Looking for a hearty, comforting meal that warms you from the inside out? This Slow Cooker White Bean Chicken Chili is just what you need. With tender chicken, creamy beans, and a gentle kick of spice, it’s the perfect one-pot wonder that brings everyone together around the table.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 cup chicken broth
- 1 cup salsa verde (mild or spicy, to taste)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, fresh cilantro, lime wedges
Instructions
Place the chicken, white beans, broth, and salsa verde into your slow cooker. Then, scatter the onion and garlic on top, and sprinkle in the cumin, chili powder, salt, and pepper. Stir gently to combine, making sure the chicken is nestled into the sauce.
Cover the slow cooker and set it on low for about 6 hours (or on high for 3 to 4 hours). When the chili is nearly done, carefully remove the chicken breasts to a plate. Shred them with two forks, then return the chicken to the slow cooker. Give everything a good stir, then allow the flavors to meld for another 30 minutes.
Serve hot with your favorite toppings. It’s delicious scooped up with tortilla chips or nestled beside warm cornbread.
This zesty, protein-packed dish works wonders on busy days and makes for great leftovers. It’s also easy to adapt—swap chicken breasts for thighs or add extra veggies like corn and bell peppers. With minimal prep and maximum flavor, this Slow Cooker White Bean Chicken Chili is a lifesaver whether you’re feeding a crowd or savoring a quiet family dinner.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
