We love our Crock-Pots. In fact, between the two of us, we own 4! We use them constantly for meal prep, recipe creation, etc.

 

This White Chicken Chili is just one of those super simple recipes that we like to throw together on a crisp fall afternoon. It’s full of protein-rich shredded chicken and micronutrient-loaded chunky veggies. You can enjoy it all week long or you can freeze it in single servings to enjoy when you’re fresh out of meal prep, short on groceries or feeling too tired to cook!

 

Here’s what you’ll need:

12 oz shredded skinless chicken breasts

2 can white kidney beans

1 yellow onion

2 jalapeno

2 red pepper

2 cloves minced garlic

5 cup chicken broth

1 can green chilis and juice

 

Directions:

  1. Cook and shred chicken
  2. Chop onions, jalapeno, and red peppers
  3. Rinse beans
  4. Throw all of the ingredients in the Crock-Pot and cook on low for about 4 hours

 

Nutrition Facts:

Total Servings: 12

Calories: 107

Protein: 11g

Carbs: 14.2g

Fat: 0.3g

 

If you’re feeling fancy…

Add any additional veggies that you need to get rid of like greens, carrots, etc

or

Top it off with Greek yogurt, shredded cheese, fresh green onions or tortilla chips (but read your labels first)

or

Swap the chicken for additional beans to go meatless