Crockpot White Chicken Chili
A lighter, creamier take on chili with white beans, chicken, and green chiles. Gluten-free and perfect for feeding a crowd.
PROTEIN 30g
CALORIES 340
P:E RATIO 8.8
TIME 370m
YIELD 8
P:E 8.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs chicken breast 30G PROTEIN
2 cans great northern beans, drained HIGH FIBER
1 can diced green chiles FLAVOR
4 cups chicken broth 30G PROTEIN
1 onion, diced FLAVOR
2 tsp cumin FLAVOR
1 tsp oregano FLAVOR
1/2 cup sour cream DAIRY
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
- Batching: Stir in sour cream after cooking for the creamiest texture.
- Reheat: Microwave 2-3 minutes or stovetop over medium heat.
EXECUTION STEPS
01
HIGH HEAT SEAR
Place chicken, beans, green chiles, broth, onion, cumin, and oregano in the slow cooker.
02
HIGH HEAT SEAR
Cook on LOW for 6 hours or HIGH for 3 hours.
03
VEGGIE STEAM-SAUTÉ
Remove chicken, shred with two forks, and return to pot.
04
THE ASSEMBLY
Stir in sour cream until creamy.
05
STEP 5
Season with salt and pepper to taste.