Slow Cooker White Chicken Chili (High Protein)

Tender chicken, white beans, mild green chiles, and corn make this slow-cooker chili hearty without heavy cream. Greek yogurt added after cooking creates a creamy finish and contributes extra protein.

Slow Cooker White Chicken Chili

• Prep: 15 minutes
• Cook: 4 hours on HIGH or 6 to 7 hours on LOW
• Yield: 6 servings
• Slow cooker: 5- to 6-quart

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 cans cannellini beans, 15 ounces each, rinsed
• 1 can mild diced green chiles, 4 ounces
• 1 cup frozen corn
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 3 cups reduced-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 3/4 cup plain Greek yogurt
• 1 tablespoon lime juice

How to Make White Chicken Chili

1. Prepare: Wash hands and sanitize the work surface. Keep raw chicken and its utensils separate from ready-to-eat ingredients.
2. Load: Place whole chicken breasts in the cooker. Add beans, chiles, corn, onion, garlic, broth, cumin, oregano, chili powder, and salt.



3. Cook: Cover and cook 4 hours on HIGH or 6 to 7 hours on LOW. Avoid lifting the lid.
4. Check: Confirm the thickest chicken piece reaches 165°F with a food thermometer before shredding.
5. Shred: Transfer chicken to a clean board, shred with two forks, and return it to the cooker.



6. Thicken: Mash 1 cup of beans against the cooker wall. Stir and cook covered on HIGH for 10 minutes.
7. Finish: Turn off heat. Temper yogurt with 1/2 cup hot broth, then stir it in with lime juice.

Finished Chili Checklist

• Chicken reaches 165°F.
• Beans are tender and creamy.
• Broth lightly coats a spoon.
• Yogurt blends without curdling.
• Each bowl contains chicken and beans.

For more easy meals, try our slow-cooker chicken tortilla soup, Greek yogurt chicken salad, or spinach artichoke dip.

Food Safety and Storage

Do not put frozen chicken into a slow cooker. Follow USDA slow-cooker safety guidance and verify poultry with a thermometer rather than color alone.

This recipe contains milk. Review the FDA allergen guidance and prevent cross-contact when cooking for someone with allergies.

• Refrigerate within 2 hours.
• Store at 40°F or below for up to 4 days.
• Freeze portions up to 2 months.
• Reheat leftovers to 165°F.

Creamy Chili Tips

Rinsing canned beans removes excess packing liquid and gives the finished broth a cleaner flavor. Drain them in a colander before loading the cooker.

Chicken breast thickness varies, so temperature determines doneness more reliably than time. Test the thickest piece without touching the cooker insert.

Mashing a portion of the beans thickens naturally without flour. Leave the remaining beans whole for a satisfying contrast in every bowl.

If the chili becomes thicker after refrigeration, loosen each reheated portion with a tablespoon or two of broth.

Will the yogurt split? Tempering it and adding it after the heat is switched off keeps the texture smoother. Do not boil after adding yogurt.