I absolutely love the feeling of waking up to a cold, crisp morning and knowing dinner is already taken care of. There is something so peaceful about tossing a few wholesome ingredients into the slow cooker and letting it do all the heavy lifting while I go about my day. This white bean chicken chili is my answer to those busy days when I want something healthy but I refuse to sacrifice comfort.
We often think of comfort food as heavy or weighed down with cheese, but this recipe proves otherwise. It is packed with fiber and protein, yet it still tastes indulgent and satisfying. Unlike my stovetop white bean version which requires a bit more hands-on time, this method allows the flavors to meld slowly over several hours. It has become a staple in my rotation, sitting right alongside my classic slow cooker creamy chili for when I want something a little lighter but just as warming.
Why This Hearty Stew Will Be Your New Favorite
This dish checks every single box for a perfect family meal. It is incredibly budget-friendly because it relies on pantry staples like canned beans and corn. It is also one of those magical winter dinner recipes that actually tastes better the next day, making it perfect for meal prep.
While I love a rich crock pot potato soup on a snowy evening, sometimes I want a meal that leaves me feeling energized rather than sleepy. The high fiber content from the beans keeps you full for hours. Plus, it is versatile. You can dress it up with all your favorite toppings or keep it simple. If you are used to using a pressure cooker for speed, like with my instant pot recipe, you will appreciate how the slow cooking process here develops a deep, complex flavor that usually takes all day to achieve on the stove.
The Wholesome Ingredients You Need
To get that perfect white bean chicken chili crockpot texture without heavy cream, we rely on the starch from the beans and a lot of veggies.
- Chicken Breasts: I use boneless skinless breasts here. They shred beautifully after a long soak in the broth.
- The Beans: I like to use a mix of Great Northern beans and Cannellini beans. Using three full cans ensures this chili is hearty and thick.
- Aromatics: Onion, garlic, and mild green chiles give the base a savory depth that isn’t too spicy for the kids.
- The Broth: Good quality low-sodium chicken broth allows us to control the saltiness.
- Corn: Frozen or canned corn adds a little pop of sweetness that balances the savory spices.
- Spices: A generous amount of cumin, oregano, and chili powder brings the heat.
- Lime & Cilantro: These are added at the very end to wake up all the heavy flavors with a burst of freshness.
How to Set It and Forget It
Making white chicken chili recipe easy and stress-free is the goal here. There is no browning required for this version.
- Combine Ingredients: Place the raw chicken breasts at the bottom of your slow cooker. Top them with the drained beans, corn, diced onion, garlic, and green chiles.
- Season: Sprinkle your cumin, oregano, chili powder, salt, and pepper over the top.
- Add Liquid: Pour in the chicken broth. Give everything a gentle stir to mix the spices into the liquid, making sure the chicken is mostly submerged.
- Slow Cook: Cover and cook on Low for 7-8 hours or on High for 3-4 hours. I always prefer the low setting for chicken chili as it keeps the meat tender.
- Shred: Remove the chicken to a cutting board and shred it with two forks. It should fall apart effortlessly.
- Thicken (Optional): If you want a thicker texture without dairy, mash about one cup of the beans against the side of the pot before returning the chicken.
- Finish: Stir the chicken back in along with fresh lime juice and chopped cilantro.
Fun Ways to Customize Your Bowl
This recipe is a blank canvas. If you are missing the creaminess of a rich cream cheese version, you can absolutely stir in a block of cream cheese or a dollop of sour cream at the end.
- Spice it Up: Add a diced jalapeño in with the onions if you like your white chicken chilli recipes to have a kick.
- Vegetarian Twist: Swap the chicken for an extra can of chickpeas or potatoes, similar to how you would prep vegetables for pot roast crock pot recipes.
- Serve With: I love crumbling homemade cornbread over the top. It absorbs the broth and adds a wonderful sweetness.
- Make it “Enchilada” Style: Stir in some red enchilada sauce for a twist that reminds me of my favorite Mexican inspired baking dishes.
Final Tips for the Perfect Batch
Leftovers store beautifully in the fridge for up to four days. In fact, I think the flavors marry even better after a night in the refrigerator. Just be sure to reheat it gently on the stove. If it thickens up too much, a splash of water or broth will bring it right back to life.
This meal has all the cozy vibes of a creamy pasta soup but with a wholesome nutritional profile that you can feel great about serving to your family. It is warm, comforting, and exactly what winter calls for.
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White Bean Chicken Chili Crockpot (High-Fiber)
- Total Time: 7 hrs 10 mins
- Yield: 6 Servings
Description
A healthy, high-fiber white bean chicken chili made in the slow cooker. Packed with protein, three types of beans, and zesty lime. A dump-and-go dinner that is gluten-free and dairy-free friendly.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium)
- 1 yellow onion, diced
- 2 cans (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles (mild)
- 1.5 cups frozen corn
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- Optional toppings: Avocado, tortilla chips, jalapenos, sour cream
Instructions
- Add Ingredients: Place chicken breasts in the bottom of a large slow cooker (6-quart or larger). Add drained beans, corn, diced onion, garlic, and green chiles on top.
- Season: Sprinkle cumin, oregano, chili powder, salt, and pepper over the ingredients. Pour the chicken broth over everything and give it a gentle stir to combine.
- Cook: Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. The chicken is done when it shreds easily.
- Shred Chicken: Remove chicken breasts to a cutting board or plate. Shred completely using two forks.
- Thicken (Optional): For a thicker chili, use a potato masher to mash about 1 cup of the beans directly in the pot before returning the chicken.
- Finish: Return shredded chicken to the slow cooker. Stir in fresh lime juice and chopped cilantro. Taste and adjust salt if needed.
- Serve: Ladle into bowls and top with avocado slices and extra cilantro.
Notes
Bean Variety: Mixing bean types (Great Northern, Cannellini, Navy) adds great texture, but you can use all of one kind if you prefer.
Rinsing is Key: Always rinse canned beans to reduce sodium and remove the starchy liquid which can make the chili taste metallic.
Creamy Variation: If you want a creamy finish without heavy dairy, stir in 1/2 cup of plain Greek yogurt just before serving.
Spice Level: This recipe is mild. For heat, keep the seeds in the jalapeño or add a dash of cayenne pepper.
Storage: Keeps well in an airtight container in the refrigerator for 4 days. Freezes perfectly for up to 3 months.
Thickening Trick: If you don’t want to mash beans, you can let it cook uncovered on HIGH for the last 30 minutes to reduce the liquid.
- Prep Time: 10 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup, Crockpot
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 32g
- Cholesterol: 75mg
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