Slow Cooker White Chicken Chili

4 servings
15 min prep time
03 hrs 45 min total time

The star of this slow-cooker stew from Mountain Mama Cooks is a rich broth made with chicken stock, salsa verde and creme fraiche...oh, and a 15 minute prep time!


1 onion, diced

1 jalapeno, minced

2 anaheim or other mellow peppers, diced

3 stalks celery, diced

2 cloves garlic, minced

1 pound chicken boneless, skinless breasts

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 cup favorite salsa verde

3 cups low sodium chicken stock

1 (14-ounce) can Great Northern beans, drained

8 ounces Vermont Creamery Crème Fraîche

2 roma tomatoes, diced

Fresh cilantro

Lime wedges

Avocado, diced

Cheddar cheese, shredded


  • STEP 1

    Put diced onions, jalapeño, anaheim peppers, celery, and garlic in bottom of slow cooker. Place chicken on top. Sprinkle chicken with cumin, salt, and oregano. Pour salsa verde and chicken stock in bottom of slow cooker. Cook on low 3 hours.

  • STEP 2

    Remove chicken. Using two forks, shred chicken. Place chicken back into slow cooker; add canned beans and creme fraiche. Stir.  Cover; cook on low another 30 minutes.

  • STEP 3

    To serve soup, ladle into large bowls and top with diced tomatoes, fresh cilantro, diced avocado, shredded cheese and a squeeze of fresh lime.

Mountain Mama Cooks

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Mountain Mama Cooks

Kelley Epstein is a self taught chef who works and plays in Park City, Utah. Mountain Mama Cooks is a space on the web where high altitude cooking and her love of playing in the outdoors collide. You'll find tasty recipes, musings from her day job as a personal chef, and her everlasting quest to balance work and motherhood. When she's not in the kitchen it's likely you'll find her on the mountain; snowboarding in the winter and hiking and mountain biking in the summer. Life, like food, should be enjoyed. Eat well, play hard.