• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 1 can cooking oil spray
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breast; skin removed, cut in 1/2-inch pieces
  • 1/4 cup chopped onion
  • 3 cloves garlic, minced
  • 1 can tomatillos (about 16 ounces), drained and cut up
  • 1 can Ro-tel tomatoes, diced tomatoes with green chiles
  • 1 can chicken broth (1 1/2 cups)
  • 1 can (4 ounces) chopped green chile peppers, not drained
  • 1/2 teaspoon dried oregano flakes
  • 1/2 teaspoon coriander seeds, crushed
  • 1/4 teaspoon ground cumin
  • 2 cans great northern beans, drained
  • 3 tablespoons lime juice
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp Cheddar cheese


  • Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except Cheese, in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice.


Categories: Crock-pot 

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