Slow Cooker White Chicken Chili
This Slow Cooker White Chicken Chili gets creamy without any cream cheese or heavy cream, just almond milk and a swirl of Greek yogurt stirred in at the end. Fresh jalapeños and lime do the rest, and it’s 15 minutes of prep before the crockpot takes over.
Servings: 6 servings
Equipment
Ingredients
- 1 pound chicken breasts
- 2 cups onion finely diced
- 2 15-ounce cans Northern beans rinsed and drained
- 1 15-ounce can whole kernel corn drained
- 2 cloves garlic crushed
- 2 jalapenos seeded, finely diced
- 2 cups chicken broth
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons salt
- ¾ teaspoon paprika
- ¼ teaspoon white pepper
- ½ teaspoon dried oregano
- ¼ teaspoon 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!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheating: Warm gently on the stovetop over low heat, or in the microwave in short bursts. High heat can cause the yogurt to break.
- Freezing: Freeze it before the Greek yogurt goes in, for up to 3 months. The yogurt-finished version can separate when it thaws, so stir fresh yogurt in after you reheat it.
- Dairy-free: Leave out the Greek yogurt or swap in a plain dairy-free yogurt. The rest of the recipe is already free of cream and milk.
- Nut allergy: Soy milk works great in place of the almond milk.
- Spice level: Use less jalapeño and leave out the cayenne for a milder pot.
- No limes? Lemon juice will work great, too.
Nutrition
Calories: 129kcal | Carbohydrates: 7g | Protein: 18g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1020mg | Potassium: 416mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg
