White Chicken Chili for the Slow Cooker or Crockpot®

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Heather says:

Last month Deneice, a member of the Home Ec 101 Community*, shared several of her recipes with me, including a recipe for white chicken chili. This simple recipe is easily adaptable to use what is in your refrigerator and pantry. Deneice’s recipe  called for lima and cannellini beans, but as I had neither I just doubled the amount of great northern and navy beans. If you have them available, experiment with different bean varieties to provide more flavor and texture or just use 2lbs of one kind of dried, white bean, it’s really up to you.

*The Home Ec 101 Community has incredibly stringent membership requirements including: lurk or comment from time-to-time.

: White Chicken Chili

: White Chicken Chili suitable for the slow cooker

  • ½ pound dry Great Northern beans
  • ½ pound dry navy beans
  • ½ lima beans
  • ½ pound cannellini or white bean
    ———- As long as you have 2lbs of dried beans total, you’re golden
  • 1/4 cup olive oil
  • 1 chopped onion
  • 4 cloves minced garlic
  • 2-4 chicken (uncooked) boneless skinless breasts or thighs, cut in small pieces
  • 2 – 3 cups shredded, cooked chicken
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp white pepper
  • fresh ground black pepper
  • 1 can of green chilies
  • ½ tsp cayenne pepper (to taste)
  • 1 quart chicken stock**
  • Water if needed to cover beans
    **If using homemade stock, you will need to add salt (2 tsp or so) to the slow cooker

White Chicken Chili Instructions:

  • Soak the beans overnight or follow the quick soak directions. Drain the soaking water, rinse the beans and add to crock pot.
  • In a skillet over medium heat, cook the onions and garlic in the 1/4 cup olive oil until the onion just begins to soften. Add the seasonings, including the green chilies to the skillet.
  • If using uncooked chicken, brown the chicken in the skillet. Then add the contents of the skillet to the slow cooker
    Dump everything in the crock pot, including the cooked and shredded chicken.
  • Add the liquids to crock pot.
  • Cook on low until the beans are tender (6 – 8 hours depending on your slow cooker)
  • If you’d like a thicker chili use an immersion blender to whir some of the beans shortly before serving. Alternately, a pastry cutter or potato masher could accomplish this task.
  • Garnish with cheese and something colorful

Diet tags: Gluten free

Culinary tradition: USA (Southwestern)

Serve with sweet cornbread.


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