Crockpot Chicken Chili

Set it and forget it — but make it healthy and full of protein. This white chicken chili is everything you want on a cold day: cozy, filling, and almost entirely hands-off once it's in the slow cooker.

Why you'll love it

You do about five minutes of work up front and come back to a finished, high-protein meal. It makes six servings, so it's lunch sorted for half the week.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 (4 oz) cans diced green chiles (one hot, one mild)
• 1 (15 oz) can whole-kernel corn, drained
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• Small handful fresh cilantro, chopped
• Plain Greek yogurt, for topping

Instructions

1. Add the chicken breasts to the bottom of the slow cooker and season with the salt, pepper, cumin, oregano, chili powder, and cayenne.
2. Top with the onion, garlic, cannellini beans, green chiles, corn, broth, and cilantro. Stir.
3. Cover and cook on low for 8 hours (or high for 3–4 hours).
4. Remove the chicken, shred it, and return it to the pot.
5. Top each bowl with a couple tablespoons of Greek yogurt and more cilantro. Extra good with tortilla chips.

Tips & Variations

The one-hot, one-mild can of chiles gives it warmth without going overboard — adjust to your crowd. The Greek yogurt adds creaminess and a little extra protein in place of sour cream.

Nutrition

Serves 6 · roughly 40g protein per serving.

Fuel that matches your training

Big-batch slow cooker meals are one of the simplest ways to stay consistent. If you want a plan that fits your week, take a look at our nutrition coaching — or book an intro session.