White Chicken Chili (Slow Cooker) | CookOS

White Chicken Chili

Name: White Chicken Chili (Slow Cooker)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Southwest
Ingredients: 1 lb. boneless, skinless chicken breast; 1 15oz. can cannellini beans; 1 15oz. can navy beans; 1 cup salsa verde; 1 cup chicken broth; 1 tsp cumin; 1/2 tsp oregano; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/4 cup heavy cream; 2 Tbsp cornstarch; 1/2 cup shredded Monterey Jack cheese; 2 green onions, sliced

White chicken chili is a creamy, mild Southwest-spiced slow cooker soup made with boneless chicken breast, two types of beans, salsa verde, and a touch of heavy cream. It requires minimal prep and cooks hands-off in the crockpot for 4–6 hours.

⚡Slow Cooker

🌍Southwest 🥗Gluten-Free 🏷️Egg-free 🏷️Soy-free 🏷️Slow cooker Crockpot

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🏷️

🏷️White chili

Total

4h 15m

Servings

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Budget Bytes

Ingredients

1 lb. boneless, skinless chicken breast
1 15oz. can cannellini beans
1 15oz. can navy beans
1 cup salsa verde
1 cup chicken broth
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 cup heavy cream
2 Tbsp cornstarch
1/2 cup shredded Monterey Jack cheese
2 green onions, sliced

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Instructions

1
Add the chicken breast, cannellini beans (drained and rinsed), navy beans (drained and rinsed), salsa verde, chicken broth, cumin, oregano, cayenne, and salt to a slow cooker. Stir to combine.
2
Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
3
Remove the chicken breast and shred it using two forks. Return the shredded chicken to the slow cooker.
4
In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the chili.
5
Cook for an additional 15-20 minutes, or until the chili has thickened slightly.
6
Taste and adjust seasonings as needed. Serve hot, topped with shredded Monterey Jack cheese and sliced green onions.

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Tips & Notes

Pro tips

Shred or cut chicken into bite-sized pieces after cooking to ensure even texture and easier eating throughout the chili.
Add heavy cream in the final 15 minutes of cooking to preserve its richness and prevent it from breaking down.
For deeper flavor, taste and adjust salt and spices (cumin, oregano) before serving, as slow cooking can mute seasonings.
Top with crispy tortilla strips, fresh cilantro, diced jalapeños, or shredded cheese to add texture and brightness.

Substitutions

Salsa verde → fresh tomatillo salsa or mild green salsa (maintains acidity and flavor profile)
Heavy cream → sour cream or Greek yogurt (stir in at end; adds tang and reduces richness)
Cannellini beans → Great Northern beans (similar mild flavor and texture)
Chicken broth → vegetable broth (works if chicken is omitted for vegetarian version)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop and thin with broth if needed. Freezes up to 3 months (add cream after thawing and reheating).

Equipment

slow cooker (4–6 quart capacity)

Common Questions

Can I use chicken thighs instead of chicken breast?

Yes. Thighs are juicier and won't dry out; reduce cooking time by 30 minutes and check for doneness earlier, aiming for internal temp of 165°F.

How far in advance can I prep this chili?

Combine all ingredients except heavy cream in a container and refrigerate up to 24 hours. Add cream in the last 15 minutes of cooking.

Is this recipe gluten-free?

Yes, if you use gluten-free salsa verde and verify your chicken broth is certified gluten-free.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally; add a splash of broth if it thickens too much.