Healthy Crockpot White Chicken Chili

Getting the Slow Cooker Going

This may stir the pot but… I don’t think slow cooker do a great job of cooking onions. Even if you set the crockpot on HIGH or cook the recipe overnight, often times the onions still have a bite to them. To prevent this, I like to start by cooking my onions on the stovetop.

Add olive oil and half of a diced yellow onion to a small saucepan. Sweat the onions over medium heat for five minutes until the onions are aromatic and translucent. Then, add the onions to the crockpot and set the time to HIGH for four hours. Next, add the minced garlic, two cans of Great Northern beans that have been washed, green chiles, and corn. Note that you can also use cannelloni beans instead of Great Northern beans here.

Pour in two cups of chicken broth and add two teaspoons of lime juice to give the chili a touch of acidity. Finally, stir in the spices before covering to cook for three hours. Feel free to add more chili powder or a touch of cayenne powder to turn up the spiciness of this dish.

After three hours, stir in the Greek yogurt. You can use up to two cups of whole milk yogurt here. Before covering to cook for the last hour, remember to add the shredded chicken breasts!

Another personal opinion, but I like to cook my chicken in the oven before adding to the crockpot. An easy alternative here is to use rotisserie chicken!

Start by preheating the oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. Then, allow two pounds of chicken breasts to come to room temperature before patting dry with a paper towel. Season with olive oil, salt, pepper, and oregano; then, bake for 20-25 minutes.

Allow the chicken breasts to cool for 10 minutes before using two forks to shred the chicken. Then, add all of the shredded chicken to the creamy white chicken chili. Cover and allow the chili to cook for one more hour.

We wait to add the chicken until the last hour to prevent it from overcooking and drying it. Furthermore, it also helps the develop a richer flavor.

The Toppings

What would chili be without the toppings? Below are a few of some of my favorite toppings to finish this white chicken chili!

• Fresh Cilantro: Minced cilantro brings out the Mexican-inspired flavors of this dish and really compliment and seasonings.
• Jalapeños: If you’re looking to add a bit of heat to this dish, you can’t go wrong with sliced jalapeños!
• Avocado: Adding avocado to this chili will make it creamy and so delicious.
• Greek Yogurt: There’s no such thing as too much yogurt when it comes to this dish!
• Tortilla Strips: Adding tortilla strips will add texture and crunch to this recipe.
• Cheese: Chili and cheese just go together. Try adding shredded Monterey Jack cheese to finish your chili.

8

30

30

This easy crockpot dinner is the perfect weeknight recipe to try out!

• For the Slow Cooker

• 1 tablespoon olive oil

• 1/2 yellow onion, diced

• 2 cloves of garlic, minced

• 2 cans of Great Northern white beans, drained and rinsed

• 8 oz. of diced green chiles

• 1 1/2 cups of yellow corn

• 2 cups of chicken broth

• 2 teaspoons lime juice

• 2 teaspoons of chili powder

• 2 teaspoons of cumin

• 1 teaspoon black pepper

• 1/2 teaspoon of salt

• 1 1/2-2 cups of whole milk Greek yogurt

• For the Chicken

• 2 lbs. of chicken breasts

• 2 tablespoons of olive oil

• 1 teaspoon black pepper

• 1 teaspoon oregano

• 1/4 teaspoon salt

• For the Toppings

• 1/4 cup of fresh cilantro, minced

• 1 jalapeno, sliced

• 1/2 avocado, pitted and halved

• 1 dollop of Greek yogurt

• Tortilla strips

• Shredded Monterey Jack cheese

• For the Slow Cooker
• Add the olive oil and diced onions to a small saucepan and cook over medium heat for 5 minutes
• Once translucent, add to the crockpot and set the time for 4 hours on HIGH
• Then, add the minced garlic, beans, green chiles, and corn
• Pour in the chicken broth and lime juice
• Add the seasonings, then stir to combine and cover with a lid for 3 hours
• After 3 hours, stir in the Greek yogurt and cover again
• For the Chicken
• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper
• Allow the chicken breasts to come to room temperature, then pat dry with a paper towel
• Season the chicken with the olive oil, pepper, oregano, and salt
• Bake for 20-25 minutes, then remove from the oven and allow to cool for 10 minutes
• Then, use two forks to shred the chicken
• Add the shredded chicken to the slow cooker for the last hour it’s cooking
• For the Toppings
• Serve the white chicken chili with fresh cilantro, jalapeños, sliced avocado, and more!

• Refrigerate up to four days