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Slow Cooker White Bean Chicken Chili

Slow Cooker White Bean Chicken Chili

The ultimate comfort food awaits! This Slow Cooker White Bean Chicken Chili is creamy, hearty, and perfect for chilly nights. Packed with protein, spices, and fresh ingredients, it's an easy weeknight dinner that brings warmth to your table. Make it tonight and savor every bite!
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Prep Time 4 minutes
Cook Time 3 hours
Total Time 3 hours 4 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless and skinless chicken breasts cut into bite-size pieces, uncooked
  • 1 sweet onion small diced
  • 2 garlic cloves minced
  • 2 jalapeño peppers seeded and diced
  • 1 poblano pepper medium seeded and diced
  • 8 ounces diced green chilies canned
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup cilantro freshly chopped
  • 4 to 5 ounces cannellini beans canned, drained (optional navy beans)
  • 4 cups chicken broth fat-free, low-sodium
  • 1/2 cup cheddar cheese reduced-fat, grated
  • 1 cup sour cream reduced-fat or Greek yogurt

Equipment

  • Grater
  • Slow Cooker
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. Add all the ingredients, except cheese and sour cream (or yogurt), to the slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours. The last 30 minutes of cooking time, add the cheese and sour cream (or yogurt), stir to combine. Cover and continue cooking 30 minutes.
  2. If desired, before serving, garnish with additional sour cream, cheese, and cilantro.
  3. TIP: Add crushed whole-grain or chia tortilla chips on top of each serving.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Tip 2: This chili freezes beautifully. Just let it cool completely before transferring to freezer-safe bags, and it can last for up to 3 months.
  • Tip 3: Serve with crusty bread, tortilla chips, or even over a bed of rice for a filling meal.
  • Tip 4: Adjust the heat by using more or fewer jalapeños based on your taste preference.
  • Tip 5: If you prefer a thicker chili, use less broth or mash some of the beans before adding them to the pot.