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High-Protein Slow Cooker White Chicken Chili

Tender chicken, Great Northern beans, green chiles and corn cook together in a creamy, flavorful broth. Blended beans and reduced-fat cream cheese give this easy slow cooker white chicken chili a thick texture while keeping it lighter and providing approximately 35 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 5 hours
Course Main Course, Soup
Cuisine Mexican, Soups
Servings 6 servings
Calories 335 kcal

Equipment

  • 1 Slow Cooker
  • 1 Cutting Board
  • 1 Sharp Knife

Ingredients
  

  • 1½ pds Chicken breasts skinless
  • 2 15 oz Cans great Northern beans drained and rinsed
  • 2 4 oz Cans green chilis diced
  • 1 cup Frozen corn
  • 1 small Yellow onion diced
  • 3 whole garlic cloves minced
  • 2 cups Reduced-sodium chicken broth divided
  • 2 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 tsp Dried oregano
  • ½ tsp Smoked paprika
  • 1 tsp Kosher salt plus more to taste
  • ¼ tsp Black pepper
  • 4 oz Reduced-fat cream cheese softened and cubed
  • ¼ cup Chopped cilantro optional
  • 1 Lime juice of 1 lime

Instructions
 

  • Drain and rinse both cans of Great Northern beans.
  • Add one can of beans and approximately ¾ cup of the chicken broth to a blender. Blend until mostly smooth.
  • Place the chicken breasts in the slow cooker. Add the blended beans, remaining whole beans, frozen corn, onion, green chiles, garlic and remaining chicken broth.
  • Add the cumin, chili powder, oregano, smoked paprika, kosher salt and black pepper. Stir the ingredients around the chicken.
  • Cover and cook on LOW for four to six hours or on HIGH for 2½ to 3½ hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken from the slow cooker and shred it with two forks.
  • Add the softened cream cheese to the hot chili. Stir until the cream cheese has melted and the broth is smooth.
  • Return the shredded chicken to the slow cooker. Stir in the lime juice and cilantro, if using.
  • Cover and allow the chili to sit for approximately 10 minutes. Taste and adjust the salt, pepper and lime juice as needed.
  • If the chili is too thick, add a small splash of chicken broth. Serve warm with your preferred toppings.

Notes

  • There is no need to thaw the frozen corn before adding it to the slow cooker.
  • Blending one can of beans thickens the chili without requiring a full block of cream cheese.
  • Begin with two cups of broth because the chicken and vegetables release additional liquid as they cook.
  • Soften and cube the cream cheese so it melts smoothly.
  • Cooking times vary depending on the slow cooker and the thickness of the chicken breasts.
  • Check the chicken with a meat thermometer and remove it once it reaches 165°F.
  • Refrigerate leftovers in an airtight container for up to four days.
  • Freeze cooled chili for up to three months.
Nutrition information is an estimate and will vary depending on the brands and exact quantities used.
  • Protein: Approximately 35 grams
  • Carbohydrates: Approximately 35 grams
  • Fat: Approximately 7 grams
Keyword chicken, slow cooker meals