This is a super easy crockpot white bean chicken chili recipe that is filled with flavor. In this recipe, chicken is seasoned with Mexican spices, combined with white beans, onions, garlic, green chilies, and slow cooked all day. The flavors mingle into a delicious mild chili.
I am addicted to this recipe. It provides a hearty and flavorful meal with plenty of leftovers to freeze for another meal later. Plus it is a huge timesaver in the kitchen because the slow cooker does most of the work.
Tips for Making White Bean Chicken Chili
The recipe uses canned peppers and beans for convenience, but you can easily substitute fresh ingredients:
Chile Peppers: Anaheim peppers add a nice mild heat and sweet green chile flavor to this recipe. Substitute about 6 whole Anaheim or New Mexican type peppers for the canned. Prepare your Anaheim peppers by roasting and peeling the skins, then seed, chop, and add to your slow cooker.
Go ahead and roast the jalapeño peppers too. Roasting adds a bit of sweet and smoky flavor. No need to peel jalapeños, but you can remove the seeds for a mild chili, or keep the seeds for some extra heat.
White Beans: I am a big fan of Great Northern white beans for recipes. Great Northern beans have a mild flavor and firm flesh. Perfect for intermingling with the flavors of foods they are cooked with, and they tend to hold their shape when looked for a long period. Preparing dried beans ahead of time assures you will always have some in the freezer for recipes. Add frozen cooked dried beans to your slow cooker.
Adding More Heat: This white bean chicken chili recipe is very mild chili. Add more diced jalapeños if you want more heat. Or drizzle with hot sauce at serving time.
Crockpot White Bean Chicken Chili
This is a super easy crockpot white bean chicken chili recipe that is filled with flavor. In this recipe, chicken is seasoned with Mexican spices, combined with white beans, onions, garlic, green chilies, and slow cooked all day.
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground pepper
- 1/8 teaspoon kosher salt
- 1 1/2 pounds boneless, skinless chicken breast
- 1 medium onion diced
- 4 cloves garlic minced
- 1 jalapeño diced (wear gloves)
- 2 15 oz. cans Great Northern white beans drained and rinsed (or 4 cups cooked beans)
- 1 7 oz. can green chilies diced (or 1 cup roasted green chilies)
- 3 cups chicken stock
- 1 tablespoon lime juice (about half a lime)
- 1 cup corn fresh or frozen
- 1/2 cup sour cream
- 8 ounces cheddar cheese shredded
- Toppings of choice: Shredded cheese, sour cream, avocado slices, tortilla chips, cilantro, green onion, jalapeno slices, and extra hot sauce for those who want more heat.
In a small bowl, add the chili powder, paprika, cumin, cayenne pepper, pepper, and kosher salt. Mix well to combine.
Sprinkle the chicken with about half of the seasoning. Place the seasoned chicken breasts into the slow cooker.
Add the onion, garlic, jalapeno, white beans, green chilies, chicken stock, and the remaining seasoning.
Cover and cook on low for 6-8 hours, or high for 2-4 hours, or until the chicken is done and shreds easily.
Remove the chicken from the slow cooker to a plate, and shred by placing two forks back to back and pulling the meat apart. Return the shredded chicken to the crock pot.
Add lime juice, corn, sour cream and cheddar cheese to the crock pot and stir to combine. Cover and cook on high for 15 minutes, or until chili is thick and creamy. Serve with your toppings of choice. Makes 8 servings.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.
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