Slow Cooker White Chicken Chili with Cottage Cheese and Bone Broth Recipe

Introduction

This Slow Cooker White Chicken Chili is a comforting and protein-packed meal perfect for cozy nights. Packed with tender chicken, creamy cottage cheese, and rich bone broth, it offers a flavorful twist on a classic chili. The slow cooker does the work, making it easy and hands-off for any home cook.

Ingredients

• 1 ½-2 lbs boneless skinless chicken breasts (can substitute thighs)
• 1 yellow onion, diced
• 3-4 cloves garlic, minced
• 2 cans white beans, drained and rinsed (great northern or cannellini)
• 1 can diced green chiles (4 oz)
• 1 cup frozen corn (or roasted for extra flavor)
• 2 ½-3 cups chicken bone broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• 1 tbsp taco seasoning (mild recommended)
• Juice of 1 lime
• ½ cup cottage cheese
• ½ cup Greek yogurt (or ⅓ cup cream cheese for richer version)
• ½ cup hot chili broth (reserved from the crockpot)

Instructions

1. Step 1: In your slow cooker, place the chicken breasts and sprinkle with salt, pepper, cumin, oregano, chili powder, cayenne, and taco seasoning. Add diced onion, minced garlic, white beans, green chiles, corn, and chicken bone broth on top.
2. Step 2: Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the slow cooker along with one ladle (about ½ cup) of the broth and set aside.
4. Step 4: Shred the chicken using two forks or a stand mixer with a whisk attachment, then return it to the crockpot.
5. Step 5: In a blender, combine the cottage cheese, Greek yogurt, and reserved hot broth. Blend until silky smooth, then stir this mixture into the chili.
6. Step 6: Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning, adding more lime juice if desired.
7. Step 7: Serve the chili warm with your favorite toppings such as avocado, shredded white cheddar, tortilla chips, jalapeños, extra cilantro, or a dollop of cottage cheese or sour cream.

Tips & Variations

• For a richer chili, substitute Greek yogurt with cream cheese or add more cottage cheese to increase creaminess.
• Roasting the corn before adding enhances the smoky flavor.
• Use chicken thighs if you prefer juicier, more flavorful meat.
• Adjust chili powder and cayenne to control the heat level to your taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling of the dairy. You can also freeze the chili for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken broth instead of bone broth?

Yes, regular chicken broth will work fine, but bone broth adds extra protein and richness to the chili.

Is it okay to skip the cottage cheese?

You can omit the cottage cheese, but it adds creaminess and boosts the protein content. If skipping, consider adding extra Greek yogurt or cream cheese for texture.

Slow Cooker White Chicken Chili with Cottage Cheese and Bone Broth Recipe

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★★★★★

5 from 70 reviews

This Slow Cooker White Chicken Chili is a creamy, flavorful, and hearty dish perfect for cozy meals. Featuring tender chicken breasts simmered with white beans, green chiles, corn, and aromatic spices, it incorporates cottage cheese and Greek yogurt blended into the broth for extra creaminess and protein. Infused with lime juice and cilantro, it offers a fresh, zesty finish and can be served with a variety of toppings like avocado, cheddar, and tortilla chips.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein & Dairy

• 1 ½–2 lbs boneless skinless chicken breasts (can substitute thighs)
• ½ cup cottage cheese
• ½ cup Greek yogurt (or ⅓ cup cream cheese for richer version)

Vegetables & Beans

• 1 yellow onion, diced
• 3–4 cloves garlic, minced
• 2 cans white beans (drained & rinsed; great northern or cannellini)
• 1 can diced green chiles (4 oz)
• 1 cup frozen corn (or roasted for extra flavor)

Liquids & Broth

• 2 ½–3 cups chicken bone broth (for extra protein and richness)
• ½ cup of the hot chili broth (from the crockpot once cooked, for blending)

Spices & Seasonings

• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• 1 tbsp taco seasoning (mild, such as from Siete)
• Juice of 1 lime

Instructions

1. Prepare Ingredients: Dice the yellow onion, mince the garlic, drain and rinse the white beans, and gather all other ingredients to have them ready for assembly in the slow cooker.
2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker and sprinkle all the seasonings evenly over the chicken. Then add the diced onion, minced garlic, drained white beans, diced green chiles, frozen corn, and pour in the chicken bone broth.
3. Cook the Chili: Set the slow cooker to LOW and cook for 4–6 hours, or on HIGH for 2–3 hours, until the chicken is thoroughly cooked and tender.
4. Shred Chicken and Reserve Broth: Remove the chicken from the crockpot and set aside. Also ladle out about ½ cup of the hot chili broth. Use two forks or a stand mixer with a whisk attachment to shred the chicken finely, then return the shredded chicken to the slow cooker.
5. Blend Creamy Mixture: In a blender, combine the cottage cheese, Greek yogurt, and the reserved hot chili broth. Blend until the mixture is smooth and silky.
6. Combine and Season: Pour the creamy blend back into the slow cooker and stir well to integrate. Add fresh lime juice and chopped cilantro to the chili. Taste the chili and adjust seasoning if needed, adding more lime juice or salt as preferred.
7. Serve and Garnish: Ladle the white chicken chili into bowls and serve with desired toppings such as diced avocado, shredded white cheddar cheese, tortilla chips (lime-flavored recommended), jalapeños, extra cilantro, and a dollop of cottage cheese or sour cream for added creaminess and flavor.

Notes

• For a richer and creamier chili, substitute Greek yogurt with ⅓ cup cream cheese.
• Roasting the frozen corn before adding adds a deeper, smoky flavor.
• Adjust the cayenne pepper and chili powder for preferred heat levels.
• Using bone broth increases protein content and adds extra depth to the chili.
• Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
• To make this recipe low sodium, use low-sodium bone broth and reduce added salt.

Keywords: white chicken chili, slow cooker chili, creamy chicken soup, bone broth chili, cottage cheese chili, healthy chicken chili