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, and 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
- Optional Toppings:
- Fresh lime juice
- Cilantro
- Fresh avocados
- Jalapeños
- Shredded Monterey Jack cheese
- Tortilla strips
Instructions
1. Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano peppers and sauté for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant. Transfer the mixture to the slow cooker.
2. Add 2 cups of chicken broth, beans, corn, green chiles, and spices and mix to combine.
3. Nestle the chicken breasts in the chili and press down to submerge them in the liquid. Cover and cook on high for 4-6 hours or on low for 6-8 hours.
4. Remove the chicken to a cutting board and shred with two forks. Place it back in the crockpot with the cream cheese (if using) and coconut milk or heavy cream. Stir to melt and combine. Add up to 1 cup more of broth to reach your desired consistency.
5. Taste and add more salt and pepper as needed. Serve with your favorite chili toppings.
Notes
Toppings: fresh lime juice, cilantro, fresh avocados, jalapeños, shredded Monterey Jack cheese, tortilla strips.
To freeze: After cooking, store in an airtight container or freezer bag for up to 6 months. Thaw overnight and reheat in the microwave. To prep ahead, add all ingredients (except cream and cheese) to a freezer bag and freeze. Thaw before cooking.
Instant Pot: Add everything to the Instant Pot in the order listed. Pressure cook on high for 20 minutes, then quick release, shred chicken, and finish with cream.
Stovetop: Sauté onion and peppers, add remaining ingredients, simmer covered 20 minutes, shred chicken, and stir in cream.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 12g
- Sodium: 1489mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 99mg