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Vegan Slow Cooker White Chicken Chili

admin — Tue, 11 Nov 2025 18:57:31 +0000

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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

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

Vegan Slow Cooker White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

Author: Kaila Proulx
Prep Time: 10 mins
Cook Time: 6 hours
Total Time: 6 hours 10 mins
Yield: 6 servings
Category: Main Meals
Diet: Vegan

20 oz. shredded vegan chicken
1 yellow onion, diced
2 cloves garlic, minced
24 oz. vegetable broth (low sodium)
1 15-oz can 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
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
½ tsp smoked paprika
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful of fresh cilantro, chopped
8 oz vegan cream cheese (I used Kite Hill brand)
½ cup unsweetened vegan creamer (I used Califia Farms brand)
Avocado and sliced jalapenos for topping, optional

Instructions

Add chicken to the bottom of the slow cooker, top with salt, pepper, and spices.
Top with diced onion, minced garlic, great Northern beans, salsa, zucchini, celery, carrots, corn, broth, and cilantro. Stir.
Add cream cheese and creamer, stir, then cover.
Cover and cook on HIGH for 5-7 hours.
Stir well and serve with desired toppings.

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?

What’s your favorite kind of chili?

Do you like your chili plain or with toppings?

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18 responses to “Vegan Slow Cooker White Chicken Chili”

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

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

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

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

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

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

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!

Vicky Issott says:

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.

MarcyH says:

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!

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

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Healthy Vegan Lentil Sloppy Joes

admin — Sat, 26 Jul 2025 05:46:56 +0000

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These Vegan Sloppy Joes are the ultimate plant-based comfort food, saucy, satisfying, and made with lentils, veggies, and Yo Mama’s No Sugar Added Ketchup. A healthy, high-protein meal that’s perfect for Meatless Monday or easy weeknight dinners.

If you’re craving comfort food but want to keep it clean, these Vegan Sloppy Joes are the answer. They’re everything I love in a weeknight meal: fast, flavorful, filling, and packed with whole food ingredients.

Instead of ground beef, I use hearty green or brown lentils to bring the protein, fiber, and that perfect texture. The sauce? A sweet, smoky, tangy blend that leans on Yo Mama’s No Sugar Added Ketchup to keep things refined sugar-free (and yes, you can use my code HEALTHYHELPER for 30% off). This recipe satisfies all the nostalgic vibes of a classic Sloppy Joe, with none of the processed junk.

Why You’ll Love This Recipe

It’s naturally vegan and easy to make gluten-free
The lentils are super filling and a great source of plant-based protein
The flavor is sweet, smoky, and bold without being overpowering
Leftovers taste even better the next day
It’s perfect for meal prep or feeding a crowd on a budget

How to Make Healthy Vegan Lentil Sloppy Joes

Healthy Vegan Lentil Sloppy Joes [no added sugar + gluten-free]

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No reviews

Author: Healthy Helper
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4-6 servings
Diet: Vegan

1 cup dried green or brown lentils, rinsed and drained
1½ cups vegetable broth (or water)
2 tablespoons olive oil
1 small onion, finely chopped
1 bell pepper (red or green), finely chopped
2 cloves garlic, minced
1 cup Yo Mama’s No Sugar Added Ketchup (use code HEALTHYHELPER for 30% off!)
1 tablespoon apple cider vinegar
1 tablespoon date syrup (or maple syrup or agave nectar)
1 tablespoon vegan Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper, to taste
Whole wheat burger buns, keto buns, or preferred buns, for serving

Instructions

Cook the Lentils: In a medium saucepan, combine lentils and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender. Drain any excess liquid and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and cook for about 5 minutes, until soft and translucent. Add garlic and cook for 1–2 minutes more, until fragrant.
Make the Sloppy Joe Mixture: Add the cooked lentils to the skillet with the vegetables. Stir in ketchup, apple cider vinegar, date syrup, Worcestershire sauce, smoked paprika, cumin, and oregano. Mix well to combine.
Simmer: Let the mixture simmer for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
Serve: Spoon the mixture onto toasted burger buns and serve hot. Enjoy with a side of sweet potato fries, salad, or pickles.

Tips for Perfect Vegan Lentil Sloppy Joes

For extra heat, add hot sauce or red pepper flakes
Don’t skip the simmer step—it makes a big difference in flavor
This also makes an amazing sloppy joe bowl served over rice or quinoa
Double the batch and freeze half for a quick future meal

These Sloppy Joes are seriously one of my favorite vegan meals. They’re nostalgic, comforting, and totally satisfying—without any of the heaviness. Whether you’re cooking for plant-based skeptics or just want something different for dinner, I promise this recipe delivers.

And if you haven’t tried Yo Mama’s No Sugar Added Ketchup yet, now’s the time. It brings the sweet-tangy flavor without the junk. Use code HEALTHYHELPER for 30% off when you grab a bottle.