Slow Cooker White Bean Chicken Chili

Now that I am back to work full-time, I like to take full advantage of using my crock pot so I have little prep to do for dinner time when I get home at the end of the day.

Chili is a favorite in our house but I wanted to try something different from our normal ground beef concoction. I came across this recipe on Pinterest and thought I would give it a try.

Not only is this recipe super yummy, but it is so easy to put together before leaving for work in the morning!

What you’ll need:

  • 1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks (I left the chicken breast whole to ‘mush’ up before eating)
  • 2 – 15 o.z cans of white beans
  • 1 – 15 oz. can of white corn (I used yellow since I couldn’t find white)
  • 1 onion chopped
  • 1 clove garlic finely chopped (use more if you like garlic!)
  • 1 package taco seasoning
  • 1 – 7 oz. can of chopped green chilies
  • 1 can cream of chicken soup
  • 1 – 14 oz. can of chicken broth


-Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.

-Top your chicken with the beans, corn and onion.

-In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup.

-Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom.

-Cover and cook on LOW for 8-10 hours.

When I walked into our house after work, it smelled amazing! I knew we were in for a very yummy dinner.

Before serving the chili, use a potato masher to break up the cooked chicken. This will help to thicken up the chili. Serve into dishes and top with grated cheese, sour cream, cilantro and tortilla chips… or anything you feel like using as a topping.

Enjoy! Slow Cooker White Bean Chicken Chili Recipe

20 Responses to Slow Cooker White Bean Chicken Chili

  1. That looks amazing! I love using my crockpot and will be adding this to my rotation :)

  2. You won’t be disappointment Mary Ellen!
    After seeing this, I think I’ll have to make it this week :)

  3. We do a really similar recipe that I absolutely LOVE!!! Sometimes we use rotisserie chicken already cooked from the store if we want to do it quickly on stove top. Yum…may need to try the slow cooker version!

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  6. This so yummy, a great camping meal! Thank you!

  7. How many does this serve?

  8. This was a meal for my husband and I with some lunch left overs. I would say serves 4 to 6, depending on the serving size :)

  9. Looks delicious! Thank you for the recipe

  10. I take it you don’t add the juices from the cans??

  11. Hi Jamie,
    No. I drained the beans and corn before adding them in. Great question!

  12. If I don’t have the time to cook this in the crackpot,would it still taste the same if I cook it on the stove top?

  13. Trying this recipe today! It’s a bit gloomy and breezy out so making this for the family!

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  15. Sounds great! Can I use dry beans in this? Would I need to cook them first than add? I couldn’t find white beans in a can :(

    • You can use dry, but you have to sort through them to pick out any debris, soak them (if you want) for 12-24 hours in hot salted water, then cook them, since canned beans are basically cooked beans. Depending on the bean, use 1/2 to 2/3 the amount of cooked canned beans. A 15 oz can of canned beans = about 9 oz dried beans (1.5 cups). If you would prefer to skip the soaking process, just rinse them thoroughly and then add about an hour of cooking time. Check your slow cooker every now and then.

  16. I don’t have experience cooking with dry beans, so I can’t say for sure whether or not they would work.
    You can always substitute for other beans that you like. I have used red kidney beans before when I couldn’t find the white ones.

  17. Can you cook the chili on high for 4 hours rather than on low for 8 hours??

  18. This is such a delicious recipe! I’ve made it several times now and I’m always pleased! Thanks for the great recipe.

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