This Slow Cooker White Chicken Chili is the perfect example of why I love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back, you have a hearty slow-cooked white bean chicken chili that’s ready for topping with creamy cheese and diving in with some tortilla chips. And when you need a comforting pick-me-up, easy dinners like this are a total lifesaver!
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“This recipe was amazing! My husband and I asked “Where has this been all our lives?” We loved this recipe with no modifications. Will definitely make this white chicken chili over and over! Thank you so much.”
Lori
Easy Slow Cooker White Chicken Chili Recipe
My stovetop White Chicken Chili recipe has always been one of my favorites. This Slow Cooker version is a simple, “dump and go” recipe where the slow cooker does all the work, resulting in a hearty, flavorful, and healthy meal. Instead of the usual chili powder and red kidney beans you’d use in red chili, this “white” chili gets its bold, zesty flavor from salsa verde, cumin, and oregano. It’s big flavor, low cost, and has barely any hands-on time…just how I like it. 😉
To keep costs low, I like to stretch this slow-cooked white chicken chili by using two kinds of beans and just one chicken breast. It’s plenty to make the whole pot feel hearty and satisfying while adding a great texture and keeping things budget-friendly (without skimping on comfort!). And since everything simmers together in the crockpot, the flavors get extra cozy with zero fuss on my part.
Easy Slow Cooker White Chicken Chili
Servings 6 1.5 cups eachIngredients
- 1 yellow onion, small dice (heaping 1 cup, 225g) ($0.76)
- 2 cloves garlic, minced ($0.12)
- 1 jalapeño, small dice (optional)* ($0.33)
- 1 boneless skinless chicken breast (about 3/4 lb.)** ($2.00)
- 2 15oz. cans cannellini beans, drained and rinsed ($1.88)
- 1 15oz. can pinto beans, drained and rinsed ($0.94)
- 1 Tbsp ground cumin ($0.30)
- 1 tsp dried oregano ($0.10)
- ¼ tsp cayenne pepper* ($0.02)
- ¼ tsp freshly ground black pepper ($0.02)
- 1 16oz. jar salsa verde ($2.92)
- 2 cups chicken broth (16 oz.) ($0.24)
Instructions
- Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker***.
- Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
- Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
- After four hours on high or eight hours on low, remove the crockpot lid and carefully use two forks to shred the chicken meat (you can also remove it, shred it on a cutting board, and then return the meat to the slow cooker). Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
- Serve the chili topped with your favorite ingredients, including shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips (all optional).
See how we calculate recipe costs here.
Equipment
- Slow Cooker
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make CROCKPOT White CHICKEN CHILI – Step-by-Step
Gather all of your ingredients.
Prep the veggies: Start by dicing one yellow onion and mincing two cloves of garlic. Then, slice the jalapeño in half, scrape out the seeds (if desired), then dice the remaining pepper. Add the onion, garlic, jalapeño, and chicken breast to the slow cooker.
Make the chili: Drain and rinse two 15oz. cans of cannellini beans and one 15oz. can of pinto beans. Add the drained beans to the slow cooker along with 1 Tbsp cumin, 1 tsp oregano, ¼ tsp cayenne, and ¼ tsp freshly cracked black pepper. Pour one 16oz. jar of salsa verde into the slow cooker (I’ve used many brands for this recipe in the past and they’ve all worked well, so use your favorite).
Pour two cups of chicken broth into the slow cooker.
Cook: Briefly stir the contents of the slow cooker to distribute the spices. Place a lid on top and cook on high for four hours, or low for eight hours.
Shred the chicken: After cooking on high for four hours, or on low for eight hours, remove the chicken breast to a clean cutting board to shred (or you can shred directly in the pot with two forks, as I did).
Shred the chicken using two forks.
Finish and serve: Return the shredded chicken to the slow cooker and stir to combine. Use the back of a spoon to smash some of the beans against the side of the pot. I like to do this because the smashed beans will help thicken the chili.
Top with your favorite ingredients and enjoy!
Slow Cooker White Chili chicken Topping Ideas
I highly suggest topping this chili with something creamy, like Monterey jack cheese, some sour cream, or avocado. The creamy flavor is the perfect contrast to the salsa verde. You can also top with some green onion, sliced jalapeño, cilantro, pico de gallo, crumbled cornbread, or pickled red onions.
Recipe Tips & Variations
- Make it vegetarian. Want to try this slow cooker white chicken chili but don’t eat meat? Try swapping the chicken for another can of beans and use vegetable broth!
- Sauté for extra flavor. If you’ve got a few extra minutes, sauté the onions, garlic, and jalapeño in a little oil on the stovetop before adding them to the slow cooker. It adds a nice depth of flavor but is totally optional (and does mean one more pan to wash!).
- Try it in the Instant Pot. I haven’t tested this myself, but several readers have had great results. Sauté the onion, garlic, and jalapeño right in the Instant Pot (optional), then add the rest of the ingredients. Use the pressure cook setting on high (or the chili setting if your IP has one) for about 25 minutes (or long enough for the chicken to cook through) and let it naturally release. If the chicken isn’t cooked or shredding easily, cook it for a few extra minutes.
- Mix up the beans and salsa: You can definitely play with different kinds of beans or even use red salsa instead of salsa verde. Just keep in mind it’ll change the color and flavor a bit. It’ll still be tasty but have a different vibe.
Storage & Reheating
I’m happy to say that this crockpot white chicken chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long-term storage. I prefer to freeze all my leftovers in single portions so they can be reheated one by one whenever I get hungry (either in the microwave or on the stovetop). You can also store leftovers in airtight containers in the fridge for 3-4 days.
More Slow Cooker Chicken Recipes
Our Slow Cooker White Chicken Chili recipe was originally published 1/2/15. It was retested, reworked, and republished to be better than ever 4/20/25.
Thanks, really enjoyed this! Used homemade salsa verde and black beans instead of pinto. Topped with some cheddar cheese and coriander (cilantro). Making a double batch today for meal prep.
I am a HUGE Budget Bytes fan, and I usually LOVE Beth’s recipes, but this was awful. They can’t all be winners, and that’s okay, but you guys should definitely take this recipe down.
Delicious, cheap and so easy
I make this about once a month during the winter, its so easy and full of flavor. I love adding all the toppings: Juanitas Chips, Cilantro, Green Onions, Monterey Jack Cheese, Lime…..my husband is very picky and asks for this all the time. Nice alternative to traditional chili.
I love this recipe! I make it extra spicy by using a local green salsa, and I cannot stress how easy this is. If you don’t like to handle meat, this recipe is for you. It also is the most delicious fall apart chicken I have ever made.
I love this recipe and make it at least once a month. I always use my instant pot, which means food can be ready in half an hour (high pressure for ten or twelve minutes, just enough to cook the chicken is fine!). Sometimes I add celery, and I almost always use different beans (dependent on what is in my pantry). I don’t do the jalapenos, but that’s just me and my kids are wary of hot stuff. Seriously, this recipe is nice enough for guests or parties, and easy enough for sunday lunch. Love it!
What’s the actual conversion time from allow cooker to Instant Pot for this? My roomie makes this and it’s FANTASTIC! She uses the Bean/Chili button, but, not sure if I should do the same or if there’s a better one.
We haven’t tried it Kai, so I’m not certain! I do know that the bean/chili button is pretty much just the high pressure setting, so you should be able to do manual high pressure for maybe 25 minutes.
I have only ever used the instant pot for it, and I usually do 10-12 minutes on high pressure, since that’s what it takes to cook the chicken through. It makes it super fast, and it’s always delicious.
One of the best Budget Bytes recipes ever ever ever!! Love! Topped with sour cream, fresh jalapeño, squeeze of lime, and chopped cilantro and dipped tortilla chips in it. 10/10!
Forgot to rate it!
We have a rare winter storm approaching the Gulf Coast and what a better way to warm up than with a bowl of White Chicken Chili. I went through the reviews first and decided to add more chicken than what the recipe calls for. I’m glad I did! I also added a bag of frozen corn to give it added flavor and crunch. I added a few pickeld jalapenos for a little kick. The cheese is like the cherry on top adding extra gooeyness and comfort to each bite. 10/10 recommend.
Absolutely delicious! I omitted the jalapeno. I made no other changes to the recipe. I would increase the chicken breast next time. The flavor gets better after its refrigerated. A winner!
Ok, I’ve made this maybe 3 times already and it’s the best white chicken chili I’ve ever made. And it keeps getting better the more I make it. I double the jalapenos and add a few serranos because we like it spicy. Thank you for this recipe, it will be in my rotation for years to come.
This is my favorite recipe on your site! I usually add more chicken and I put it over jasmine rice. My favorite salsa verde is the Late July brand. I also don’t put jalapenos in it but I would imagine it would taste great either way. Such an easy, healthy recipe!
I was looking for ways to use my home canned salsa verde. This did that AND tasted fantastic! We love it! This is our go to white chili! Thank you.
This is on weekly repeat at our house in the winter months!
I live in Chicago and can get a bag of onions for $1.99 regular price, which averages out to about that – even better if there is a sale. A deep and sincere thank you to Beth et al for amazingly delicious and budget-friendly recipes!