Skip to Content
  • Prep
    15 min
  • Total
    4 hr 15 min
  • Serving
    6

Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, sliced
  • 625 g (1 1/2 lb) boneless chicken thighs
  • 2 cans (540 mL/19 oz) white beans, rinsed and drained
  • 250 mL (1 cup) corn kernels
  • 500 mL (2 cups) chicken stock
  • 250 mL (1 cup) green salsa (“salsa verde”)
  • 4 cloves garlic, grated or minced
  • 10 mL (2 tsp) dried oregano
  • 5 mL (1 tsp) ground cumin
  • 5 mL (1 tsp) salt
  • 60 mL (1/4 cup) sour cream
  • Juice from 1 lime

 

To serve

Directions

  1. Spread the sliced onion over the bottom of the bowl of a slow cooker. Top with the boneless chicken thighs, placing them side by side in a single layer. Cover with the white beans and corn kernels.
  2. In a large measuring cup, whisk together the chicken stock, green salsa, garlic, oregano, cumin, and salt. Pour into the slow cooker. Cover and cook on high for 4 hours, or until the chicken shreds easily with a fork.
  3. Using tongs, fish the chicken thighs out of the chili, then shred the meat.
  4. Whisk the sour cream and lime juice into the chili. Stir the shredded chicken into the chili.
  5. Top each chili serving with a generous 60 mL (1/4 cup) of shredded Armstrong Triple Cheddar Shredded Cheese, then garnish with fresh coriander. Serve with tortilla chips.

Recipe Review

YOU MAY ALSO LIKE

BBQ Chicken Mac & Cheese with Leeks
  • Prep
    10 min
  • Total
    55 min

BBQ Chicken Mac & Cheese with Leeks


Mac 'n Cheese with Kale, Bacon, Caramelized Onions, and Triple Cheddar Shredded Cheese
  • Prep
    15 min
  • Total
    25 min

Mac 'n Cheese with Kale, Bacon, Caramelized Onions, and Triple Cheddar Shredded Cheese


Mac ‘n Cheese with Cauliflower, Pancetta, and Marble Cheddar Cheese
  • Prep
    5 min
  • Total
    30 min

Mac ‘n Cheese with Cauliflower, Pancetta, and Marble Cheddar Cheese