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White bowls full of white chicken chili with grated cheese and green onions on top and broken corn tortilla chips
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Crock Pot White Chicken Chili

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Author: Julia

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 5 cloves large garlic minced
  • 1 jalapeno seeded and finely chopped
  • 1 pounds boneless skinless chicken breasts
  • 2 4-ounce cans green chilis undrained
  • 1 quart low-sodium chicken broth
  • 2 14-ounce cans white beans drained and rinsed*
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • ½ teaspoon dried thyme
  • 1-½ teaspoons sea salt to taste

Instructions

  • Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10 to 15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.
  • Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used this 6-quart slow cooker), along with the rest of the ingredients for the chili. Stir well and cover. Cook on low for 8 hours.
  • Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.
  • Serve heaping bowls of chili with your favorite toppings.

Notes

*I used 1 can of cannelini beans, and 1 can of Great Northern Beans