This Slow Cooker White Bean Chicken Chili is a warm and cozy meal that’s super easy to make. Just throw in chicken, white beans, and tasty spices, and let it do its thing!
What’s better than coming home to a delicious dinner waiting for you? I love topping mine with cheese and a sprinkle of cilantro. Yummy and hassle-free! 😋
Using a slow cooker makes this chili a breeze. I simply prep the ingredients in the morning, and by dinner time, I have a hearty meal ready to enjoy—so simple!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this chili. If you’re looking for a twist, try using chicken thighs for added flavor and juiciness. Another option could be rotisserie chicken, which saves time!
White Beans: Great Northern or cannellini beans give a nice creamy texture. If you’re out of these, feel free to use navy beans or even chickpeas for a different flavor profile.
Corn: I like using frozen corn because it’s quick and sweet. If you have fresh corn, just cut it off the cob! Canned corn works too, but be sure to drain it well.
Spices: Chili powder, cumin, and oregano each add key flavors. You can adjust these depending on your taste. If you want more heat, swap in some smoked paprika or chipotle powder instead of cayenne.
Lime Juice: The lime juice adds brightness. If you’re out of fresh limes, a splash of vinegar can work in a pinch, though it will give a slightly different taste.
How Do I Get the Chicken to Shred Easily?
Shredding chicken is a key step in making this chili great. Ensure your chicken is cooked thoroughly; it should reach an internal temperature of 165°F. After cooking, let it rest for a few minutes before shredding.
- Use two forks and gently pull the chicken apart. It should fall apart easily!
- If you have a stand mixer, you can place the chicken in the bowl and mix it on low speed for a minute; it shreds quickly!
- Don’t forget to stir the shredded chicken back into the chili to blend all those delicious flavors.
How to Make Slow Cooker White Bean Chicken Chili?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced green bell peppers
- 1 cup diced onions
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon olive oil
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
For Garnish and Serving:
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
- Sour cream and shredded cheese (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients, and the cooking time will be around 6-8 hours on low or 3-4 hours on high. It’s a perfect meal to set and forget while you go about your day!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your slow cooker, add the chicken breasts, white beans, corn, diced green bell peppers, diced onions, minced garlic, chicken broth, olive oil, chili powder, cumin, salt, black pepper, oregano, and cayenne pepper (if you like it spicy). Make sure everything is mixed together well.
2. Cook the Chili:
Cover your slow cooker. You can set it to cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked all the way through and easily shredded when it’s ready.
3. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It should come apart easily!
4. Final Touches:
Return the shredded chicken back into the slow cooker. Don’t forget to stir in the lime juice for a fresh zing! Taste the chili and adjust the seasoning if you think it needs it.
5. Serve and Enjoy:
Serve the chili hot in bowls. If you want, you can garnish with fresh chopped cilantro and add a dollop of sour cream and a sprinkle of shredded cheese on top. Enjoy this warm and hearty meal!
Can I Use Other Types of Beans in This Recipe?
Absolutely! You can substitute other beans like black beans, pinto beans, or even kidney beans. Just make sure to drain and rinse them first to remove any excess sodium or preservatives. This will keep your chili flavorful and fresh!
What If I Don’t Have Chicken Broth?
No worries! You can use vegetable broth or even water in a pinch. If using water, consider adding a little more seasoning like salt and pepper or even a bouillon cube to boost the flavor.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely and transfer it to freezer-safe bags. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat on the stove or microwave until warmed through.
Can I Make This Recipe Spicy?
Definitely! If you like more heat, you can add more cayenne pepper or even some diced jalapeños. Another great option is to top the chili with hot sauce before serving for an extra kick!
