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Slow Cooker White Chicken Chili

Servings: 6

Ingredients

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

Optional toppings:

  • additional shredded cheese
  • sliced jalapeno
  • chopped fresh cilantro leaves
  • chopped ripe avocado
  • fresh lime wedges

Instructions

  • Finely dice your onion and bell pepper.

For Slow-Cooker:

  • Heat oil in a skillet over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften, then transfer to your slow cooker.
  • Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
  • Once the time is up, remove the chicken and shred with the help of two forks.
  • Place your shredded chicken back into the cooker, along with the shredded cheese.

For Instant Pot:

  • Turn your Instant Pot ON and set it to the sauté mode.
  • Add in your oil and heat until hot.
  • Add onion, peppers, and garlic, sauté for few minutes.
  • Stir in all your remaining ingredients, except for the cheese into your pot.
  • Secure the lid and lock, setting valve to the sealing position.
  • Cook on ‘soup mode’ for 20 minutes.
  • Once the pot beeps, set the valve to the venting position for a quick pressure release.
  • Unlock the lid and carefully remove the chicken to a plate.
  • Shred the chicken with the help of two forks.
  • Place your shredded meat back into the pot, add cheese and stir to warm.

For Stovetop/Stockpot:

  • Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften.
  • Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
  • Bring to a brisk simmer, then turn heat to LOW.
  • Cover and simmer for 30-40 minutes, stirring occasionally.
  • Once the time is up, remove the chicken and shred with the help of two forks.
  • Place your shredded chicken back into the pot, along with the shredded cheese.

To serve:

  • Stir to combine, taste test, then add sea salt and pepper, if desired.
  • Transfer your chicken chili to serving bowls.
  • Add toppings of choice and serve.
  • Enjoy!