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Slow Cooker White Chicken Chili

My family loves this easy recipe for slow cooker white chicken chili. Toss it all in the pot, set it to low and let the slow cooker make a delicious, kid-friendly dinner for you! This recipe is freezer-friendly and can easily be doubled for a crowd! :: DontWastetheCrumbs.com

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4.9 from 7 reviews

Try this delicious recipe for slow cooker white chicken chili. It’s easy, creamy, and flavorful plus it’s freezer-friendly, and always a family favorite! Try topping it with cilantro, shredded cheddar cheese, and a dollop of lime crema for extra zest! Check out my easy Instant Pot vegetarian chili.


  • 3 cups cooked great northern beans, divided
  • 1/2 onion, finely diced
  • 3 garlic cloves, minced
  • 12 cups chicken stock (how to make homemade chicken stock)
  • 1 cup salsa verde
  • 1/2 tsp oregano
  • (1) 4oz can diced green chilis
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper (optional)
  • 8 oz cream cheese, cubed
  • 12 carrots, diced (about 1 cup)
  • 1 celery rib, diced (about 1/2 cup)
  • 1 zucchini, diced (about 1 cup)
  • 2 cups frozen corn
  • 2 cups cooked shredded chicken (I used leftover chicken, but you can use raw at the beginning)
  • Optional toppings for serving: tortilla chips, sour cream, cheddar cheese, avocado, cilantro, lime


  1. Measure 1 1/2 cups cooked beans into the slow cooker and mash until they mostly resemble a puree. You can use a blender or a food processor to do this if you’d like.
  2. Add onions, garlic, 1 cup of chicken stock, and salsa verde and stir well.
  3. Add all the remaining ingredients except chicken.
    Note: Add the crushed red pepper at this time if you’re using it. I’d suggest omitting if your family is sensitive to spicy foods, as the chilies and salsa provide enough kick on their own.
  4. Cook chili on low for 4-6 hours, stirring occasionally and adding chicken about 1 hour before serving to warm through.
  5. If the chili is too thick for your liking, add up to 1 cup of chicken stock. Note that the chili will thicken as it cools and will be noticeably thicker the next day.
  6. Serve with optional tortilla chips, sour cream, shredded cheese, diced avocado, and chopped cilantro as desired.


  • Try my homemade tortilla chips recipe.
  • You could use any white bean for this recipe, I used northern beans.
  • This can be frozen for 2-3 months.
  • If you’d like to make it thicker- puree/squish some beans, which will provide a thicker sauce so it will stand up against tortilla chips for scooping.