Crockpot White Bean Chicken Chili : Made with tender shredded chicken, creamy white beans, and a blend of zesty spices, it’s a set-it-and-forget-it meal perfect for busy weeknights or lazy weekends. Just toss the ingredients in your slow cooker, let the flavors meld together, and enjoy a warm, satisfying bowl topped with your favorite garnishes like avocado, sour cream, and fresh cilantro. It’s easy, delicious, and guaranteed to become a family favorite!
Why You’ll Love This White Bean Chicken Chili
This White Bean Chicken Chili is a game changer for busy weeknights and cozy weekends alike. Here’s why this recipe is a must-try:
- Hands-Off Cooking: Simply add everything to your crockpot and let it do the hard work.
- Healthy & Nutritious: Packed with lean protein, fiber-rich white beans, and a blend of spices that deliver bold flavors.
- Customizable: Perfect for tweaking based on your dietary preferences and ingredient availability.
Tips & Tricks for the Best White Bean Chicken Chili
- Boost Flavor with Fresh Lime: A squeeze of fresh lime juice before serving brightens up the dish.
- Adjust the Heat: If you like a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper.
- Thicker Consistency: If you prefer a thicker chili, mash some of the beans with a fork before adding them to the crockpot.
- Make It Creamier: Besides cream cheese, you can add a splash of heavy cream or top each bowl with Greek yogurt for extra richness.
Variations to Try
- Vegetarian White Bean Chili: Omit the chicken and use vegetable broth. Add extra beans or vegetables like bell peppers and zucchini.
- Smoky Flavor: Add a teaspoon of smoked paprika or a dash of liquid smoke for a deeper, smoky flavor.
- Low-Carb Option: Skip the corn and consider adding chopped cauliflower or bell peppers instead.
- Extra Protein: Mix in some cooked quinoa or top with a poached egg.
How to Serve White Bean Chicken Chili
- Classic Pairings: Serve with warm cornbread, crispy tortilla chips, or over a bed of steamed rice.
- Toppings Bar: Create a toppings bar with shredded cheese, chopped cilantro, diced avocado, lime wedges, jalapeño slices, and a dollop of sour cream.
- Bread Lovers: A crusty baguette or soft dinner rolls make excellent sides to mop up every last bit of this delicious chili.
Storing & Reheating
- Refrigerate: Store leftover chili in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed to thin it out.
- Freeze: This chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep Tip: Portion into individual servings before freezing for an easy grab-and-go lunch option.
Recipe FAQs
Can I use rotisserie chicken instead?
Absolutely! Shred rotisserie chicken and add it during the last hour of cooking to heat through.
How can I make this chili dairy-free?
Skip the cream cheese and top with dairy-free cheese or a spoonful of coconut cream.
Is it possible to make this recipe in an Instant Pot?
Yes! Use the sauté function to cook the onions and garlic, then add the rest of the ingredients. Cook on Manual/Pressure Cook for 15 minutes, followed by a natural release.
What beans work best for this chili?
Cannellini beans are my top pick for their creamy texture, but Great Northern or navy beans are equally delicious.
Can I make this chili on the stovetop?
Sure thing! Sauté the onions and garlic in a large pot, add the remaining ingredients, and simmer on low for about 45-60 minutes, or until the chicken is tender and easily shredded.
White Bean Chicken Chili Crockpot
White Bean Chicken Chili Crockpot : Made with tender shredded chicken, creamy white beans, and a blend of zesty spices, it’s a set-it-and-forget-it meal perfect for busy weeknights or lazy weekends.
Ingredients
- 1 pound dried white beans (Navy or Great Northern)
- 2 pounds boneless, skinless chicken (breasts, thighs, or both)
- 1 ½ tablespoons ground cumin
- ½ teaspoon paprika
- 1 diced jalapeño (optional for some heat)
- 8 cups low-sodium chicken broth
- 3 tablespoons minced garlic (fresh or jarred)
- 2 cans (4 oz each) mild diced green chiles
- Salt & black pepper to taste
- 2 tablespoons masa (or fine cornmeal)
- ¼ teaspoon cayenne pepper (optional for spice)
- 1 cup warm whole milk
Instructions
- Start by rinsing and draining your dried white beans. Toss them into a large (7- to 8-quart) slow cooker.
- Layer the chicken on top, followed by minced garlic, green chiles, and jalapeño if you’re feeling adventurous.
- Carefully pour in the chicken broth and season generously with cumin, paprika, cayenne (if you like a kick), and black pepper.
- Cover and let everything cook on low for 8-10 hours until the beans are soft and tender.
- An hour before serving, pull the chicken out and shred it using two forks. Mix masa with warm milk, then stir this into the chili to thicken.
- Add the shredded chicken back in, adjust seasonings, and let it continue cooking for one more hour.
- Load up your bowls with crushed tortilla chips, shredded cheese, and any of your favorite toppings. Enjoy the flavors and textures of this soul-soothing dish
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 262mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 45g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This White Bean Chicken Chili Crockpot recipe is perfect for busy families, meal preppers, and anyone craving a warm, hearty meal with minimal fuss. The flavors are rich and comforting, while the slow-cooked goodness ensures that every bite is packed with deliciousness.
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