When the weather turns chilly and the house needs something warm and dependable, this is the kind of easy supper that earns a permanent spot in the family playbook. It comes together with just a handful of store-bought ingredients, lets the slow cooker do the heavy lifting, and makes a cozy, crowd-feeding meal that is just right for busy school nights, game days, and casual gatherings.
Serve it with cornbread, tortilla chips, or warm flour tortillas for dipping and scooping. For a tailgate-style spread, I like to put out little bowls of shredded cheese, sliced jalapeños, diced avocado, sour cream, and chopped cilantro so everybody can fix up their own bowl just the way they like it.
Slow Cooker 5-Ingredient White Chicken Chili
Servings: 6 to 8
Ingredients
2 lb raw boneless chicken breasts
Directions
1. Place the chicken breasts in the slow cooker, then add the drained beans, salsa verde, and chicken broth.
2. Cut the cream cheese into chunks and place it on top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
3. Remove the chicken to a plate and shred it with two forks.
4. Return the shredded chicken to the slow cooker and stir well until the cream cheese is fully melted and the chili is smooth and creamy. If needed, cover and cook for 10 to 15 minutes longer, then stir again.
5. Spoon into bowls and serve hot with your favorite toppings, if you like.
Variations & Tips
For picky eaters: If your family prefers milder flavors, choose a mild salsa verde and let everyone add their own toppings at the table. A sprinkle of shredded Monterey Jack on top can make it even more kid-friendly.
For a thicker chili: If you like a heartier bowl, mash some of the beans right in the slow cooker before adding the shredded chicken back in. That helps thicken the broth without adding extra ingredients.
For easier serving at gatherings: This recipe holds nicely on the warm setting for a tailgate, potluck, or busy evening when people eat at different times. Give it a good stir now and then so the creamy base stays smooth.
For storing leftovers: Let the chili cool slightly, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring partway through so the creamy broth comes back together.
