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Slow Cooker White Chicken Chili

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


  • 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


  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!