Great tasting crock pot white chicken chili with only about 200 calories and 1 gram of fat per serving. No pre-cooking the chicken here. 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.
Editors Note: This is one of my best and most healthy chili recipes. With about 200 calories and 1 gram of fat in a serving of about 1 1/2 cups, it is one of those unusual dishes which combines great taste with a low calorie and fat profile. It is a bit high in sodium, and if you are on a low sodium diet, please check that. Originally published September 21, 2014, it is time for an encore performance. Rewriten and photos re-edited of course.
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. Ultra Simple Crock Pot White Chicken Chili So with this recipe, I wanted the dream chicken chili recipe:
- No pre-cooked chicken. I don’t normally have it.
- Crock Pot “dump and run” easy.
- Healthy or at least healthier than my normal chicken chili.
I have a recipe Excellent White Chicken Chili which is a modification of a Pioneer Woman recipe. That recipe had the basics of my list. I just needed a nip and tuck here and there. And a conversion to crock pot. Yup, 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.
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.)
Notes on Low Fat High Taste White Chicken Chili:
So let’s work through the list.
First, 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 own taste with broth instead of water.
Second, I didn’t want to work much. So a “dump and run” crock pot was mandatory. But, I wanted the chicken shredded more than chunks so I would need to pop it out of the pot and shred later in the cooking. I want to put the precooked beans in later so combine the two at one time.
Third and last was healthier. Now healthier means different things to different people but for me (a doctor remember) I mean lower calorie density and lower fat. I believe this recipe fits most reasonable diets. At least healthier than my previous cheese filled chicken chili.
So, check, check and check. Done. Great but better.
Crock Pot Note: I made this recipe for my 3.5-quart crock pot. It is just the right size for that. It will not fit a pot under three qt. If using a six plus quart pot, I would increase the recipe by 50-100%.
Other Great Crock Pot Chilis to Try
Trim two medium size skinless boneless chicken breast.
Chop one onion.
Mince one jalapeno.
Add to smaller (3.5 qt but not smaller) crock pot; one 14 oz can chicken broth, one tablespoon cumin, one teaspoon paprika, two teaspoon chili powder, three garlic cloves minced, one teaspoon salt, 1/2 teaspoon pepper. Add chicken and cook on high for 2 hours
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 (do not drain) and one small can of green chilies.
Cook on high for 2 hours more.
September 9, 2017