Go Back
–+ servings
blue bowl filled with shredded chicken in white chicken chili topped with sliced limes
Print

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 1 1/2 cup bowls
Calories 394kcal
Author Jennifer Draper

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.

Nutrition

Calories: 394kcal | Carbohydrates: 29g | Protein: 36g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1422mg | Potassium: 975mg | Fiber: 6g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg