Crockpot White Chicken Chili

February is a tough month when it comes to weather. It’s typically one of the coldest months of the year.

If you’re in southern California then you don’t know what I’m talking about. But for the rest of us, it’s a month of tempestuous wind, snow, sleet, hail, and rain sprinkled with some sunshine here and there.

Recipes like these help make those colder days more bearable. It won’t require a lot of thought or prep or cleanup. In my mind, that makes for a great recipe.


  • 6 Cups Chicken Broth
  • 2 Boneless Skinless Chicken Breasts, uncooked (*see notes below)
  • 2 (15 oz) Cans Cannellini Beans, drained
  • 2 Cups Salsa Verde
  • 2 tsp Ground Cumin
  • 1/4 Cup Green Onion

Optional Toppings

  • Diced Avocado
  • Fresh Cilantro, chopped
  • Shredded Cheese
  • Green Onions, chopped
  • Sour Cream
  • Tortilla Chips


Slow Cooker Method

  1. Pour chicken broth, beans, salsa, cumin and green onion into crockpot and stir.
  2. Gently place uncooked chicken breasts in crockpot.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Remove chicken once cooked and shred apart with a fork.
  5. Add chicken back to crockpot and stir for 2 minutes.
  6. Serve warm with desired toppings.

Stovetop Method

  1. Add chicken broth, shredded chicken, beans, salsa, cumin and green onion to a medium saucepan and stir.
  2. Cook over medium-high heat until boiling and then cover and reduce heat to medium-low.
  3. Simmer for at least 5 minutes.
  4. Serve warm with desired toppings.


  • 4 cups cooked shredded chicken can be substituted for uncooked chicken breasts.