Slow Cooker White Chicken Chili
Hi friends! How’s the day going?? Hope you’re enjoying your morning and looking forward to the weekend. I feel like we’re in a giant waiting game right now, so I’m busy cleaning up around the house and making random food and snacks to freeze or have in the fridge for the next couple of weeks. I’ve made some amazeballs, smoothie packs, baked oatmeal, and this slow cooker white chicken chili soup… but instead of saving it, we ate it for dinner since it smelled so fantastic.
Besides, there’s nothing like a hot bowl of soup…
on a sweltering October day. 😉
I keep forgetting it’s fall. The autumn and Halloween decorations are out, but here we are eating popsicles and hiding in the AC. I can roll with that.
While tastes tend to change over the seasons (hiiiii allthepumpkin), there’s something that almost always sounds appealing to me: soup.
It’s basically all of the components for a satisfying meal in one bowl: protein, veggies, and heartwarming broth. I think I’m even more of a soup fan now because Liv loves it so much. It’s one thing on the small list of options that I know she’ll ALWAYS eat, so when I hit a dinner inspiration block, soup is the answer.
Slow Cooker White Chicken Chili
This is my version of white chicken chili using shredded chicken, green chiles, broth, and spices.
My mom left this bag of Mexican oregano in the pantry. She travels around with the dried herb in little baggies. Not suspect at all hahah.
White chicken chili freezes beautifully, which makes it a great meal prep option. Or you could just throw everything in the slow cooker like I did, and BOOM. The house smells amazing and dinner is served.
I topped mine with cilantro, and the Pilot enjoyed his with a hefty scoop of sour cream. He’s not even a big soup guy, and he loved it.
Please let me know if you give it a try!
Slow Cooker White Chicken Chili
A delicious and hearty soup for the upcoming fall months. It freezes beautifully, and is easily reheated in the slow cooker or on the stove top.
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
- 2 chicken breasts
- 1 small sweet onion, chopped
- 1/2 cup Hatch green chile salsa (from Trader Joe’s. You can also use a small can of green chiles)
- 3 cloves of garlic, minced
- 1 teaspoon oregano
- 2 bay leaves
- 1/4 teaspoon cumin
- 1 carton (1 quart) of chicken broth
- 1 can (15 oz) of white beans, drained
- Salt and pepper to taste
- Plain yogurt or sour cream + cilantro for serving
Instructions
- 1. Place the chicken breasts into the bowl of a standard slow cooker and season well with salt and pepper. Add the remaining ingredients, except the beans, and gently stir to combine.
- 2. Set on low for 6-8 hours, or high for 4-6 hours.
- 3. Shred the chicken with a fork and stir in the beans.
- 4. Taste and add salt as needed.
- 5. Serve!
Nutrition
- Serving Size: 4
Is it soup weather near you, or not quite? What’s one food that always sounds good no matter what?
xoxo
Gina
More of my favorite soup recipes:
Post Navigation:
{Family} How workouts have changed: end of third trimester → ← parm, twist my arm + Friday Faves29 Comments
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Haha! Mom with dried herbs! That sounds like something mine would do. She even brings her own sour cream to Pita Jungle.
haha that is amazing
This couldn’t have come at a perfect time! I’m currently making a list of things to make (and freeze) this weekend!
awesome- please let me know what you think!
Liv must be a soup-eating pro! What’s the secret? My 3.5 year old likes soup pretty well, but we don’t eat it regularly because omg the MESS. 😉
she’s loved it since she first started eating solids 🙂 it’s just one of those things she’ll eat no matter what
This sounds soo good! Like you, I have been so unmotivated for meal planning/food prep this pregnancy but slow cooker meals are easy enough for me to just suck it up and get done – and so worth it! I have been wanting to try a white chili recipe for a while now. I am def going to give this a try soon, thanks for sharing!
seriously. if i can throw everything in the slow cooker, i can do it. otherwise i’m like mehhhh
let me know if you give it a try!
This sounds so good! It’s been about 70-75 lately, but the temps took a nosedive this week. The high for this weekend is in the low 50s! So soup, hot drinks, and all-the-fall tastes and smells sound perfectly cozy now 🙂
Sounds like the perfect cozy Sunday meal! It was in the low 40’s here this morning so I suppose, I’m definitely in need of some warm soup. Also, I just made your easy slow cooker chicken to top salads for a friend and I… She loved it! She was impressed with how easy it is too.
so happy you girls enjoyed it!
I froze so much food right before I had my son and it ended up being a god send. Good idea with the smoothie packs and baked oatmeal. I never had anything on hand for breakfast and it was always so chaotic!
It’s definitely soup weather here in Chicago! This past weekend we actually had 70’s weather (cray) but we’re back to crisp fall days again for now. I’d say that pasta almost always sounds delicious to me – I’ll pretty much never refuse any!
I’ve made a couple different soups the past couple weeks, & it’s unseasonably warm here, too, but I couldn’t wait… 😉
same! i’m like SOUP WILL MAKE IT FEEL LIKE FALL haha
It’s warm during the day and cool at night right now in the southern midwest. But I’m like you, it’s always soup season! I’ve made some of your soup recipes and I think those are my favorite. If only your mom could hook me up with some Mexican herb, haha!
ETA: seriously though, is there a difference between regular oregano and Mexican? I’d never heard of it before
the mexican is more robust and floral, i think. it’s the same thing, but different!
thank you for letting me know! happy you like the soup recipes 🙂
haha i’m sure she has extra
Every morning I check the blog to see what’s new and exciting. Now I squint my eyes hoping its a “This is it” title! Will be thinking of you and praying all goes to plan!
ahhhh! thank you so much <3
This sounds delicious for a cold day!
Perfect timing! I used to make Rachel Ray’s “White Lightening Chicken Chili” all the time (SUPER similar to yours!) and my boyfriend liked it so much that he altered/adjusted the recipe and put it on the menu at his lunch restaurant. Just the other day he was like “we haven’t had that chicken chili in awhile, let’s make it soon.” Fast forward to today, when I needed to make a grocery list, and this post popped up! It’s on the stove as we speak 🙂
wow, no way! that’s awesome 🙂
hope you enjoy bringing it back into the rotation. i love when we remember forgotten faves
xoxo
Mmm this looks fabulous!
It is soup weather here in Japan and the Japanese ramen has been warming my heart! It’s NOTHING like what we think of ramen in the U.S. It has veggies, miso, broth, pork, and noodles! Plus the added bonus is it is as big as this pregnant girl’s face!!!!
This sounds great! I love chicken chilli so making it in a crockpot makes it even better.
i eat/drink soup yearround. cantstopwontstop. and love that this is so simple! we havent made white chicken chili in a while but i love your recipe, i dont think we added the hatch green chilis?
I made this yesterday. Put it in the crockpot before I left for work, and it smelled AMAZING. But when I got home, the taste didn’t match the smell! It was missing some spices – or maybe some more chilis (didn’t have the salsa so threw in a small can of green chilis instead). It was good, but just too ‘plain’ for what I think chili should taste like. I’ll play around with the leftovers (it was just me last night) so I have plenty to work with! I also added a 2nd can of beans. It was an easy-peasy ‘dump and run’ recipe so I’d definitely do it again.