Pour canned white beans over chicken breasts, combined with 4 simple ingredients, into slow cooker for a cozy dinner that’s my default when I don't know what to make

This slow cooker white chicken chili is the kind of recipe I lean on when the day gets away from me and I still want something cozy on the table. It uses just six ingredients and starts exactly the way the headline says: raw chicken breasts go into the slow cooker, then you pour canned white beans right over the top, add four simple pantry ingredients, and let it all simmer into a creamy, comforting pot of chili. It reminds me of the church-basement suppers and potlucks I grew up with here in the Midwest—humble ingredients, nothing fancy, but the kind of food that makes the house smell welcoming all afternoon.

I like to ladle this white chicken chili into bowls and top it with a little extra shredded cheese and a spoonful of salsa or a few crushed tortilla chips for crunch. Warm cornbread or buttered saltine crackers on the side feel very Midwestern and make it a complete meal. A simple green salad with a tangy dressing is nice if you want something fresh alongside, and if you’re feeding a crowd, set out toppings like sliced green onion, sour cream, and hot sauce so everyone can dress up their own bowl.

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Slow Cooker 6-Ingredient White Chicken Chili

Servings: 6

Ingredients

2 pounds boneless, skinless chicken breasts
3 cans (15 ounces each) white beans, drained and rinsed (such as Great Northern or cannellini)
2 cups low-sodium chicken broth
1 jar (16 ounces) mild or medium salsa verde (green salsa)
1 cup shredded Monterey Jack or pepper Jack cheese
1 teaspoon ground cumin
Salt and black pepper, to taste (optional, for finishing)

Directions

Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.

Pour the drained and rinsed canned white beans evenly over the chicken breasts, just as in the picture—beans scattered over the raw chicken in the slow cooker.

Pour in the chicken broth and the jar of salsa verde, making sure the chicken and beans are mostly submerged in liquid.

Sprinkle the ground cumin over the top. Gently stir the beans and liquid (it’s fine if the chicken stays mostly on the bottom).

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and easy to shred.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker, pulling it into bite-size pieces and mixing it into the beans and broth.

Stir in the shredded Monterey Jack cheese until it melts and the chili looks creamy. Taste and add salt and black pepper if needed.

Let the chili sit, covered, for about 5 to 10 minutes to thicken slightly, then ladle into bowls and serve warm.

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Variations & Tips

If you like more heat, use medium or hot salsa verde and swap in pepper Jack cheese. For a creamier, richer chili, stir in 4 ounces of softened cream cheese or a splash of heavy cream along with the shredded cheese. You can also add a can of diced green chiles or a small chopped onion to the slow cooker with the beans for extra flavor. If you prefer darker meat, boneless, skinless chicken thighs work beautifully and stay very tender. For a thicker chili, mash some of the beans against the side of the slow cooker with a spoon before adding the cheese, or simply remove the lid and let it cook on HIGH for another 15 to 20 minutes. Leftovers keep well in the fridge and freeze nicely—my daughters used to take this in thermoses for school lunches, and now my grandkids do the same.