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Sunday Slow Cooker: White Chicken Chili


This soothingly warm slow cooked white chicken chili is good alone in a bowl, served over rice or couscous. No matter how you dish it, it's delicious!

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Rate this recipe 4.5/5 (17 Votes)


  • 1 1/2 pounds chicken breast, boneless skinless
  • 1 (20-ounce) can white beans, drained
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 jalapeno (seeded for less heat), diced
  • 2 poblano peppers (seeded for less heat), diced
  • 1/2 cup cilantro, chopped
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 4 cups low sodium chicken broth
  • Salt and pepper
  • 1 lime


Servings 6
Preparation time 15mins
Cooking time 255mins
Adapted from


Step 1

Option 1:

Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.

Option 2:

Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.

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