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Slow Cooker Creamy White Chicken and Salsa Verde Soup

Some nights, the hardest part of cooking isn’t waiting for the food—it’s all that chopping and prepping before you even get to the stove. This recipe skips the cutting board completely. With pantry staples like canned beans, corn, and a jar of salsa verde, plus chicken breasts that go in whole, you get a cozy, flavorful dinner without touching a knife. Cream cheese stirred in at the end makes it creamy and comforting, and a few spices round everything out. It’s hearty, simple, and weeknight-friendly—no chopping required.
Prep Time5 minutes
Cook Time3 hours
Course: Dinner, Make-Ahead or Freezer Meals, One Pan, Soup
Cuisine: American
Keyword: easy meal prep hacks, meal prep without chopping, no chop meal prep, slow cooker
Servings: 6
Author: Ruthy Kirwan

Equipment

Ingredients

  • 1.5 pounds chicken breasts
  • 2 x 14.5oz cans white beans like Great Northern or cannellini
  • 1 x 14.5oz can corn drained
  • 1 x 10oz jar salsa verde
  • 6 cups chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • salt and pepper or more, to taste
  • 1 x 8oz block cream cheese cubed

Instructions

  • Add the chicken breasts, beans, corn, salsa verde, seasonings and chicken broth to a 7QT slow cooker.
  • Cook on low for 6 hours, high for 4 hours, until the chicken is cooked through.
  • Remove the chicken breasts and shred
  • Add the cream cheese cubes and stir until they've melted, then add the chicken to the pot and stir to combine.
  • Adjust salt and pepper seasoning to your preference, and serve hot.