This higher protein crockpot chicken green chili is not only absolutely delicious, but it's healthy, balanced and so easy to throw together on a busy weeknight! Your whole family will be begging for more!
While you can enjoy this recipe throughout the year, this dish is perfect for fall and winter when the weather is cool and you're looking for a cozy, warm and comforting bowl that's also nourishing for your body!
If you love this recipe, you will love my 5 ingredient crockpot chicken, my slow cooker southwest chicken quinoa bowl and my easy and healthy Mississippi pot roast.
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Ingredients
- Skinless and Boneless Chicken Breast
- Medium Onion, Chopped
- Canned Diced Green Chiles
- Canned Great northern beans or Cannellini Beans, Rinsed and Drained
- Canned Corn, Drained
- Salt
- Pepper
- Cumin
- Smoked Paprika
- Chili Powder
- Garlic Powder
- Onion Powder
- Chicken Bone Broth
- Lime, Juiced
- Low-fat Philadelphia Cream Cheese (optional)
To Garnish (Optional):
- Fresh Cilantro
- Diced Jalapeños
- Avocado, Sliced
- Low-Fat Plain Greek Yogurt
See recipe card for quantities.
Instructions
- Start by adding your chicken breast to the bottom of the crockpot followed by your chopped onions, canned diced green chiles, rinsed and drained canned great northern beans or cannellini beans, can of drained corn, seasonings and then your chicken bone broth.
- Cook on high for 3-4 hours or for low 6-8 hours.
- Once your chicken is cooked to an internal temperature of 165 F and your onions are cooked through, remove the chicken, shred it and then add it back into the crockpot. Stir and then add in your lime juice, cream cheese (if using).
- Serve your soup with the suggested toppings (fresh cilantro, diced jalapenos, sliced avocado and low-fat plain greek yogurt.
Hint: If your crockpot tends to cook hot and you're cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot without overcooking the chicken!
Substitutions
- Dairy-Free - feel free to skip the low-fat Philadelphia cheese and the low-fat greek yogurt to make this dish dairy-free.
- Vegetarian - Skip the chicken to make this dish vegetarian.
- Gluten-Free- This dish is gluten-free on it's own. Just make sure to check individual ingredient labels on the bone broth to ensure that there is no gluten cross contamination and that it is certified gluten-free.
Variations
- Spicy - add chili pepper flakes to add additional spice to this dish!
This recipe is already toddler and kid-friendly as is!
Equipment
All you need to make this crockpot chicken green chili is a:
6 Quart Crock-Pot: This is the crock-pot I wish we got! The one I have is aesthetically pleasing but it does cook faster than the typical crockpot!
Large Pan: This is the Caraway Non-stick ceramic pan that I use and love! (for sautéing the onions, optionally).
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Storage
Leftovers can be stored in the fridge in an air-tight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Top Tip
If your crockpot tends to cook hot and you're cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot without overcooking the chicken!
Crockpot
Looking for other crock pot recipes like this? Try these:
Jump to: Recipe
Crockpot Chicken Green Chili (High Protein)
Equipment
- 1 6-7 Quart Slow Cooker
Ingredients
- 1.25-1.5 Skinless and Boneless Chicken Breast
- 1 Medium Onion Chopped
- 2 Canned Diced Green Chiles
- 2 Canned Great northern beans or Cannellini Beans Rinsed and Drained
- 1 Canned Corn Drained
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 4 Cups 32 Ounces Chicken Bone Broth
- 1 Lime Juiced
- ½ Block Low-fat Philadelphia Cream Cheese optional
Optional To Garnish:
- Fresh Cilantro
- Diced Jalapeños
- Avocado Sliced
- Low-Fat Plain Greek Yogurt
Instructions
- Start by adding your chicken breast to the bottom of the crockpot followed by your chopped onions, canned diced green chiles, rinsed and drained canned great northern beans or cannellini beans, can of drained corn, seasonings and then your chicken bone broth.
- Cook on high for 3-4 hours or for low 6-8 hours.
- Once your chicken is cooked to an internal temperature of 165 F and your onions are cooked through, remove the chicken, shred it and then add it back into the crockpot. Stir and then add in your lime juice, cream cheese (if using).
- Serve your soup with the suggested toppings (fresh cilantro, diced jalapenos, sliced avocado and low-fat plain greek yogurt.
- Hint: If your crockpot tends to cook hot and you're cooking this dish on high, I would recommend sautéing the onions in some avocado oil on a medium pan heat on medium high heat for 1-2 minutes or until they become translucent so that they are able to soften enough in the crockpot without overcooking the chicken!
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kim says
I haven’t tried this yet but I’m so excited to an eager too, my only issue is I do not have a crockpot and only have an Insta pot. Do you know how I would convert the cooking time and the recipe to do in an instant pot? I found the recipes online but they add other ingredients like rice so it’s throwing me off.
christina.klapper says
Hey Kim! I am so sorry for the delayed response my app was not notifying me of these comments! Unfortunately, I have not tried this recipe in a instant pot but I can definitely try to work on that!!