This hearty, slow cooker chili combines chicken, white beans, green chilis and all of your favorite Mexican spices into a delicious, protein-packed dinner – perfect for busy weeknights.
I love to have at least one slow cooker recipe on my meal plan for the week. Whether I have a busy day or even a slow day honestly, it’s so easy to combine flavorful and healthy ingredients and let it cook throughout the day. The aroma that fills your home throughout the day is a welcome treat knowing the work of making dinner is already complete.
I use my slow cooker so often, I actually have two of them on hand in case one is dirty. You can buy my favorite 8-quart slow cooker here. Easy and delicious, a few of my favorite recipes include Slow Cooker Caldo de Pollo, Slow Cooker Chicken Cacciatore, and Easy Slow Cooker Beef Chili. Made with the traditional flavors my family loves, they don’t even realize these recipes are good for them, too!
To make this Slow Cooker White Chicken Chili, start by chopping all your vegetables. Next, drain and rinse your beans, and place all of the ingredients into your slow cooker. Then, set the temperature to low and cook for eight hours. Or, if you’re in a hurry, turn the heat to high, and let the chili cook for four hours.
Meal Prep Tip:
Feeding up to eight people, this White Chicken Chili makes a very large portion. Luckily, it lasts for up to five days in the refrigerator and for up to 3 months in the freezer. To save time, be sure to keep leftovers stored in airtight containers, and pop them in the microwave as needed. Even better, double the recipe and place it in the freezer for those cold nights when you need an easy meal.
Frequently Asked Questions:
I recommend serving tortilla chips or crusty bread on the side. Also, feel free to experiment with toppings! A few of my favorites include cheese, avocado, plain yogurt, and cilantro.
True to its name, traditional White Chicken Chili is made with white beans. However, you can use any bean you prefer. Or, leave them out entirely if you prefer.
If you’re White Chicken Chili turns out a bit too runny, simply combine water and cornstarch in a separate bowl until it forms a paste. Make sure there are no lumps in the mixture. Then, slowly add it to the chili and bring the dish to a boil. Let it simmer for 2-3 minutes, and you will be left with thick and hearty White Chicken Chili.
Yes, White Chicken Chili is gluten-free and allergy-friendly.
Chili will stay good frozen for up to three months. Vacuum sealing is ideal for freezing liquids but if you don’t have that available, you can simply freeze in a resealable plastic bag laid flat in the freezer.
Your spoon is waiting.
Slow Cooker White Chicken Chili
- 12 ounces shredded chicken breast such as rotisserie
- 6 cups chicken broth low sodium
- 1 medium onion diced
- 2 14-ounce cans white beans drained and rinsed
- 16 ounces salsa verde
- 2 4-ounce cans chopped green chills
- 2 tablespoons cumin
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- ½ teaspoon cayenne optional
- salt and pepper to taste
- avocado, cilantro, scallions, plain yogurt, lime wedges optional toppings
- Place all ingredients in a slow cooker and heat on Low for 8 hours or High for 4 hours.
- Serve with optional toppings.
Want more simple soup recipes? Check out my Pinterest board!