We’re halfway through September and firmly in soup season, which makes me very happy. Is there anything better than a steaming bowl of broth-filled meat, noodles, and vegetables?
That was rhetorical—the real answer is yes. The contender: chili.
More than chicken noodle soup, a big pot of chili—especially with beans—makes my heart sing (I know, Texans may disagree; sorry!). If you love tender beans soaking up spices, you’ll want to try this.
Meet: Crock Pot White Bean Chicken Chili. BAM.
This slow-cooker chili is packed with white beans, shredded chicken, and green chiles, finished with a silky, slightly creamy sauce and a touch of sour cream. I could happily eat bowl after bowl without tiring of it.
This isn’t a traditional red chili—the flavor leans toward a hybrid of chili, bean soup, and a creamy chicken broth. It’s a satisfying, slightly different take that’s perfect for switching things up during cooler weather. Top it with avocado, lime, cilantro, and shredded white cheese for a completely lush bowl.
Pop this into your slow cooker on the next cool day and serve with tortilla chips or Fritos—and a big smile.
Crock Pot White Bean Chicken Chili
5 Stars
5 from 1 review
- Author: Morgan
- Total Time: 7 hours 30 minutes
- Yield: 8
Description
Adapted from Lovely Little Kitchen. This version skips canned soup and uses simple ingredients for a creamy, homemade finish.
Ingredients
- 4 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small onion, chopped
- 4 garlic cloves, minced
- ½ teaspoon ground oregano
- ½ teaspoon ground coriander
- Dash of cayenne pepper
- 2 (4.5 oz) cans diced green chiles
- 15 oz can white corn, drained and rinsed
- 2 (15.5 oz) cans white beans (Cannellini or small white)
- 14.5 oz can chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cube chicken bouillon
- ½ teaspoon white pepper
- 1 teaspoon salt
- ½ cup sour cream
- Lime, for serving
- Avocado, for serving
- Cilantro, for serving
- Shredded white cheese, for serving
Instructions
- Season the chicken breasts with salt and pepper and place them in the bottom of the crock pot. Add the chili powder, cumin, chopped onion, garlic, oregano, coriander, cayenne, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and cook on low for 6–8 hours, until the chicken shreds easily with a fork.
- About an hour before serving, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, stirring constantly, until the mixture browns lightly and thickens. Slowly whisk in the milk, then add the chicken bouillon. Continue whisking as the sauce thickens and the bouillon dissolves, about 5 minutes.
- Remove the saucepan from heat and stir in the white pepper and salt. Pour the sauce into the crock pot and stir to combine.
- Stir in the sour cream. If the chicken hasn’t shredded during stirring, remove the breasts, shred with forks, then return to the chili. Cook for an additional hour to let flavors meld.
- Serve hot with lime wedges, diced avocado, cilantro, and shredded white cheese.
- Prep Time: 30 mins
- Cook Time: 7 hours
