Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 2 (15 oz) cans white beans (Great Northern or Cannellini), rinsed and drained
- 1 (4 oz) can chopped green chilies
- 2½ cups low-sodium chicken broth
- Juice of 1 lemon
- 1½ tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sour cream or plain Greek yogurt
- Optional: ½ cup shredded Monterey Jack or Pepper Jack cheese
Instructions
- Add chicken breasts, onion, garlic, green chilies, and white beans to the crockpot.
- Pour in chicken broth and add spices. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred the chicken with two forks and stir it back into the chili.
- Add lemon juice and stir in sour cream or Greek yogurt. Mash some beans for thickness if desired.
- Serve hot with toppings like shredded cheese, avocado, lime wedges, or tortilla strips.
Notes
To make it dairy-free, substitute sour cream with unsweetened almond milk. Add frozen corn, spinach, or zucchini for more veggies. Don’t skip toppings — they add texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Healthy chicken dinner recipes
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg