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Creamy Crockpot White Chicken Chili

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A rich, velvety white chicken chili made in a slow cooker with salsa verde, white beans, and aromatic spices. This easy, dump-and-go recipe delivers deep savory flavor with minimal prep time.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 jar (16 oz) salsa verde (tomatillo-based)
  • 1 can (15 oz) cannellini beans or Great Northern beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, diced
  • 4–5 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 can (4 oz) diced green chilies
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1/2 cup fresh cilantro, chopped (divided)
  • 1/2 cup heavy cream or sour cream (optional)
  • Salt and black pepper to taste

Instructions

  1. Dice the onion and mince the garlic. Place them at the bottom of a 6-quart slow cooker.
  2. Place the chicken breasts on top of the aromatics. Pour the entire jar of salsa verde over the chicken. If not fully submerged, add a splash of chicken broth.
  3. Sprinkle cumin, coriander, oregano, smoked paprika, salt, and pepper over the chicken. Add the drained white beans and diced green chilies. Pour in the remaining chicken broth and gently stir to distribute spices.
  4. Cover and cook on LOW for 6 to 8 hours until the chicken is fork-tender.
  5. Remove the chicken breasts with a slotted spoon and let cool slightly. Shred the chicken using two forks, discarding any fat or skin.
  6. Return the shredded chicken to the slow cooker. For a thicker texture, mash some beans against the side of the pot. Stir in heavy cream or sour cream if using.
  7. Cook on HIGH for 15-20 minutes to heat through and meld flavors.
  8. Turn off the heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning with salt and pepper.
  9. Serve hot, topped with remaining cilantro, avocado slices, sour cream, and crushed tortilla chips.

Notes

For a thicker chili, mash some beans against the pot or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). If using frozen chicken, increase cooking time to 8-10 hours on LOW. The flavors improve after sitting overnight in the refrigerator.

Nutrition

Keywords: white chicken chili, crockpot recipes, slow cooker meals, creamy chili, easy dinner, meal prep, gluten-free, dairy-free option

Find it online: https://avabowls.com/creamy-crockpot-white-chicken-chili-best-easy-recipe/