Slow Cooker White Chicken Chili
A comforting and cozy recipe for slow cooker white chicken chili that will keep you warm and healthy during these cold winter months! This Crock-Pot chili recipe is gluten-free, soy-free, low-fat, and can easily be made dairy-free.
Servings: 6 servings
Ingredients
- 1 lb. chicken breasts
- 2 cups onion finely diced
- 2 15-oz. cans Northern beans rinsed and drained
- 1 15-oz. can whole kernel corn drained
- 2 cloves garlic crushed
- 2 jalapenos seeded, finely diced
- 2 cups chicken broth
- 2 Tbsp. fresh lime juice
- 1 ½ tsp. salt
- ¾ tsp. paprika
- ¼ tsp. white pepper
- ½ tsp. dried oregano
- ¼ tsp. cayenne pepper
- 1 cup almond milk
- ¼ cup plain Greek yogurt unsweetened
- Cilantro optional
- Green onions optional
- Avocado optional
Instructions
- In a 6-8 quart slow cooker place chicken breasts, onion, beans, corn, garlic, jalapeno and lime juice.
- Pour chicken broth over ingredients, making sure to pick up the chicken breasts once or twice to let liquid coat the bottom of the slow cooker.
- In a small bowl, whisk together salt, paprika, white pepper, oregano, and cayenne pepper. Sprinkle seasonings over the slow cooker ingredients. Stir to combine.
- Cover and cook on High for 3-4 hours or Low for 5-7 hours.
- During the last 30 minutes of cooking, shred the chicken breasts and stir in almond milk. Continue cooking for the last 30 minutes.
- Just before serving, stir in Greek yogurt. Serve with additional lime, cilantro, green onions, and avocado slices. Enjoy!
Nutrition
Calories: 346kcal | Carbohydrates: 49g | Protein: 30g | Fat: 4g | Cholesterol: 48mg | Sodium: 1049mg | Potassium: 1052mg | Fiber: 9g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 20.8mg | Calcium: 160mg | Iron: 3.3mg
