Creamy Slow Cooker White Chicken Chili Recipe to Warm Your Soul

Comfort arrives with this hearty slow cooker white chicken chili that promises warmth and satisfaction.

Tender chunks of chicken swim alongside creamy white beans in a rich, aromatic broth.

Mild green chiles add a subtle kick without overwhelming spice levels.

Perfectly balanced ingredients create a meal you’ll crave during chilly evenings.

Minimal prep work means maximum flavor with minimal effort.

Fragrant cumin and oregano dance through each delectable spoonful.

Let this simple, nourishing chili become your new go-to weeknight dinner companion.

Why Slow Cooker White Chicken Chili Is So Easy

• Simplify Meal Prep: Toss ingredients into the slow cooker without complicated chopping or extensive preparation, making dinner incredibly stress-free.
• Customize Your Comfort: Easily adjust spice levels and toppings to suit every family member's taste preferences, creating a personalized dining experience.
• Hands-Off Cooking Magic: Walk away and let the slow cooker do the work, transforming basic ingredients into a rich, flavorful chili without constant monitoring.
• One-Pot Wonder: Minimal cleanup required with this single-pot meal that delivers maximum flavor and nutrition in one convenient dish.

Ingredients for Slow Cooker White Chicken Chili

• Chicken Breast: The primary protein source that provides a tender and juicy base for the chili.

• Cannellini Beans, Pinto Beans: Hearty legumes that add texture, protein, and a creamy consistency to the chili.

• Onion, Garlic: Foundational vegetables that create a deep, savory flavor profile for the dish.
• Jalapeno: A spicy pepper that adds a fresh, vibrant heat to the chili.
• Ground Cumin, Oregano, Cayenne Pepper, Black Pepper: Warm and bold spices that enhance the overall flavor complexity.

• Salsa Verde: A tangy green sauce that provides additional moisture and zesty flavor.
• Chicken Broth: A flavorful liquid that helps cook the chicken and create a rich base for the chili.

• Monterey Jack Cheese: A mild, melty cheese that adds creaminess and a smooth texture to the chili.

• Sour Cream, Cilantro, Avocado: Fresh garnishes that provide additional flavor, freshness, and visual appeal.

How to Prepare Slow Cooker White Chicken Chili

Step 1: Prep the Aromatic Base

Finely chop the onion into small, uniform pieces.

Crush and mince the garlic until it releases its fragrant oils.

If you want an extra kick, slice the jalapeno into thin rings or tiny pieces.

Step 2: Layer Chicken and Vegetables

Place whole chicken breasts into the slow cooker.

Sprinkle the chopped onion, minced garlic, and jalapeno pieces directly over and around the chicken.

Step 3: Build the Flavor Foundation

• Salsa verde
• Cannellini beans
• Pinto beans
• Ground cumin
• Dried oregano
• Cayenne pepper
• Black pepper
• Chicken broth

Ensure all ingredients are evenly distributed in the slow cooker.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set to low temperature.

Allow the chili to simmer and develop rich flavors for 4-6 hours.

The chicken should become incredibly tender and easily pull apart.

Step 5: Shred the Chicken

Carefully remove the chicken breasts from the slow cooker.

Using two forks, pull the meat apart into soft, delicate shreds.

Return the shredded chicken back into the chili.

Step 6: Melt in the Cheese

Sprinkle shredded Monterey Jack cheese into the chili.

Stir gently until the cheese completely melts and blends into the sauce, creating a creamy, luxurious texture.

Step 7: Serve and Garnish

Ladle the hot chili into bowls.

Top with optional garnishes like sour cream, fresh cilantro, or sliced avocado.

Pro Tips for Slow Cooker White Chicken Chili

• Use chicken thighs for richer flavor and more tender meat if preferred over chicken breasts.
• Remove jalapeno seeds to reduce spiciness while maintaining mild pepper flavor for sensitive palates.
• Convert slow cooker recipe by cooking on high pressure for 12-15 minutes instead of 4-6 hours for quicker meal preparation.
• Add extra beans or corn to increase volume and create more servings without significant recipe changes.
• Swap chicken with plant-based protein like tofu or additional beans and use vegetable broth for a meat-free version.

Variations on Slow Cooker White Chicken Chili

• Vegetarian Chili Swap: Replace chicken with plant-based protein like tofu, tempeh, or jackfruit. Use vegetable broth instead of chicken broth for a complete meat-free version.
• Spicy Green Chili Edition: Increase cayenne and add diced green chilies for extra heat. Swap Monterey Jack for pepper jack cheese to amplify the spice level.
• Dairy-Free Alternative: Use nutritional yeast or dairy-free cheese substitute instead of Monterey Jack. Choose coconut milk or cashew cream for added richness without dairy.
• Low-Carb Adaptation: Swap beans with cauliflower or zucchini chunks. Reduce liquid slightly and add extra spices to maintain flavor intensity while cutting carbohydrates.

Serving Suggestions for Slow Cooker White Chicken Chili

• Cozy Comfort Bowl: Ladle this hearty chili into deep ceramic bowls for maximum warmth and satisfaction.
• Nacho Topping Crunch: Sprinkle crispy tortilla chips or crushed corn chips on top for delightful texture and extra crunch.
• Fresh Finish Flourish: Add bright, fresh toppings like chopped cilantro, diced green onions, or a squeeze of lime juice to enhance the flavor profile and add zesty freshness.
• Game Day Delight: Serve alongside cornbread or warm tortillas for a complete and filling meal perfect for casual gatherings or sports watching parties.

How to Store Slow Cooker White Chicken Chili

• Store leftovers in an airtight container within 2 hours of cooking. Keep chili fresh in the refrigerator for 3-4 days.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Seal tightly and freeze for up to 3 months. Label with date and contents.
• Place portion in microwave-safe dish. Cover with microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through. Check internal temperature reaches 165°F.
• Pour chili into saucepan. Add splash of chicken broth to prevent drying. Warm over medium-low heat, stirring occasionally. Heat until steaming and internal temperature reaches 165°F.

FAQs

• Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just add 1-2 hours to the cooking time to ensure the chicken is fully cooked and tender.

• Is this chili spicy?

The heat level depends on the salsa verde and optional jalapeno. You can control the spiciness by choosing mild salsa or reducing the cayenne pepper.

• Can I make this recipe in an Instant Pot?

Absolutely! Cook on high pressure for 10-12 minutes, then do a quick release. The cooking method is similar and will yield similar results.

• How can I make this recipe healthier?

Use low-sodium chicken broth, reduce cheese amount, and add extra vegetables like bell peppers or zucchini for more nutrients.

Slow Cooker White Chicken Chili Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 34 reviews

• Total Time: 6 hours 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Comforting slow cooker white chicken chili brings Mexican-inspired warmth to weeknight dinners with creamy, zesty flavors. Hearty ingredients blend seamlessly, delivering a soul-satisfying meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 boneless skinless chicken breast (about 3/4 lb or 340 grams)
• 2 15 ounces (425 grams) cans cannellini beans
• 1 15 ounces (425 grams) can pinto beans
• 2 cups (480 milliliters) chicken broth
• 1 16 ounces (454 grams) jar salsa verde

Aromatics and Herbs:

• 1 yellow onion
• 2 cloves garlic
• 1 jalapeño (optional)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

Cheese Topping:

• 4 ounces (113 grams) Monterey Jack cheese, shredded

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare aromatics by finely chopping onion, mincing garlic, and dicing jalapeno (if using) to enhance flavor profile.
2. Nestle whole chicken breast into slow cooker, layering chopped aromatics around the protein.
3. Pour salsa verde and chicken broth into slow cooker, creating a flavorful liquid base for cooking.
4. Add cannellini and pinto beans, then sprinkle ground cumin, oregano, cayenne, and black pepper to distribute spices evenly.
5. Cover and cook on low temperature for 4-6 hours until chicken becomes fork-tender and easily shreds.
6. Transfer chicken to cutting board and use two forks to pull meat into bite-sized shreds, then return to slow cooker.
7. Gradually incorporate shredded Monterey Jack cheese, stirring until completely melted and integrated into chili.
8. Ladle hot chili into serving bowls and personalize with optional garnishes like fresh cilantro, creamy sour cream, or sliced avocado.

Notes

• Swap jalapeño for milder green chiles if you prefer less heat while maintaining a zesty flavor profile.
• Use boneless, skinless chicken thighs instead of breasts for richer, more tender meat that stays incredibly moist during slow cooking.
• Keep sodium levels in check by selecting low-sodium chicken broth and salsa verde, especially for health-conscious individuals watching salt intake.
• Transform this recipe into a vegetarian version by replacing chicken with extra firm tofu or hearty plant-based protein alternatives like white beans or jackfruit for similar texture.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 285 kcal
• Sugar: 3 g
• Sodium: 670 mg
• Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 55 mg