie D. - December 19, 2013

    Hi, this recipe looks wonderful! Yummy. You mentioned it has 9 servings, but it doesn’t specify whether it’s cups. Is each serving 1 cup..? Thanks so much for your help. Merry Christmas! :-)

  11. Nancy Sustersic - December 18, 2013

    Yummy can’t wait to try it when we drive to OHIO from Sunny HOT Florida! Thanks Heidi!

  12. Rosario - December 18, 2013

    Could you use soaked dry beans instead?

  13. Keshia Wilson - December 18, 2013

    Best chili I have ever had!! Thanks for posting Heidi!!!

  14. Gunn sture - December 18, 2013

    My dinner to morrow !!!
    Thanks

  15. WALT TRAMONTANA - December 18, 2013

    Does that read as; “a single 1/2 tsp of chili powder” OR “one and a half tsp of chili powder” – It’s confusing the way this recipe is published.

  16. Jilly M - December 18, 2013

    I use the same recipe for white chicken chili… almost! lol I substitute cabbage for beans. I also like to add a ton of tomatoes (which negates the white part of white chicken chili, I know, but I’m a tomato fiend!). MMMmmmm. So good!

  17. Brent mays - December 18, 2013

    Quick easy delicious.

  18. Camille Eppstein - December 18, 2013

    If you are cooking this 6-9 hours, could you use raw chicken breasts instead of cooked/leftover?

    • admin - December 19, 2013

      You’d have to experiment. I’ve only made it with cooked chicken. Let us know if you try it!

  19. Jane - December 17, 2013

    If the chicken is already cooked and the beans are canned, why the 6-9 hours for cooking? It sounds yummy and I’m looking forward to giving it a try, just trying to figure out why the long cook time.

    • admin - December 19, 2013

      That is on a low temperature. It will cook up fine on high which should only take a couple hours.

  20. Beverly Whysall - December 17, 2013

    Love love love this recipe. Simple and tasty. Thank you for posting. Fresh green chilies make this more than unbelievable!

  21. Carol - December 17, 2013

    Would this be considered High Carb??

  22. AB - December 17, 2013

    MMMMMM, can’t wait to try this!

    Love you and your hubby and all you do to help and inspire others to be fit and healthy :) Wish I could work with you guys helping others – let me know of any job openings you have ;) Here is a great low fat recipe from skinnytaste.com

    Crock Pot Chicken Chili
    Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
    Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

    Ingredients:
    • 1 onion, chopped
    • 1 16-oz can black beans
    • 1 16-oz can kidney beans
    • 1 8-oz can tomato sauce
    • 10 oz package frozen corn kernels
    • 2 14.5-oz cans diced tomatoes w/chilies
    • 1 packet taco seasoning
    • 1 tbsp cumin
    • 1 tbsp chili powder
    • 24 oz (3-4) boneless skinless chicken breasts
    • chili peppers, chopped (optional)
    • 1/4 cup chopped fresh cilantro

    Directions:
    Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
    Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

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