Northeast Wisconsin
  • Northeast Wisconsin
  • December 2016
Written by 

Slow Cooker White Chicken Chili


2 pounds raw boneless, skinless chicken breast

3 cans (16 ounces) great northern beans, rinsed and drained

1 can (16 ounces) no salt-added diced tomatoes

1 can (4 ounces) green chilies

2 medium yellow onions, diced

1 tablespoon minced garlic

3 tablespoons chili powder

2 teaspoons ground cumin

2 cups organic, reduced sodium chicken broth


Dice yellow onions.

To a 4-quart or larger slow cooker, add all ingredients. Mix to incorporate spices and all ingredients.

Cook on high for 4-6 hours or low for 8-10 hours.

Once done, remove chicken from slow cooker, and place in large bowl.

Using two forks, shred the chicken into desired size. Return chicken to slow cooker and stir together to incorporate.

Serve with a dollop of plain, unsweetened Greek yogurt or 1/4 cup mozzarella cheese.



Onions can be diced up the night before to save on prep time in the morning.

Add more or less chili powder based on desired spice level.

Use other white beans such as navy, cannellini or butter beans instead of great northern beans.

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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