Slow Cooker White Chicken Chili (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free)
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Cook time: 
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Serves: 6
The easiest southwest soup you'll ever make. Dump it in the crock pot and forget about it.
  • 2 chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, undrained
  • 1 large can diced green chiles (I use mild, but you can use what heat preference you like)
  • 1 cup frozen corn
  • 4 cups chicken stock (I use homemade, so if you're using store bought be sure it's gluten/wheat free!)
  • 1 jalapeƱo, minced*
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • salt & pepper, to taste
  • Crushed tortilla chips for topping
  • Cilantro for garnish
  • Guacamole for garnish
  1. These are my favorite type of directions. Dump everything in the crock pot but the tortilla chips and cilantro.
  2. Cook on low 6-8 hours, or high for 4-6 hours.
  3. Before serving, shred the chicken and return to the soup. Adjust the salt as needed (I find this needs a lot of salt, depending on how salty your broth is to begin with.)
  4. When serving garnish with tortilla chips and cilantro.
*Jalepenos can vary in their heat, so pay attention when you're cutting yours to how strong it is. Sometimes I'll just use half a jalenpeno, especially if I'm serving mild eaters.
Recipe by Allergy Awesomeness at