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Slow Cooker White Chicken Chili with Green Chilies

I pureed one can of beans to make a thicker, creamier consistency to this chili. Toasting whole spices and then grinding them is worth the effort for an extra boost of flavor; however, you could certainly use pre-ground spices. For dairy-free option, leave out cheese and Greek yogurt as toppings.
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 5 hours 35 minutes
Servings 6


  • 3 14.5 ounce cans white beans
  • 1 tablespoon cumin seeds
  • 1 1/2 teaspoon coriander seeds
  • 1 tablespoon olive oil
  • 1/2-1 fresh jalapeno pepper seeds removed, minced
  • 4 sliced pickled jalapenos
  • 2 green bell peppers
  • 1 large onion chopped
  • 1 celery stalk chopped
  • 4 garlic cloves minced
  • 1 teaspoon ancho chili powder
  • 1 cup low-sodium chicken broth
  • 1 cups Chicken Carnitas or roast chicken chopped into bite-size pieces
  • 1 4- ounce can fire roasted green chilies


  • fresh cilantro leaves
  • fresh avocado diced
  • scallions chopped
  • shredded pepper jack cheese
  • Greek yogurt
  • crumbled tortilla chips
  • fresh lime wedges


  1. Place one can of beans in food processor and process until smooth. Rinse and drain remaining beans. Place in slow cooker.
  2. In a small skillet, toast cumin seeds and coriander seeds until fragrant. Transfer to spice grinder (I use an old coffee grinder) and grind until fine.
  3. Heat oil in a large skillet. Add jalapeno pepper, pickled jalapeno, bell peppers, onion, celery and garlic and saute until onions and peppers are soft. Add ground cumin, coriander and ancho chili powder and saute another minute. Add to slow cooker, along with chicken broth, chicken and fire roasted green chilies. Cover and cook on high setting for 4 hours. Serve with toppings as desired.

Recipe Notes

Adapted from Food Network