Healthy Crockpot White Chicken Chili

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I love crockpot recipes because they make healthy eating easy, even on busy days. With just a little bit of prep, you can throw a few ingredients in the crockpot and come home from a long day with dinner already ready to be served. I don’t like traditional chili, so I’ve always wanted to try a lightened up version using chicken and lots of veggies and no added fat. After reading through a variety of white chicken chili recipes on the Internet, I adapted this version and it was a huge success! Now that it’s getting cold outside, it’s a perfect comforting dish that is filled with fiber, lean protein and a healthy dose of veggies and spices! I hope you enjoy the result just as much as my family and I did.

Further Food Nutritionist Commentary:

This chicken chilli is loaded with fiber and protein thanks to the chicken and the variety of beans, so good for our heart & cholesterol levels! I love how this recipe doesn’t add salt, just lots of spices and fresh lime juice to give it the flavor it needs! Slow cooking is a safe way to cook meat without charring or burning which prevents the production of carcinogenic agents and it allows you to cook a healthy meal while away from home! Enjoy this one pot dish topped with anything, even scoop it up with gluten free tortilla chips for added crunch!

By Amy Shapiro, MS, RD, CDN

Healthy Crockpot White Chicken Chili

  • Prep Time: 30 minutes
  • Cook Time: 6-8 hours
  • Servings: 8

Ingredients

2-3 large boneless skinless chicken breasts
2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
1-15 ounce of sweet golden corn (drained and rinsed)
1-4.5 ounce can of chopped green chiles
2-14.5 ounce cans reduced sodium chicken broth
1 medium sweet yellow onion (chopped)
3 garlic cloves (minced)
1 lime (juiced)
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (to taste)
paprika (to taste)

Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping

Instructions

  1. Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot.
  2. Add two cans of chicken broth and squeeze the juice of one lime over the mixture.
  3. Cook on low for 6 to 8 hours.
  4. Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly.
  5. Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!
Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot. Add two cans of chicken broth and squeeze the juice of one lime over the mixture. Cook on low for 6 to 8 hours. Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly. Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!

Nutrition Information

Per Serving:  Calories: 300; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 17mg; Sodium: 374mg; Potassium: 549mg; Carbohydrate: 30g; Fiber: 6g; Sugar: 3g; Protein: 32g

Nutrition Bonus:   Iron:14%; Vit A: 17%; Vit C: 14%

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42 thoughts on “Healthy Crockpot White Chicken Chili”

  2. Sophia

    My entire family loves this recipe. I did alter it, but only slightly. I double the spices amount, and add a can of tomatoes with chilies. Absolutely wonderful!

    Reply ↓
  3. Jim D

    Made this exactly by the recipe and it came out very soupy and bland. The corn completely disappeared in the broth. I did taste the chili’s but they also evaporated into the soup. Overall, I tasted okay, but I had as expecting a thicker result. E.g. a chili.

    Reply ↓
  4. Andrea Miller

    I made this for my son and his family. The problem is his wife is not eating any garlic of any kind. She did a test and actually she is much happier. I used extra oil, extra chili powder. It came out amazing and she makes it at least once a week now.
    I need to know what I can use instead of garlic for flavor. Help. I really need some help. I love to cook, I am Italian and I use garlic in everything. Suggestions needed please.

    Reply ↓
  7. Anonymous

    This was a decent chili. The chicken and broth were overall a little too bland for my liking so I find myself adding a lot of spices/salt to it. It’s overall pretty good as a healthy meal prep and I would recommend it, but use full sodium broth.

    Just as a side not I did this in a 4.5 quart cooker. I’m sure some people after adding all these ingredients into a smaller cooker were a little upset because it wouldn’t all fit lol.

    Reply ↓
  9. Anonymous

    All these crock pot recipes say 8 servings, such and such calories but none of them give the serving size??? Very frustrating when you on a caloric diet 🙁

    Reply ↓
  11. Chrisleen Sluder

    I made this today so it would be ready to eat when we got home from church. It was absolutely delicious! I usually prefer my food very spicy but my husband does not so I the only change I made was I added one small jalapeño diced. I also pureed 1/4 of the beans. It was wonderful! I will definitely make this again, in fact, I think it will be a good pot luck dish. Thank you for this recipe!

    Reply ↓
  14. Dawn Martin

    I made this per the recipe, omitting the onion (my husband can’t eat them), and it was delicious! It was a bit soupy, which is not a problem, but after adding some shredded ff cheese and plain Greek yogurt, it was perfect consistency! I also added salsa to my bowl, which was a great suggestion!
    Printed and in my recipe binder!

    Reply ↓
  16. Patty

    I thought the soup flavor was great! I actually made it in an hour just cooking the chicken, but I think it would have been better to done it with the crock pot.

    Reply ↓
  19. Kimberley GARCIA

    I was just wondering how I could get a recipe book for crockpot dinners. I.constantly work and am a single parent alot and I wood love simple ideas. Thank you! Kimberley Garcia

    Reply ↓
  20. MaryB

    I didn’t make this in the crockpot- I was looking for recipes to use with leftovers of chicken, chicken broth, and white beans. So I just heated those up with the other things. I didn’t have corn so I used zucchini and carrots. Because I can’t tolerate a lot of spice, I just put in the cumin and a cayenne pepper, and put in some green bell pepper instead of green chilies. But still it had a lot of flavor. My parents really liked it too. They snuck some while I was at work. A half cup of this was a great pick me up snack after I got home. Thanks for the idea!

    Reply ↓
  23. Kimberly

    This looks delicious! I have 2 rotisserie chickens waiting for me to use so I’m wondering what directions you would suggest when using these for the raw chicken…..?

    Reply ↓
    1. Shanstew92 Post author

      I would say this recipe calls for approximately 1.5-1.8 lbs of chicken, so I think you could shred the rotisserie and weigh out that amount. Then I would just add the chicken to the crockpot with everything else, and I would imagine cooking it on low for 4 hours would be sufficient since you’d really just be heating everything through. I apologize I’ve never tried this with pre-cooked chicken so I’m not 100% sure, but those are my thoughts. 🙂

      Hope that helps — good luck!

      Shanna

      Reply ↓
  25. Michelle

    Winner, winner chicken chili dinner!!! I made it last night for my family and they all devoured it, plus had seconds. Next time I’ll make a double batch. Thank you!!

    Reply ↓
    1. Shanstew92 Post author

      I’m so happy to hear that the family approved! 🙂 We usually end up having seconds too – it’s just too good! 😉 You’re so welcome!

      Shanna

      Reply ↓
  26. Emily

    Made this for dinner tonight. Definitely a much more soupy consistency than desired despite altering the recipe to include more chicken per previous commenters. Served over rice it was excellent. In the future definitely doubling the beans and corn to get away from the soupiness.

    Reply ↓
    1. Shanstew92 Post author

      Emily,
      I’m sorry to hear that you thought it was too soupy. Hopefully next time you can alter it a little bit to fit your personal taste! I’m glad you still enjoyed it over rice – that sounds like a delicious option too! Thanks for your feedback! 🙂

      Shanna

      Reply ↓
    1. Shanstew92 Post author

      Yes, absolutely! Just make sure they are cooked thoroughly before removing from the crockpot. If you are cooking on low for 6-8 hours, you may wait until closer to 8 hours. This can also be made by cooking on high for 4 hours, so that could be something you try as well! Enjoy!

      Reply ↓
    1. Shanstew92 Post author

      Paige,

      Thanks so much for your feedback! I’m so happy you loved this crockpot chili! It’s one of my favorites too, and now that it’s getting colder outside, I think it’s time for me to make it again! 🙂 Enjoy!

      Reply ↓
    2. Shanstew92 Post author

      Moneil,

      I’m sorry to hear that it came out too soupy for you! Mine was pretty thick with the amount of chicken and beans I used – maybe you used 2 smaller chicken breasts, while I used 3 larger chicken breasts. Who knows! I encourage you to try it again with 1 can of broth and see how it turns out for you. Let us know! 🙂

      Thanks so much for your feedback!

      Shanna

      Reply ↓

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