If you love a creamy bowl of white chicken chili, but you’re craving a little extra oomph, meet your new cold-weather obsession: Pesto White Chicken Chili. It’s cozy, hearty, and bursting with flavor, all while being unbelievably easy to throw together!
If you know me, you know that I am always looking for easy weeknight meals that pack a nutritional punch! This slow cooker white chicken chili with pesto checks every one of my requirements: high-protein chicken, fiber-rich beans, and a swirl of basil pesto that give it some serious flavor. It’s the kind of meal that makes you look like you tried, but is really effortless to throw together.
I’ll admit, I’ve made a lot of white chicken chili recipes over the years, and this one consistently comes out on top. The pesto and cream cheese bring the whole thing together, and it reheats beautifully, which is always a necessity for me! Whether you’re feeding your family, stocking the freezer, or prepping lunches for the week, I just know you’re going to love this pesto white chicken chili recipe!
Nutrition at a Glance
- Protein: Tender shredded chicken delivers a solid dose of lean protein to keep you full, energized, and satisfied long after your bowl is empty.
- Fiber: Great northern beans and corn add plenty of fiber to support digestion and help keep hunger in check.
- Healthy Fats: A swirl of basil pesto adds heart-healthy monounsaturated fats and omega-3s!
- Calcium: Cream cheese provides a creamy texture while adding a boost of calcium for strong bones and steady energy.
- Antioxidants: Garlic, onion, basil, and tomatoes (thanks to the Rotel!) bring antioxidant power to help support immunity. Perfect for cold-weather cooking!
Ingredients You Need
- White onion: Onion adds a depth of flavor right from the start!
- Garlic: Also for depth of flavor. You can use jarred, minced garlic if you need to!
- Chicken Breasts: I like using chicken breast since it is a lean protein that cooks up great in the slow cooker. Swap for chicken thighs for extra richness, if you prefer.
- Chicken Broth: As the liquid! I like to use low sodium to control the salt levels. You can use vegetable broth here, too.
- Great Northern Beans: Creamy texture and lots of fiber! Cannellini or navy beans also work.
- Corn: Adds sweetness and crunch. Frozen corn is a perfect substitute.
- Italian Seasoning: Easy flavor boost! Swap for dried basil + oregano if needed.
- Rotel: Adds acidity and mild heat from the green chiles. I use no-salt added Rotel, but you can use regular Rotel if you prefer more spice.
- Cream Cheese: Makes the chili creamy!
- Basil Pesto: Store-bought works well, or use homemade if you have it tucked in your freezer.
Dietary Substitutions
- Gluten-Free: This pesto white chicken chili is naturally gluten-free, just make sure your broth and pesto are certified GF.
- Dairy-Free: Use dairy-free cream cheese and dairy-free pesto. You can also add ½ cup full-fat coconut milk for creaminess.
- Vegetarian: Swap chicken for an extra can or two of beans and use vegetable broth.
How to Make Slow Cooker Pesto White Chicken Chili
- Add Ingredients to Crockpot: Add onion, garlic, chicken, chicken broth, beans, corn, Italian seasoning, and Rotel to your crockpot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
- Shred the Chicken: Shred the chicken directly in the crockpot using two forks.
- Add Cream Cheese & Pesto: Stir in the cream cheese and pesto, then cover and cook for another 15–20 minutes, until the cream cheese has melted and everything is creamy and well combined. Enjoy!
Dietitian Tips for Success
- Stir in greens. Feel free to toss in a few handfuls of baby spinach during the last 5 minutes of cooking for an easy veggie boost. The heat wilts it down instantly, and you won’t even notice it’s there.
- Meal prep it! Portion leftovers into individual containers and freeze for quick, nourishing meals on busy days. This chili reheats beautifully and keeps its creamy texture.
- This creamy pesto chicken chili works great with rotisserie chicken! If you’re running short on time, swap the raw chicken for shredded rotisserie. Just shorten the cooking time and stir it in during the last 15 to 20 minutes with the cream cheese and pesto.
How to Serve White Chicken Chili with Pesto
This slow cooker pesto white chicken chili is perfect on its own, but you can dress it up with toppings like crushed tortilla chips, sliced jalapeños, shredded mozzarella, or a dollop of Greek yogurt. I also love serving it with warm cornbread or my arugula winter salad to round out the meal. If you're making this for a crowd, consider setting up a “chili bar” with toppings so everyone can customize their bowl!
Storage Suggestions
- Refrigerate: Store in an airtight container for 3 to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium heat or microwave in 30 to 45 second intervals, stirring occasionally. Add a splash of broth if it thickens!
Crockpot Pesto White Chicken Chili FAQs
Absolutely! Adding pesto to white chicken chili is a delicious way to add extra flavor with minimal effort. The basil, garlic, and olive oil give the chili a fresh flavor that balances the creamy broth and makes the whole thing more delicious!
Absolutely. Use a large pot or dutch oven over medium to low heat. Sauté the onion and garlic first, add the remaining ingredients (except cream cheese and pesto), simmer for 20–25 minutes, shred the chicken, and then stir in the cream cheese and pesto.
It's mild and totally family-friendly. If you want more heat, use hot Rotel or add a diced jalapeño!
More Dinner Recipes to Try
- Easy Chicken & Broccoli Casserole
- Healthier Potato Soup Recipe
- Healthy Buffalo Chicken Chili
- Chicken Enchilada Casserole
- Turkey Burger Bowl
Easy Crockpot Pesto White Chicken Chili Recipe
Ingredients
- 1 white onion diced
- 3 tablespoons garlic minced
- 1½ pounds boneless skinless chicken breast
- 2 cups low sodium chicken broth
- 3 cans great northern beans low sodium, drained and rinsed
- 1 can corn no salt added, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 can rotel no salt added
- 8 ounces cream cheese
- ½ cups basil pesto jarred
Instructions
- Add onion, garlic, chicken, chicken broth, beans, corn, Italian seasoning, and Rotel to your crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
- Shred the chicken directly in the crockpot using two forks.
- Stir in the cream cheese and pesto, then cover and cook for another 15–20 minutes, until the cream cheese has melted and everything is creamy and well combined. Enjoy!
Notes
- Refrigerate: Store in an airtight container for 3 to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium heat or microwave in 30 to 45 second intervals, stirring occasionally. Add a splash of broth if it thickens!
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