Slow Cooker White Chicken Chili
A dump-and-go slow cooker chili that does the work while you get on with your day. We skip the cream cheese and get the creamy finish from blended white beans and a swirl of Greek yogurt instead, which keeps it light and pushes the protein up. Cosy, filling, and even better as leftovers.
Method
-
Add the chicken, onion, garlic, beans, sweetcorn, green chilies, cumin, oregano, paprika, and stock to the slow cooker. Stir once, cover, and cook on low for 6 hours or high for 3 to 4.
💡 Tip: No need to brown anything first. This is built to be a genuine dump-and-go. -
Lift out the chicken and shred it with two forks, then return it to the pot.
-
Scoop out a ladle of the beans and liquid, blend until smooth, and stir it back in. This thickens the chili and makes it creamy without cream cheese.
💡 Tip: An immersion blender straight in a mug works if you do not have a jug blender. -
Take the pot off the heat and stir a ladle of the hot chili into the yogurt to warm it, then fold it all back in with the lime juice. Season and serve with your favourite toppings.
💡 Tip: Warming the yogurt first stops it splitting in the hot chili.
Notes
This is a genuine dump-and-go. Everything except the yogurt goes in at the start, so it is ready when you are.
Blending a ladle of the beans is our trick for a creamy chili without cream cheese. It thickens everything naturally and keeps the fat down.
Stir the Greek yogurt in at the end off the heat, or add it by the bowl, so it stays smooth and does not split.
It keeps for 4 days in the fridge and freezes for 3 months. The flavour deepens overnight, so it is a strong meal-prep pick.
Nutrition Information
| Calories | 296kcal |
| Total Fat | 4g |
| Total Carbohydrates | 25g |
| Protein | 37g |
Get Our FREE “Food Made Simple” Cookbook
Enjoy simple, balanced meals that make eating healthy feel effortless. Sign up below to receive 24 easy, dietitian-approved recipes straight to your inbox.
Frequently Asked Questions
Can I make this on the stovetop?
Yes. Simmer everything in a covered pot for 30 to 40 minutes until the chicken shreds easily, then follow the same blending and yogurt steps.
Why blend some of the beans?
It is how you get a thick, creamy chili without reaching for cream cheese or heavy cream. The blended beans add body and keep the whole thing high in protein and fibre.
What toppings work best?
Keep it macro-friendly with extra Greek yogurt in place of sour cream, fresh coriander, sliced jalapeno, a little grated cheese, and a squeeze of lime.
More Than Just Recipes
Get Personalized Nutrition Coaching
Love this recipe? Imagine having complete nutrition guidance tailored to your goals, plus 1-on-1 coaching to keep you on track.
- 1-on-1 support from certified nutrition coaches who guide you every step
- Custom macro targets based on your goals, preferences, and lifestyle
- Track your progress with our app and see sustainable, long-term success
Try 2 Weeks Free
Start your journey with expert coaching. Free for 2 weeks. No credit card required.
Reviews
No reviews yet. Be the first to review this recipe!
Leave a Review
Made This Recipe?
Share it with 500K+ members in our Facebook community!