This white chicken chili recipe is easy to make with only 5 minutes of hands-on preparation. Slow cooker white chicken chili is flavorful, creamy and one of our family’s cozy fall meals.
In the container of a slow cooker, combine salsa, green chiles, chicken broth, onion, and minced garlic and stir to combine.
Add chicken and turn to coat.
Cook on low for 5 hours or high for 3 hours, until chicken is easily shredded with a fork. Shred chicken.
Add green pepper, cheese, sour cream, cumin, sea salt, pepper, chili powder and beans and stir to combine.
Cook 2 additional hours on low, or 1 on high, until green peppers are soft and cheese is melted. Stirring occasionally to melt the cheese.
Serve warm with your favorite toppings.
Video
Notes
Ingredient Substitutions
Chicken breasts. Use boneless-skinless chicken breasts.
Salsa. The color of the salsa will determine if this white chicken chili is really white, or if it's more orange. To make it lighter color use a green salsa. I find that my red salsa still yields a whiteish/very light color.
Diced green chiles. You can use mild (our choice) or kick up the spice with spicy green chiles.
Onion. Any onion variety works: yellow, white, sweet, red, it's your choice.
Green pepper. Feel free to substitute green pepper for another pepper of your choosing. Red, yellow or orange bell peppers are great choices, or pick a spicy pepper like jalapeños.
White cheddar cheese. I prefer a very sharp white cheddar, use your favorite.
Sour cream. I recommend full-fat sour cream or full-fat Greek yogurt.
Northern beans. Use any beans you like, but white beans (northern) are our favorites.
ServeServe warm with your favorite toppings (sour cream, chopped chives, crushed chips, etc.) and a side of the best cornbread (or cornbread croutons).Store/FreezeLet the chili cool, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.