Slow Cooker White Chicken Chili with Parsnips: A Healthy, Easy Meal for the Holidays
The holiday season is a whirlwind of shopping, decorating, and family gatherings, often leaving little time to focus on what matters most—taking care of yourself and your loved ones. With the hustle and bustle of December, having an easy, nourishing meal on hand can make all the difference. That’s where Slow Cooker White Chicken Chili with Parsnips and Green Chiles comes in—a hearty, healthy recipe that practically cooks itself while you focus on making holiday memories.
A Wholesome Winter Meal
This dish is a seasonal twist on a classic white chicken chili, swapping sweet potatoes for parsnips to bring a subtly sweet, earthy flavor. Parsnips are an underrated winter vegetable rich in fiber, vitamins C and K, and antioxidants. Not only do they support digestive health, but they also provide a natural sweetness that complements the smoky and spicy notes of green chiles and paprika.
Paired with protein-packed chicken, white beans, and a medley of warming spices, this chili is the ultimate comfort food. It’s loaded with nutrients to help keep your immune system strong during cold and flu season—a must during the holiday rush!
Perfect for Busy Days
One of the best things about this recipe is how hands-off it is. With just 15 minutes of prep, you can toss the ingredients into your slow cooker and let it do the work while you wrap gifts, bake cookies, or relax by the fire. By the time you’re ready for dinner, the chicken will be tender, the parsnips perfectly cooked, and the flavors melded into a rich, satisfying chili.
Health Benefits in Every Bite
This White Chicken Chili is more than just convenient—it’s packed with ingredients that support overall wellness:
- Chicken: A lean source of protein to keep you energized and full.
- Parsnips: High in fiber and antioxidants, they promote gut health and reduce inflammation.
- Green Chiles: Contain capsaicin, which may help boost metabolism and reduce stress.
- Turmeric: Known for its anti-inflammatory and immune-boosting properties.
- White Beans: Rich in protein and magnesium, they help maintain steady energy levels.
Together, these ingredients create a meal that’s as nutritious as it is delicious.
Make It Your Own
One of the joys of this chili is how customizable it is. Add a splash of lime juice for brightness, top with creamy avocado or Greek yogurt, or sprinkle on shredded cheese and fresh cilantro for a festive garnish. It’s also easy to scale up for a crowd or portion out for meal prep, ensuring you have something wholesome on hand during the busiest time of year.
A Holiday Lifesaver
If there’s one recipe to keep in your back pocket this season, it’s this Slow Cooker White Chicken Chili. It’s comforting, nourishing, and effortless—a trifecta that’s hard to beat during the holidays. Whether you’re looking for an easy family dinner or something hearty to serve after a day of last-minute errands, this chili has you covered.
Take a moment to slow down, savor the flavors of the season, and nourish your body and soul. Because amidst the holiday chaos, you deserve a meal that feels like a warm hug in a bowl.
Slow Cooker White Chicken Chili with Parsnips and Green Chiles
Equipment
- Slow Cooker (6-quart or larger)
- cutting board
- Chef's Knife
- measuring spoons
- measuring cups
- Juicer
- mixing spoon
- Fork for shredding chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (or thighs for more flavor)
- 2-3 medium parsnips peeled and diced
- 2 15 oz cans white beans (such as cannellini or great northern), drained and rinsed
- 1 4 oz can diced green chiles
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric for its anti-inflammatory benefits
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 4 cups chicken broth low-sodium
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Optional toppings: avocado slices Greek yogurt, shredded cheese, lime wedges
Instructions
- Peel and dice the parsnips and chop the onion and garlic.
- Rinse and drain the beans.
- In a large slow cooker, place the chicken breasts at the bottom.
- Add the diced parsnips, white beans, green chiles, onion, garlic, and all the spices (cumin, coriander, turmeric, chili powder, smoked paprika, salt, and pepper).
- Pour the chicken broth over the top and stir slightly to mix the ingredients.
- Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is cooked through and tender and the parsnips are soft.
- Once done, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir to combine everything.
- Squeeze the juice of one lime into the chili and stir it in for a burst of freshness.
- Ladle the chili into bowls and garnish with fresh cilantro.
- Add optional toppings like avocado slices, a dollop of Greek yogurt, shredded cheese, or extra lime wedges for added flavor.
