I took a radically different approach to my fall bucket list this year. I didn’t make one. If I had, however, you can bet your last ripe avocado that this Crockpot White Chicken Chili would be a Top 10!
I am an unabashed list-lover, and I would probably forget my first name if separated from the little notebook where I write my daily to-dos. Lists keep me organized, focused, and I gain immense satisfaction from ticking off items as I accomplish them.
Am I one of those who writes down items she’s already completed, purely for the joy of checking them off? You bet I am.
I headed into September assuming that, at some point, I would sit down with a pen and paper to brainstorm the different autumn activities I wanted to squeeze in before the leaves fell, as I have done every year before. Yet, here we are in November, and it never happened.
Perhaps I was too busy tackling my other to-dos to make time for a separate list. Perhaps I couldn’t find a pen. Or, perhaps the universe knew what was best for me. Despite my lack of list, I’m enjoying this fall more than any other in recent memory.
I was out of town most weekends this October, so I knew that if I wanted to squeeze in some autumn appreciation, it was going to have to be Monday through Friday. Instead of blocking off parts of our weekend for mandatory “fall fun,” I made a conscious effort to pay attention to the season as it unfolded around me.
While running my usual routes through our neighborhood, instead of zoning out to the music, I observed the way the leaves changed from green to gold to fiery red. I added extra cinnamon and apples to my morning bowl of oatmeal. I wore a scarf every day in October, even if the only person who saw me was our neighbor’s German shepherd.
And you know what happened? Despite the fact that I didn’t have a list that said, “go see the fall colors” or “carve pumpkins” or “apple pick,” I found time to do all of these things anyway. I didn’t need a list after all.
Whether or not you made a fall bucket list, and whether or not you’ve checked a single item off, I am pleased to report that, despite the onslaught of Christmas decorations at several major retailers: FALL IS NOT OVER. We still have three weeks of boot wearing, apple crisp baking, and hot soup sipping to go.
The Crockpot White Chicken Chili is an ideal recipe to savor the season. It’s completely hands off, ultra cozy, and as enjoyable in a quiet moment around your table as it is yelling at the TV with your fellow fans on game day.
I hadn’t actually planned to share this Crockpot White Chicken Chili for a few more weeks, but after receiving two reader emails in the same day requesting a healthy white chicken chili recipe, I decided to take the hint and share it with you early.
The base recipe for this healthy and easy white chicken chili is simple: white beans (I used Great Northern), chicken breasts, green chiles, and cumin. The flavor is mild-mannered, so be sure to gussy it up with plenty of toppings. Our favorites were sliced avocado (duh), plain Greek yogurt (my go-to replacement for sour cream), and shredded cheese (because cheesy = better).
An easy recipe your whole family will love? Check! The slow cooker does the work, instead of you? Check! A healthy, delicious meal worth second helpings that’s great leftover too? Check and DOUBLE CHECK!
Now that’s my kind of bucket list.
Crockpot White Chicken Chili
Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 2-3 hours (on high) or 4-6 hours (on low)
Total Time: 2-3 hours (on high) or 4-6 hours (on low)
- 1 1/4 pounds boneless, skinless chicken breasts (about 2-3 breasts)
- 4 cups (32 ounces) low sodium chicken broth
- 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves minced garlic
- 1 small (or 1/2 large) yellow onion, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
- For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
- Place chicken in the bottom of a 6-quart or larger slow cooker . Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
- Know they slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crock pot. My chicken was ready on high after 2 1/2 hours.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
Serving Size: 1 of 6 (without toppings)
- Amount Per Serving:
- Calories: 288
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 47mg
- Sodium: 450mg
- Carbohydrates: 32g
- Fiber: 7g
- Sugar: 2g
- Protein: 32g