Crock Pot White Bean Chicken Chili

White Bean Chicken Chili


I’ll wake up early to cook.  I do it often.  If, upon waking up, I have my old friend Mr. Crock Pot readily available to help me out…well, waking up early becomes much easier.  Upon arriving home that night, you have the delicious aromas and the ready to eat meal. The magic of the crock pot.

White Chicken Chili is a great change from the traditional chili we grew up with.  This recipe is simple, flavorful, healthy, hearty and extremely satisfying.  20 minutes is all it will take you to get all the of the ingredients into the pot and cooking.  No need to sear any meat or saute any vegetables before adding them.  The calories in this meal are kept low due to absence of oil.  Just another plus.

I hope this chili makes it’s way into your regular rotation.  When you’re craving chili, this always satisfies.


  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 2 4oz cans diced green chilies
  • 3 15oz cans cannellini beans, rinsed
  • 1 15oz can diced tomatoes in juice, drained
  • 1 1/2 cups frozen corn
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1/4 tsp red chili pepper flakes
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 3-4 chicken breasts (2 lbs total)
  • 3 tbsp fresh lime juice
  • 1/2 cup reduced fat sour cream
  • 1/4 cup fresh cilantro, chopped
  • Fixings – Monterey Jack cheese, sour cream, chopped green onion, lime wedges

White Bean Chicken Chili fixings



Combine the first 13 ingredients in crock pot (through bay leaf).  I used a 5 quart crock pot.  Stir to combine.  Nestle chicken breasts into other ingredients so fully submerged.  Cook on low for 8-10 hours.

Remove chicken and shred with 2 forks.  Return shredded chicken to crock pot, add lime juice, sour cream, and cilantro.  Stir to combine. Cook an additional 20 minutes.  At this point, the chili is ready to eat.  You can also turn the dial to “keep warm” until ready to serve.

Top with traditional chili fixings.  I like to add shredded Monterey Jack cheese, sour cream, and green onion.

You can also make this chili on the stove top.  To do so, combine the first 13 ingredients in a large stock pot or dutch oven.  Stir to combine.  Add chicken breasts and nestle into other ingredients so fully submerged.  Bring to a boil, then reduce heat to low and simmer for 1-2 hours.  Follow additional steps as indicated above.

Servings: 8 (Serving Size: 2 cups)


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