A healthy, light, and delicious chili recipe that is vibrant with the flavors of late Summer & Fall! This crockpot white chicken hatch pepper chili marries the in-season flavorful hatch pepper with the warm, seasonal spice of traditional white chicken chili! It tastes like Fall in an bowl, but with a slight summer spin that will perfectly bridge the gap of hot and cold (ahem, chilly) days ahead!
August, Hatch Chile’s, and the Promise of Fall
August brings with it the hope of a new season. Back to school and work for many of us, long, busy days on the horizon, and an intermittent fall crisp in the air that brings a big sigh of relief! The first week of August may be far from cooler days here in Kansas, but it provides the perfect excuse to throw together your first pot of chili for the season!
Hatch chiles are peppers native to New Mexico. They are harvested each year beginning as early as late July and often into October, but the height of the harvest season is August – September. Here in Kansas, you can easily find them on the supermarket shelves beginning the first week of August! If you’ve never tried a Hatch chile, it falls somewhere between a bell pepper and a jalapeno. It isn’t too hot and it has a bright, crisp flavor with a subtle hint of smoky sweetness!
Crockpot White Chicken Hatch Pepper Chili – The Chili that Doesn’t Need Seasoning!
An amazing truth about this recipe – The natural flavors are so good that seasoning is not necessary! Part of the reason for this is the crockpot. Slow-cooking the flavors together really magnifies the depth and brings them out! But I believe it’s the combination of seasonal produce that really brings this chili to life.
If you’re not a huge fan of hatch peppers, you can still enjoy this delicious chili recipe with any pepper you please! I recommend hatch chile peppers, but any green pepper will work. This way, you can continue to enjoy this recipe far beyond Hatch Chile season!
What’s In the White Chicken Chili:
Here are the ingredients you’ll need to prepare this light and fresh chile recipe:
- Chicken Breasts
- Hatch Chile Peppers (or any peppers)
- White Kidney Beans
- Red Onion
- Corn
- Lime
- Chicken Broth
- Garlic
- Verde Salsa
The list above is a statement enough at the quality of this chili recipe! No need for excess salt, chile powder, or seasonings – the natural flavors are enough to bring it to life!
How To Make the Crockpot White Chicken Hatch Pepper Chili
The best part – throw it all in the pot and then walk away! It really is that easy. I would type out a list of steps, but aside from chopping your produce and opening your cans, there aren’t any.
If you need to leave the chili on the crockpot all day, I recommend you cook it on low (7-8+ hours). That being said, if you need to prepare it quick, you can also cook it on high for about half this time! Once your chicken is tender enough to easily shred with a fork, your chili is done and ready to serve!
Looking for More Easy Crockpot Recipes for Busy Weeknights?
Me too, always! Here are a few of my family’s favorite weeknight crockpot recipes – the kind I can throw together in a matter of minutes and that the whole family loves!
- Slow Cooker Ranch Chicken and Greens
- Tender Slow Cooker Roast and Veggies
- Creamy Crockpot Chicken Tortilla Soup
- Slow Cooker Thai Peach Chicken and Broccoli
- Honey Sriracha Chicken Wraps
- Crockpot No-Boil Mac and Cheese
- Verde Chicken Tacos
- Green Chile Pork Carnitas
- Slow-Cooker Italian Meatballs
Alright, here is the recipe you came for!
Crockpot White Chicken Hatch Pepper Chili Recipe
Crockpot White Chicken Hatch Pepper Chili
Equipment
- Slow Cooker
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 3-4 Hatch Chile Peppers (or any green peppers)
- 1/2 Red onion
- 1 C Corn (recommend frozen roasted corn)
- 2 cans White kidney beans (mostly drained, not rinsed)
- 1 C Chicken broth
- 1/2 C Verde salsa
- 2 tbsp Lime juice
- 1 tsp garlic
- 2 tbsp butter
- to taste Salt & Pepper
Instructions
- Chop produce (peppers and onions) – remove ribs and seeds of peppers to reduce heat (recommended). Pat chicken dry and sprinkle with salt and pepper. Mostly drain the cans of beans, but do not rinse.
- Add chicken to the slow cooker and then all remaining ingredients. Stir to combine and then set on Low for 7-8 hours (or high for 4-6).
- Once your chicken is tender enough to easily shred with a fork, your chili is ready! Shred the chicken right there in the pot and add more salt/pepper to taste! Serve in a bowl topped with avocado, queso fresca, and cilantro or green onion! I also love to serve this chili with a side of tortilla chips for dipping. Enjoy!
Notes
Nutrition
With Love,
Kelsie
