For a spicier chili, leave the seeds in the serrano pepper. If you don't have Hatch chiles, you can substitute with Anaheim peppers. For a thicker chili, mash an additional cup of beans. To make this vegetarian, omit the chicken and use vegetable broth. This chili freezes well. Allow to cool completely before transferring to freezer-safe containers.
Best Slow Cooker White Chicken Chili
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PREP TIME20 mins
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COOK TIME3 hrs 40 mins
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TOTAL TIME4 hrs
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SERVING6 People
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VIEWS14
Elevate your chili game with this effortlessly delicious white chicken chili, infused with the vibrant flavors of roasted tomatillos and Hatch chiles. A hands-off slow cooker recipe that's perfect for busy weeknights. Prepare to be amazed by the depth of flavor and satisfying warmth of this culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol35 mg
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Fiber10 g
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Protein23 g
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Saturated Fat3 g
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Sodium1453 mg
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Sugar7 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Salsa Verde: Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet. Cook until blackened, turning frequently (7-10 minutes). Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and 1 teaspoon of salt. Blend until smooth.
02
StepSlow Cook the Chili: In a slow cooker, combine chicken broth, drained great Northern beans, chicken breasts, cumin, and ½ teaspoon salt (or to taste). Pour in the blended salsa verde. Cook on High until chicken is tender (3 to 3.5 hours).
03
StepBroil the Hatch Chiles: Preheat oven broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
04
StepRoast the Peppers: Cook under the preheated broiler until the skin of the peppers has blackened and blistered (5-8 minutes). Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool (about 10 minutes).
05
StepFinish the Chili: Remove 1 cup of beans from the slow cooker; mash and stir back into the chili. Remove chicken breasts and shred using 2 forks. Stir shredded chicken back into the slow cooker. Peel the broiled peppers and dice the flesh into 1-inch pieces; add to the slow cooker. Sprinkle in jalapeño Jack cheese.
06
StepWarm Through: Cook until chili is warmed through and cheese is melted (about 30 minutes more).
07
StepServe: Top with your choice of sliced avocados, shredded cheese, cilantro, or sour cream.
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RECIPE REVIEWS
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Please Rate
Beverly Jaskolski
Jun 25, 2025I added a can of corn and it was a great addition.
Gracie Daniel
Jun 22, 2025So easy to make and perfect for a crowd.
Kariane Smitham
Jun 21, 2025The Hatch chiles really make this chili special.
Jaclyn Durgan
Jun 15, 2025My family loved this! Will definitely make again.
Juanita Kub
May 24, 2025This chili is amazing! The salsa verde adds such a unique flavor.