Go Back
–+ servings
Crockpot White Bean Chicken Chili

Crockpot White Bean Chicken Chili to Warm Your Soul

Crockpot White Bean Chicken Chili is a wholesome, high-protein dish perfect for busy families seeking nourishment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 lbs Chicken Breast lean protein that stays moist with slow cooking
  • 2 cups White Beans (Canned or Dried) packed with protein and fiber
  • 1 medium Onion for depth of flavor
  • 4 cloves Garlic fresh or minced to taste
  • 1 cup Bell Peppers diced small to blend seamlessly
  • 1 can Diced Tomatoes low-sodium recommended
  • 4 cups Chicken Broth opt for low-sodium
  • 2 tsp Cumin adjust based on your spice preference
  • 2 tsp Chili Powder adjust based on your spice preference
For Toppings
  • 1 large Avocado creamy and rich
  • 0.5 cup Cilantro fresh and fragrant
  • 1 cup Greek Yogurt or Sour Cream lighter substitute for traditional sour cream
  • 1 cup Shredded Cheese cheddar or pepper jack works well

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Prep the ingredients by chopping the onion, garlic, and bell peppers into small pieces. If using dried beans, soak overnight.
  2. Combine all ingredients in the slow cooker, layering chicken at the bottom followed by beans, vegetables, tomatoes, and broth.
  3. Set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours, keeping the lid closed.
  4. Check for doneness by ensuring the chicken shreds easily and beans are tender. Mash some beans for a creamier texture if desired.
  5. Serve the chili hot with your choice of toppings, such as avocado, cilantro, and a dollop of Greek yogurt or sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 45gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. It freezes well for up to 3 months. Reheat on low heat until warm.

Tried this recipe?

Let us know how it was!