Go Back
–+ servings
A white bowl of white chicken chili with green chopped herbs, avocado slices, and tortilla chips.
Print Recipe
5 from 3 votes

Slow Cooker White Chicken Chili

Cozy and comforting, Slow Cooker White Chicken Chili is loaded with veggies, simple spices and bright fresh flavors! With just 15 minutes of prep time, your house will smell amazing as your crockpot does all the work!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 219kcal
Author: Meryl Downing

Ingredients

  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño minced
  • 4 cloves garlic minced
  • 1 pound chicken breast boneless, skinless
  • 6 grinds fresh black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1½ cups frozen corn
  • 2 15oz cans white beans drained and rinsed
  • ½ cup salsa verde
  • 4 cups chicken stock
  • 2 cups water
  • 1 lime juiced (add at the end of cooking)
  • ½ cup cilantro chopped (add at the end of cooking)
  • Toppings shredded white cheddar, avocado, cilantro, scallions, lime wedges, jalapeño slices, plain yogurt or sour cream, tortilla chips

Instructions

  • Add onion, bell pepper, jalapeño and garlic to the slow cooker and lay the chicken breasts over the top.
  • Evenly sprinkle the chicken with all seasonings. Add the corn, beans, salsa verde, stock and water. Cook on high for 4 hours or low for 6 to 8 hours.
  • Remove the chicken toward the end of the cooking time, shred with two forks, and add back to the chili.
  • Finish the chili with a squeeze of fresh lime juice and chopped cilantro.
  • Serve with lots of toppings, shredded cheese, avocado, scallions, more cilantro, lime wedges, fresh or pickled jalapeño slices, tortilla chips, and a dollop of plain yogurt or sour cream.

Notes

  • Slice the green flesh off the jalapeño, working your way around the pepper to leave the seeds, ribs and stem intact in the center.  Use as much or as little of the jalapeño, depending on your desired spice level.
  • Use about 1 pound of boneless skinless chicken breasts or thighs.  You can also use rotisserie chicken or leftover cooked chicken.  The cooking time will be much less.
  • Add lime juice and fresh chopped cilantro to the finished pot of chili, or leave them on the side as toppings.
  • Nutrition info does not include toppings.

Nutrition

Calories: 219kcal | Carbohydrates: 23g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 855mg | Potassium: 739mg | Fiber: 3g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg