This slow cooker White Bean Chicken Chili is a hearty, flavorful, and easy weeknight meal that can feed the whole family. Top with avocado, jalapeños, cilantro, and shredded cheese for a full-on, mouthwatering meal.
If you are a fan of warm delicious chili, you will want to try my Chipotle Turkey Chili or White Bean Quinoa Chili next!
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Chili is one of my favorite comfort foods! I like to make my chili in the slow cooker because it makes cooking my favorite comfort dish ten times easier. I also love the aromas that fill my entire home as the slow cooker is working its magic. I get to sit back and relax with my feet up knowing I’ll have a delicious meal ready to enjoy in a few hours.
How to make White Bean Chicken Chili
I’ve learned the best way to create the most flavorful chili in the slow cooker is to season and do a quick sauté of the chicken, garlic, and onions before adding all of the ingredients to the CrockPot. This helps the chicken to seal in the flavors, and the caramelized onions bring a rich flavor to the dish. After that, it gets even easier: all you have to do is add all the ingredients into the slow cooker and let the magic happen.
Best sides to serve with chili
I like to eat my chili over rice, but my partner just loads a heaping amount into a bowl and enjoys it with a few toppings. My grandmother would always serve chili with cornbread. That’s always been my favorite way to eat chili. The cornbread soaks up the glorious sauce like a sponge and makes each bite all the better.
A few side dish ideas:
- Gluten-Free Honey Cornbread
- Cilantro Jalapeño Cauliflower Rice
- Sweet Potato Bread
- Cilantro-Lime Coconut Rice
- Sweet Potato Cornbread
Best Chili Toppings
I love loading up my chili with as many toppings as possible! Here’s a list of my favorite toppings for this White Bean Chicken Chili:
- Sliced Avocado
- Shredded Cheese (I use vegan cheese, like this one)
- Diced Tomatoes
- Chopped Cilantro
- Sour Cream (or a dollop of coconut cream for a tasty dairy-free option)
- Salsa
- Sliced Jalapenos
- Fresh Lime
- Guacamole
You’ll definitely enjoy this Slow Cooker White Bean Chicken Chili! It’s:
- An effortless meal to make
- Tons of protein in each serving
- A warm, healthy option
- Packed with flavor in each bite
If you’re looking for the best slow cooker to use, here are a couple of great options: Instant Pot Duo 7-in-1 | Amazon or Crock-Pot Programmable Slow Cooker | Amazon.
I hope you enjoy this White Bean Chicken Chili Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
Want More Warm Cozy Recipes To Try? Check Out These:
- Easy Pork Pozole Verde Recipe
- Chipotle Turkey Chili
- Creamy Chicken Gnocchi Soup {GF + DF}
- Creamy Wild Rice Mushroom Soup | Vegan + GF
- Immunity-Boosting Carrot Lentil Soup!
Slow Cooker White Bean Chicken Chili
Ingredients
Ingredients to Season and Saute Chicken
- 1.25 lb Ground Chicken
- 1/2 red onion, diced
- 2 Garlic cloves, minced
- 1/2 tsp Oregano
- 1/2 tsp Italian Seasoning
- 1 tsp Paprika
- 1 tsp Cumin
- Salt & Pepper, to taste
Ingredients to add to the Slow Cooker
- Seasoned Chicken with onion and garlic
- 2 cups Chicken Broth
- 1 (15 oz) Canned Great Northern Beans, drained and rinsed
- 1 (15 oz can) Canned Pinto Beans, drained and rinsed
- 1/2 onion, chopped
- 8 oz diced green chiles
- 5 Garlic Cloves, minced
- 2 Celery Stalks, chopped
- 2 cups canned diced tomatoes
- 2 Jalapenos, diced
- 1 Habanero, minced (optional)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 2 tsp Italian Seasoning
- 1/2 tsp Sea Salt or to taste
- 1/2 tsp Black Pepper or to taste
Instructions
- In a skillet over medium heat, add onion, garlic, and oil. Saute for 2-3 minutes. Add the ground chicken and seasonings. Saute for 8-10 minutes.
- Add the seasoned ground chicken, and remaining ingredients into a 6-quart or larger sized slow cooker and stir to combine. Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours.
- Once the chili is finished, serve into bowls and top with a squeeze of fresh lime juice and then add any of your favorite toppings! Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
- I use canned beans in this recipe. Make sure to rinse and drain first. You can also use presoaked beans in this recipe.
Nutrition
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This was my first time trying white bean chili and I’m in love! The recipe was so easy to follow and the chili came out delicious! I love how you also included suggestions for side dishes and toppings! Great job!
Hi Crystal! I am happy that you liked the recipe!
I made this recipe for my husband and we both loved it! It was simple to make and even easier to eat! Thank you!
I am so happy you and your husband enjoyed the recipe! This is one of my go-to easy comfort foods!