Slow Cooker Spirited White Chicken Chili

I made this in a slow cooker which mellows the flavors to perfections. Perfect for a large crowd or to freeze in individual contains for quick meals when you have not time to cook!  For a little kick, I added Tequila!

Slow Cooker Spirited White Chicken Chili


3 (14.5-ounce) cans white beans

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

1 rotisserie chicken, skin removed and meat chopped into cubes

4 cups low-sodium chicken broth

1/4 cup tequila

2 limes, juiced, plus lime wedges, for serving

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping (optional)


Drain and rinse the canned white beans. In the food processor puree half of the beans until smooth. In a slow cooker bowl place whole and puree beans, peppers, onions, garlic, seasonings, and chicken. Stir to mix together. Combine chicken broth, tequila, and lime juice. Pour over chicken mixture in a slow cooker. Cook on low for 5 hours. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. But this Chili is so good even without toppings.



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