Slow Cooker White Chicken Chili

Featured in the Honolulu Star-Advertiser on March 11, 2015.



Slow Cooker White Chicken Chili

  • 6 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts
  • 2 cans (15 ounces each) cans great northern beans, drained
  • 2 cups salsa verde
  • 2 teaspoons ground cumin

Optional toppings:

  • diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips


  1. Add chicken broth, chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine.
  2. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.
  3. Shred chicken and serve warm with desired toppings.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including optional toppings):
280 calories, 5 g fat, 0 g saturated fat, 55 mg cholesterol, greater than 2100 mg sodium, 24 g carbohydrate, 6 g fiber, 9 g sugar, 29 g protein


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