Growing up, my mama made chili at least once a week. And it was bomb too! I’m pretty sure that most of us are familiar with the traditional chili she made with ground meat (beef or turkey), chili powder, and kidney beans. But my white chicken chili hits different is a great way to switch it up. It’s got plenty of chicken, white beans, salsa verde and bold flavor. Even better, I make it in a slow cooker to save you effort and serve along with Mexican cornbread or honey cornbread for the perfect cozy meal.
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How to Make White Chicken Chili
- Add the chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours or on high with 3-4 hours.
- Remove the chicken when it’s almost cooked and shred it using two forks.
- Add the beans and onions, return the shredded chicken to the pot, and continue to cook for the remaining 40 minutes.
- Garnish with cilantro and serve.
White Chicken Chili Recipe
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Equipment
Ingredients
- 4 Skinless boneless chicken breasts frozen
- 32 ounces chicken stock
- 1 ⅓ cup fresh salsa verde
- ¼ cup fresh lime juice
- 2 chicken bouillon cubes
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon crushed red pepper
- 2 cans cannellini beans drained
- 1 medium onion diced
- Optional: 2 tablespoons flour or cornstarch for thickening
- Cilantro for garnishing
Instructions
- Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cooker and cook on low for 6-8 hours (or on high with 3-4 hours).
- About 40 minutes before chicken is complete, shred chicken with two forks in liquid.
- Pour in beans and onions, and continue to cook for the remaining 40 minutes.
- If using, carefully whisk in flour and allow sauce to thicken.
- Garnish with cilantro and serve. This is perfect with homemade cornbread.
Notes
Storage
Store them in the fridge or freezer in an airtight container. It will last in the fridge for about 3-4 days and in the freezer for up to 3 months. Reheat the chili in a pot on the stove over medium heat until warmed all the way through. Thaw frozen chili in the fridge overnight before reheating. If it’s too thick after storing, you can add some chicken broth to thin it out.Nutrition
Recipe Tips
- Like a Thicker Chili Broth? Add flour towards the end of the cooking time to thicken it up.
- Use Fresh Lime Juice. It has much better flavor than bottled. While you’re at it, grab a few extras and serve lime wedges for squeezing just before eating!
- Adjust the Flavors to Your Taste. Make this recipe yours by adjusting any of the seasonings to make it taste the way you and your family love it.
- Time Saving Options: Use leftover shredded chicken, turkey or a rotisserie chicken. In this variation, throw everything into the slow cooker and heat on low for 3-4 hours, on high for 2 hours, or until everything is heated through.
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Recipe Help
No, not really, as long as you choose a mild salsa verde. It’s got more of a tangy and rich chicken flavor. If you like it spicy, you can add some chopped jalapeno and green chilies, or choose a hot salsa verde to give it a bit more heat.
It depends on the size of your slow cooker. It’s generally recommended that you don’t fill up a slow cooker more than ¾ full. I generally like to keep it around ½ – ⅔ full as I find recipes cook more evenly at this level. Also, the fuller your crockpot, the longer your dish will take to cook. So, unless you have a high capacity crockpot, I don’t recommend doubling the recipe.
More Soup and Chili Recipes
- Potato Soup with Crunchy Kale
- Brisket Chili
- Easy Jambalaya Soup
- Homemade Tomato Soup
- White Lasagna Soup
- Sheet Pan Chili
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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This looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe
A new family favorite! This is all so delicious together, cornbread too – so good.
I’m loving the salsa verde and fresh lime in this version of white chili. Thanks for sharing!
This sounds so easy to make. This dish is surely a burst of flavors. A must try recipe.
turned out great!
This recipe is superb. I had never used salsa verde in my cooking, but will from now on. The taste was amazing and those I shared it with enjoyed it tremendously. Extremely flavorful and I cannot wait to cook it again.
Hooray thank you so . much!
I use this recipe but also add frozen or canned white corn too. Puts it over the top
Hooray that sounds fantastic!
This is such a perfect meal because not only is it totally hands off, but there’s also LEFTOVERS! I absolutely swear by my slow cooker, especially since I’m temporarily stove-less, and I love a good chili!
I don’t often make a white chili…but I think it’s time for me to change. I love all these ingredients and I’ll just bet it’s a delicious combination. I’m putting this on my to-do list of things to make!
Cornbread and chili is a win-win for me Jocelyn! And making it in the slow cooker is even better! Perfect!