Throw this crockpot white chicken chili together before work and come home to a delicious, low-fat dinner. Stuffed full of moist chicken, white beans, corn and green chiles, this chili is not only the perfect one-pot comfort meal but it’s gluten-free too!
With so many chili recipes out there, it’s hard to find the perfect one. So, I combined three of my favorites into this easy & delicious meal made right in the slow cooker.
This is one of those meals that everyone looks forward to especially when the weather starts to cool down. It’s like my mom used to say, meals like chili just “stick to your ribs” and keep you warm all day. It’s meaty and filled with a combination of white beans and corn that make your dinner a healthy one. Just sprinkle a little cheese on top when you are ready to serve, to keep the fat content down, to add just enough flavor to satisfy anyone’s taste buds.
If you love your crockpot like I do you might want to keep it close at hand to make other easy dinners like our Cola Pork Roast, Slow Cooker Chicken Tacos, or Hawaiian Short Ribs. Oh wow, now I’m craving short ribs and tacos!
- 2 large chicken breasts, about 1 pound
- 30 oz. white beans 2 15-oz cans
- 15 oz. can of white organic corn
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 1 package taco seasoning
- 8 oz. can chopped mild green chiles
- 10.75 oz can cream of chicken soup (Healthy Valley Organic is gluten-free)
- 14 oz. chicken broth
- 2 Tablespoons lime juice
- Garnishes: fat-free sour cream, chopped cilantro, shredded cheddar or Manchego cheese, tortilla chips
Place chicken in crockpot and top with beans, corn, and onion.
Mix garlic, taco seasoning, chiles, soup, broth, and lime juice in a medium bowl and pour over the chicken mixture.
Cover crockpot and cook on low for 8-10 hours.
When done, remove chicken from crockpot and shred with two forks. Return to cooker and stir.
To serve, place several ladles of chili in single serving bowl and top with desired toppings. I like to crush a few tortilla chips on top but they can also be served on the side to scoop out that delicious chili.
Wine Pairings: Lighter wines with less alcohol and tannins pair best with spicy dishes. Stick with those that have less oak such as a Pinot Grigio or Sauvignon Blanc or ones that have intense fruit taste such as a Pinot Noir or California Zinfandel.