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This white chicken chili is a hands-off slow cooker meal built on chicken breast, cannellini beans, and salsa verde that requires only 10 minutes of prep and delivers rich, comforting flavor with zero fuss.
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Add the chicken breast, drained beans, salsa verde, diced green chiles, diced onion, minced garlic, cumin, oregano, chili powder, and chicken broth to the slow cooker.
Stir everything together to combine.
Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
Once cooked, remove the chicken breast and shred it using two forks.
Add the cream cheese to the slow cooker and stir until melted and combined.
Return the shredded chicken to the slow cooker and stir to combine.
Taste and adjust seasoning with salt and pepper as needed.
Serve topped with shredded cheese, sour cream, tortilla chips, or other desired toppings.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop or microwave.
slow cooker (4–6 quart)
Yes. Add an extra 1–2 hours to the cook time if starting from frozen. Thawed chicken will cook faster and more evenly.
Substitute 1 cup salsa roja or red salsa, or use 1 cup chicken broth mixed with 2–3 tablespoons hot sauce and a squeeze of lime juice.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave.
Yes. Cook on high for 2–3 hours instead of low for 4–6 hours. Check chicken for doneness (internal temp 165°F) after 2 hours.
As written, yes. Top with dairy-free sour cream or skip toppings entirely. Avoid adding cream or cheese unless you want a creamier version.
