Photo of Slow cooker white chicken chili by WW

Slow cooker white chicken chili

Points® value
Total Time
4 hr 15 min
15 min
4 hr
You’ll love the ease with which this rich chicken chili comes together. The only chopping required is that of an onion (or use frozen chopped onion and skip that step) and the garnishes, which you can skip if you prefer. Jarred salsa verde and packaged taco seasoning provide plenty of robust flavour, and a little yogurt added at the end delivers creaminess.



1 cup(s), chopped

Uncooked boneless skinless chicken breast

1½ pound(s)

No-salt-added chicken stock

2½ cup(s)

Reduced sodium taco seasoning

1 tbsp(s)

No-salt-added canned drained cannellini beans

45 oz, (3 [15-oz] cans), rinsed and drained

Salsa verde

16 oz

Fat free vanilla Greek yogurt


Tortilla chips

24 chip(s)


6 tbsp(s), chopped

Jalapeño pepper

2 medium, thinly sliced


  1. In a slow cooker, sprinkle in the onion and arrange the chicken on top. Add the chicken stock, taco seasoning, beans, and salsa verde; stir gently. Cover and cook until the chicken is tender, 3 to 4 hours on High or 6 to 8 hours on Low.
  2. Remove the chicken to a plate and turn the slow cooker off; shred the meat with 2 forks. Before returning the chicken to the cooker, partially mash the beans with a potato masher or with an immersion blender (blend for just 10 to 15 seconds). Stir in the shredded chicken, then stir in the yogurt. Ladle the chili into 6 bowls; lightly crush 4 tortilla chips over each bowl and top evenly with the cilantro and jalapeño.
  3. Serving size: about 1 ⅔ cups