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Slow Cooker White Bean Chicken Chili Verde + Video

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This Slow Cooker White Bean Chicken Chili is always a crowd pleaser! By using your Crock Pot this dish is a true dump and go dinner that your entire family will love! 

Using your Slow Cooker makes this White Bean Chicken Chili  a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!

Yesterday was cold, windy, and rainy. I couldn’t have been happier!

I know that might sound strange, but I have been longing for some nice cool weather and the big thunderstorm we had was so calming. It made me just want to curl up on the couch with a big bowl of warm soup!

So even though I did have to go to work, I absolutely did make that big warm bowl of soup! I opted for a White Bean Chicken Chili made extra special with salsa verde and lime juice. This will definitely become one of our favorite soups this fall. It was super filling, extra tasty and required hardly any effort at all! Since this is a slow cooker recipe you just toss in your ingredients and go!

Ingredients for White Bean Chicken Chili

This slow cooker white chicken chili recipe is very easy and loaded with basic ingredients you probably already have. The ingredients you will need are:

  • Garlic
  • Onion
  • Jalapeno 
  • Chicken
  • Canned Green Chilies
  • Salsa Verde
  • Chicken Broth
  • Spices (cumin, oregano, garlic powder, black pepper, onion powder, salt)
  • Lime juice

overhead view of diced onion and jalapeno in a crockpot

How to Make Slow Cooker White Bean Chicken Chili

Begin my placing minced garlic, chopped onion and chopped, seeded jalapeño in the bottom of your slow cooker. 

Place boneless, skinless chicken breast right on top of the vegetables in the slow cooker. There is no need to pan sear them or chop ahead of time, they will cook and shred perfectly in the slow cooker. Top the chicken with the spices. 

overhead view of uncooked slow cooker white chicken chili ingredients in crockpot

Then add in the salsa verde and the canned green chilies, you do not have to drain or do any other prep work. Just dump them right on top of the chicken. 

overhead view of uncooked chicken chili verde ingredients in crockpot

You’re almost done! Add the white beans and the chicken broth. Stick a lid on that baby and let it simmer all day! This really is the perfect dump and go meal. 

When I came home, I pulled the chicken out of the crock pot and shredded it with a fork. Really, I kind of just poked at it a because it is so tender it just falls apart.

Then, I added the chicken back into the slow cooker, squeezed a whole lime over the top and a sprinkle of seasoned salt. I let it simmer another 30 minutes or so. 

overhead view of uncooked white bean chili ingredients in crockpot

What beans for white chicken chili?

White beans refers to a small group of white beans that includes Cannellini Beans, Navy Beans, Great Northern Beans, and White Kidney Beans. I use Cannellini Beans for this recipe, however any of the other white bean options will work as they are all very similar in taste and texture. 

Can I use a dry bean in this recipe?

This recipe is formulated for already soft, canned beans. If you want to use dry beans you will need to prepare them ahead of time separately. 

How do you thicken White Bean Chili?

This soup is very hearty, but if you want to thicken things up further you can blend an extra can of white beans and add the bean puree to the soup and simmer at least 10 minutes, stirring occasionally. 

Can I Freeze Chicken Chili Verde? 

Yes! This Crockpot white bean chicken chili freezes well. Simply let it cool to room temperature, then store in freezer bags or freezer-safe containers. To thaw, place in the fridge overnight. 

What to Serve with Crockpot White Chicken Chili

Serve this white bean chili with tortilla chips or with a side of cornbread. To garnish, I recommend using sour cream, green onions, shredded cheese, and other Mexican favorites! 

overhead view of bowl of white bean chicken chili garnished with green onions, shredded cheese, and crushed tortilla chips

Tips for Making the Best White Bean Chicken Chili

  • Since the jalapeño is seeded it does not have a lot of spice. However, you can use 1/2 of a chopped green bell pepper in place if you are sensitive to jalapeños. 
  • Trim the chicken breasts of any excess fat before placing them in the slow cooker. 
  • I prefer making this chicken chili verde in my Crockpot so I can set it and forget it. However, if you don’t have a Crockpot you can easily make this recipe on the stovetop over low heat (it’ll cook faster, just FYI).

More Gluten-Free Soup Recipes: 

Slow Cooker White Bean Chicken Chili Verde #glutenfree #slowcooker www.maebells.com

Slow Cooker White Bean Chicken Chili Verde

Yield: 6
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!

Ingredients

  • 2 pounds chicken breast, fat removed
  • 1 small onion, chopped
  • 2 fresh jalapeños, seeded and diced
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cans green chilis (4.5 ounce)
  • 1 cup salsa verde
  • 2 cans white beans, drained and rinsed (15 ounces)
  • 1 (32 ounce container) of chicken stock
  • 1 lime, juiced
  • 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning

Instructions

  1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
  2. Top with Chicken breast and spices
  3. Add undrained cans of green chills and salsa verde
  4. Add the cans of drained and rinsed white beans and chicken broth.
  5. Let mixture simmer on low for 8 hours or on high for 4 hours.
  6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
  7. Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.

Notes

  • Since the jalapeño is seeded it does not have a lot of spice. However, you can use 1/2 of a chopped green bell pepper in place if you are sensitive to jalapeños. 
  • Trim the chicken breasts of any excess fat before placing them in the slow cooker. 

Nutrition Information:
Yield: 6 Serving Size: 1 1/2 cup
Amount Per Serving: Calories: 382Total Fat: 7.4gSaturated Fat: 2gTrans Fat: 0gCholesterol: 115mgSodium: 689mgCarbohydrates: 31gNet Carbohydrates: 22.8gFiber: 8.2gSugar: 8.4gProtein: 45g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs.

© Annie Holmes
Cuisine: Main Dish, Southern
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Comments

  1. Ceara @ Ceara's Kitchen says

    I LOVE white chili! And this white bean chili looks like the perfect warming comfort food!! I love how easy it is to make too! :) Delicious!
    Reply

  2. Gayle @ Pumpkin 'N Spice says

    This chili looks amazing, Annie! Whenever it's cold out, I always crave a bowl of something hot. This definitely looks like it did the trick for you. And I love your white bean version, too...never tried that before and it looks delish!
    Reply

  6. Katie says

    I love soup! This looks so comforting, I love that you can let it cook all day and then have such a warm, healthy meal as soon as you get home! Pinning :-)
    Reply

      • Joylene says

        This looks amazing! I want to make it soon. :) quick question: how spicy is it? My son and I have really sensitive palates. ;)
        Reply

        • Maebells says

          Hi Joylene!! I would say this is mild. It is really more zesty than spicy. The jalapeños only add minimal heat if you remove the seeds, and I always use mind green chilies! :) However, if your worried about the heat you could swap a bell pepper for the jalapeños! It would still have great flavor but definitely wouldn't be spicy! I hope that helps!! :)
          Reply

  10. Natalie @ Tastes Lovely says

    You are making me so jealous that you had cold weather! Guess what the temperature was in California yesterday? 94! Ew! So hot. This soup sounds so good! I love a good slow cooker soup. Nothing better than walking in the door after work and smelling that delicious smell. I love the lighting in these pictures Annie!
    Reply

    • Maebells says

      Omg Natalie you just made my day! I finally found the perfect window for picture taking! I have been taking them in the kitchen, but one of our guest rooms has the best light! Only a fellow food blogger would notice! ha! :)
      Reply

  12. Laura says

    this looks so delicious! I love recipes that i can slow cook as i can set them off before work and not have to worry after a long day.
    Reply

  17. Isadora @ She Likes Food says

    yah for cold and rainy weather! It was cool and overcast here all day and I was so excited too! Bring on the soup weather! And please bring on this chili! I could live in chili this time of the year and this one looks awesome, Annie :)
    Reply

  18. Alyssa @ My Sequined Life says

    Yesss all that chilly rain had me craving soup, too! I hadn't planned ahead like you did so after work we went with a different kind of comfort food...waffles! I am all about these flavors...this chili needs to happen ASAP!
    Reply

  20. caileejoy says

    Oh my gosh! This looks so good! healthy and delicious! #win! I have never had white chili before... but I would love to try some!! It looks great! :) So wholesome and perf for a chilly fall evening! LOVE it!
    Reply

    • Maebells says

      Yay! Our first chili of the year is kind of ceremonial around here! ha! We both love fall so much so it is a big deal when it finally cool enough to make a soup of any kind!
      Reply

    • Maebells says

      I hate when that happens! Sometimes I have the energy to cook, but no ideas. Other times I have ideas but no energy. Rarely do I have both at the same time! ha! ;)
      Reply

  25. Rhonda Magnotti says

    Perfect for a chilly, rainy Arizona day. I just made this White Bean Chicken Chili Verde for the first time today, and I can say that this will not be the last time I make it! For the season salt, I used Slavo Salt, made right here in Arizona, excellent. Check it out at www.slavosalt.com
    Reply

    • Maebells says

      Hi Rhonda!! I am so glad to hear you like this Chili! It is definitely one of my go to recipes for these chilly winter days! The Slavo Salt sounds fantastic! I love that it is sourced right here in the US! I am going to order some! :)
      Reply

  27. Kimberly says

    Made this directly as it shows and turned out perfect. I added more pepper and salt once finished, but I'm a heavy salt person...topped cheese, sour cream and cornbread...boyfriend and I loved it. We added lime too! Enough for left overs, can't wait!
    Reply

    • Maebells says

      Yay!! I'm so glad you enjoyed it Kimberly! This is such a good one for the cooler months because you just toss it in the crock pot and forget it! I love that you served it with cornbread instead of tortilla chips, YUM! :)
      Reply

  28. Lynne says

    I am definitely making this recipe this weekend... I don't suppose you know the nutritional facts per serving??? Need to figure out weight watcher points per serving
    Reply

    • Maebells says

      Hi Ms. Lynne, I don't calculate the values personally but I have included the calculations that yummly came up with, I hope that helps! This would be per 1 1/2 cups of soup. Nutrition Facts Amount Per Serving Calories 280 Calories from Fat 60 % Daily Value * Total Fat 7g 11% Saturated Fat 1.5g 8% Trans Fat Cholesterol 100mg 33% Sodium 700mg 29% Potassium 1020mg 29% Total Carbohydrate 18g 6% Dietary Fiber 2g 8% Sugars 9g Protein 38g Vitamin A 15% Vitamin C 180% Calcium 4% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
      Reply

  29. Marquita says

    This is an Awesome recpie my family loves when I make it. I tried it last year taking a chance on something new. I was pleasantly surprised at how flavorful each spoonful was. Good to the last drop. Thanks for sharing!!!
    Reply

    • Annie Holmes says

      Marquita, you made my day!! Thank you so much for such kind words! I really love this soup too, especially because you can just throw it all in the slow cooker and forget it! Perfect for busy nights! :)
      Reply

  30. Polly says

    I'm not familiar with salsa verde. Can you get this already prepared or is that a homemade item? If prepared, what are some brands? Thank you! Can't wait to make this !
    Reply

    • Annie Holmes says

      Hi Polly! I use the store bought version it is a green tomatillo based salsa, it is so good! Normally you can find it right next to the regular red salsa in the ethnic aisle of your grocery store, but here is a link to the one I always buy so you can see what it looks like! :) You will love this soup, it is so yummy! http://www.herdeztraditions.com/products/traditional-salsa/herdez-salsa-verde/
      Reply

  31. Jessyca says

    I made this tonight for dinner... Definitely a hit, and I will be making again in the very near future! It was so good! We are trying your Buffalo Chili recipe next week. Thanks for posting these recipes. :)
    Reply

    • Annie Holmes says

      I'm so glad your family liked this Jessyca! :) I think you will love the Buffalo Chicken Chili too! It is definitely the perfect time of year for soups like this, it is COLD! :)
      Reply

  32. Michelle says

    This is SO delicious!!!!!!! The last addition of fresh lime juice sets off all of the flavors it's just fantastic, healthy and packed with good protein. I've also discovered taking 1/2 avocado mashed up, reheat a bowl of the soup, stir the mashed avocado in and you'd swear you're eating a cream based soup and the avocado flavor is perfect. Will be looking for much more from Maebells!
    Reply

  34. Rachel says

    The flavor in this is very good. However, I've had some issues cooking in my new crockpot. I bought the crockpot original slow cooker brand classic (4-7 quarts) and find my chicken cooks really fast!! Two large chicken breasts are done in just over 1 1/2 hours on LOW and it was juicy but I still can not pull apart with forks. The first time I cooked chicken I left it on low for 3-4 hours and even with broth the chicken was super dry and rubbery. I really want to use my crockpot but it cooks so fast that I can't really leave the house to do much. Certainly not all day for work. Do you have suggestions? Should I look for a different or bigger crockpot? Thanks!!
    Reply

    • Annie Holmes says

      Hi Rachel! Gosh that is a very fast cooking time! My slow cooker definitely doesn't get that hot but I asked a couple other bloggers and they said they think the Hamilton Beach brand seems to cook a bit cooler than the Crock Pot brand. So trying that brand might be an option? I have the crock pot brand and mine definitely doesn't cook anything that quickly on low. You may have gotten a unit that just gets too hot! I'm so sorry I'm not more help, I just haven't run into that issue! :)
      Reply

  36. Christal Clark says

    I love this recipe, and make it often! I am thinking of trying to make it in a Stockpot while camping (my friends are getting together and having a stockpot competition ) . I am worried about the chicken cooking in time. have you tried this? any tips? thanks, and once again great recipe!
    Reply

    • Annie Holmes says

      Hi Christal! I am so glad you enjoy this recipe! It is one of my favorites too! I have done this a few times on the stove top and it has worked out fine, but I always cut the chicken breast up into 3 or 4 smaller chunks just to make sure it cooks all the way through, then I shred it just like the slow cooker version. So I really think you would be fine! :)
      Reply

  38. Colleen says

    We absolutely loved this recipe!! Tried it tonight and it was fantastic and so easy to make!! Thankyou for sharing ?
    Reply

    • Annie Holmes says

      Hi Brittany, yes! In the instant pot I do 20 minute pressure cook and allow it to naturally release pressure for 5-10 minutes, then manually release the rest. Remove the chicken and shred and add back in! Hope that helps! :)
      Reply

  43. Jaime Poremba says

    Does it matter if I use Chicken Stock instead of Chicken Broth????? The ingredients call for Stock but as I was reading along, it said pour the Chicken Broth. I used Chicken Stock and hope it still tastes great. Thank you! Which do you prefer?
    Reply

  45. Vamika says

    love this "Slow Cooker White Bean Chicken Chili Verde", seems so delicious and healthy at same. Thanks for sharing recipe and ingredients . Will try this for sure.
    Reply

Trackbacks

  5. […] 8. Slow Cooker White Bean Chicken Chili | Maebells Try making this warm and filling slow cooked white bean chicken chili, which packs plenty of protein and fiber into your meal. We suggest omitting the seasoning salt, using low sodium chicken broth and rinsing your canned beans to make a less salty rendition (nutrition information reflects these steps). Recipe makes 6 servings. […]
    Reply

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