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Slow Cooker Creamy White Chicken Chili V2
Linda

Slow Cooker White Chicken Chili

A hearty, protein-rich white chicken chili with tender shredded chicken, great northern beans, green chiles, and warming spices, finished with white cheddar.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 green or red bell pepper, diced
  • 2-3 cloves fresh garlic, minced
  • 1.5 lbs chicken tenders
  • 1 jar (4 oz) chopped green chiles
  • 2 tsps ground cumin
  • 2 tsps dried oregano
  • 1 tsp cayenne pepper
  • 2 cans (14.5 oz each) great northern beans, rinsed and drained
  • 4 cups chicken bone broth
  • 1/2 cup shredded white cheddar cheese

Equipment

  • Skillet for sautéing
  • slow cooker or Instant Pot or large stockpot
  • two forks for shredding chicken
  • Measuring cups and spoons
  • knife and cutting board

Method
 

  1. Finely dice onion and bell pepper.
  2. For Slow Cooker: Heat oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened; transfer to slow cooker.
  3. Add chicken tenders, green chiles, cumin, oregano, cayenne, beans, and broth to slow cooker. Stir gently.
  4. Cover and cook on LOW 5-6 hours or HIGH 2-3 hours.
  5. Remove chicken, shred with two forks, return to cooker with shredded white cheddar. Stir to combine.
  6. For Instant Pot: Set to Sauté. Heat oil; sauté onion, peppers, garlic. Add remaining ingredients except cheese.
  7. Secure lid, set valve to sealing. Cook on Soup mode 20 minutes. Quick release pressure.
  8. Remove chicken, shred, return to pot with cheese; stir to warm.
  9. For Stovetop: Heat oil in a large stockpot. Sauté onion, bell pepper, garlic until softened.
  10. Add chicken, green chiles, spices, beans, and broth. Bring to a brisk simmer, then reduce to LOW.
  11. Cover and simmer 30-40 minutes, stirring occasionally. Remove chicken, shred, return with cheese; stir.
  12. To serve: Taste and season with salt and pepper if desired. Ladle into bowls and add toppings of choice.

Notes

Optional toppings: additional shredded cheese, sliced jalapeño, chopped fresh cilantro, chopped ripe avocado, fresh lime wedges. Adjust cayenne to taste. For Instant Pot: sauté aromatics, add remaining ingredients except cheese, cook on Soup mode 20 minutes, quick release, shred chicken, stir in cheese. For stovetop: simmer covered 30-40 minutes.