Slow Cooker White Bean Chicken Chili is a hearty, comforting, and protein-packed meal perfect for chilly days or easy weeknight dinners. This creamy chili combines tender chicken, white beans, green chilies, and a medley of spices cooked low and slow in a crockpot, allowing the flavors to meld beautifully.

Unlike traditional red chili, this version has a lighter, tangy flavor profile with subtle heat and creamy texture. It’s simple to prepare, nutritious, and perfect for meal prep. Served with toppings like cheese, cilantro, or avocado, it’s a flavorful and satisfying dish for the entire family.

Why I Love This Recipe

I love this recipe because it’s effortless yet incredibly flavorful. Cooking in the slow cooker allows the chicken to become tender while infusing the beans and broth with rich, aromatic spices.

The combination of white beans, green chilies, and cumin creates a comforting, subtly spicy chili that is both filling and light. It’s versatile, perfect for busy days, and makes excellent leftovers. The creamy texture and fresh toppings make it a dish that feels indulgent without being heavy.

Why It’s a Must-Try Dish

This chili is a must-try because it’s an easy, wholesome alternative to traditional red chili. It’s packed with protein, fiber, and flavor, offering a warm, comforting meal with minimal prep. The slow cooker does all the work, making it ideal for busy schedules.

Its creamy texture, gentle heat, and bright flavor make it appealing to both kids and adults. It’s versatile enough to customize with toppings or spice levels, making it perfect for family dinners, meal prep, or casual entertaining.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 4–6 hours on low or 2–3 hours on high
Total Time: 4–6 hours 15 minutes
Servings: 6–8 servings
Calories: Approximately 320 kcal per serving
Course: Main Course
Cuisine: American / Slow Cooker

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 4 cups low-sodium chicken broth
• ½ cup frozen corn (optional)
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro for garnish
• Shredded cheese, sour cream, or avocado for serving

Cooking Directions

Prepare the Ingredients

1. Season chicken with salt, pepper, and half of the spices (cumin, chili powder, smoked paprika, oregano, cayenne).

Assemble in Slow Cooker

1. Place chicken, white beans, green chilies, onion, garlic, and remaining spices in the slow cooker.
2. Pour in chicken broth and stir to combine. Add corn if using.

Cook the Chili

1. Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is fully cooked and tender.

Finish the Chili

1. Remove chicken and shred it using two forks. Return shredded chicken to the slow cooker.
2. Stir in lime juice and adjust seasoning with salt and pepper.

Serve

Serve hot with toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro.

Step-by-Step Preparation Method

Step 1: Season Chicken
Rub chicken with salt, pepper, and half of the spices.

Step 2: Combine Ingredients in Slow Cooker
Add chicken, white beans, green chilies, onion, garlic, and remaining spices. Pour in chicken broth and stir.

Step 3: Slow Cook
Cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.

Step 4: Shred Chicken
Remove chicken, shred with forks, and return to the slow cooker.

Step 5: Finish and Serve
Stir in lime juice, adjust seasoning, and serve with desired toppings.

How to Serve

Serve the chili hot in bowls, garnished with shredded cheese, sour cream, avocado, or fresh cilantro. Pair with cornbread, tortilla chips, or a side salad for a complete meal.

Recipe Tips

• Use chicken thighs for juicier meat.
• Adjust spice level by adding more chili powder or cayenne.
• For a creamier texture, stir in a few tablespoons of Greek yogurt or cream cheese at the end.
• Use low-sodium broth and beans to control salt content.
• Stir halfway through cooking for more even flavor distribution.

Variations

• Vegetarian Version: Replace chicken with extra beans, tofu, or cauliflower.
• Spicy Version: Add diced jalapeños or hot sauce.
• Southwest Style: Add black beans and bell peppers for a colorful variation.
• Cheesy Version: Stir in shredded cheese into the chili before serving.
• Meal Prep Option: Portion into containers and refrigerate for grab-and-go meals.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Special Equipment Needed

• Slow cooker (crockpot)
• Knife and cutting board
• Measuring spoons and cups
• Forks for shredding chicken
• Spoon for stirring

FAQ

Q1: Can I use canned chicken instead of fresh?
Fresh chicken gives the best texture; canned chicken can be added, but reduce cooking time to avoid overcooking.

Q2: Can I make this on the stovetop?
Yes, simmer in a large pot over medium heat for 30–40 minutes until chicken is cooked and flavors meld.

Q3: Can I use dried beans?
Yes, soak and cook dried beans before adding, or use canned beans for convenience.

Q4: Is this gluten-free?
Yes, naturally gluten-free if toppings are gluten-free.

Q5: Can I make this creamier?
Yes, stir in cream cheese, Greek yogurt, or half-and-half before serving.

Conclusion

Slow Cooker White Bean Chicken Chili is an easy, nutritious, and satisfying dish that delivers bold flavors with minimal effort. The combination of tender chicken, white beans, and aromatic spices creates a comforting and wholesome meal perfect for family dinners, meal prep, or casual gatherings. Versatile, customizable, and full of flavor, this chili is a must-try recipe for anyone seeking a hearty, flavorful, and effortless slow-cooker meal.