Crockpot Monday: Clean White Chicken Chili
Because everyone loves a big bowl of chili, right?! This recipe is a lighter form of chili, making it the perfect option for healthy meal prep. If you have extra servings, feel free to freeze the chili and pull it out for an extra busy day, or when you need to whip up a delicious, healthy meal fast.
-1 1/2 lbs. boneless, skinless chicken breasts
-4 cups (32 oz.) low-sodium chicken broth
-3 (15 oz.) cans reduced-sodium Great White Northern Beans (rinsed & drained)
-1 (4.5 oz.) can diced green chiles
-1 tbsp. garlic powder
-1 small yellow onion, diced
-1 tsp. dried oregano
-Salt & pepper to taste
-Low-fat Mozzarella cheese
-Non-fat sour cream or Greek Yogurt
-Chopped green onion
1. Place chicken in the bottom of a 6-quart or larger crockpot. Add in chicken broth, beans,
green chiles, garlic, onion, oregano, salt and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked
through. Shred chicken with fork. (It should shred very easily.)
3. If the chili is too soupy or brothy for your liking, feel free to drain any excess broth or
liquid out before serving.
4. Serve into bowls and top with shredded mozzarella, chopped green onion, and sour
cream or Greek yogurt.