This Slow Cooker White Chicken Chili is such an easy way to get a hearty dinner on the table with very little effort. The tender chicken absorbs all the delicious flavors of the white beans and warm, comforting broth, while the fresh jalapeños add just the right amount of heat.
Simmer all of these ingredients together in the slow cooker for a flavorful chili that feels comforting without being too heavy. This is a simple recipe to keep in your rotation this fall and winter season when you want a filling dinner with minimal effort.
Why You’ll Love This Recipe
Beginner Friendly – My favorite part about this white chicken chili is that there is no measuring. I have these 5 ingredients on hand all the time, and just pour each can in the slow cooker. That’s it!
Affordable – This recipe calls for corn, beans, and salsa, all of which are super affordable at the grocery store, or probably already in your kitchen. A meal that is healthy and affordable? Perfection.
Set it and Forget it – This is the best part about slow cooker meals! Dinner suddenly becomes a passive chore while your in meetings all day, or taking care of household to-dos. Let the slow cooker do all the work for you.
White Chicken Chili Tips
- “Cream” the beans – I recommend tossing half the beans into the slow cooker and mashing the other half with a fork. Once the mashed beans are blended in with the broth, it will make the chili thick and creamy.
- A little goes a long way – We are using salsa verde in this recipe which tends to be very salty. This chili doesn’t call for salt because we’re already getting that savory goodness from the salsa.
- Low sodium options – I would opt for any low sodium broths or canned beans to avoid the chili being overly salty.
- Add water if needed – Depending on how broth-y you like your chili, add water as needed.
White Chicken Chili Add-On and Garnish Ideas
This slow cooker white chicken chili is simple which means its flexible. Here are some additional add-ons or garnishes you can add based on what your family prefers.
Great northern beans
Celery
Onion
Carrots
Cream – You could add this towards the end of your cook time for a creamy white chicken chili.
Rosemary – For a more comforting dish
Fresh basil – For that fresh summer time flavor.
Bay leaf
Red chili flakes – If you want to make this even spicer you could add cayenne pepper as well.
Sour cream
Rice or pasta – This will stretch the dish and make more meals out of it.
Tools You’ll Need
Slow Cooker White Chicken Chili Ingredients
Here’s everything you’ll need to make this Slow Cooker White Chicken Chili.
Chicken Breasts
Veggie or Chicken Broth – You could also add bone broth if you prefer.
Drained White beans – I use cannellini or great northern beans.
Drained canned corn
Salsa verde – Any 16 oz jar of your favorite green salsa will do.
Water – To stretch the broth and balance out the saltiness.
How to Make Slow Cooker White Chicken Chili
Place the uncooked chicken breasts at the bottom of the slow cooker.
Drain the beans and corn from the cans. Toss the corn and half the beans into the slow cooker. Take the back of a fork and mash the other half of the beans before adding them. This will create a thicker, creamier broth.
Add a 16oz jar of salsa verde. This one is my favorite. This has so much flavor there’s no need for additional spices. However, if you wanted to make it spicier, you could add cayenne or chili flakes.
Next add one box of veggie or chicken broth to the slow cooker.
Add half a cup of water to balance out the saltiness of the meal if preferred.
Stir everything together until well combined, and cook on high for 4 – 6 hours or low for 6 – 8 hours.
Storage
This white chicken chili can be stored in an airtight container for about 3 – 4 days in the refrigerator, or in the freezer for about 3 months.
Slow Cooker White Chicken Chili
Equipment
- Slow Cooker
- Large knife
- Cutting board
Ingredients
- 3 Chicken breasts
- 15.8 oz Canellini or Great Northern beans, drained
- 15.8 oz Corn, drained
- 16 oz Salsa verde
- 32 oz Vegetable or chicken broth, low sodium
- ½ cup Water
Instructions
- Place the uncooked chicken breasts at the bottom of the slow cooker.
- Drain the beans and corn from the cans. Toss the corn and half the beans into the slow cooker. Take the back of a fork and mash the other half of the beans before adding them. This will create a thicker, creamier broth.
- Add a 16oz jar of salsa verde. This has so much flavor there's no need for additional spices. However, if you wanted to make it spicier, you could add cayenne or chili flakes.
- Next add one box of veggie or chicken broth to the slow cooker.
- Add half a cup of water to balance out the saltiness of the meal if preferred.
- Stir everything together until well combined, and cook on high for 4 – 6 hours or low for 6 – 8 hours.
Notes
Storage
This white chicken chili can be stored in an airtight container for about 3 – 4 days in the refrigerator, or in the freezer for about 3 months.Tips
- “Cream” the beans – I recommend tossing half the beans into the slow cooker and mashing the other half with a fork. Once the mashed beans are blended in with the broth, it will make the chili thick and creamy.
- A little goes a long way – We are using salsa verde in this recipe which tends to be very salty. This chili doesn’t call for salt because we’re already getting that savory goodness from the salsa.
- Low sodium options – I would opt for any low sodium broths or canned beans to avoid the chili being overly salty.
- Add water if needed – Depending on how broth-y you like your chili, add water as needed.
If you try out this Slow Cooker White Chicken Chili, please rate it and leave a comment below. This helps other readers decide if this is a great recipe to make. Also, don’t forget to tag me on Instagram @goldenhourgrains so I can see what you’re making!
More Recipes to Try:
How to Make the Best Spicy White Bean Dip
Blueberry Feta Salad with Oven Roasted Chicken
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