Crockpot White Bean Chicken Chili

The kitchen, for me, has always been the heart of our home, a place where memories simmer and love is served with every meal. With three energetic kids, however, those bustling weeknights often turn into a race against the clock. There are days when I dream of simply waving a magic wand and having a wholesome, comforting dinner ready the moment we walk through the door.

While I haven’t quite mastered the magic wand trick, I *have* discovered the next best thing: my beloved slow cooker. It’s a kitchen superhero, especially when it comes to whipping up a big batch of this incredibly easy and unbelievably delicious Crockpot White Bean Chicken Chili. This recipe became a staple in our household years ago, born out of a desire for something creamy, flavorful, and hearty, without the fuss.

I remember one particularly chaotic Tuesday. The kids had after-school activities, my husband worked late, and I felt utterly drained. The thought of chopping, stirring, and hovering over a stove filled me with dread.

That morning, though, I had tossed a few simple ingredients into the Crockpot, set it, and forgotten about it. Coming home to the warm, inviting aroma of simmering chili was like a gentle hug after a long day. We spooned out generous bowls of this comforting Crockpot White Bean Chicken Chili, topped it with a sprinkle of cheese and some fresh cilantro, and gathered around the table.

The chatter was lively, the bowls were scraped clean, and for a precious half-hour, the world felt perfectly right. This isn’t just a recipe; it’s a moment of peace, a promise of nourishment, and a testament to how simple food can bring so much joy. If you crave that same feeling of effortless comfort and deliciousness, then get ready to fall in love with this slow cooker sensation!

Why You’ll Love This Recipe

This Crockpot White Bean Chicken Chili isn’t just another dinner; it’s a game-changer for busy families and anyone seeking maximum flavor with minimal effort. You will quickly understand why it holds such a special place in my recipe collection. First, it’s incredibly convenient.

A true “dump and go” recipe, you spend mere minutes on prep in the morning, then let your slow cooker do all the heavy lifting. This means you return home to a hot, homemade meal waiting for you, filling your kitchen with a cozy aroma. Secondly, the flavor profile is simply irresistible.

This isn’t your traditional red chili; it offers a milder, creamier, and equally satisfying experience. The combination of tender chicken, hearty white beans, savory broth, and a hint of creaminess creates a uniquely delicious bowl of goodness. Every spoonful of this slow cooker white bean chicken chili feels comforting and deeply satisfying.

Furthermore, it is a healthy and wholesome option. Packed with lean protein from the chicken and fiber from the white beans, this chili keeps you full and energized. It is also easily adaptable to dietary needs or what you have on hand, making it a truly flexible recipe.

As a mom, I especially appreciate its family-friendly nature. Even my pickiest eaters devour this creamy chicken chili recipe without complaint, often asking for seconds. You can easily adjust the spice level to suit everyone’s palate.

Finally, cleanup is a breeze! With mostly one-pot cooking, you spend less time scrubbing and more time enjoying your family or simply relaxing. This Crockpot White Bean Chicken Chili truly delivers on all fronts: ease, flavor, nutrition, and pure comfort.

Ingredients You’ll Need

Gathering your ingredients for this Crockpot White Bean Chicken Chili is straightforward. You likely have many of these staples already in your pantry! Each component plays a crucial role in creating the rich, creamy texture and vibrant flavor that defines this delicious slow cooker meal. You will appreciate the simplicity of this list, making your meal prep a breeze.

Substitutions & Variations

One of the beautiful aspects of this Crockpot White Bean Chicken Chili is its incredible flexibility. You can easily adapt it to suit your family’s preferences, what you have in your pantry, or any dietary needs. Don’t hesitate to get creative with your slow cooker white bean chicken chili!

* Chicken: While boneless, skinless chicken breasts create a lean and tender chili, you can absolutely use boneless, skinless chicken thighs for a richer flavor and even more moisture. If you have leftover rotisserie chicken, shred it and add it during the last 30 minutes of cooking for a super quick finish. Just make sure to reduce the initial cooking time if using pre-cooked chicken.

* Beans: Great Northern beans work wonderfully, but cannellini beans (white kidney beans) or navy beans are excellent substitutes. Feel free to use a combination if you like! For an extra layer of flavor and texture, you could even add a can of drained and rinsed black beans to your white bean chicken chili.

* Creaminess Factor: The cream cheese makes this creamy chicken chili truly special. However, if you need a dairy-free option, you can try stirring in a can of full-fat coconut milk (it adds a subtle sweetness and richness) or a homemade cashew cream at the end. For a slightly different creamy tang, plain Greek yogurt stirred in at the end (off the heat) also works beautifully.

* Vegetables: Amp up the nutrition and flavor! Add a diced red or green bell pepper along with the onion. Stir in a cup of fresh spinach or kale during the last 30 minutes of cooking; it wilts right into the chili.

Chopped carrots or celery can also add extra depth.
* Spice Level: The diced green chilies provide a mild, pleasant warmth. For more heat, add a diced jalapeño (with or without seeds, depending on your preference) at the beginning.

A pinch of cayenne pepper or a dash of hot sauce stirred in at the end can also kick things up a notch in your Crockpot White Bean Chicken Chili.
* Broth: Chicken broth is standard, but vegetable broth works just as well if that’s what you have. Always opt for low-sodium broth to control the overall saltiness.

* Toppings: Get creative! Beyond the usual cheese and cilantro, try sliced avocado, a dollop of sour cream or Greek yogurt, crushed tortilla chips for crunch, sliced green onions, or even a squeeze of fresh lime juice. These additions truly elevate your slow cooker chicken chili. This recipe is incredibly versatile, inviting you to experiment and make it uniquely your own family’s favorite.

This recipe’s adaptability, especially regarding cooking times, makes it a perfect fit for a hands-off approach to dinner. If you love the convenience of setting it and forgetting it for an entire workday, explore more delicious options in our collection of 8 Hour Crockpot Meals.

Step-by-Step Instructions

Making this Crockpot White Bean Chicken Chili is incredibly simple, making it perfect for even the busiest of days. Follow these easy steps, and you will have a delicious meal ready to enjoy with minimal effort.

1. Prep Your Ingredients: First, dice your onion and mince your garlic. Drain and rinse the canned great northern beans thoroughly.

2. Combine in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
3.

Add the Veggies and Beans: Distribute the diced onion, minced garlic, drained and rinsed great northern beans, undrained diced green chilies, and frozen corn evenly over the chicken.
4. Season It Up: Sprinkle the ground cumin, chili powder, dried oregano, salt, and black pepper over all the ingredients in the slow cooker.

5. Pour in Broth: Carefully pour the chicken broth over everything, ensuring the ingredients are mostly submerged.
6.

Cook to Perfection: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should easily shred with a fork when ready.
7.

Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to easily shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

8. Add the Creaminess: Cut the softened cream cheese into several cubes. Add the cream cheese cubes to the slow cooker.

Stir gently until the cream cheese fully melts and incorporates into the chili, creating that luscious, creamy texture. This step transforms your Crockpot White Bean Chicken Chili into a truly comforting dish.
9.

Taste and Adjust: Give your chili a taste. Adjust salt, pepper, or other seasonings as needed. If you want a little more heat, now is the time to add a pinch of cayenne or a dash of hot sauce.

10. Serve Hot: Ladle generous portions of your delicious Crockpot White Bean Chicken Chili into bowls. Garnish with your favorite toppings and enjoy! This simple process ensures a perfect bowl of white bean chicken chili every time.

Pro Tips for Success

To ensure your Crockpot White Bean Chicken Chili turns out absolutely perfect every time, I’ve gathered some of my best tips. These little tricks make a big difference, enhancing flavor and making your cooking experience even smoother.

* Soften Cream Cheese: Always let your cream cheese soften at room temperature before adding it to the chili. This prevents lumps and helps it melt smoothly and evenly into the hot liquid, giving your creamy chicken chili that perfect texture. You can also briefly microwave it for 30 seconds if you’re in a rush.

* Don’t Overcook Chicken: While chicken breasts are forgiving in a slow cooker, cooking them for too long can make them dry. Stick to the suggested cooking times. The chicken is ready when it shreds easily with two forks.

This ensures tender, juicy chicken in your Crockpot White Bean Chicken Chili.
* Shredding Made Easy: The easiest way to shred chicken right in the slow cooker is to remove the cooked chicken breasts, shred them on a plate or cutting board, and then return them to the pot. This avoids splatters and makes the process incredibly efficient.

* Taste and Adjust Seasoning: Always taste your chili before serving and adjust the seasonings. Salt levels can vary with different broths and ingredients, so a final taste test allows you to balance the flavors perfectly. Don’t be afraid to add a little more cumin or chili powder if you feel it needs a boost.

* Thicker Chili: If your Crockpot White Bean Chicken Chili seems too thin after the cream cheese has melted, you have a couple of options. You can mash some of the beans against the side of the slow cooker with a spoon, which helps to naturally thicken the chili. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the chili and cook on high for another 15-20 minutes until it thickens.

* Preventing Grainy Chili: When adding cream cheese, make sure the chili is hot and stir it in slowly until fully incorporated. If you’re adding Greek yogurt or sour cream as a topping or for creaminess, stir it in *after* turning off the heat to prevent it from curdling. This keeps your slow cooker white bean chicken chili smooth and delicious.

* Freezing for Future Meals: This Crockpot White Bean Chicken Chili freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave for another easy meal.

* Garnish Generously: Don’t underestimate the power of toppings! Fresh cilantro, shredded cheese, a dollop of sour cream, or sliced avocado not only add visual appeal but also enhance the flavor and texture of each bowl of white bean chicken chili.

Mastering these small tips can truly elevate any slow cooker dish, transforming good into gourmet with minimal effort. For another comforting and simple chicken-based meal that benefits from these same set-it-and-forget-it principles, be sure to try our Easy Crockpot Chicken and Rice.

Storage & Reheating Tips

This Crockpot White Bean Chicken Chili is fantastic for meal prep, making leftovers a real treat. Proper storage ensures you can enjoy its comforting flavors for days to come.

* Refrigeration: Once your chili has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. This makes it perfect for lunches throughout the week!

* Freezing: This Crockpot White Bean Chicken Chili freezes beautifully. After cooling, transfer the chili to freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space.

It will stay fresh in the freezer for up to 3 months. Clearly label your containers with the date so you know when you prepared your slow cooker white bean chicken chili.
* Thawing: To thaw frozen chili, simply transfer it to the refrigerator the night before you plan to eat it.

For quicker thawing, you can place the sealed container in a bowl of cold water.
* Reheating (Stovetop): My preferred method for reheating is on the stovetop. Transfer the chili to a saucepan over medium-low heat.

Stir occasionally, adding a splash of chicken broth or water if needed, until it is heated through. This gentle method maintains the creamy texture of your white bean chicken chili.
* Reheating (Microwave): For individual portions, the microwave works perfectly.

Place a serving in a microwave-safe bowl, cover loosely, and heat on high for 1-2 minutes, stirring halfway through, until hot. Be careful not to overheat, as this can sometimes cause the texture to change.
* Reheating (Slow Cooker): If you have a large batch you want to reheat for a gathering, you can return it to the slow cooker on the “warm” setting for an hour or so, stirring occasionally until thoroughly heated.

This is a convenient option for serving your Crockpot White Bean Chicken Chili again to a crowd. Always ensure your chili reaches an internal temperature of 165°F (74°C) when reheating.

What to Serve With This Recipe

While this Crockpot White Bean Chicken Chili is hearty and satisfying all on its own, pairing it with the right sides and toppings can elevate the meal to an even more delightful experience. Think about textures and complementary flavors that enhance the creamy, savory goodness.

* Crusty Bread or Cornbread: A warm slice of cornbread is practically a non-negotiable for any chili night! Its slightly sweet, crumbly texture perfectly contrasts the creamy chili. A rustic, crusty baguette for dipping also works wonders, soaking up all the delicious broth of this Crockpot White Bean Chicken Chili.

* Fresh Toppings Bar: This is where the fun truly begins! Set out a variety of toppings and let everyone customize their bowl of white bean chicken chili:
* Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend.
* Sour Cream or Greek Yogurt: Adds a cool, tangy creaminess.

* Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens every bite.
* Sliced Avocado or Guacamole: Offers a rich, buttery texture.
* Crushed Tortilla Chips or Strips: Provides a satisfying crunch.

* Sliced Green Onions: For a mild oniony bite.
* Lime Wedges: A squeeze of fresh lime juice adds a zesty finish that really makes the flavors pop in this creamy chicken chili.
* Simple Side Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing counterpoint to the rich chili.

It adds a nice balance to the meal.
* Rice: For an even heartier meal, serve your Crockpot White Bean Chicken Chili over a bed of fluffy white or brown rice. The rice absorbs the flavorful broth, making it a truly satisfying combination.
* Roasted Vegetables: A side of roasted broccoli, asparagus, or bell peppers adds extra nutrients and a different texture, making your slow cooker white bean chicken chili even more robust.

Just as the right toppings and sides can perfectly complete your chili, a comforting main dish can often benefit from the easy preparation of a slow cooker. When you’re craving another hearty, family-friendly meal that practically cooks itself, you might enjoy our Crockpot Tater Tot Casserole.

FAQs

You’ve got questions about this delicious Crockpot White Bean Chicken Chili, and I have answers! Here are some common inquiries to help you master this recipe.

Can I use frozen chicken breasts directly in the slow cooker?

Yes, you can absolutely use frozen boneless, skinless chicken breasts in this Crockpot White Bean Chicken Chili recipe. Just be aware that it might increase the cooking time by an hour or two on low, or about 30-60 minutes on high. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding and serving. It’s a great time-saver when you forget to thaw!

Do I need to soak the white beans before adding them to the slow cooker?

No, this recipe specifically calls for canned white beans, which are already cooked and ready to use. Simply drain and rinse them to remove excess sodium and any starchy liquid before adding them to your slow cooker white bean chicken chili. If you prefer to use dried beans, you would need to soak and cook them separately before incorporating them into the chili.

Is this Crockpot White Bean Chicken Chili spicy?

The heat level of this Crockpot White Bean Chicken Chili is generally mild. The two cans of diced green chilies provide flavor rather than intense heat. If you prefer a spicier chili, you can add a diced jalapeño (remove seeds for less heat) or a pinch of cayenne pepper with the other seasonings. You can also offer hot sauce as a topping for individual customization.

Can I make this Crockpot White Bean Chicken Chili vegetarian?

Yes, with a few adjustments, you can easily make a vegetarian version of this white bean chicken chili. Omit the chicken and replace the chicken broth with vegetable broth. You could add extra beans (like cannellini, navy, and black beans) or incorporate some hearty vegetables such as diced sweet potatoes, bell peppers, or even textured vegetable protein (TVP) for a meatier texture. Adjust seasonings to taste.

How thick should the chili be, and what if it’s too thin or too thick?

This Crockpot White Bean Chicken Chili typically has a creamy, medium-thick consistency. It shouldn’t be as thick as a traditional beef chili, but not watery either. If it’s too thin after cooking and adding cream cheese, you can mash some of the beans against the side of the slow cooker to release their starch, which will naturally thicken it.

Alternatively, create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the chili, then cook on high for an additional 15-20 minutes until thickened. If it’s too thick, simply stir in a bit more chicken broth until you reach your desired consistency.

The development of the slow cooker revolutionized home cooking, offering a convenient way to prepare meals with minimal oversight. This method allows flavors to meld beautifully over extended periods, making dishes like chili incredibly rich and tender through a gentle slow cooking method.

Nutrition Information (per serving)

This Crockpot White Bean Chicken Chili offers a wholesome and balanced meal. Please note that these values are estimates and can vary based on specific brands and exact ingredient quantities. This information is provided for one serving, assuming 8 servings per recipe.

Crockpot White Bean Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Print Recipe

This Crockpot White Bean Chicken Chili is an incredibly easy and delicious slow cooker recipe, perfect for busy weeknights. It's a creamy, flavorful, and hearty meal that requires minimal prep, allowing you to return home to a comforting dinner. Packed with lean protein and fiber, it's a wholesome and family-friendly dish that can be easily adapted to various preferences and offers maximum flavor with minimal effort.

• Total Time: 3 hours 15 mins - 8 hours 15 mins
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

1.5 lbs Boneless, Skinless Chicken Breasts
3 (15-ounce) cans Canned Great Northern Beans (drained and rinsed)
2 (4-ounce) cans Canned Green Chilies (diced, undrained)
1 (15-ounce) bag Frozen Cor
4 cups Chicken Broth (low sodium)
1 medium Onion (diced)
3 cloves Garlic (minced)
8 ounces Cream Cheese (full fat, softened)
2 teaspoons Ground Cumi
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Black Pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Prep Your Ingredients: First, dice your onion and mince your garlic. Drain and rinse the canned great northern beans thoroughly
2. Combine in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker
3. Add the Veggies and Beans: Distribute the diced onion, minced garlic, drained and rinsed great northern beans, undrained diced green chilies, and frozen corn evenly over the chicke
4. Season It Up: Sprinkle the ground cumin, chili powder, dried oregano, salt, and black pepper over all the ingredients in the slow cooker
5. Pour in Broth: Carefully pour the chicken broth over everything, ensuring the ingredients are mostly submerged
6. Cook to Perfection: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should easily shred with a fork when ready
7. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to easily shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker
8. Add the Creaminess: Cut the softened cream cheese into several cubes. Add the cream cheese cubes to the slow cooker. Stir gently until the cream cheese fully melts and incorporates into the chili, creating that luscious, creamy texture
9. Taste and Adjust: Give your chili a taste. Adjust salt, pepper, or other seasonings as needed. If you want a little more heat, now is the time to add a pinch of cayenne or a dash of hot sauce
10. Serve Hot: Ladle generous portions of your delicious Crockpot White Bean Chicken Chili into bowls. Garnish with your favorite toppings and enjoy!

Notes

Always soften cream cheese at room temperature (or briefly microwave for 30 seconds) to prevent lumps and ensure smooth incorporation into the chili.

Do not overcook chicken; it is ready when it shreds easily with two forks, ensuring tender, juicy chicken.

Taste and adjust seasonings before serving, as salt levels can vary. Don't hesitate to add more cumin, chili powder, or a pinch of cayenne for heat.

If the chili seems too thin, mash some of the beans against the side of the slow cooker to thicken it naturally. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the chili and cook on high for another 15-20 minutes until thickened.

This chili freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently for another easy meal.

• Author: Hannah Williams
• Prep Time: 15 mins
• Cook Time: 3-8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 bowl
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: ...
• Trans Fat: ...
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 35 g
• Cholesterol: ...