This easy and delicious Crockpot white chicken chili is made in the slow cooker which means the chicken is perfectly tender, the flavors have plenty of time to combine, and dinner is ready without you having to work at it all evening!
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Now that the weather is cooling off all I want to do is make soup! I have lots of awesome chili recipes and soups that you can try out. This Crockpot white bean soup is one of my favorites! Another good one to try is Sausage potato soup it’s hearty and delicious, my family loves it.
If you like chili recipes…which I assume you do if you’ve landed here…also give this amazing crockpot chili a try! It’s the best slow cooker chili, well best regular chili, and it is super easy to make.
Now, back to the white chicken chili. It’s an amazing recipe that everyone seems to love! It’s indulgent and the chicken stays perfectly tender and moist thanks to the slow cooker magic.
This is a great meal prep recipe, this one holds up well in the refrigerator all week long and can be reheated in the microwave for a quick lunch here or there!
Here’s what you’ll need to make Crockpot white chicken chili:
There’s kind of a lot of ingredients in this delicious vat of goodness but fear not, they’re all easy to come by and it only gets easier after the gathering of said ingredients.
This recipe uses boneless skinless chicken breasts but in theory you could use rotisserie chicken, thighs, or whatever kind of chicken you wanted really as long as it is cooked, skinless, and cut into bite sized pieces!
Along with that we’ll need low sodium chicken broth, onion, celery, garlic, jalapeño, salsa verde, cannelloni beans, pinto beans, ground cumin, dried oregano, red pepper, black pepper, chopped cilantro, and Monterey Jack cheese!
You can swap out the cheese for any kind of shredded cheese you like to top the recipe and you can also leave out the jalapeño if you prefer a less spicy recipe, honestly it doesn’t add much heat so feel free to double that up if you prefer a little spice!
How to make slow cooker white chicken chili:
Here is where it gets really easy, I swear, you’ll love how simple this recipe is considering the end result is amazing!
Combine all ingredients in the slow cooker EXCEPT for the cheese.
Cook on high for 2 hours or low for 4 hours.
Stir in the cheese until melted and smooth.
Serve topped with additional cheese, sour cream, and/or chopped cilantro, if desired.
- 2 to 3 cups boneless, skinless cooked chicken, cut into bite-size pieces
- 2 cups low sodium chicken broth
- 1 sweet onion, diced fine
- 1 stalk celery, diced fine
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced fine
- 1 (16 ounce) jar salsa verde
- 2 (15 ounce) cans cannelloni beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper
- ¼ teaspoon black pepper
- 1 cup shredded Monterey jack cheese, plus additional for garnishing if desired
- 2 tablespoons chopped cilantro, for garnishing if desired
- Combine all ingredients in the slow cooker EXCEPT for the cheese.
- Cook on high for 2 hours or low for 4 hours.
- Stir in the cheese until melted and smooth.
- Serve topped with additional cheese, sour cream, and/or chopped cilantro, if desired.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 367Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 108mgSodium 208mgCarbohydrates 16gFiber 4gSugar 3gProtein 34g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.