• Feel Good
  • 5th Oct 2022
  • 0
  • 2 minutes

Slow cooker white chicken chilli

This ‘dump and go’ dish will soon become a family favourite.


1 yellow onion

2 cloves garlic

1 jalapeño (optional)

1 boneless skinless chicken breast (about 3/4 lb.)

1 16oz. jar salsa verde

2 15oz. cans cannellini beans

1 15oz. can pinto beans

1 Tbsp ground cumin

1 tsp dried oregano

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

2 cups chicken broth

4 oz. Monterey Jack cheese, shredded



Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, and then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.

Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.

Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.

After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chilli, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chilli.

Serve the chilli topped with shredded Monterey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips.


Recipe credit: Budget Bytes

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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