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Cozy Slow Cooker White Chicken Chili – Easy Weeknight Dinner

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This creamy, comforting white chicken chili is made entirely in the slow cooker with simple pantry ingredients. Blended white beans create a luscious, dairy-free base, while salsa verde and cumin add warmth and tang. Perfect for busy nights, meal prep, or feeding a crowd.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (cannellini or great northern), one drained and rinsed, one undrained
  • 1.5 cups (360ml) salsa verde (tomatillo-based)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (4 oz or 113g) mild or medium green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime
  • Optional toppings: sour cream, shredded Monterey Jack cheese, sliced avocado, tortilla chips, pickled jalapeños

Instructions

  1. Prep your ingredients. Dice the onion and mince the garlic. Open all the cans—beans, green chiles, salsa verde. Drain and rinse one can of white beans. Do not drain the second can; you’ll blend it with the liquid.
  2. Blend the creamy base. In your blender, combine the undrained can of white beans, 1 cup of chicken broth, and the salsa verde. Blend until completely smooth, about 30 seconds.
  3. Layer everything in the slow cooker. Place the chicken breasts in the bottom of the slow cooker. Add the diced onion and minced garlic on top and around the chicken.
  4. Add the liquids and spices. Pour the blended bean mixture over the chicken. Add the remaining 1 cup of chicken broth, the drained and rinsed white beans, the can of green chiles, cumin, oregano, chili powder, salt, and pepper. Give everything a gentle stir to combine.
  5. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
  6. Shred the chicken. Carefully remove the chicken breasts from the slow cooker and place them in a large bowl. Use two forks to shred the meat, or use a hand mixer on low speed for about 10 seconds. Return the shredded chicken to the slow cooker.
  7. Finish with brightness. Stir in the juice of one lime and half the chopped cilantro. Taste and adjust salt and pepper as needed.
  8. Thicken if needed. If the chili is thinner than you’d like, use a ladle to remove about 1 cup of the liquid and blend it with 2 tablespoons of cornstarch. Stir the slurry back into the slow cooker and let it cook on HIGH for 15 minutes.
  9. Serve and garnish. Ladle the chili into bowls and top with your favorite garnishes.

Notes

For a thicker chili, reduce chicken broth to 1.5 cups. For a spicier version, add a diced jalapeño and use medium or hot salsa verde. For a vegetarian version, skip the chicken and use 3 cans of white beans and vegetable broth. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker white chicken chili, easy white chicken chili, creamy white chicken chili, dairy-free chili, healthy chili, weeknight dinner, meal prep

Find it online: https://avabowls.com/cozy-slow-cooker-white-chicken-chili-easy-weeknight-dinner/