This slow cooker white chicken chili is the kind of recipe I lean on when the day gets away from me and I still want something cozy on the table. It uses just six ingredients and starts exactly the way the headline says: raw chicken breasts go into the slow cooker, then you pour canned white beans right over the top, add four simple pantry ingredients, and let it all simmer into a creamy, comforting pot of chili. It reminds me of the church-basement suppers and potlucks I grew up with here in the Midwest—humble ingredients, nothing fancy, but the kind of food that makes the house smell welcoming all afternoon.
I like to ladle this white chicken chili into bowls and top it with a little extra shredded cheese and a spoonful of salsa or a few crushed tortilla chips for crunch. Warm cornbread or buttered saltine crackers on the side feel very Midwestern and make it a complete meal. A simple green salad with a tangy dressing is nice if you want something fresh alongside, and if you’re feeding a crowd, set out toppings like sliced green onion, sour cream, and hot sauce so everyone can dress up their own bowl.
Slow Cooker 6-Ingredient White Chicken Chili
Ingredients
2 pounds boneless, skinless chicken breasts
3 cans (15 ounces each) white beans, drained and rinsed (such as Great Northern or cannellini)
2 cups low-sodium chicken broth
1 jar (16 ounces) mild or medium salsa verde (green salsa)
1 cup shredded Monterey Jack or pepper Jack cheese
1 teaspoon ground cumin
Salt and black pepper, to taste (optional, for finishing)
3 cans (15 ounces each) white beans, drained and rinsed (such as Great Northern or cannellini)
2 cups low-sodium chicken broth
1 jar (16 ounces) mild or medium salsa verde (green salsa)
1 cup shredded Monterey Jack or pepper Jack cheese
1 teaspoon ground cumin
Salt and black pepper, to taste (optional, for finishing)
