This Green Chicken Chili brings the warmth and flavor of a classic chili but with a tasty twist thanks to green chiles and tender shredded chicken. Made in a slow cooker, it’s an easy, hands-off recipe, and makes the perfect cozy meal any day of the week.
Green Chicken Chili is a delicious, versatile dish that is excellent for those colder months. It’s warming, cozy, and perfect for when you want a hearty meal without spending hours in the kitchen.
It pairs well with cheesy pull apart garlic bread, or a simple quick dinner roll.
Why You'll Love Green Chicken Chili
Easy Prep: With simple ingredients and minimal prep, the slow cooker does all the work.
Customizable Heat Level: You control the spice level, from mild to fiery, by adjusting the type and amount of green chiles.
Healthy and Satisfying: Loaded with lean chicken, fiber-rich beans, and antioxidant-packed green chiles, this green chicken chili is nutritious and satisfying.
Ingredients
All you need is chicken breast, some pantry staples and a few herbs and spices to make this dlicious chili recipe. See below for more info.
- Chicken breast
- Olive oil
- Onion
- Green bell pepper
- Canned green chilies
- Great northern beans
- Ground cumin
- Coriander
- Salt
- Black pepper
- Chicken seasoning
- Cream cheese
See recipe card for quantities.
How to Make White Chicken Chili
Just a few simple steps and a slow cooker is all you need to make this chili recipe. See below for an easy how to!
- Combine all spices into a large bowl and combine thoroughly with mixture
- Add water to spices and whisk until well combined
- Place chicken, chilies, beans, and broth mixture to slow cooker. Cook on low for 4 hours.
- Remove chicken and set aside. Add cream cheese and allow it to melt in the broth, whisking occasionally to incorporate.
- Shred chicken and return to crockpot. Stir to combine.
- Serve topped with jalapenos, cilantro, and sour cream (if using).
Hint: For quick and easy shredded chicken, place cooked chicken breasts in a large bowl and use a hand mixer on low speed to shred them evenly.
Substitutions
- Chicken Thighs: boneless skinless chicken thighs can be substituted for chicken breasts.
- Bean swap: Cannellini beans can be used in place of navy beans
- Pepper options: use poblano peppers in place of jalapeno peppers for a less spicy version.
Variations
Make the following changes or additions to alter the recipe slightly for a different flavor profile.
- Add Veggies: toss in diced zucchini, bell peppers, or corn.
- Go Spicier: for a bolder heat, leave the seeds in the jalapeno when adding to the chili.
- Use ground pork or turkey: swap out the chicken for pork or turkey.
See this copycat Texas Roadhouse chili recipe on my website!
Equipment
- Slow Cooker: A 4-quart or larger slow cooker works.
- Cutting Board
- Sharp Knife
- Ladle: for serving
- Mixing Spoon
Storage
Store leftover chili in the refrigerator in an airtight container up to 4 days. For longer storage, can be stored in the freezer up to 3 months.
Thaw frozen chili before reheating.
To reheat: warm chili in a large pot over medium heat on the stove-top until warmed through.
Top tip
To enhance flavor in slow cooker white chicken chili, saute onion and peppers and sear chicken in a hot skillet before adding to the slow cooker.
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📖 Recipe
Slow Cooker White Chicken Chili
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Ingredients
- 2 large chicken breast
- 1 tablespoon oil
- ½ medium onion diced
- 1 medium green bell pepper diced
- 4 ounce can green chilies
- 31 ounces cans great northern beans , drained (2-15.5 ounce cans)
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chicken seasoning
- 4 cups water
- 4 ounces cream cheese softened
- Queso fresco crumbles optional topping
- Fresh cilantro optional topping
- Sliced jalapeños optional topping
- Tortilla chips optional topping
Instructions
- Add oil and chicken breasts to the slow cooker.
- Add bell pepper, onion, and beans
- In a mixing bowl, whisk together the spices and water, then whisk until no clumps are present.
- Pour the spice mixture over the chicken breasts then turn the slow cooker on high for 4 hours.
- Once chicken is cooked, remove chicken from slow cooker and set aside.
- Stir cream cheese into the chili allowing it to melt completely.
- While cream cheese is melting, shred the chicken. Add to chili after the cream cheese has melted completely.
- Serve the chili topped with chopped cilantro, jalapeños, cheese crumbles and or tortilla chips (if using)
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