Growing up, my mama made chili at least once a week. And it was bomb too! Real traditional chili with ground meat, chili powder, and kidney beans. I got the hang of making all kinds of chili from her recipe, and this crockpot white chicken chili is just as good. It’s got plenty of chicken, white beans, salsa verde, and bold flavor. Get into it.
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How to Make White Chicken Chili
These step-by-step photos show how to make easy crockpot white chicken chili, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → White Chicken Chili Recipe
1. Load up the slow cooker
Add the chicken breasts, stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to the slow cooker, then cook until the chicken is tender.
2. Remove the chicken
Shred it using two forks.
3. Stir in the beans and chopped onions
Continue cooking for the remaining time.
4. Finish your crockpot chicken chili
Whisk in flour if you want a thicker texture, then garnish with cilantro and serve warm. It goes perfect with cornbread, boos!
PRO TIP: If you want a creamy white chicken chili, melt a few tablespoons of butter in a small pot, whisk in the same amount of all-purpose flour, then pour in a cup or so of whole milk. Let it thicken up, and stir that into the slow cooker when you add the beans and onion.
Full White Chicken Chili Recipe
Slow Cooker White Chicken Chili Recipe
This slow cooker white chicken chili recipe is made with chicken breast that is slow-simmered in chicken stock with spices and beans. It gets finished off with a fresh salsa verde!
Cook ModePrevent your screen from going dark
Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cooker and cook on low for 6-8 hours (or on high with 3-4 hours).
About 40 minutes before chicken is complete, shred chicken with two forks in liquid.
Pour in beans and onions, and continue to cook for the remaining 40 minutes.
If using, carefully whisk in flour and allow sauce to thicken.
Garnish with cilantro and serve. This is perfect with homemade cornbread.
How to Store
Fridge: Scoop your leftover chili into an airtight container and pop it in the fridge for 3 to 4 days. It will thicken as it sits, so add a splash of chicken broth when reheating.
Freezer: Freeze your chili in a freezer-safe container or bag for up to 3 months. Let it thaw overnight in the fridge before reheating.
Reheating: Warm it in a pot over medium heat until it’s hot all the way through. If you’re in a rush, the microwave works too. Add broth if the chili gets too thick.
Calories: 279kcal | Carbohydrates: 25g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 1328mg | Potassium: 669mg | Fiber: 5g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 6.3mg | Calcium: 85mg | Iron: 3.6mg
Recipe Tips
Use fresh lime juice, boos. It has way better flavor than bottled. Grab extra limes to squeeze over each bowl before serving!
Adjust the flavors to your taste. My salsa verde isn’t spicy, so this recipe is pretty mild. But you can throw in jalapeño, green chilies, or use a hotter salsa verde if you wanna amp up the heat.
Know your slow cooker. Some run hotter than others, so start checking your chicken early. Breasts can dry up quick if you’re not paying attention.
Use leftover cooked chicken. Rotisserie or leftover turkey both work great in this recipe too, boos. Just add everything to the slow cooker and heat on low for 3 to 4 hours or on high for about 2 hours.
For thicker chili, add a cornstarch slurry. If you don’t want it creamy but still want that thick bowl, whisk cornstarch with a splash of water and stir it in near the end.
Serving Suggestions
Recipe Help
It depends on your slow cooker size, boo. Don’t fill it more than about three-quarters full or the chili won’t cook evenly. I like to stay closer to half or two-thirds full. The fuller the pot, the longer it takes, so unless you have a big slow cooker, keep it to one batch.
Yup! They might need a little extra time to cook through, tho.
