Slow Cooker White Chicken Chili


Recipes / Thursday, November 8th, 2018

Chili is a go to comfort food when the weather gets cold.  This slow cooker white chicken chili is a great change from your normal chili dish.

I’m always looking for easy recipes.  When it comes to easy nothing is easier then pulling out my favorite slow cooker and making a great slow cooker recipe. Slow cooker white chicken chili is top on my slow cooker recipe list.

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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

I love a good bowl of chili on a cold day.  This slow cooker white chicken chili is a great gluten-free spin on traditional chili.

Another great thing about this recipe are the ingredients.  My mom is at a point in life where she can’t eat beef or tomatoes.  This made it bad for her to eat her traditional chili recipe. This which chicken chili has none of the ingredients that her system can’t tolerate.

With this great recipe, I can eat chili again with my mom!

Related Post:  50 Frugal Meals to Make When You’re Broke

Slow Cooker White Chicken Chili

Ingredients

3 15-oz. cans Great Northern beans, divided
1/3 c. water
1½ lbs. boneless, skinless chicken breasts, cut into chunks
½ small red onion, diced
3-4 cloves garlic, chopped
1 4-oz. can mild green chilies
1 T. ground cumin
2 t. chili powder
1 t. Mexican oregano
1 t. ground coriander
½ t. chipotle pepper powder
3 c. chicken broth, preferably organic
Sea salt and black pepper, to taste
1½ c. Mexican blend cheese, finely shredded, divided

Optional, to serve:

¼ c. fresh cilantro, chopped
1 small avocado, diced
1 medium jalapeño pepper, sliced
2 large limes, cut into wedges

Now that you have your ingredients, dive right in. 

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Slow Cooker White Chicken Chili

Course Main Course
Cuisine American
Keyword Chili, comfort food, Gluten free
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people

Ingredients

  • 3 15- oz. cans Great Northern beans divided
  • 1/3 c. water
  • lbs. boneless skinless chicken breasts, cut into chunks
  • ½ small red onion diced
  • 3-4 cloves garlic chopped
  • 1 4- oz. can mild green chilies
  • 1 T. ground cumin
  • 2 t. chili powder
  • 1 t. Mexican oregano
  • 1 t. ground coriander
  • ½ t. chipotle pepper powder
  • 3 c. chicken broth preferably organic
  • Sea salt and black pepper to taste
  • c. Mexican blend cheese finely shredded, divided

Optional, to serve:

  • ¼ c. fresh cilantro chopped
  • 1 small avocado diced
  • 1 medium jalapeño pepper sliced
  • 2 large limes cut into wedges

Instructions

  1. Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
  2. Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
  3. When cook time is complete, remove the lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
  4. Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!

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