This hearty White Bean Chicken Chili Recipe made in a Crockpot is so easy and flavorful. Packed with spicy chilis, creamy white beans, and tender chicken, it is the best comfort food for soup season.

a bowl of white chicken chili garnished with cilantro, jalapeno, and avocado. There is also 2 pieces of halved corn muffin on the chili bowl. In the background, there is a piece of strip black and white kitchen towel, a few pieces of cilantro and 1 spoon. On the bottom right corner, there is also another piece of corn bread muffin.

Fall, chilly weather, soup season is just upon us.

But let’s be honest, a big bowl of thick and creamy chili is good all year round. This easy slow cooker White Bean Chicken Chili is the best comfort food for your whole family to enjoy.

Tom and I have been loving my Ground Turkey Sweet Potato Chili since last Fall.

So I decided it was time to “spice” things up. This white chicken chili recipe turned out amazing, and is definitely here to stay!

Easy slow cooker White Chicken Chili

The crockpot is my favorite way to cook. All of the prep work is done on the front end.

Once you have added all the ingredients in the slow cooker (I used this one), you can go off and work on something else while the crockpot does the job of cooking.

This White Chili recipe is no exception.

It is so easy to make with just a handful of ingredients you can pick up from your neighborhood grocery stores.

First, chop and dice the onion and garlic.

Second, combine all the ingredients in the crockpot.

Then, just wait for it to slow cook on low for 4 hours or on high for 2 – 2.5 hours. Ready to serve!

a bowl of white chicken chili garnished with cilantro, jalapeno, and avocado. In the background, there is a piece of strip black and white kitchen towel, a few pieces of cilantro and 2 spoons. On the left upper corner, there is also another big bowl of chili to be served.

White chicken Chili for Soup Season

This recipe not only has all the ingredients but also results in the most creamy and thick texture. 

Yes, comfort and hearty food can be easy too.

In the traditional white chicken chili recipe, it calls for heavy cream.

However, in this recipe, I omitted the cream. Instead, I used an immersion blender to quickly blend the soup in order to give it a creamy and thick texture.

Trust me, it did the trick.

a bowl of white chicken chili garnished with cilantro, jalapeno, and avocado. In the background, there is a piece of strip black and white kitchen towel, a few pieces of cilantro and 1 spoon. On the left upper corner, there is also another big bowl of chili to be served.

Kick Up the Spice A Little

This white chicken chili is packed with flavors because of a variety of spices used.

  • Chili Powder
  • Oregano
  • Cumin
  • Cayenne Pepper

If you prefer spicy chili, which I personally do, double the amount of cayenne pepper. Additionally, add half of a diced jalapeno pepper in the chili.

step by step instruction on how to make white bean chicken chili in a crockpot

How to Make White Bean Chicken Chili Creamy

Since we are not using any heavy cream or dairy in this chili recipe, how do we make it creamy and thick? Use an immersion blender!

Towards the end of cooking, take out of the chicken to cool and shred. While the chicken is cooling, use an immersion blender to lightly blend the soup.

The key here is to blend it just enough to create that creamy and thick texture from the cooked down white beans. However, you don’t want to blend it all the way. Because the white beans add a nice texture to the chili.

How to Serve White Bean Chicken Chili

1. Full fat yogurt or sour cream

You can use regular full-fat yogurt, sour cream or dairy-free plain yogurt to top off the chili.

2. Shredded Cheese

Try adding sprinkles of shredded cheddar cheese, mix it up and have the cheese melt away in the spicy white chili.

3. Corn Bread

Who doesn’t like to serve a good ole bowl of chili with some warm, fluffy and sweet corn bread? This classic duo can never get old.

4. Cruchies

I am a huge fan in that texture contrast. Try adding a little crunchy texture to the creamy and thick soup

  • Sliced almonds
  • Crumbled tortilla chips
  • Diced red onion

 

5. Fresh Cilantro

French herbs are always a great way to top comfort food like this crockpot chili.

Finally, scroll down to check out the full recipe and directions for this delicious and easy white bean chicken chili recipe. The best comfort food for your whole family to enjoy.

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

a bowl of white chicken chili garnished with cilantro, jalapeno, and avocado. In ther ebackground, there is a piece of strip black and white kitchen towel, a few pieces of cilantro and 1 spoon. On the left upper corner, there is also another big bowl of chili to be served.

 

A bowl of white bean chicken chili topped with avocado slices, jalapaneo, cilantro and corn bread muffin.

Get the recipe:White Bean Chicken Chili {Crockpot}

Yield: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Packed with spicy chilis, creamy white beans and tender chicken, this easy slow cooker white bean chicken chili is the most hearty comfort dinner for your whole family to enjoy.
No ratings yet
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 1.2 pounds chicken breast, 2 -3 pieces
  • 2 1/2 cups chicken/bone broth
  • 2 cans of cannellini beans
  • 2 cans of green chili, 4 – 4.5 oz can
  • 1 cup diced yellow onion, 1 small
  • 1/2 tbsp arrowroot flour, optional, see notes
  • 3 cloves garlic, minced

Spices

  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1 tsp salt, or to taste, 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Garnish and Sides to Serve

Equipment

Instructions 

  • Dice Onion and mince garlic garlic and set aside.
  • Add Chicken, beans, chopped onion, minced garlic, spices and chicken broth to a 6-quart crockpot
  • Cover and cook on low for 4 hours or on high for 2 to 3 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once it is cool enough to, shred and set aside.
  • While the chicken is cooling, use an immersion blender to puree part of the chili to thicken it, leaving about half of the beans whole. You can also transfer it to a separate food processor and pulse a few times.
  • Stir in the shredded chicken and cook on low for another half an hour or until the chicken is warmed up.
  • Serve with your favorite garnish and sides (see the "how to serve" section in this post for ideas!)

Notes

1. Add 1/2 cup to 1 cup chicken stock if you prefer thinner chili, more like a soup.
2. You can also use chickpeas or navy beans instead of/in addition to cannellini beans.
3. if you prefer really thick chili, add 1/2 tbsp arrowroot flour towards the end (about an hour left). It will thicken up the broth. But in my opinion, blending the soup partially does the trick.
Serving: 1g, Calories: 360kcal, Carbohydrates: 29g, Protein: 35g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 23mg, Sodium: 308mg, Fiber: 7g, Sugar: 4g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang

 

a bowl of white chicken chili garnished with cilantro, jalapeno, and avocado. There is also 2 pieces of halved corn muffin on the chili bowl. In the background, there is a piece of strip black and white kitchen towel, a few pieces of cilantro and 1 spoon. On the bottom right corner, there is also another piece of corn bread muffin.