Slow Cooker White Chicken Chili

  • Yield: 6 servings 1x


A slow cooker white chicken chili made with creme fraiche.


  • 1 onion, diced
  • 1 jalapeno, minced
  • 2 anaheim or other mellow peppers, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 lb chicken boneless, skinless breasts
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 your favorite salsa verde
  • 3 cups low sodium chicken stock
  • 114oz can great northern beans, drained
  • 8 oz Vermont Creamery creme fraiche
  • 2 roma tomatoes, diced
  • fresh cilantro
  • lime wedges
  • diced avocado
  • shredded cheddar cheese


  1. Put diced onions, jalapeño, anaheim peppers, celery and garlic in the bottom of a slow cooker.
  2. Place chicken on top. Sprinkle chicken with cumin, salt and oregano.
  3. Pour salsa verde and chicken stock in the bottom of the slow cooker.
  4. Cook on low for 3 hours.
  5. Remove lid and remove chicken. Using two forks shred the chicken and add back to the slow cooker along with the canned beans and creme fraiche; stir, cover and cook on low for another 30 minutes.
  6. To serve soup, ladle into large bowls and top with diced tomatoes, fresh cilantro, diced avocado, shredded cheese and a squeeze of fresh lime.