Crockpot White Chicken Chili

This is easily one of my wife and I’s favorite go-to healthy recipes as it is delicious, effortless to make, healthy and can last almost a whole week. This is an especially great recipe on a chillier day or to share with a group of friends. No matter the setting, its bound to be a hit!


  • Crockpot
  • Frying Pan
  • Mixing Spoon/Spatula
  • Can Opener
  • 2 Forks
  • Measuring Cups and Spoons
  • Serving Spoon/Ladle


  • 4-5 Boneless Skinless Chicken Breasts
  • 1 1/2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 14.5oz Chicken Broth
  • 2, 4.5oz Cans of Chopped Green Chiles
  • 1 15oz Can White Corn, Drained
  • 2 15.5oz Cans of Great Northern Beans
  • 3 Tbsp Olive/Canola Oil
  • 3 Tbsp Oat/All-Purpose Flour
  • 1 Cup Milk
  • 1 tsp Chicken Bouillon
  • 1/4 tsp White Pepper
  • 1/2 tsp Seasoned Salt
  • 1/2 Cup Plain Whole Fat Greek Yogurt


  1. Put chicken breasts, chicken broth, chili powder, cumin, onion powder, garlic powder, green chilis, corn and beans into a slow cooker and cook on high for 4 hours or low for 8 hours.
  2. Near the end of the cooking time, about 1 hour before being done, add olive/canola oil to a small saucepan at medium to high heat. Whisk in flour and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken bouillon.
  3. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
  4. Pour sauce into slow cooker and mix.
  5. Add plain whole fat greek yogurt and mix
  6. Shred the chicken with two forks until well shredded throughout
  7. Let cook on low for 1 hour more.

Nutrition Facts: (Per ~8oz Serving)

Crockpot White Chicken Chili Nutrition Facts