Go Back
As the leaves transition from vibrant greens to warm hues of gold and orange, and the air turns crisp, our culinary cravings tend to shift towards heartwarming meals that fill our homes with inviting aromas. Among my collection of comfort foods, one recipe consistently rises to the occasion: Crockpot White Bean and Chicken Chili. This dish has become a cherished staple in my home, especially during those chilly weekends when family and friends gather around the table. Not only is it remarkably easy to prepare, but it also combines a rich blend of flavors that warm you from the inside out. In this article, we’ll delve into the ingredients, preparation steps, and helpful tips that will guide you in creating this cozy bowl of goodness.

Crockpot White Bean and Chicken Chili

Warm up this fall with a delicious Crockpot White Bean and Chicken Chili that’s perfect for chilly evenings. This hearty dish combines tender chicken, creamy white beans, and a medley of spices simmered to perfection. Easy to prepare, simply layer your ingredients in the crockpot and let the flavors meld while you relax. Serve it with toppings like sour cream and shredded cheese for a comforting meal that friends and family will love. Discover the simple steps and tips for creating this cozy delight.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

2 cans (15 oz each) white beans (either cannellini or great northern), drained and rinsed

1 medium onion, finely diced

3 cloves garlic, minced

1 green bell pepper, diced

1 can (4 oz) diced green chiles

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp salt (adjust to taste)

½ tsp freshly ground black pepper

4 cups low-sodium chicken broth

Juice of 1 lime

1 cup corn (can be fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Sour cream (for optional serving)

Shredded cheese (for optional serving)

Instructions
 

Prepare the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of the crockpot. Generously season the chicken with salt, pepper, ground cumin, chili powder, and smoked paprika to ensure they are well-coated.

    Add Veggies: Next, add the finely diced onion, minced garlic, diced green bell pepper, and the can of diced green chiles into the crockpot. Distribute the vegetables evenly over the seasoned chicken for uniform cooking.

      Add Beans & Broth: Carefully pour in the drained white beans along with the low-sodium chicken broth. Stir gently to combine all ingredients, making sure everything is submerged in the liquid.

        Set the Timer: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be thoroughly cooked and tender enough to be easily shredded with a fork.

          Shred the Chicken: About 30 minutes before you’re ready to serve, take the cooked chicken breasts out of the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the chili mixture. Add in the corn and the freshly squeezed lime juice, stirring everything together to combine.

            Final Touches: Allow the chili to cook for the remaining time. Taste the chili and adjust the seasoning if necessary, adding more salt or spices according to your preference.

              Serve: When ready, ladle the warm chili into bowls. Garnish each serving with a sprinkle of fresh cilantro, and offer sour cream and shredded cheese on the side for those who wish to add them.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8