Slow Cooker White Chicken Chili
This Slow Cooker White Chicken Chili is the kind of cozy dish you reach for when you want something comforting, creamy, and satisfying without spending hours in the kitchen. Shredded chicken, white beans, bright green chilies, and a touch of salsa verde come together in a dreamy, light chili that’s perfect for busy weeknights or a leisurely weekend menu. It’s easy to customize, freezer-friendly, and feeds a crowd with friendly, approachable flavors.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 small can green chilies, drained
- 1 cup salsa verde (or green tomatillo salsa)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander (optional)
- to taste salt and pepper
- 1/2 cup sour cream or Greek yogurt (plus extra for serving, optional)
- 2 tablespoons fresh lime juice (optional, brightens the dish)
- fresh cilantro, chopped (for garnish)
Instructions
- Place the chicken breasts in the slow cooker and pour in the chicken broth.
- Add the white beans, corn, green chilies, salsa verde, cumin, paprika, garlic powder, coriander (if using), and a pinch of salt and pepper.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken shreds easily.
- Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the sour cream or Greek yogurt and lime juice (if using). Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
- Ladle into bowls, garnish with chopped cilantro, and serve with a side of warm tortillas, cornbread, or crusty bread.