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Best Slow Cooker White Chicken Chili

Rated as 5 out of 5 Stars

"Hatch chiles and tomatillos take this white chili to another level. I like to make my own roasted salsa verde but you can always use jarred or canned. Cooked in the slow cooker for ease and convenience. Top with your choice of sliced avocados, shredded cheese, cilantro, or sour cream."
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4 h servings 310
Original recipe yields 6 servings


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  1. Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
  2. Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
  4. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  5. Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
  6. Cook until chili is warmed through, about 30 minutes more.


  • Cook's Note:
  • A 16-ounce jar of salsa verde can be used in place of making it from scratch. A 4-ounce can of Hatch chiles can be used in place of fresh chiles.

Nutrition Facts

Per Serving: 310 calories; 6.2 41.9 23.1 35 1453 Full nutrition

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I took OP's advice and used a jar of salsa verde since I had one in the cupboard. This was outstanding soup. This will be my go to now. It think it will make an excellent base for chicken tortil...