Recipe of the Week: White Bean Chicken Chili Slow Cooker

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

White Bean Chicken Chili

Slow Cooker



  • 1 lb chicken breast
  • 16 oz jar salsa
  • 3-4 cups chicken broth/stock
  • 1 cup frozen corn
  • 1 large can diced green chilies
  • 1 large jar great northern beans
  • Chili powder
  • Garlic powder
  • Paprika
  • Shredded cheese
  • Sour cream
  • Diced jalapenos



  1. Combine chicken, salsa, broth/stock, corn, green chilies, beans and spices in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3-4 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred..
  3. Serve into bowls and top with shredded cheese, sour cream, diced jalapenos, cilantro, crushed chips, etc.



  • We love to use tortilla chips and scoop up the chili
  • I don’t measure the spices, I just add until I think it’s red enough