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Easy Creamy Crockpot White Chicken Chili – Best Light Recipe

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This creamy crockpot white chicken chili is a light yet satisfying comfort food that comes together with just five minutes of prep. Using blended white beans and Greek yogurt for a velvety texture without heavy cream, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 1 cup (240ml) green salsa (salsa verde)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (150g) frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro, plus more for garnish
  • Optional toppings: diced avocado, shredded Monterey Jack or pepper jack cheese, crushed tortilla chips, sour cream

Instructions

  1. Place the chicken in the bottom of a 5-6 quart crockpot. Season with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon cumin.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Pour in the green salsa and chicken broth. Add one can of the drained white beans and the frozen corn. Reserve the second can of beans.
  4. Add the remaining 1 teaspoon cumin and the dried oregano. Stir gently to combine, ensuring the chicken is mostly submerged.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  6. About 30 minutes before serving, remove the chicken to a cutting board and shred with two forks into bite-sized pieces.
  7. Blend the second can of white beans with ½ cup of the cooking liquid from the crockpot until smooth using an immersion blender or countertop blender.
  8. Return the shredded chicken to the pot. Stir in the blended bean mixture. Cook for another 10 minutes on low.
  9. In a small bowl, whisk together the Greek yogurt and lime juice. Slowly stir this mixture into the chili to avoid curdling.
  10. Stir in the chopped cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
  11. Ladle into bowls and serve with desired toppings.

Notes

For a dairy-free version, use full-fat coconut milk instead of Greek yogurt. For extra heat, add a diced jalapeño or a pinch of cayenne pepper. The chili thickens as it sits; add a splash of broth when reheating if needed. This recipe is naturally gluten-free—check your chicken broth label to be sure.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, light chili, healthy chili, easy chili, white bean chili

Find it online: https://lenatable.com/easy-creamy-crockpot-white-chicken-chili-best-light-recipe/