Great tasting healthy crock pot white chicken chili with only about 250 calories and 2 gram of fat per serving. Just follow these easy step by step photo instructions. No pre-cooking the chicken here.
Editors Note: This is one of my best and most healthy chili recipes. This is one of those unusual dishes which combines great taste with a low calorie and fat profile — originally published September 21, 2014, Rewritten with expanded discussion and updated photos.
I love white chicken chili. Maybe not as much as a good filet but on some days, almost. But my problem was my old reliable white chicken chili has a ton of cheese... read not very healthy.
So with this recipe, I wanted the dream chicken chili recipe:
- No pre-cooked chicken. I don't normally have precooked chicken.
- Crock Pot "dump and run" easy.
- Healthy or at least healthier than my normal chicken chili.
Add in a conversion to the crock pot, it would do as a starting point. This one is low in calories and fat. I also kicked up the spices from the "excellent" recipe. It worked great.
Put it in and go for one of the best tasting crock pot white chicken chili you will ever make. Give it a try today.
My wife is not quite the chili fan I am, and the five is from her (two servings). A nice five from me also. (PS- named by my wife.)
Pro Tips: Notes on Low Fat High Taste White Chicken Chili
The original recipe used raw chicken to make the chicken broth needed for the recipe and flavor. That was the whole cut up chicken with skin, fat, and bones.
I didn't want the fat and wanted to use skinless boneless breasts. The broth would be at best almost tasteless. So I added my taste with broth instead of water.
This is a good place to save some sodium. Use the low sodium broth and chicken broth with no salt is available.
For low fat, there is no choice but to use skinless boneless chicken breasts. I'm letting the chicken cook in the liquid. Pull it out after a few hours, then shred and place back in the pot.
The chicken needs to reach 165 to shred well. Crock pots can vary some. My larger crock pots will be there in 1 ½ hours on high, but my smaller crockpot takes 2 hours.
You can use precooked chicken. 2-3 cups. Skip the first 2 hours of cooking, just add everything and cook for about 2 hours.
The Crock Pot
I used my 3.5 qt crock pot here, and it just fit but would not fit in a smaller crock pot. You may use a larger crock pot here.
Some crock pots, especially older crock pots will run hot. Overcooked chicken breast can be dry so know your pot.
What Makes it Healthy?
Healthy means different things to different people, but for me, it means lower calorie density and lower fat. I believe this recipe fits most reasonable diets. At least healthier than my previous cheese filled chicken chili.
The sodium is mostly from the beans and the added salt. You can skip the added salt or cut it down. Rinsing the beans will cut about 150 mg of sodium per serving. Add a cup of water if you do that to replace the liquid. The added salt is about 200 per serving.
Other Great Crock Pot Chilis to Try
Trim two medium-size skinless boneless chicken breast.
Chop one medium onion.
Mince one jalapeno.
Add the crock pot; one 14 oz can low sodium chicken broth, one tablespoon cumin, one to two teaspoon paprika, two teaspoon chili powder, three garlic cloves minced, one teaspoon salt, ½ teaspoon pepper. Add chicken and cook on high for 1 ½-2 hour.
Remove the chicken from crock pot and shred. Place back in crock pot with the liquid.
Add one 48 oz jar pre-cooked Northern beans and one small can of green chilies.
Cook on high for 1 ½ to 2 hours more.
Low Fat High Taste Crock Pot White Chicken Chili
- 2 skinless boneless chicken breasts
- 14 oz low-sodium chicken broth - one can
- 1 onion - medium chopped
- 1 jalapeno pepper - minced - optional
- 3 cloves garlic - crushed or minced
- 1 tablespoon cumin
- 2 teaspoon paprika
- 2 teaspoon chili powder
- ½ teaspoon cayenne pepper - optional
- 1 teaspoon salt - to taste
- ½ teaspoon pepper
- 48 oz Northern Beans - precooked a large jar
- 4 oz diced green chilis - a small can
- Trim two skinless boneless chicken breast.
- Chop one medium onion and one jalapeno.
- Mix everything but the beans and green chilis in a crock pot. Add the chicken.
- Cook for 1 ½ to 2 hours on high. Double time if on low.
- Remove the chicken from the crock pot and shred.
- Return the chicken to the crock pot.
- Add the green chilis and the beans. See notes about rinsing beans.
- Mix well and cook on high for 1 ½ to 2 more hours on high.
- The crock pot can be 3 ½ qt minimum, but bigger is ok.
- If your crock pot runs hot, use the short times. Normal crock pots are fine at the suggested times.
- I have the recipe written for cooking on high. Double times if using low.
- To decrease the sodium, rinse the beans and add one cup of water to replace the liquid. Also, decrease or skip the salt.
- The model recipe used only ½ teaspoon paprika. 1 teaspoon is ok but I like 2 teaspoons more.
- Good in the refrigerator for 3-4 days and freezes well for 3-4 months.
- A serving is a little under 1 ½ cups so a nice serving size.
- Heat note: this has some heat in it so adjust to your taste.
Originally Published September 21, 2014