White Bean Chicken Chili

Chili is my go-to comfort food when the weather turns colder, especially on football Sundays. What’s easier than simmering a big pot of meat, veggies and beans while your kitchen fills with irresistible aromas? For busy weeknights, this slow-cooker white bean chicken chili makes cozy dinners effortless—and you can never have too many chili recipes on rotation!

Tender chicken breasts, creamy cannellini beans and simple pantry spices cook low and slow, building rich, comforting flavors. Mashing a portion of the beans gives the chili a creamy texture without the need for flour or other thickeners. And like soups and stews, this white bean and chicken chili recipe tastes even better the next day, making it ideal for meal prep or a hearty leftover lunch.

White Bean Chicken Chili Ingredients

• Boneless skinless chicken breasts: Lean chicken breasts soak up the chili’s bold flavors and turn out juicy and tender after slow-cooking. For a richer flavor, try boneless skinless chicken thighs instead.
• Onion and garlic: This classic duo builds a savory, aromatic base that gives the chili depth. Use whatever onion you have on hand—yellow onions add sweetness, while white or red onions lend a sharper bite.
• Jalapeno: For extra heat, leave the seeds in. If you’d like it milder, remove the seeds and membranes before dicing—or swap in a bell pepper for flavor without the spice. It’s a good idea to wear disposable gloves when handling hot peppers; their oils can burn skin and eyes.
• Seasoning: The chili is simply seasoned with cumin, dried oregano, salt and pepper. Together, they give the chili its signature warm and herby southwestern taste.
• Canned beans: This recipe calls for two cans of cannellini beans, which add body and a hearty bite. You’ll mash some of the beans to thicken the chili as it cooks and mix the rest in whole. Feel free to mix-and-match other white beans like navy, great northern or even pinto beans.
• Chicken broth: Stick with low-sodium or homemade chicken broth to control the salt level.
• Shredded cheese: Sharp cheddar adds a melty texture and tangy punch of flavor on top of the finished chili. Monterey Jack or pepper jack are good alternatives if you’d like something milder or with a bit more kick. For the best meltability, start with a block of cheese and shred cheese yourself.
• Optional toppings: Finish each bowl with your favorite chili toppings. Try sliced avocado for creaminess, juicy tomatoes for a burst of acidity, chopped cilantro for freshness or crushed tortilla chips for crunch.

Directions

Step 1: Brown the chicken

Sprinkle the chicken with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it’s golden brown on all sides. Transfer the chicken to a 3-quart slow cooker.

Editor’s Tip: It may be tempting to toss everything straight into the slow cooker, but taking a few minutes to sear the chicken first is worth it! Browning builds deeper flavor, giving your chili a rich, complex taste you won’t get with raw chicken.

Step 2: Saute the onion and pepper

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until tender. Stir in the jalapeno, minced garlic, dried oregano and cumin. Cook, stirring frequently, for two minutes longer. Then, transfer the seasoned veggies into the slow cooker with the chicken.

Step 3: Add the remaining ingredients

In a small bowl, mash 1 cup cannellini beans with a fork or potato masher. Pour 1/2 cup chicken broth into the mashed beans and stir until smooth.

Add the bean mixture to the slow cooker, along with the remaining beans and broth. Stir to combine.

Editor’s Tip: Mashing some of the beans helps thicken the chili naturally, without using cornstarch or flour.

Step 4: Slow-cook the chili

Cover and cook on low for 3 hours to 3 hours and 30 minutes until the chicken is tender. Give the chili a good stir before serving, then top with shredded cheese. Serve with any other desired toppings, such as sour cream, fresh cilantro, lime wedges or crushed tortilla chips.

White Bean Chicken Chili Variations

• Add more veggies: Saute diced bell peppers along with the onion and garlic, or stir in frozen or canned corn during the last 30 minutes of cooking so it warms through without getting mushy.
• Make it richer: Stir in a few tablespoons of softened cream cheese, sour cream or half-and-half during the last 15 minutes of cooking for a creamier, more indulgent chili.
• Turn up the heat: Add a second jalapeno, a can of diced green chiles or a shake of cayenne pepper for a spicier chili.
• Save time with rotisserie chicken: For a shortcut version, use rotisserie chicken instead of seasoning and searing the chicken yourself. Remove the skin, shred the meat and stir it in during the last 30 minutes of cooking—just long enough to heat through.
• Shred the chicken: Leave the chicken breasts whole and cook on low for five to six hours until the chicken is tender. Remove the chicken, shred it with two forks, then stir it back into the chili for a heartier texture that soaks up all the flavorful broth.

How to Store White Bean Chicken Chili

Let the chili cool to room temperature, then transfer it to an airtight container and store it in the refrigerator or freezer. It’ll keep in the fridge for up to five days. To reheat the white bean and chicken chili recipe, heat it gently on the stovetop or in the microwave until warmed through.

Can you freeze white bean chicken chili?

Yes! White bean chicken chili freezes well for up to six months, making it a perfect recipe to double for future meals. After cooling, portion the chili into freezer-safe containers. Thaw the chili overnight in the refrigerator, then reheat it in a saucepan or the microwave. If the chili is a bit thick, stir in a splash of broth or water to loosen it.

White Bean Chicken Chili Tips

Can you use precooked chicken?

Yes! Precooked chicken, like rotisserie or leftover chicken, works just as well and may even speed up the cooking time. Shred or cut your chicken into bite-sized pieces, then stir it into the slow cooker during the last 30 minutes of cooking—just long enough to heat through and allow it to soak up the flavors.

How else can you cook white bean chicken chili other than in the Crockpot?

You can easily make this white bean chicken chili on the stovetop. Brown the chicken and saute the veggies in a large Dutch oven, then add the rest of the ingredients and simmer over medium-low heat for about 30 minutes, until the chicken is cooked through.

What can you serve with white bean chicken chili made in the Crockpot?

This hearty chili is a meal on its own, but serving it with warm cornbread takes it over the top. Round out the meal with a crisp green salad or guacamole and chips. And don’t forget the toppings! We recommend sliced avocado, tomatoes and cilantro. Feel free to add a squeeze of lime, corn chips, extra shredded cheese, a spoonful of sour cream, chopped green onions or pico de gallo for even more Tex-Mex flavor.

Watch How to Make White Bean Chicken Chili

ⓘ

back to content