Slow Cooker White Chicken Chili

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Slow Cooker White Chicken Chili

Course: Dinner, Lunch, Main Course, Soup/Stew
Keyword: chicken, gluten-free, grain-free, slow-cooker
Calorie: 400-500
Protein: 31+g
Fiber: 11+g
Servings: 3
Calories: 437kcal


  • 1 Slow cooker


  • 1 Yellow Onion (small, chopped)
  • 1 Garlic (clove, chopped)
  • 1/4 cup Salsa Verde
  • 3 cups Chicken Broth, Low Sodium
  • 1/4 tsp Sea Salt
  • 2 cups White Navy Beans
  • 1 lb Chicken Breast (boneless, skinless)
  • 3 tbsps Sour Cream
  • 1 tbsp Cilantro (chopped)


  • Add the onion, garlic, salsa, broth, salt, beans, and chicken to the slow cooker. Cover and cook on high for four hours or low for eight hours.
  • Remove roughly half of the liquid and beans from the slow cooker and blend in a blender or food processor until smooth. Add the mixture back to the slow cooker and mix with the rest of the chili. Shred the chicken.
  • Divide the chili evenly between bowls and garnish with sour cream and cilantro. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. Freeze for up to three months.
  • Serving Size

    One serving is approximately 1 1/2 cups.
  • Additional Toppings

    Shredded cheese and/or hot sauce.
  • Dairy-Free

    Omit the sour cream.


Calories: 437kcal | Carbohydrates: 40g | Protein: 50g | Fat: 9g | Cholesterol: 117mg | Sodium: 523mg | Fiber: 14g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 5mg

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