• 1 T. olive oil
  • 1 lb. Boneless, Skinless Chicken Breast, cut in 1/2-inch pieces
  • 1 Small Onion, chopped
  • 3 Garlic Cloves, minced
  • 16 oz. Tomatillo Salsa (or can use canned tomatillos, chopped)
  • 10 oz. Canned, diced tomatoes with green chiles
  • 14.5 oz. Chicken Broth
  • 4 oz. Diced Green Chilis
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Coriander Seeds, crushed
  • 1/4 tsp. Ground Cumin
  • 2 cans great northern beans, drained
  • Juice of 1/2 of a Lime
  • 1/2 tsp. black pepper
  • 1/2 c. Shredded White 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. Pour olive oil in a large skillet and heat on medium-high until hot.
  2. Sauté diced chicken and toss frequently –  just until browned (about 3 minutes.)
  3. Place chicken in a 6-Quart slow cooker.
  4. Add remaining ingredients except cheese.
  5. Cover. Cook for 8 hours on Low.
  6. Top each serving with 2 Tablespoons of shredded cheese.
  7. Serve white chicken chili with tortilla chips, salsa, sour cream, and a lime wedge.

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”

XOXO,

Jenn

Slow Cooker White Chicken Chili Nutrition **

 

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