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Slow Cooker White Chicken Chili


Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.

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  • 6 skinless chicken thighs (1 1/2 lb)
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
  • 1 can (11 oz) Green Giant® SteamCrisp® Niblets® white shoepeg corn, drained
  • 3 tablespoons lime juice



Step 1

Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.

Cover; cook on Low heat setting 4 to 5 hours.

Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot

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