{Slow Cooker} White Chicken Chili

Not sure why, but white chicken chili reminds me of warmer temperatures.  I think because it feels lighter, but is still a warm recipe.  I usually make this chili on the stove, but lately I’ve been trying to make life a little easier…  So I moved it over to the slow cooker and it got a slight makeover!  It is just as delicious, maybe more so, and little leaner because I used chicken breasts, when I used to use rotisserie chicken.

This is a light spin on chili that requires no browning of the meat before adding to the slow cooker, which is a lovely step to get to skip.  However, I have to admit that my slow cooker doubles as a stove top!  Crazy right?  I have the Ninja Three-In-One and I love it, so the browning step isn’t that big of a deal usually.  In recipes, as well as in life, we strive for balance.  Some recipes during the week can be fussy, and others cannot.  This recipe is not fussy.

Our white chicken chili uses northern beans and green chilies to give it a tangy, yet subtle spicy flavor. The slow cooker does all the work, you just add all the ingredients, set it and forget it.  About 20 minutes before it is done cooking, you will want to remove the chicken breasts and (using two forks) shred it and then place it back in the chili pot to finish cooking.

The lean protein from the chicken, paired with the fiber and complex carbohydrates from the corn and the beans, is a great way to stay full and satisfied.  Like most chili recipes I enjoy the topping selections. We top with avocado, cilantro, and plain Greek yogurt, which is our substitute for sour cream and makes for a nice creamy texture in the chili.  Happy March everyone!

{Slow Cooker} White Chicken Chili

Yield: 4 servings

368 calories

53 grams carbohydrate

39 grams protein

13 grams fiber


  • 1lb boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 small jalapeno, seeded and minced
  • 1 small onion, diced
  • 2 cups frozen corn
  • 1 tablespoon Mexican Seasoning (or 2 teaspoons cumin, 1 teaspoon each of coriander and oregano)
  • 2 (15oz) cans of white beans, drained and rinsed
  • 2 (4oz) cans of green chilies
  • 32 oz of low sodium chicken or vegetable stock


  1. Place chicken breasts on the bottom of the slow cooker and season with salt and pepper.
  2. Top with diced onion, garlic, jalapenos and corn.
  3. Add seasoning, beans, and green chilies.
  4. Pour in chicken or vegetables stock and stir to combine.
  5. Cover and cook 2-3 hours on high, or 5-7 hours on low. (depends on how hot your cooker is)
  6. 15-20 minutes before serving, remove chicken breast, shred and return to pot.
  7. Serve hot with toppings of choice.

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