Easy White Chicken Chili Slow Cooker Recipe
For those who love soups and stews, Easy White Chicken Chili in the slow cooker should be at the top of your recipe list. A hearty combination of shredded chicken, white beans, and the tangy zest of salsa verde in a creamy mix will bring you back for seconds…and thirds!
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What is White Chicken Chili?
White Chicken Chili is one of the simplest and yet most deliciously impressive stews one can make. Take the comfort and satisfaction from a traditional hearty bowl of chili and elevate that with a flavor combination suitable for a wide range of toppings and additions.
White Chicken Chili is known for its light – or white – color from the combination of white navy beans (or cannellini beans) and lightly colored shredded meat such as chicken breast or turkey. The taste is anything but bland with staple ingredients that include a variety of spices, green chilies or premade roasted salsa verde, and a creamy (also white) element.
Ingredients Needed For White Chicken Chili
Easy White Chicken Chili is amazing for those days when you want to serve a cozy and satisfying dish, yet not spend a lot of time in the kitchen. This easy recipe is perfect for the slow cooker as you will likely have most of the ingredients already on hand.
- Chicken – Boneless skinless chicken breasts are the best meat to use due to their light color and lean, flavorful protein.
- Chicken broth – This will increase the *yum* factor in the creamy broth of the chili
- Salsa verde – The actual star of the recipe – this is where all the tangy flavor shines! You can buy any jarred variety for simplicity.
- Navy beans – Canned white navy beans are my go-to beans for White Chicken Chili. Thanks to their quick cooking time and creamy texture, they are the optimal addition to thicken the chili a bit. Be sure to drain and rinse the beans.
- Spices – Cumin, oregano, and salt will bring out the “chili” spice of this recipe. You won’t need much else because of the flavorful salsa verde.
- Whipped cream cheese – This is the key ingredient that brings the richness of the whole recipe together. A whipped variety makes it even easier to blend evenly into the slow cooker.
What To Serve With White Chicken Chili
White Chicken Chili is a complete meal by itself, but one can never have too many sides!
Try serving with a homemade cornbread made in a cast iron pan, or a cheesy biscuit to dip in the broth. Tortilla chips, corn chips, and salty crackers are also obvious choices for some extra crunch.
Since chili variations are perfect for large gatherings and events, it’s only fitting to serve appetizers such as Slow Cooker Spicy Queso or Slow Cooker Corn Dip. Serve either with chips or a fresh veggie tray!
How To Make White Chicken Chili
Your new favorite comfort food – coming right up! Seriously, you will be surprised at how easy it is to make this delicious dish.
A few notes before you start:
- The thickness of the chili will depend on the chunkiness of the salsa that you use.
- If you like a thicker chili, you can reduce the broth to one cup.
Simply add everything (except the cream cheese) to your slow cooker, cover, and cook for 6-8 hours on low or 3-4 hours on high.
When the chicken is cooked through, take it out of the slow cooker and shred it using two forks. Add it back to the slow cooker.
Next, temper the cream cheese (in the container or in a bowl) by stirring in a few spoonfuls of hot broth. This helps raise the temperature of the cream cheese. Add the cream cheese mixture to the hot slow cooker.
Whisk the chili thoroughly until everything is combined and the cream cheese is smooth. (Tip: At this point, if you decide you’d like to thicken the chili, make a slurry of 1 tablespoon of cornstarch or tapioca flour with water. Stir into the chili and let it heat a bit longer to thicken.)
Ready to serve!
Leftover White Chicken Chili
White Chicken Chili tastes just as amazing (if not better) on the second day for leftovers! Thoroughly cool the chili before closing it in an airtight container. Store in the fridge for up to 3 days.
This recipe is not the best for the freezer due to the cream cheese content which will result in separation when defrosting. For best results, enjoy while fresh or after storing in the refrigerator!
Reheat in a saucepan on the stove until simmering or in the microwave in a glass bowl.
Best White Chicken Chili Toppings
White Chicken Chili could warrant an entire buffet of toppings – there are so many options! Each is equally delicious and allows everyone at the table to customize to their liking.
Try an added “green” such as finely chopped cilantro or diced green onion. If you like more heat, add additional diced green chilies (fresh or canned) or diced jalapeño.
White onion or a squeeze of fresh lime juice bring in added flavors. Top with avocado chunks to elevate the creaminess!
And, of course – cheese! Shredded cheddar or a fiesta blend is essential. Or, a dollop of sour cream will increase the richness of the chili.
White Chicken Chili is a complete meal by itself, but one can never have too many sides!
Try serving with a homemade cornbread made in a cast iron pan, or a cheesy biscuit to dip in the broth. Tortilla chips, corn chips, and salty crackers are also obvious choices for some extra crunch.
Since chili variations are perfect for large gatherings and events, it’s only fitting to serve appetizers such as Slow Cooker Spicy Queso or Slow Cooker Corn Dip. Serve either with chips or a fresh veggie tray!
Recipe Variations
White Chicken Chili is a fabulous “base” recipe for LOTS of variations based on preferences! You really can’t go wrong with any of the substitutes here. Each one is still a super easy choice for this versatile dish.
- To make it dairy-free, use dairy-free cream cheese and offer a similar shredded cheese topping. You might look for this under vegan food categories, or find a lactose-free spread such as this one.
- Change up the meat by using boneless skinless chicken thighs or ground turkey (be sure to brown first). Although not “white” meat, ground pork would also be delicious with this combination of zesty ingredients.
- Add an extra veggie by including a can of corn (drained).
- You can also swap or use a combination of any “white” bean such as Cannellini or Great Northern beans.
- Level up the spice factor by adding tiny pieces of diced jalapeno or a few drops of your favorite hot sauce.
Easy White Chicken Chili Slow Cooker Recipe
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 ½ cups chicken broth
- 1 cup salsa verde
- 15 oz canned navy beans drained and rinsed
- 2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 oz whipped cream cheese
Instructions
- Add all ingredients except for cream cheese.
- Cover and cook on low for 6-8 hours or high for 3-4.
- After cooking, remove the chicken and shred.
- Temper cream cheese with a little of the hot broth in a separate bowl until smooth, then add back the cream cheese mixture to slow cooker.
- Use a whisk to stir well. This will require a fair amount of stirring to fully combine cream cheese. If it still seems separated – keep stirring!
- Serve hot and top with cheese, fresh cilantro, sour cream or any other toppings as desired.
Notes
- Could this be a make-ahead freezer meal? To make ahead as a freezer meal, assemble all ingredients except the broth and the cream cheese in a freezer bag. Add those remaining two ingredients when it is time to cook!
- Could this be made in an Instant Pot? Yes!
- Add all ingredients except cream cheese; seal and cook on high pressure for 12 minutes.
- Remove and shred chicken breast, and return to the pot.
- Turn the pot onto sauté mode and temper the cream cheese while whisking together.
- Could this be made on the stovetop?
- Combine all ingredients except cream cheese into a large pot.
- Simmer for 15 minutes until chicken is cooked through.
- Remove chicken from pot, shred, and return to pot.
- Add tempered cream cheese, stir to combine, and simmer until hot.
Pork was on sale so I’m trying that instead of chicken. It’s all in the pot cooking now. Can’t wait to see how it turns out!
Let me know how it turns out! Thank you for commenting.
So good, will make again! I doubled the recipe and the only addition was a package of riced cauliflower. My go to food when I sneak in veggies.
Question can you use ground chicken instead of chicken breast?
Yes, that would work well.
Hi, this looks delicious. I want to try this, but I do have a question. Can you use chicken breasts (boneless, skinless)? I know this has been asked, but got no answer. I’m thinking I could just add everything in the slow cooker and cook it like that. Thanks for any help you can give me. Have wonderful and blessed day. P.S. Happy Valentine 🙂
Excellent and easy meal! Thank you so much!
Thanks Ann!! I appreciate the feedback!
How can I adapt this recipe to use chicken tenders or chicken breasts, to cook them (boneless, skinless) in the slow cooker and then shred the chicken and add them to the chili? I don’t like ground chicken. The recipe sounds good. I hope you can help me. Thanks!
Had to tell you again–delicious and easy. Third time I’ve made this and husband and I love it! I added frozen corn the second time. Thanks again!
I’m curious why you cook this so long, after you brown the chicken there are no other raw ingredients so I would think 30 to 45 minutes would be sufficient? Thank you
If you make it on the stove then simmering for 30-45 minutes will be sufficient. In the slow cooker, because of the lower temps, it will take longer for the chili to simmer and the flavors to meld as they should.