Simple Slow Cooker White Chicken Chili
Prep time
Cook time
Total time
Recipe type: Chili
Serves: 6 servings
  • 1 tablespoon canola oil
  • 2 lbs bone-in, skinless chicken thighs
  • salt and pepper
  • 1 red onion, diced
  • 4 cloves garlic, peeled and minced
  • 4- 4oz cans hatch diced green chiles (I used 2 hot, 2 mild)
  • 2- 15.5 oz cans white kidney beans
  • 1 quart low sodium chicken broth
  • 1 bay leaf
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • Sour cream, shredded cheese, fresh cilantro, and tortilla chips for serving
  1. Heat oil in a large skillet over high heat.
  2. Season chicken thighs generously with salt and pepper.
  3. Add chicken to the pan in batches to avoid over-crowding. Sear the chicken 5-6 minutes on each side, until golden brown. Place seared chicken on a paper towel to drain.
  4. Add chicken to the bottom of a crockpot, and add diced onion and minced garlic.
  5. Cover the chicken with the canned green chiles, beans, and chicken broth. Stir.
  6. Add bay leaf, chili powder, and cumin and stir.
  7. Cover and cook on low for 6 hours, or on high for 3 hours.
  8. Shred the chicken and remove bones, then cover and keep on "warm" setting until ready to serve.
  9. Taste the soup and add salt if you'd like to.
  10. Top with anything you like! I like sour cream, cheddar cheese, cilantro, and crumbled tortilla chips.
Recipe by Ally's Cooking at