Day 23

Want A Cozy Winter Recipe?

Special THANK YOU to bariatric dietitian Lauren Gustafson for her Slow Cooker White Chicken Chili recipe!

Slow Cooker White Chicken Chili


  • 3 medium boneless and skinless chicken breasts
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp oil (I use avocado oil)
  • 3 cups chicken broth, low sodium
  • 2 x 15 oz cans (3 cups) great Northern beans, drained and rinsed
  • 2 cups corn
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • Ground black pepper, to taste
  • Small bunch of cilantro, finely chopped
  • 1/2 cup plain or Greek yogurt, fat 2%+
  • 1 lime, juice of
  • Tortilla chips, avocado, more yogurt, limes, for serving


  • Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
  • Add garlic and onion, sauté for 3 minutes, stirring occasionally.
  • Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
  • In a small bowl, add about 1 cup of beans and mash with a fork.
  • Transfer to slow cooker along with broth, mashed and whole beans, corn, green chiles and chicken breasts.
  • Cover and cook on Low for 6 hours or on High for 3 hours.
  • Remove chicken and shred with 2 forks.
  • Return chicken to the crockpot along with lime juice, cilantro and yogurt.
  • Stir and serve warm with your favorite toppings.


When you’re doing making this recipe, share a picture of it with us in the Facebook group!

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