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Best Slow Cooker White Chicken Chili

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-FreeHalal 🕌Kosher ✡️Comfort-Food

Best Slow Cooker White Chicken Chili layers tangy roasted tomatillos and Hatch chiles with tender shredded chicken and creamy white beans. A hint of serrano heat and cumin adds depth, while jalapeño Jack melts in for a smooth, peppery finish. Ideal for a cozy dinner or game-day crowd, it’s bright, hearty, and satisfying.

  • Prep20 mins
  • Cook3 hrs 40 mins
  • Serves6
  • DifficultyEasy
Best Slow Cooker White Chicken Chili
  1. 1

    Place the tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook, turning frequently, until blackened, 7 to 10 minutes.

  2. 2

    Peel the garlic cloves and transfer them to a blender.

  3. 3

    Add the blackened vegetables, cilantro, and salt to the blender; blend until smooth.

  4. 4

    Place the chicken broth, beans, chicken, cumin, and salt in a slow cooker.

  5. 5

    Pour in the blended salsa.

  6. 6

    Cook on High until the chicken is tender, 3 to 3 1/2 hours.

  7. 7

    Set the oven rack about 6 inches from the heat source and preheat the broiler.

  8. 8

    Line a baking sheet with aluminum foil.

  9. 9

    Place the Hatch peppers, cut sides down, on the prepared baking sheet.

  10. 10

    Broil until the pepper skins are blackened and blistered, 5 to 8 minutes.

  11. 11

    Place the blackened peppers in a bowl and cover tightly with plastic wrap.

  12. 12

    Let the peppers steam as they cool, about 10 minutes.

  13. 13

    Remove 1 cup of beans from the slow cooker; mash them and stir them back in.

  14. 14

    Remove the chicken breasts and shred them using 2 forks; stir the shredded chicken into the slow cooker.

  15. 15

    Peel the broiled peppers, dice the flesh into 1-inch pieces, and add to the slow cooker.

  16. 16

    Sprinkle in the Jack cheese.

  17. 17

    Cook until the chili is warmed through, about 30 minutes more.