EASY White Bean Chili with Chicken

Easy White Bean Chili with Chicken is loaded with shredded chicken, white beans, chicken stock, cumin, and enough roasted green chilies in it to give it that ‘wow’ factor from the very first spoonful to the very last drop!

 

This white bean chili with chicken comes together in less than 15 minutes and slowly cooks in your favorite slower cooker or crockpot for a few hours ( and even in the Instant Pot).

It feeds a crowd of 8 to 10 and freezes well for extra meals.  Chicken makes this a low-fat alternative to traditional beef chili.

Perfect for any gathering and game nights.

As you know, cooking homemade chili is a great recipe for the crockpot or slow cooker, and until recently, I now enjoy a new way of cooking chili, and lovin’ it!

I usually make chili the more traditional way, on stove-top like our easy vegetarian chili.  But I enjoy making it with my slow cooker too.

Besides, I made this one in my home, and made it again while I was in NY visiting a few weeks ago, but not as spicy, and made it more on the mild side for my daughter to save and freeze.

This is an easy 2 step process.

• First, you will need to sauté some onions and garlic, until they are fully cooked and caramelized.  This will give more flavor to the chili.

• Next, grill 2 chicken breasts in the same skillet (for easy clean up) until they are nicely cooked on both sides.

• Then place all the ingredients into your crock or slow cooker and turn it on.

A super easy meal to put together and it’s positively delicious every time.

Easy White Bean Chili with Chicken is definitely a winner!  We think it’s the Best Tasting White Bean Chicken Chili ever!  It just bursts with so much flavor, you have to give it a try!

Keep in mind, this recipe is hot and spicy for heat lovers.  But if you prefer milder, then reduce the amount of roasted green chilies to only 1 can (4 ounces), instead of two.

Serve it with our homemade Cheesy Mini Biscuits (Jim’s n Nicks Copycat) on the side and enjoy!

Cheers!

 

*Follow along below or jump down to the bottom of this post for our full recipe card.

Ingredients Needed for Easy White Bean Chili with Chicken:

• 3 cans (15-ounces) white beans, rinsed and drained- divided

• 4 cups (32-ounces) of organic chicken broth

• 1 Tbsp. olive oil

• 1 Tbsp. butter

• 2 onions- chopped

• 3 large garlic cloves- chopped

• 2 large boneless, skinless chicken breasts (about 2 pounds)

• 2 cans (4-ounces) roasted green chilies diced- drained,

• 1 Tbsp. ground cumin

• 1/4 tsp. salt

• 1/8 tsp. cracked black pepper

• shredded mild cheddar cheese, to garnish

1.  Turn on your crockpot to “High” temperature.
2.  Add the chicken broth and 2 cans (rinsed) of beans into the crockpot. And cover.  (*Reserve the 3rd can of beans for later.)

3.  Meantime, while beans and broth are getting started.
4.  In a skillet, heat olive oil and butter on medium heat, until butter is melted.
5.  Add the garlic and onions and sauté, stirring until they are softened and golden brown, about 6 minutes.  Add the onion mixture to the crockpot or slow cooker.

6.  Prepare the chicken.  Sprinkle some salt and pepper over chicken breasts.
7.  Place chicken into the same skillet, and grill chicken for about 3 to 4 minutes on each side. (No need to add any oil or butter.) Transfer chicken into the crock-pot.

8.  Add the chilies, cumin, salt, and black pepper.  Stir once or twice. Cover.
9.  Cook on “High” for 4 hours, or on Low for 8 hours.  (I cooked it on High for 4 hrs.) Total prep time: 15 minutes.

10.  *Add in the 3rd can (rinsed) of beans, 15 minutes before you finish the cooking.  If you prefer more liquid, add an additional 1/2 cup of water to the mixture.

11.  Remove the chicken and shred it.  Set it aside.  Remove 1+ 1/2 cups of beans with 1/2 cup of liquid and puree in a blender.  Return creamy mixture and shredded chicken to the crock-pot or slow cooker.

12.  Change the temperature to “Warm” or turn it off completely.  It will keep the chili warm until you are ready to serve.   Serve into individual bowls.  Garnish with shredded cheddar cheese on top.
Serve with sour cream on the side.

Yields: 3 quarts

 A Few More Inspired Recipes for you to try…

• Easy Vegetarian Chili
• Sweet Potato Chili
• Easy Beef Chili Recipe
• 12 Favorite Super Bowl Recipes 
• Pumpkin Cornbread Recipe

Yield: 8 to 10

EASY White Bean Chili with Chicken

Print

Easy White Bean Chili with Chicken is loaded with shredded chicken, white beans, chicken stock, cumin, and enough roasted green chilies in it to give it that 'wow' factor from the very first spoonful to the very last drop! The perfect meal for the Crock-Pot or Slow Cooker!

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 3 cans (15-ounces) white beans, rinsed and drained- divided
• 4 cups (32-ounces) organic chicken broth
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 onions- chopped
• 3 large garlic cloves- chopped
• 2 large boneless, skinless chicken breasts (about 2 pounds)
• 2 cans (4-ounces) roasted green chilies diced- drained,
• 1 Tbsp. ground cumin
• 1/4 tsp. salt
• 1/8 tsp. cracked black pepper
• shredded mild cheddar cheese, to garnish

Instructions

1. Turn on your crockpot or slow cooker to High temperature.
2. Add the chicken broth and 2 cans (rinsed) of beans into the pot. And cover.
3. *Reserve the 3rd can of beans for later.
4. Meantime, while beans and broth are getting started.
5. In a skillet, heat olive oil and butter on medium heat, until butter is melted.
6. Add the garlic and onions and sauté, stirring until they are softened and golden brown, about 6 minutes. Add the onion mixture to the crockpot or slow cooker.
7. Prepare the chicken. Sprinkle some salt and pepper over chicken breasts.
8. Place chicken into the same skillet, and grill chicken for about 3 to 4 minutes on each side. (No need to add any oil or butter.) Transfer chicken into the crock-pot.
9. Add the chilies, cumin, salt, and black pepper. Stir once or twice. Cover.
10. Cook on High for 4 hours, or on Low for 8 hours. (I cooked it on High for 4 hrs.) Total prep time: 15 minutes.
11. *Add in the 3rd can (rinsed) of beans, 15 minutes before you finish the cooking. If you prefer more liquid, add an additional 1/2 cup of water to the mixture.
12. Remove the chicken and shred it. Set it aside.
13. Remove 1+ 1/2 cups of beans with 1/2 cup of liquid and puree in a blender. Return creamy mixture and shredded chicken to the crock-pot or slow cooker. Change setting to 'Warm' or turn it off completely. It will keep the chili warm until you are ready to serve. Serve into individual bowls. Garnish with shredded cheddar cheese on top.
14. Serve with sour cream on the side.
15. Yields: 3 quarts

Notes

If you prefer less liquid, remove the cover of your slow cooker for the last 10 to 15 minutes of cooking, This will help evaporate some of the liquid.

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Thanks for stopping by! 

Anna and Liz