Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) chopped green chiles
- 1 cup frozen corn
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup non-fat plain Greek yogurt (added at the end)
- Fresh cilantro and lime wedges for garnish
Instructions
- Start by dicing your yellow onion and mincing the garlic cloves. Drain and rinse the Cannellini beans thoroughly to remove excess sodium. Place the raw chicken breasts at the bottom of your slow cooker. Adding the meat first ensures it stays submerged in the liquids, resulting in a more tender texture after cooking.
- Top the chicken with the diced onion, minced garlic, rinsed beans, green chiles, frozen corn, and all the spices (cumin, oregano, chili powder, salt, and pepper). Pour the chicken broth over the ingredients until everything is mostly covered. Cover the slow cooker with its lid and set it to “Low” for 6 hours or “High” for 3 to 4 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Once the cooking time is complete, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot. Stir in the Greek yogurt to create a creamy, high-protein base. Let the chili sit for another 5 to 10 minutes on the “Warm” setting to allow the flavors to harmonize. Serve hot in bowls garnished with fresh cilantro and a squeeze of lime juice.
- Cook Time: 6 hours 15 minutes