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  • Prep
    15 min
  • Total
    4 hr 15 min
  • Servings

Slow Cooker White Chicken Chili


  • 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


  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 Mexican Fiesta cheese, then garnish with fresh coriander. Serve with tortilla chips.

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