Slow Cooker White Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
A simple, no-fuss, slow cooker chili recipe! Just toss everything in and go! This can also be ready in as little as 2 hours, or as many as 8. Be sure to check recipe notes for adjustments according to the cook time you need.
  • 1 large onion, chopped
  • ½ cup green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1-2 jalapeno peppers, diced (deseed the peppers for less heat; 1 pepper for mild, 2 for medium)
  • 1 pound boneless skinless chicken breast **See Note**
  • 2 (4.5 ounce) cans chopped green chiles
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 cup chicken broth
  • 2 (15 ounce ) cans navy beans, drained and rinsed
  • 1 (15 ounce) can great northern beans, drained and rinsed
  • shredded cheese, diced tomatoes, and fresh chopped cilantro to garnish
  1. Place the onion, bell pepper, and jalapeno in the bottom of the slow cooker. Place the chicken breast on top. Pour the cans of green chiles over the top. Add the seasoning and then pour in the broth. Cover and cook on high for 3½ hours (see notes for cook time recommendations).
  2. Remove the lid and use two forks to thoroughly shred the chicken. Add the beans and re-cover.
  3. Cook on high for an additional 30 minutes.
  4. Serve and garnish with the cheese, tomatoes, and cilantro
1. For a faster cook time (as little as 2 hours) use boneless chicken breast tenders OR slice the breast into 1½" strips and then cook on high. For a 4 hour cook time, leave the breasts whole and cook on high. For 6 - 8 hours, leave the breasts whole and cook on low.
Recipe by Sugar Dish Me at