Slow Cooker White Chicken Chili

This creamy slow cooker white chicken chili is made with just six easy ingredients. Raw chicken, white beans, and salsa verde cook together low and slow until soft and tasty. It’s a warm, cozy meal that’s perfect for busy days and cold nights, with almost no work needed.

This slow cooker white chicken chili is a recipe I turn to when my day gets busy and I still want something warm and cozy for dinner. It only needs six ingredients, and it starts just like the name says: you put raw chicken breasts in the slow cooker, pour canned white beans right on top, add four easy pantry ingredients, and let everything cook together into a creamy, comforting pot of chili.

I like to scoop this white chicken chili into bowls and add a little extra shredded cheese on top, along with a spoonful of salsa or some crushed tortilla chips for crunch. Warm cornbread or buttery saltine crackers on the side make it feel very Midwestern and turn it into a full meal.

A simple green salad with a tangy dressing is nice if you want something fresh with it. If you’re feeding a lot of people, you can set out toppings like sliced green onion, sour cream, and hot sauce so everyone can make their bowl just how they like it.

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3 cans (15 ounces each) white beans, drained and rinsed (like Great Northern or cannellini beans)
• 2 cups low-sodium chicken broth
• 1 jar (16 ounces) mild or medium green salsa (salsa verde)
• 1 cup of shredded Monterey Jack or Pepper Jack cheese
• 1 teaspoon ground cumin
• Salt and black pepper, to taste (optional, for finishing)

Slow Cooker White Chicken Chili: Directions

1. Place the raw chicken breasts in one flat layer at the bottom of a 5- to 6-quart slow cooker.
2. Pour the drained and rinsed white beans evenly over the top of the chicken, spreading them out so they cover the chicken like a blanket.
3. Pour in the chicken broth and the whole jar of salsa verde. Make sure most of the chicken and beans are covered by the liquid.
4. Sprinkle the ground cumin over the top. Gently stir just the beans and liquid together — it’s okay if the chicken stays at the bottom.
5. Put the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken feels very soft and shreds apart easily.
6. Once the chicken is fully cooked, use two forks to pull it apart right in the slow cooker, breaking it into small, bite-size pieces and mixing it into the beans and broth.
7. Stir in the shredded Monterey Jack cheese and mix until it melts and the chili turns creamy. Taste it, and add salt and pepper if you think it needs more flavor.
8. Cover the slow cooker again and let the chili sit for about 5 to 10 minutes so it thickens a little. Then ladle it into bowls and serve while it’s warm.