High-Protein White Chicken Chili
Per serving (about 1.5 cups)
How I calculate this → Calculate your protein target →
I cook the chicken breasts whole, right in the slow cooker, then shred them at the end rather than starting with pre-shredded or diced chicken. Whole breasts stay juicier over a long cook time, and shredding with two forks at the end takes about a minute. Stirring in Greek yogurt right before serving, off the heat, is what gives this its creaminess without curdling.
Why you'll love this
- 32g of protein per serving for close to a quarter of it from beans and yogurt, not just chicken
- Under 250 calories, no shrinking the portion to get there
- Mostly hands-off in the slow cooker
Recipe
High-Protein White Chicken Chili
Ingredients
Instructions
- In a skillet, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cumin and cook for 30 seconds, until fragrant.
- Transfer to the slow cooker. Add the chicken breasts, white beans, green chiles, broth, salt, and pepper.
- Cover and cook on low for 5 hours, or until the chicken shreds easily with a fork.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir in the Greek yogurt just before serving, off the heat.
Equipment
- Slow cooker
Notes
- I stir the yogurt in at the very end, off the heat. Adding it too early, or into liquid that's still simmering, can cause it to break and turn grainy instead of creamy.
- Cooking the chicken breasts whole and shredding them after keeps the meat noticeably juicier than starting with diced or pre-shredded chicken.
Nutrition (per serving)
| Calories | 236 |
|---|---|
| Protein | 32g |
| Carbs | 12g |
| Fat | 6g |
| Fiber | 4g |
Storage
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop rather than at a full boil, since the yogurt can separate if it gets too hot too fast.
FAQ
Can I use rotisserie chicken instead?
Yes, that shortens the cook time considerably. Shred about 3 cups of rotisserie chicken and add it partway through, just long enough to heat through and pick up the flavor, roughly 1 to 2 hours on low.
Why stir the yogurt in at the end instead of the start?
Yogurt can curdle when it simmers for a long stretch, especially nonfat yogurt, which has less fat to stabilize it. Adding it off the heat at the end keeps it smooth.
Can I use sour cream instead of Greek yogurt?
Yes, though it changes the macros here since sour cream carries more fat and less protein than nonfat Greek yogurt.
Looking for more slow cooker chicken dinners: the crockpot chicken is a simpler, hands-off option for a busier night.