Healthy Crockpot White Chicken Chili

This easy crockpot white chicken chili dinner is the perfect healthy and filling recipe to make after a busy day!

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Healthy and Tastes Amazing!

If you're searching for the perfect easy crockpot dinner to warm you up this fall and winter, look no further than this Healthy Crockpot White Chicken Chili recipe! Not only is this recipe a breeze to make, but it’s also filling and utterly delicious, making it the ideal comfort food for chilly days.

So, what makes it healthy? Unlike most White Chicken Chili recipes, this one skips the sour cream! Instead, Greek yogurt is cleverly substituted to create a healthier version while still achieving that beautiful, creamy consistency we all love.

And let's not forget, this chili is packed with shredded chicken, sweet corn, and an array of tasty toppings! It’s a delightful combination that will have everyone coming back for seconds. Check out the recipe below and get ready to enjoy a warm bowl of goodness!

Getting the Slow Cooker Going

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

Begin by adding olive oil and half of a diced yellow onion to a small saucepan. Sweat the onions over medium heat for about five minutes, allowing them to become aromatic and translucent. Once they reach that perfect stage, transfer the onions to the crockpot and set the timer to HIGH for four hours.

Next, add the minced garlic, two cans of Great Northern beans that have been thoroughly washed, green chiles, and corn. If you prefer, you can also use cannellini beans instead of Great Northern beans here—both work wonderfully!

Pour in two cups of chicken broth, and don’t forget to add two teaspoons of lime juice to give the chili a delightful touch of acidity. Finally, stir in the spices before covering the pot to cook for three hours. If you’re looking to amp up the heat, feel free to add more chili powder or a pinch of cayenne powder to turn up the spiciness of this dish!

After three hours, it’s time to stir in the Greek yogurt. You can use up to two cups of whole milk yogurt for that creamy finish. And before covering the pot to cook for the last hour, remember to add the shredded chicken breasts! This addition will make the chili even heartier and more satisfying. Enjoy the delicious aroma wafting through your kitchen as it cooks!

The Chicken

Another personal opinion of mine, 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.

The Best Sides

How could you have chili without cornbread? Whether you put it in your chili or eat it on the side, cornbread is a non-negotiable when enjoying a big bowl of chili. Check out my recipe for Gluten-Free Cornbread Muffins. Or if you're looking for a heartier cornbread packed with cheese, corn, and jalapeños then my Cheesy Cornbread Skillet is for you!