This recipe makes the perfect amount for two! (Or, dinner and lunch leftovers).
Nothing beats a piping hot bowl of comforting chili. Well, it’s all good until that wave of guilt comes along, anyway. All that greasy beef, fatty cheese, and soothing sour cream from red chili might taste great, but it doesn’t usually make me feel great! That’s why I love this Slow Cooker White Chicken Chili for Two recipe. It packs all the comfort of a traditional bowl of chili, but we lighten things up with green salsa verde, fiber-rich white beans, and lean protein-packed chicken. You won’t even find yourself missing anything, it tastes that good!
Our recipe is perfectly formulated for two servings. That makes it a perfect dinner for two, or dinner and lunch leftovers if you’re cooking for one. We not only chose healthy ingredients to make this recipe, but we also tried to keep things simple and budget-friendly, too. Don’t worry, though: We didn’t skimp on any of the flavor in this comforting chili dish. It’s hard to hate on a dinner that requires little to no effort but tastes delicious!
Fewer Ingredients Doesn’t Mean Less Flavor
Over the years, we’ve perfected a few ingredient swaps that keep the ingredients list nice and simple. For this Slow Cooker White Chicken Chili for Two, we kept things to six ingredients (not including the optional garnishes). You might think this chili would lack depth of flavor, but we used a super flavorful salsa to make sure that didn’t happen! You can make your own, but when I’m in a time crunch I love using Herdez Roasted Salsa Verde. It has a ton of vegetables on the ingredients list, and you can really taste it in the end result.
If your favorite chili recipes uses a lot of rich and toasted spices, feel free to add some herbs and spices to this version! They won’t add any extra calories. Chili powder, ground coriander, red pepper flakes, and smoked paprika are all great choices. You won’t need to any extra salt, though, because the salsa has plenty in it already.
Slow Cooker White Chicken Chili for Two
- 1 boneless and skinless chicken breast (about 6-8 ounces), cut into bite-sized pieces
- 1 cup salsa verde
- 4 ounces diced green chiles can
- 15 ounces cannellini beans can, drained and rinsed
- 1 cup chicken broth reduced-sodium
- 1 teaspoon ground cumin
- avocado diced, for optional garnished
- cilantro minced, for optional garnished
- In a 2- or 3-quart slow cooker, combine the first six ingredients. Cover and cook on low 6-8 hours or on high 3-4 hours, until the chicken is cooked through.
- Serve with a quarter of an avocado and some minced cilantro for garnish, if desired.
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