- HOW TO MAKE WHITE CHICKEN CHILI
- COOKING TIPS FOR CHICKEN CHILI
- VARIATIONS OF THIS RECIPE
- STORAGE & REHEATING
- SLOW COOKER WHITE CHILI CHICKEN TOPPING IDEAS
- Common Questions
- Gather Around and Get Cozy
White Chicken Chili Slow Cooker is my weeknight secret weapon especially when I’m craving something super cozy but don’t want to hover around the stove all evening like a culinary bodyguard. If you get home and feel the cold grasp of winter on your bones, well, this creamy crockpot white chicken chili is about to be your new favorite. Trust me, nothing beats coming home to a hot bowl just sitting there, loving you back. Plus, barely any cleanup. Check, check, check.
HOW TO MAKE WHITE CHICKEN CHILI
Alright, so you’re sold and hungry huh? Making white chicken chili slow cooker style is honestly easier than finding your socks in the laundry basket. First things first, you toss your chicken breast (frozen even works, I’ve tried in hungry emergencies), white beans, a jar of salsa verde, some canned green chilies, and chicken broth into your slow cooker. Sprinkle in garlic, cumin, a little onion powder, and—well I always throw in a chunk of cream cheese for good measure. It makes it so creamy, just ridiculous.
Let it cook on low for six to seven hours, or maybe high if you’re impatient like me (three to four hours, but watch it). When the chicken shreds easily, it’s party time. I grab two forks and tear it up right there in the crock. Stir it all together and watch it transform. That’s it. Dinner basically made itself. No drama.
“It’s turned into my go-to. I just throw it in at lunch, and by dinner time, everyone’s all wow, did you order this from a five-star restaurant? Nope!” – Jamie H.
COOKING TIPS FOR CHICKEN CHILI
Listen, you don’t have to get fancy to knock this recipe out of the park. My best advice? Don’t overthink the chicken. If you’ve only got rotisserie leftovers, chop ’em up and toss ’em in halfway through. Want a thicker chili? Smash some of the beans with a fork after cooking. And about the cream cheese—let it warm a little on the counter so it melts easier. Don’t skip it. It’s the difference between “meh” and genius-level creamy. Oh, and don’t be afraid of seasoning. Chicken can be a little bland. Taste, taste, taste as you go. I mean, it’s your bowl.
VARIATIONS OF THIS RECIPE
Maybe you like to stir things up. Here’s where you make it your own. Instead of white beans, try pinto or black beans. You want extra veggies? Throw in frozen corn or spinach towards the end. Add some cayenne if you like a kick (I do, but not everyone in my house is that adventurous). Got dietary needs? Skip the cream cheese and use coconut milk—makes it a bit lighter but still lush. Oh, want to stretch it to feed a crowd? Mix in some cooked rice or quinoa after shredding the chicken. You can’t mess this one up, honestly.
STORAGE & REHEATING
Now, don’t freak out if you end up with leftovers (highly doubtful, but hey, miracles happen). This white chicken chili slow cooker style is an absolute champ in the fridge. Just seal it in a container, and it’ll chill happily for three, maybe four days. If you need it to last longer, freeze some. Portion it in bags or containers, and it’ll keep for a month or two. Just reheat on the stove or zap it in the microwave for a minute or two, stirring halfway. If you notice it’s gotten a little too thick, just splash in a bit more broth or milk. Done.
SLOW COOKER WHITE CHILI CHICKEN TOPPING IDEAS
Gotta admit, the toppings are lowkey my favorite part! Try one or throw them all in if you’re feeling wild:
- Sour cream (big dollop always improves the situation)
- Chopped cilantro or sliced green onions for zip
- Crushed tortilla chips for crunch
- Diced avocado if you’re feeling bougie
Makes it look like something you’d order out, but better.
Common Questions
Is white chicken chili spicy?
Usually, it’s pretty mild unless you toss in extra jalapeños or hot sauce. Salsa verde gives good flavor without burning anyone’s face off.
Can I make this in advance?
Definitely. It actually gets better the next day, all the flavors hang out and get cozy.
Chicken breast or thighs?
Either works. Thighs are richer and a little juicier, but use whatever’s sitting in your fridge. No rules, remember?
What’s a good side for this?
Cornbread, my friend. Or crusty bread if that’s all you’ve got. And maybe a simple salad for balance.
Gather Around and Get Cozy
So there you go. White chicken chili slow cooker is seriously the hero recipe for chilly, lazy, or just plain tired evenings. Warm, creamy, loaded with flavor. All the right things. Trust me, once you’ve tried it, you’ll come back again and again. And hey, if you want more inspiration or different cozy dinner ideas, just check out this roundup of slow cooker favorites. Go make that chili—your future self will thank you!
Slow Cooker White Chicken Chili
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts fresh or frozen
- 2 cans white beans drained and rinsed
- 1 jar salsa verde about 16 oz
- 1 can diced green chilies
- 2 cups chicken broth
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp onion powder
- 4 oz cream cheese softened
Instructions
- Add chicken breasts, white beans, salsa verde, green chilies, chicken broth, garlic, cumin, and onion powder to the slow cooker.
- Place cream cheese on top and cover with the lid.
- Cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and tender.
- Shred the chicken with two forks directly in the slow cooker.
- Stir to combine everything well. Serve hot with your favorite toppings.