Easy Slow Cooker White Chicken Chili

To try

Servings: 6 · $3/serving · Active: 15 min · Total: 255 min · Difficulty: easy

crock-poteasy-dinnerslow-cookercandidateto-tryleftoversbudget-friendly

Notes

Candidate recipe added as a to-try option; good batch-cook/leftovers candidate. Omit the herb topping or use parsley.
Imported from structured recipe metadata on 2026-06-01T03:45:23-04:00.
Image saved locally at /images/easy-slow-cooker-white-chicken-chili.jpg.

Quantity	Unit	Item	Section	Pantry?
1		yellow onion, small dice (heaping 1 cup / 225 g)	Produce	no
2	cloves	garlic, minced	Produce	no
1		jalapeño, small dice (optional)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1		boneless skinless chicken breast (about 3/4 lb)	Meat & Seafood	no
2	cans	cannellini beans (15 oz each), drained and rinsed	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	can	pinto beans (15 oz), drained and rinsed	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tbsp	ground cumin	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	tsp	dried oregano	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/4	tsp	cayenne pepper (optional)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	tsp	freshly ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	jar	salsa verde (16 oz)	Mexican/Italian ingredients	no
2	cups	chicken broth	Canned soup/broth/crackers	no

Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker***.
Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
After four hours on high or eight hours on low, remove the crockpot lid and carefully use two forks to shred the chicken meat (you can also remove it, shred it on a cutting board, and then return the meat to the slow cooker). Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
Serve the chili topped with your favorite ingredients, including shredded cheese, fresh parsley, diced avocado, freshly squeezed lime, or tortilla chips (all optional).