Crockpot White Bean Chicken Chili Recipe

Gather ’round food lovers, because I’m about to let you in on a little secret: this cozy, flavor-packed slow cooker chicken and white bean chili is the culinary hug you didn’t know you needed today.

My love for how nutritious and comforting my Crockpot White Bean Chicken Chili is drives me to make it. I coax tender boneless chicken breasts to marry with hearty white beans.

Together, they star in the main course of a dish that has so much corn and so many diced green chiles that it should probably also be called “chili con corn and green chiles.” Warming spices like cumin and chili powder make this dish flavorful and filling.

Ingredients

• Chicken Breasts: Lean protein, low in fat, promotes muscle growth.
• White Beans: High in fiber, protein-rich, supports digestion.
• Green Chilies: Adds mild heat, rich in vitamins A and C.
• Garlic: Boosts flavor depth, contains antioxidants, supports immunity.
• Cumin: Earthy spice, aids digestion, rich in iron.
• Lime Juice: Adds zesty tang, high in vitamin C.
• Cilantro: Refreshing herb, good source of antioxidants, adds flavor.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

How to Make this

1. Set the chicken breasts at the bottom of the slow cooker.

2. Place the chicken at the bottom and layer the white beans and corn over the chicken.

3. Add the chicken broth.

4. To this mixture, add the chopped green chilies, chopped onion, and minced garlic.

5. Scatter the crushed cumin, chili powder, salt, black pepper, dried oregano, and cayenne pepper over the contents.

6. Gently combine all of the ingredients and make sure the chicken is at the bottom.

7. Place the lid on the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

8. Approximately 30 minutes prior to serving, take out the chicken breasts, use two forks to shred the meat, and place it back into the slow cooker.

9. Right before serving, mix the lime juice and fresh cilantro in.

10. Adjust the taste and seasonings as needed, then serve hot with toppings you love.

Equipment Needed

1. Slow cooker
2. Can opener
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cup
7. Forks for shredding
8. Mixing spoon

FAQ

• Can I use chicken thighs instead of chicken breasts?Indeed, boneless, skinless chicken thighs can be used in place of chicken breasts in this recipe. They may result in a more flavorful and slightly richer chili.
• How spicy is this chili?The chili has a bit of a kick from the diced green chilies and the cayenne pepper. You can control the heat level by leaving out the cayenne pepper, using more if you like it hotter, or less in order to suit your taste.
• Can I make this recipe vegetarian?Sure. Just leave out the chicken and use vegetable broth instead of chicken broth. You might add extra beans or vegetables such as bell peppers for more substance.
• How long should I cook it in the crockpot?Slow-cook for 6-8 hours on low heat or for 3-4 hours on high heat; the chicken will be thoroughly cooked and shred easily using a fork.
• Can I use dried beans instead of canned?Indeed, it is possible; however, the dried beans must be soaked and cooked first. Only then can they go into the crockpot and be part of some delicious, slow-cooked meal. It’s important to remember that beans are not like other ingredients. They need more time to be ready for any dish, even one that cooks for 10 or more hours.
• Is there a way to thicken the chili?Some of the beans can be mashed against the side of the crockpot and stirred in to naturally thicken the chili.
• What toppings go well with this chili?Toppings such as sliced avocado, shredded cheese, sour cream, tortilla chips, or a handful of cilantro make this dish truly amazing.

Crockpot White Bean Chicken Chili Recipe Substitutions and Variations

You can use boneless, skinless chicken thighs instead of boneless, skinless chicken breasts for a juicier texture.
When using white beans, replace them with canned chickpeas or pinto beans.
Frozen corn may be used instead of canned corn if preferred.
Substitute vegetable broth for chicken broth to make this a vegetarian-friendly option.
In the absence of fresh lime juice, you can substitute with bottled lime juice or opt for lemon juice instead.

Pro Tips

1. Sear the Chicken First Before placing the chicken in the slow cooker, quickly sear it in a hot skillet with a bit of oil. This will enhance the flavor by adding a nice, caramelized layer to the chicken.

2. Use Fresh Herbs For a more vibrant flavor, consider adding fresh oregano along with the cilantro at the end of the cooking. Fresh herbs can really elevate the dish.

3. Customize Spice Levels The cayenne pepper is optional, so you can adjust it or add fresh jalapeños to suit your heat preference. Tasting and adjusting seasoning before serving can balance flavors perfectly.

4. Thicken the Broth If you prefer a thicker stew-like consistency, mash some of the beans before adding them to the slow cooker or stir in a small slurry of cornstarch and water during the last 30 minutes of cooking.

5. Enhance Flavor with Liquid Smoke For a subtle smoky flavor, consider adding a few drops of liquid smoke when you mix in the lime juice and cilantro, particularly if you’re not using a smoked variety of chili powder.