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