This slow-cooker white chicken chili has tons of flavor from lots of different chiles and peppers (green chiles, poblanos, jalapeños). It includes green salsa (my favorite for this recipe is Herdez) and lime. Additionally, it is packed with protein thanks to chicken breasts and a bit of greek yogurt.
The toppings are my favorite part. You can add whatever your favorites are, but I love tortilla strips, sour cream, cheese, and avocado. Furthermore, you could also add cilantro, if you like.
A slow-cooker chili is a great choice for a fall gathering (or even Halloween night!). This is because it’s easy to throw together and uses minimal dishes. I hope you’ll give this delicious dish a try! If you do, be sure to leave a rating and review below. Let me know what you think.
If you love this white chicken chili as much as I do, try my Buffalo Chicken Chili. You can also try my chili dogs next. There are lots more slow-cooker and Instant Pot recipes where this came from. Check out all my slow-cooker recipes here.
Slow-Cooker White Chicken Chili
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 6 cups chicken stock 1 qt + 2 cups
- 2 15 oz cans white cannellini beans
- 2 4.5 oz cans diced green chiles
- 1/2 cup prepared green salsa I like the 7 oz can Herdez – it comes in a bottle too in the Mexican food section of the grocery store
- 1 poblano pepper diced
- 1 jalapeno pepper diced
- 3 cloves garlic minced
- 2 cups diced white onion
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp cayenne peper
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup plain full fat greek yogurt
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
For Serving
- diced jalapeño
- avocado
- sour cream
- shredded cheese
- Cotija cheese
- tortilla chips
Instructions
- Place chicken in the bottom of a 6-quart or larger slow cooker.
- Top with the chicken broth, white beans, green chiles, gren salsa, poblano, jalapeno, garlic, onion, cumin, oregano, cayenne, salt and pepper. Stir to combine. Cover and cook on low 6 hours or high for 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- Add 1/2 cup Whole Greek Yogurt to the pot and blend with an immersion blender for 30 seconds to mix into the soup and thicken the soup
- Stir the shredded chicken and cilantro back in the soup. Portion into bowls and top with a squeeze of fresh lime juice.
- Add toppings and enjoy.
