• 1 can cooking oil spray
  • 1 T. olive oil
  • 1 lb. boneless chicken breast; skin removed, cut in 1/2-inch pieces
  • 1/4 c. chopped onion
  • 3 garlic cloves, minced
  • 1 can tomatillos (about 16 ounces), drained and cut up
  • 1 can Ro-tel tomatoes, diced tomatoes with green chiles
  • 1 can chicken broth (1 1/2 c.)
  • 4 oz. can chopped green chile peppers, not drained
  • 1/2 tsp. dried oregano flakes
  • 1/2 tsp. coriander seeds, crushed
  • 1/4 tsp. ground cumin
  • 2 cans great northern beans, drained
  • 3 T. lime juice
  • 1/4 tsp. black pepper
  • 1/2 c. shredded sharp Cheddar cheese

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We have a tradition with our family that every Halloween my mother-in-law makes Slow Cooker White Chicken Chili. It is so so GOOD!

  1. Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot.
  2. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan.
  3. Place all ingredients, except Cheese, in a slow cooker.
  4. Cover. Cook for 8 hours on Low.
  5. Top each serving with a little shredded cheese.
  6. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice.

Variation: For Vegetarians, exclude chicken.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker White Chicken Chili Nutrition **


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