Slow cooker white chicken chili is full of bright, comforting flavor made from simple ingredients like poblano and jalapeño peppers, lime juice, white beans, and tender chicken. Top with shredded cheese, cilantro and tortilla strips for a satisfying meal.
Slow Cooker White Chicken Chili — Comfort in a Bowl
There’s something especially comforting about a steaming bowl of chili. This white chicken chili is easy to prepare in a slow cooker, makes excellent leftovers, and stretches nicely when served over rice or with tortilla chips. The poblano and jalapeño add a gentle heat, lime brightens the flavors, and cannellini beans create a creamy, hearty base.
If you enjoy cilantro, don’t skip a generous sprinkle on each bowl — it adds a fresh, aromatic finish. A squeeze of extra lime over the top brings everything together.
Ingredients
(scroll down for the printable-style recipe)
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeño pepper, chopped
- 1 Tbsp garlic, minced
- 1 Tbsp cumin
- 2 chicken breasts
- 3 cans cannellini beans, rinsed and drained
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup sour cream
- 1 Tbsp lime juice
Toppings
- cilantro, chopped
- shredded cheese
- tortilla strips
- extra lime wedges
Directions
- Place the chopped onion, poblano, jalapeño, minced garlic, cumin, rinsed beans, chicken breasts, and chicken broth into the slow cooker.
- Cook on HIGH for about 5 hours or on LOW for about 8 hours, until the chicken is cooked through. Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker. Stir in the sour cream, salt, and lime juice until combined and creamy.
- Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, tortilla strips, and lime wedges as desired.
This recipe yields about 4–6 servings and can easily be doubled. Leftovers reheat beautifully and the chili can be served over rice or with chips to make it go further.
Recipe Details
White Chicken Chili
Slow cooker white chicken chili is loaded with poblano and jalapeño peppers, white beans, and tender chicken. Finish with lime, cilantro and your favorite toppings.
Prep Time: 10 minutes
Cook Time: 5 hours (on high) / 8 hours (on low)
Total Time: 5 hours 10 minutes
Servings: 6
Calories: 200 kcal (approx.)
Author: Brandy Nelson
Equipment
- Slow cooker
Ingredients
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeño pepper, chopped
- 1 Tbsp garlic, minced
- 1 Tbsp cumin
- 2 chicken breasts
- 3 cans cannellini beans, rinsed and drained
- 2 cups chicken broth
- ½ tsp salt
- ½ cup sour cream
- 1 Tbsp lime juice
Toppings
- cilantro
- cheese
- tortilla strips
- extra lime wedges
Instructions
- Combine onion, poblano, jalapeño, garlic, cumin, beans, chicken and broth in the slow cooker.
- Cook on HIGH for 5 hours or LOW for 8 hours. Remove the chicken and shred.
- Return the shredded chicken to the slow cooker and stir in sour cream, salt and lime juice.
- Serve with chopped cilantro, shredded cheese, tortilla strips and lime wedges if desired.
Notes
This recipe serves 4–6 people and makes excellent leftovers. To stretch the meal, serve over rice or with chips.
Nutrition
Approximate calories per serving: 200 kcal.