Easy Slow Cooker White Chicken Chili Recipe
This Easy Slow Cooker White Chicken Chili is a hearty and flavorful dish perfect for cozy meals. Made with tender shredded chicken, white beans, jalapeño, and a tangy salsa verde base, it's simple to prepare and slow-cooked to perfection, resulting in a thick, comforting chili with just the right amount of spice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables & Aromatics
- 1 yellow onion, small dice (heaping 1 cup, 225g)
- 2 cloves garlic, minced
- 1 jalapeño, small dice (optional)
Protein & Beans
- 1 boneless skinless chicken breast (about 3/4 lb.)
- 2 15oz. cans cannellini beans, drained and rinsed
- 1 15oz. can pinto beans, drained and rinsed
Spices & Seasonings
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ¼ tsp freshly ground black pepper
Liquids & Others
- 1 16oz. jar salsa verde
- 2 cups chicken broth (16 oz.)
Instructions
- Prepare the aromatics: Dice the onion and mince the garlic. Slice the jalapeño lengthwise, remove the seeds with a spoon to reduce heat if desired, then dice it into small pieces. Place the onion, garlic, jalapeño, and whole chicken breast into the bottom of the slow cooker.
- Add beans and spices: Drain and rinse the cannellini and pinto beans thoroughly to remove excess sodium and residue. Add them to the slow cooker along with ground cumin, dried oregano, cayenne pepper for heat, and freshly ground black pepper. Then pour the jar of salsa verde evenly over the mixture.
- Add broth and cook: Pour 2 cups of chicken broth over all the ingredients in the slow cooker. Stir everything gently to combine. Cover with the slow cooker lid and cook on high for 4 hours or on low for 8 hours to allow flavors to meld and chicken to cook through.
- Shred the chicken and thicken: After cooking, remove the lid carefully. Use two forks to shred the chicken directly in the pot, or remove the chicken to shred on a board and return it to the slow cooker. Stir the chili well, slightly mashing some of the beans with the back of a spoon to thicken the chili’s texture.
- Serve and garnish: Ladle the white chicken chili into bowls and serve with optional toppings such as shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime juice, or crunchy tortilla chips for added texture and flavor.
Notes
- Jalapeño and cayenne pepper can be adjusted or omitted for milder flavor.
- Using dried beans requires pre-soaking and longer cooking times, canned beans are recommended for convenience.
- Leftovers store well in the refrigerator for up to 4 days.
- This chili can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Serve with additional garnishes like sour cream or scallions if desired.