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Let's Make Slow Cooker White Chicken Chili
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Make the best white chicken chili right in the slow cooker with chicken breast, white beans, and green salsa. This cozy chili recipe is hearty, delicious, and freezer-friendly.
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  • 1.5 lbs boneless skinless chicken breast
  • 30 oz canned cannellini beans, rinsed and drained (low sodium if needed)
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 4 oz canned green chilies (or 1 fresh jalapeno diced)
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 16 oz salsa verde
  • 3 cups low-sodium chicken broth
  • 15 oz canned refried beans
  • Salt and pepper
  • 1/2 cup cilantro
  • 1 lime
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Let's Watch Slow Cooker White Chicken Chili
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Step 1 Add the chicken to the bottom of the slow cooker.
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Step 2 Add the beans, onion, garlic, green chilies, cumin, oregano, bay leaf, salt, pepper, green salsa, and chicken broth. Stir well.
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Step 3 Cook on low for 4 hours. Carefully remove the chicken. Let cool for a few minutes and then shred with two forks.
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Step 4 Stir the refried beans into the chili and continue to stir until they dissolve into the chili and it thickens. The refried beans act as a great thickener without needing an immersion blender or cream. Add the chicken back into the slow cooker and stir to combine. Season with salt and pepper if needed.
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Step 5 Serve with chopped cilantro and fresh lime. Add your favorite chili toppings including cheese, sour cream, avocado, or crushed tortilla chips.
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