White Chicken Chili Slow Cooker Recipe

Fire roasted green chiles add spice, without heat, for an easy weeknight dinner that’s loaded with fork-tender white meat chicken.

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 8 ounces dried navy beans, rinsed and sorted
  • 1 tablespoon vegetable oil
  • 2 pounds boneless skinless chicken breasts (about 4)
  • 2 onions, chopped
  • 1 tablespoon garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground red pepper (optional)
  • 4 cups chicken broth
  • 1 can (4 ounces) fire-roasted diced mild green chiles, rinsed and drained
  • ¼ cup fresh cilantro, chopped
  1. Place beans in bottom of Crockpotâ„¢ Slow Cooker.
  2. Heat oil in large skillet over medium-high heat. Add chicken; cook 8 minutes or until browned on all sides. Remove to slow cooker.
  3. Heat same skillet over medium heat. Add onion; cook 6 minutes or until softened and lightly browned.
  4. Add garlic, cumin, salt, oregano, black pepper, and ground red pepper, if desired; cook and stir 1 minute. Add chicken broth and chiles; bring to a simmer, stirring to scrape up any browned bits from bottom of skillet.
  5. Remove to Crockpot Slow Cooker. Cover; cook on LOW for 5 hours. Remove chicken to large cutting board; shred with two forks. Return chicken to slow cooker and stir to blend.
  6. Top each serving with fresh cilantro.
  7. Enjoy!
Soups And Stews
Slow Cooker