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Low Sodium White Chicken Chili – Easy Crockpot Recipe

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This cozy crockpot white chicken chili is low in sodium but packed with flavor, thanks to herbs, spices, and a clever trick with green chiles. It’s the perfect comforting meal that’s easy to make and even better the next day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 2 cans (4 oz each) diced green chiles, undrained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (no added salt)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Juice of 1 lime
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  2. Layer the ingredients: To the slow cooker, add the rinsed white beans, green chiles (with liquid), cumin, oregano, chili powder, smoked paprika, black pepper, and bay leaf. Stir to combine. Nestle the chicken breasts into the mixture.
  3. Add the broth: Pour the low-sodium chicken broth over everything. The chicken should be mostly covered; add a splash of water or broth if needed.
  4. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
  5. Shred the chicken: Carefully remove the chicken breasts and shred with two forks. Return shredded chicken to the slow cooker. Discard the bay leaf.
  6. Add the cream cheese: Add the softened, cubed cream cheese to the slow cooker. Stir gently until melted and the chili becomes creamy, about 5-10 minutes.
  7. Finish with fresh ingredients: Stir in the fresh cilantro and lime juice. Taste and adjust with more lime or black pepper if needed.
  8. Rest and serve: Let the chili sit for 5-10 minutes off the heat before serving. Serve hot with desired garnishes.

Notes

Don’t skip sautéing the onions and garlic—it adds depth of flavor. Make sure cream cheese is truly softened to avoid lumps. For extra thickness, mash about a cup of beans before adding. This chili freezes well for up to 3 months.

Nutrition

Keywords: low sodium white chicken chili, crockpot white chicken chili, easy white chicken chili, healthy white chicken chili, gluten-free white chicken chili

Find it online: https://zestynora.com/low-sodium-white-chicken-chili-easy-crockpot-recipe/