Best Slow Cooker White Chicken Chili


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.

Bowl of chicken chili garnished with cheese, in front of an Instant Pot.
Prep Time:
20 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs
6 servings


Salsa Verde:

  • 1 pound tomatillos, husked

  • ½ onion, cut into 2 pieces

  • 1 serrano pepper

  • 2 cloves garlic, unpeeled

  • ½ cup chopped fresh cilantro

  • 1 teaspoon salt


  • 4 cups chicken broth

  • 2 (15 ounce) cans great Northern beans, drained

  • 2 skinless, boneless chicken breast halves

  • 2 teaspoons ground cumin

  • ½ teaspoon salt, or to taste

  • 4 Hatch chile peppers, halved and seeded

  • ½ cup shredded jalapeno Jack cheese


  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
6g Fat
42g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 310
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 13%
Cholesterol 35mg 12%
Sodium 1453mg 63%
Total Carbohydrate 42g 15%
Dietary Fiber 10g 35%
Total Sugars 7g
Protein 23g
Vitamin C 14mg 70%
Calcium 158mg 12%
Iron 4mg 19%
Potassium 815mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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