This 5-ingredient White Chicken Chili recipe is super quick and easy to make, full of great flavor, and always a crowd favorite, prepared using chicken stock, shredded chicken, beans, salsa verde, and ground cumin.

To make white chicken chili in your slow cooker or crockpot, just toss all the ingredients into the cooker, set it to high, and let it do its magic for about 4 hours.

Honestly, this recipe never disappoints, so let’s get cooking! It’s so delicious it might just become your new go-to.

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5 Ingredient Slow Cooker White Chicken Chili Ingredients

• 6 cups (1.5 liters) chicken stock
• 3 to 4 cups (450-600 grams) cooked shredded chicken
• 2 (15-ounce or 425 grams each) cans of beans of your choice, rinsed and drained (I used Great Northern beans)
• 2 cups (16 ounces or 473 ml) salsa verde (store-bought or homemade)
• 2 teaspoons (8 grams) ground cumin

Optional Toppings:

• Diced Avocado
• Chopped Fresh Cilantro
• Shredded Cheese
• Chopped Red or Green Onions
• Sour Cream
• Crumbled Tortilla Chips
• Fresh Jalapeño Slices

How To Make 5 Ingredient Slow Cooker White Chicken Chili

1. Prep Your Slow Cooker: Set your slow cooker to high mode.
2. Combine Ingredients: Add chicken stock, shredded chicken, beans, salsa verde, and ground cumin to the slow cooker. Give everything a good stir to mix.
3. Cook the Chili: Cover the slow cooker with its lid. Let the chili cook on high for about 4 hours, or you can set it on low for 6 to 8 hours.
4. Garnish and Serve: Once the cooking time is up, ladle the hot chili into bowls. Go wild with your favorite toppings like diced avocado, shredded cheese, or even a dollop of sour cream.

Can I use any type of beans for Chili?

Absolutely! While the recipe calls for Great Northern beans, feel free to use black beans, kidney beans, or even a mix. It’s all about using what you have or what you fancy!

Recipe Tips

• Boost the heat: If you’re a fan of spicy dishes, add a couple of diced jalapeños or a teaspoon of chili flakes to the pot before cooking to kick up the heat.
• Thicken the texture: For a thicker chili, mash up a portion of the beans before adding them to the slow cooker; it thickens the broth without altering the flavor.
• Slow Cooker Lining: Use a liner in your slow cooker for this chili to make clean-up a breeze—because who likes scrubbing pots after a hearty meal?
• Freshen it up: Right before serving, squeeze some fresh lime juice and toss in a handful of chopped cilantro to brighten the flavors and add a pop of freshness.

Recipe Variations

• Vegetarian version: Swap the chicken for quinoa or an extra can of mixed beans. You’ll keep the protein up and make it vegetarian without losing the heartiness.
• Creamy delight: Stir in a dollop of sour cream or a splash of cream just before serving to add a luxurious creamy texture to your chili.
• Go tropical: Add a can of drained pineapple tidbits during the last 30 minutes of cooking for a sweet contrast that surprisingly complements the savory flavors.
• Cheese please: Sprinkle some shredded Monterey Jack or cheddar cheese into the mix during the last minutes of cooking for a gooey, cheesy twist that’s seriously comforting.

What To Serve With White Chicken Chili

Serve your White Chicken Chili with smoky paprika roasted cauliflower, spinach, and pear salad with a honey mustard dressing, herbed wild rice, baked plantain chips, and colorful beet and goat cheese arugula salad.

You can also pair it with creamy avocado dip and spiced carrot fries for an adventurous side twist.

How To Store Leftover 5 Ingredient White Chicken Chili

In The Fridge:

Pack your leftover chili in airtight containers or sealable bags to keep it fresh. Make sure it’s cooled to room temperature before refrigerating. It will stay good for up to 3 days in the fridge.

In The Freezer:

This chili freezes well due to its simplicity and absence of dairy. Spoon it into freezer-safe bags, flatten it for easy stacking, and freeze. It’s best consumed within 3 months to enjoy its optimal flavor and texture.

How To Reheat Leftover White Chicken Chili

Reheat your leftover White Chicken Chili by simmering it on the stove over medium heat until thoroughly warm; stir occasionally to prevent sticking. Or, microwave it in a covered dish, stirring every minute until heated through.

Check out More Slow Cooker Chili Recipes:

• 5 Ingredient No Bean Crockpot Chili
• Slow Cooker Elk Chili
• 5 Ingredient Slow Cooker Chicken Tortilla Soup