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Easy Slow Cooker White Chicken Chili (Best Comfort Recipe)

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This creamy, tangy white chicken chili is made in the slow cooker with simple pantry ingredients. It’s naturally creamy without heavy cream, thanks to a clever blending trick, and packed with tender chicken, white beans, and bright flavors from salsa verde and lime.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups salsa verde
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ cup fresh cilantro, chopped (plus more for garnish)
  • Juice of 1 large lime
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, crushed tortilla chips, sliced jalapeños

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion, mince the garlic, drain and rinse the white beans, and chop the cilantro. Measure out your spices.
  2. Layer everything in the slow cooker (5 minutes): Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, drained beans, diced green chiles, ground cumin, dried oregano, salt, and pepper. Pour the salsa verde and chicken broth over everything. Don’t stir too much—the chicken should be mostly submerged.
  3. Cook low and slow (6-7 hours on low, or 3-4 hours on high): Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. I prefer low for more flavor development.
  4. Shred the chicken (5 minutes): Once the chicken is cooked through and tender, remove it from the slow cooker using tongs. Place it on a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  5. Add the creamy finish (5 minutes): Scoop out about 1 cup of the chili (broth, beans, and all) and blend until smooth using an immersion blender or a regular blender. Stir the blended mixture back into the slow cooker.
  6. Finish with fresh ingredients (2 minutes): Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning.
  7. Serve and garnish (5 minutes): Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t skip the blending step—it creates a creamy texture without dairy. Toast your cumin seeds for a deeper flavor if you have time. All slow cookers run differently; check at the 5-hour mark on low if yours runs hot. Season in layers and adjust at the end. Let the chili rest on warm for 30 minutes after cooking for better flavor. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili recipe, creamy white chili, chicken chili, comfort food, gluten-free chili, dairy-free chili

Find it online: https://blingbite.com/easy-slow-cooker-white-chicken-chili-best-comfort-recipe/