# Healthy White Chicken Chili Crockpot

Lighter: 2 oz cream cheese and Greek yogurt, with blended beans doing most of the thickening.

 

 

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## Healthy White Chicken Chili Crockpot

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

7

hours 

15

minutes

Lighter: 2 oz cream cheese and Greek yogurt, with blended beans doing most of the thickening.

### Ingredients

- 1½ lb boneless, skinless chicken breasts
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup frozen corn
- 1 can (4 oz) diced green chiles
- 1 diced jalapeño
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 oz cream cheese, at room temperature
- ½ cup plain Greek yogurt
- 1 lime
- Cilantro

### Directions

- Put the chicken breasts on the bottom of the slow cooker in a single layer.
- Add the cannellini beans, corn, green chiles, jalapeño, onion and garlic over the chicken.
- Pour in the broth and add the cumin, chili powder, oregano, paprika, salt and pepper.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the chicken reaches 165°F.
- Lift out the chicken and shred it, then scoop 1 to 2 cups of beans and broth into a blender or use an immersion blender in the pot.
- Stir the blended beans back in. They do most of the thickening, so the chili stays creamy with little dairy.
- Stir in the 2 oz of cream cheese, return the chicken and cook on HIGH 15 minutes.
- Turn the cooker off and wait 5 minutes, so the broth stops bubbling.
- Stir in the yogurt and lime juice off the heat. Yogurt added over heat splits into grainy curds.
- Top with cilantro and serve.

 

### Notes

 

The blended beans make it creamy without extra dairy. Add the yogurt off the heat.

 

  

## Why Healthy White Chicken Chili Crockpot stays creamy with less dairy

 

Blended cannellini beans do most of the thickening, so only a little cream cheese is needed. Greek yogurt adds tang and protein. It goes in off the heat, where it cannot split.

 

Three cans of cannellini beans mean more blended body than the other versions. A jalapeño brings heat without extra salt. Because the yogurt goes in off the heat, the tang stays bright, and the chili does not turn grainy.

 

## Swaps

 

Great Northern beans can replace cannellini. Light sour cream is a fair substitute for yogurt. Do not use nonfat yogurt in the hot pot. It curdles.

 

## Serving

 

Cilantro, lime and a few baked tortilla chips. A side salad rounds it out.

 

## Storing and the usual mistake

 

Keeps 4 days. Reheat gently and do not boil after the yogurt is in. The mistake is adding the yogurt while the chili is still bubbling. Taste at the end. A squeeze of lime and a pinch of salt bring up the flavor of a lighter chili more than extra spice does.