Name: Slow Cooker High Protein White Chicken Chili 30g
Cook time: 6 h 15 min
Total time: 6 h 15 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cans (15 oz each) Great Northern beans or Cannellini beans, rinsed and drained; 1 medium yellow onion, finely diced; 2 cans (4 oz each) diced green chiles; 3 cloves garlic, minced; 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 (adjust to taste); 1/4 tsp black pepper; 1/2 cup non-fat plain Greek yogurt or 4 oz light cream cheese; Optional toppings: Fresh cilantro, lime wedges, sliced jalapeños, and avocado

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans or Cannellini beans, rinsed and drained
1 medium yellow onion, finely diced
2 cans (4 oz each) diced green chiles
3 cloves garlic, minced
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 (adjust to taste)
1/4 tsp black pepper
1/2 cup non-fat plain Greek yogurt or 4 oz light cream cheese
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeños, and avocado

Instructions

Place the raw chicken breasts at the bottom of your slow cooker. Add the diced onion, minced garlic, drained white beans, diced green chiles, and frozen corn on top of the chicken. Sprinkle the cumin, oregano, chili powder, salt, and pepper evenly over the mixture. Pour the chicken broth over everything until the ingredients are mostly submerged.
Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” for 3 to 4 hours. You want the chicken to be tender enough to shred easily with a fork. Avoid opening the lid during the cooking process to keep the heat trapped inside.
Once the cooking time is complete, use tongs to remove the chicken breasts from the slow cooker and place them on a large plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir it into the broth and bean mixture.
Stir in the Greek yogurt or softened light cream cheese. Whisk it gently into the hot liquid until it is completely melted and the chili takes on a creamy, white appearance. If using Greek yogurt, ensure the chili isn’t boiling to prevent curdling. Let it sit on the “Warm” setting for another 10 minutes to thicken up.
Ladle the hot chili into deep bowls. Squeeze a fresh lime wedge over each serving to brighten the flavors. Top with fresh cilantro, a few slices of avocado, and jalapeños if you like a bit of extra heat. Serve immediately while hot and creamy.

Cook Time: 6 hours 15 minutes