Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili
  • Prep Time: 15
  • Total Time: 300
  • Servings: 5

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About this Recipe

A few minutes in the morning and away you go! Come home to the aroma of fragrant cooked chilli and it is ready to serve! I love to serve this with tortilla chips. This white chicken chili is stocked with tasty, fresh ingredients sure to keep yourself and family/friends coming back for more. Better yet, the slow cooker makes this white chicken chili recipe even easier - just set it and forget it! The white chicken makes for a great substitute to the usual ground beef and ground turkey recipes.


1 tbsp Olive or vegetable oil
1 lb Maple Leaf Prime Naturally® Minced Extra Lean Chicken
2 can White kidney beans
1 Onion, diced
1 Jalapeno pepper, seeded and minced
1 Red pepper, diced
4 Cloves garlic, minced
1 tsp Cumin
1 tsp Coriander
1 tsp Chili powder
3 cups Reduced sodium chicken broth
Lime wedges for serving
Chopped cilantro for serving
Salt and pepper


HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with a wooden spoon for about 10 minutes or until golden brown. Season to taste with salt and pepper. Transfer to a slow cooker.

DRAIN and rinse kidney beans. Transfer to a small bowl and mash with a potato masher until chunky. Add to the slow cooker along with all of the remaining ingredients except lime and cilantro.

COOK on low for 6-8 hours or on high for 3-4 hours. Adjust seasoning as you wish and serve with fresh lime wedges and cilantro sprinkled over top.


Substitute Maple Leaf Prime Naturally® Extra Lean Minced Turkey for Chicken.

Serve with tortilla chips for dipping. Add hot sauce for an extra kick.

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