Crockpot White Bean Chicken Chili Recipe

Key Ingredients for White Bean Chicken Chili

There are seemingly a million different ways to prepare crockpot white bean chicken chili, and we’ve tried them all. However, this version is the one we always come back to again, and again….and again. Made with simple ingredients, it’s big on flavor and simply the best. 

• Skinless, boneless chicken breasts are used as the protein source and added to the crockpot completely raw. 
• Plenty of fiber can be found in this dish! Northern beans and corn are included to keep you satisfied. 
• The secret to ultra creamy broth is a combination of condensed cream of chicken soup and chicken broth thickened with a pinch of flour. 
• Chopped onions and garlic make everything tastier, including this dish. 
• Plenty of spices belong here! Oregano, cumin, salt, and pepper create a warm flavor and are given a kick of heat with a dash of hot sauce. 
• Technically optional, this white bean chicken chili is best served with a sprinkling of shredded cheddar cheese on top. 

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More to Cook and Eat

• Crock Pot Chili – One bite and you’ll know why this hearty chili recipe is one of our favorites. 
• Butternut Squash Chili – The perfect meal to serve gathered around the table with friends. 
• Vegetarian Chili – This is hands down the best vegetarian (or vegan) chili we’ve ever had; try it for yourself and see if you agree! 
• Healthy Chicken Chili – Good for you and ready in 30 minutes, dinner doesn’t get better than this. 
• Healthy Fall Pumpkin Chili – We absolutely adore this cold-weather meal. Loaded with nutritious ingredients and savory flavors, it’s comforting, cozy, and oh-so-tasty. 

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White Chicken Chili (Crockpot)

Hearty and comforting, this white bean chicken chili is hands down the best comfort food we’ve ever had the privilege of devouring. Made with simple ingredients and plenty of flavor, it’s rich, creamy, and so easy to make! Pairs perfectly with rustic bread or sweet corn muffins.

Prep Time: 5 mins

Cook Time: 4 hrs

Total Time: 4 hrs 5 mins

Servings: 12 servings

• 4 lbs chicken breast tenders, boneless, skinless, cut into chunks
• 3 cans Northern beans, 15 oz each, drained
• 2 cans condensed cream of chicken soup, 10.5 oz each
• 2 cans corn, 15 oz each
• 2 cups chicken broth
• 4 onions, small, chopped
• 8 garlic cloves, minced
• 4 tsp oregano
• 2 ½ tsp cumin
• 1 tsp Tobasco sauce
• 6 TB flour
• Kosher salt, to taste
• freshly ground black pepper, to taste
• Shredded cheddar , for optional garnish

• Combine all ingredients (except salt/pepper) into large slow cooker. Mix well to incorporate.

• Cover and cook on low for about 4 hours or until chicken is no longer pink and onions are soft. Season with salt and pepper to taste.

• Turn slow cooker to “warm” setting, and keep warm until ready to serve. If desired, garnish with shredded cheddar. Serve with bread, chips, or corn muffins.

If you want to thicken your chili further after cooking, mix in 1 TB of flour at a time until desired thickness is achieved and let it cook another 30 min or so.  If you want to thin it out, simply add more chicken broth until desired consistency.
If you’d like to cook this on stovetop, brown chicken in a skillet first (no need to cook through, just browning is enough.) Then, add the ingredients to a large pot and bring to a boil. Once boiling, reduce to simmer, cover and let cook for 1 hour. 

If you enjoyed this recipe, please come back and give it a rating ♡

 

 

Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 490mg | Potassium: 794mg | Fiber: 1g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 2mg

Course: Dinner, Lunch

Cuisine: American

Method: Crockpot, Slow Cooker

Did you make this?

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