This creamy Crockpot White Chicken Chili is a flavorful blend of tender chicken, white beans, tomatillos, and zesty spices slow-simmered to perfection. A smart choice for heart-consious eaters, it's a low sodium recipe that doesn't hold back on taste, thanks to fresh herbs, lemon juice and a dash of heat. With 34 g of protein and just 286mg sodium per serving, it's a satisfying low carb recipe that fits into your routine. Make this slow cooker white chicken chili ahead of time and freeze for meal prep on busy days.
Check out more of our easy slow cooker recipes and take the stress out of cooking!
This slow cooker white chicken chili is built for both ease and nutrition. It's high in protein (34 grams per cup!), low in sodium (just 286mg), and uses simple pantry staples like canned white beans, frozen corn and shredded chicken. This is a true crockpot white chicken chili: just toss it all in and let the slow cooker do the work. Plus, the flavors deepen as it simmers, making it a great option for next-day leftovers or freezer meals.
Yes. This version is high in lean protein, low in sodium and saturated fat, and includes fiber-rich beans.
Definitely. Just simmer everything in a large pot over medium-low heat for about 45 minutes. Stir occasionally to keep it from sticking.
Very. Each serving has 34 grams of protein, mostly from chicken and beans, which helps you feel full and supports blood sugar control.
Yes. It freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Let your slow cooker do the work with these comforting, no-fuss recipes. Whether you're craving something hearty, creamy, or packed with veggies, these soups and chilis are perfect for warming up without spending hours in the kitchen.
These easy slow cooker recipes are great for meal prep, cold nights, busy weeknights, or when you just want your slow cooker to do the heavy lifting.
Recipe yields 8 servings
Add the garlic to the bowl of a food processor and pulse until finely chopped. Scrape down the sides and add the tomatillos, onion, jalapeños, cilantro, lime juice and salt; pulse until thick and chunky.
Add the tomatillo mixture and the remaining ingredients to a crock pot or slow cooker; stir until well combined. Cover and cook on high for 6 hours or low for 12 hours.
If desired, serve with extra shredded cheese or a dollop of nonfat plain Greek yogurt.
Use one cup of no-salt-added diced tomatoes for a more traditional chili flavor.
Swap in 1/2 diced green bell pepper for a milder flavor.
Skip the cheese or sub with a plant-based shredded cheddar.
Use cannellini or navy beans, they're just as creamy!