This creamy Vegan Slow Cooker White Chicken Chili is the ultimate plant-based comfort food. Made with shredded vegan chicken, white beans, and salsa verde, it’s rich, hearty, and completely dairy-free. Perfect for cozy nights or easy meal prep!

There’s nothing better than a warm bowl of chili on a cold evening, especially when it’s creamy, satisfying, and completely plant-based. This Vegan Slow Cooker White “Chicken” Chili is a dairy-free twist on the classic, made with shredded vegan chicken, white beans, and salsa verde for a rich, zesty flavor that develops perfectly in the slow cooker.

Whether you’re meal prepping for the week or craving a cozy one-pot dinner, this chili is easy to make and packed with protein, fiber, and flavor.

Why You’ll Love This Vegan White Chili

• Creamy and comforting: vegan cream cheese and creamer make it luxuriously rich.
• Protein-packed: shredded vegan chicken and Great Northern beans make it hearty and satisfying.
• Easy prep: toss everything in the slow cooker and let it do the work.
• Perfect for leftovers: the flavors get even better the next day.

Ingredients

• 20 oz shredded vegan chicken
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz low-sodium vegetable broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 16 oz salsa verde
• 2 cups frozen corn
• 2 ribs of celery, chopped
• 2 whole carrots, chopped
• 1 medium zucchini, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp smoked paprika
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• Small handful of fresh cilantro, chopped
• 8 oz vegan cream cheese (I used Kite Hill)
• ½ cup unsweetened vegan creamer (I used Califia Farms)
• Avocado and sliced jalapenos for topping, optional

Instructions

1. Add shredded vegan chicken to the bottom of your slow cooker. Sprinkle with salt, pepper, and spices.
2. Layer in diced onion, garlic, Great Northern beans, salsa verde, zucchini, celery, carrots, corn, broth, and cilantro. Stir to combine.
3. Add vegan cream cheese and creamer, stirring gently.
4. Cover and cook on high for 5–7 hours, until the vegetables are tender and flavors have melded.
5. Stir well before serving to combine all the ingredients into a creamy, thick chili.

Print

Topping Ideas

• Fresh cilantro or sliced green onion
• Crushed tortilla chips
• Avocado slices or a dollop of vegan sour cream
• Lime wedges for a bright, zesty finish

Nutrition Information (per serving)

• Serves 6
• Calories: ~290
• Protein: 20g
• Carbohydrates: 28g
• Fat: 9g
• Fiber: 6g
• Sodium: 480mg

(Nutrition values are approximate and may vary by ingredients used.)

Storage & Reheating

• Refrigerate: store leftovers in an airtight container for up to 4 days.
• Freeze: freeze for up to 2 months. Thaw overnight before reheating.
• Reheat: warm on the stove over medium heat or in the microwave until hot throughout.

This Vegan Slow Cooker White Chicken Chili proves that plant-based comfort food can be every bit as hearty and flavorful as the original. Serve it with a side of warm cornbread or tortilla chips, and you’ve got a wholesome, delicious meal that everyone will love, vegan or not.

Do you like chili?

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18 responses to “Vegan Slow Cooker White Chicken Chili”

1. White chicken chili is one of my favorites, and this recipe looks divine!! Will definitely be saving for later. Thank you for sharing!

   
   

2. This sounds so good! I already pinned it to my pinterest board! Can’t wait to try! Thanks for sharing.

   
   

3. This looks and sounds amazing! Going to make some this week!Thanks for sharing at the What’s for Dinner party.

   
   

4. This is a great chili that looks delicious , we will really enjoy it! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
   Miz Helen

   
   

5. […] Vegan Slow Cooker White Chicken Chili | Healthy Helper […]

6. Thanks for sharing at the What’s for Dinner party – have a fabulous week!

   
   

7. I’m not vegan but I have a friend who is that would absolutely love this White Chicken Chili!
   Definitely going to share your blog with her!

   
   

8. I was excited to try this but found it lacking punch. Much more chilli needed and maybe more non dairy cream cheese I think, but an alternative to the usual tomato based chilli.

   
   

9. Made this for dinner tonight and it turned out better than expected. I made it like a regular soup instead of in a slow cooker, so I sauteed the vegetables, onion and garlic and spices, then added the salsa verde and broth, then the white beans (two cups cooked) and Gardein, and let everything simmer for about 15 minutes. I added the cream cheese last and turned off the heat. It was so creamy I didn’t need to add the milk. I served it with avocados and crushed tortilla chips. The family loved it, even the five-year-old!

   
   

10. […] Vegan Slow Cooker White ‘Chicken’ Chili […]

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