We’re half-way through September and we’ve got out feet firmly planted in soup season, which makes me a happy gal. Is there anything better than slurping up a big bowl of broth-bathed meat, noodles, and veggies?
That was a rhetorical question– the answer is yes. Yes, there is, by a margin. Her name is Chili.
The one thing that can make me swoon more than homemade chicken noodle soup is a big batch of chili, preferably with beans (even though I know that’s essentially sacrilege to Texans. Sorry, I guess.) If you’re right there with me, giving the “two thumbs up” and drooling over the thought of tender, creamy beans soaking up the spices, then you’ll probably like what I’m about to throw at ya.
Ready for it? Crock Pot White Bean Chicken Chili. BAM.
This chili is made in a crock pot, loaded up with white beans, chicken, and green chiles, and finished off with a creamy sauce and a bit of sour cream mixed in.
And I could probably eat about 50 bowls of it without getting sick of it.
Now, it’s most certainly not your typical chili– the flavor of the Crock Pot White Bean Chicken Chili is way different, but I like different. You can never have too many chili recipes to switch things up throughout the chilly season. This is kind of like a hybrid between chili, bean soup, and cream of chicken soup. AKA it’s amazing. Top it with avocado and a bit of cheese and it’s just absolutely lush.
(I learned “absolutely lush” from a Briton, Charlotte, who came to visit the states with my friend Veronica this summer. I’ve been wanting to say it for months now, and this felt like the opportune time. AB-solutely LUUUUSH chili.)
Anyway, pop this in your slow cooker on the next cool September day and enjoy it with some tortilla chips or fritos and a big smile on your face.
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Crock Pot White Bean Chicken Chili
- Total Time: 7 hours 30 minutes
- Yield: 8 1x
Description
Adapted from Lovely Little Kitchen
Ingredients
- 4 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/2 tsp ground oregano
- 1/2 tsp ground coriander
- Dash of cayenne pepper
- 2 (4.5) oz cans diced green chiles
- 15 oz can white corn, drained and rinsed
- 2 15.5 oz cans white beans (I used Cannellini and Small White beans)
- 14.5 oz can chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cube chicken bouillon
- 1/2 tsp white pepper
- 1 teaspoon salt
- 1/2 cup sour cream
- Lime, for serving
- Avocado, for serving
- Cilantro, for serving
- White cheese, for serving
Instructions
- Season the chicken breasts with salt and pepper and place them at the bottom of the crock pot. Add in the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and heat on “low’ for 6-8 hours, or until chicken shreds easily with a fork.
- An hour before serving, melt the butter in a small saucepan over medium-high heat. Once the butter melts, whisk in the flour. Whisk constantly, until the flour and butter brown lightly and thicken. Then, slowly whisk in the milk. Add in the chicken bouillon, and continue to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.
- Remove the saucepan from heat and mix in the white pepper and salt. Pour into the chicken chili.
- Add the sour cream to the chicken chili and stir well to combine. If the chicken hasn’t shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.
- Serve with lime, avocado, cilantro, and shredded white cheese.
- Prep Time: 30 mins
- Cook Time: 7 hours
This looks wonderful. Sacrilegious or not, I can’t imagine a chili without beans. For me, that’s the best part!
What a delicious chili recipe! Never made chili before but I always enjoy eating it so I definitely need to recreate your yummy recipe.. thanks for sharing it!
Thanks, Thalia!
This looks delish and so easy! I’m gonna make this week for dinner 😀
Hi. So if I don’t have a crock pot should I just leave it on the stove on low or would you not recommend doing it without?
That should be absolutely fine, Fantana! Just make sure to check it every once in a while!
So delicious! Thanks for sharing the recipe!
Do you drain and rinse the beans too?
Yes, I drained and rinsed my beans as well!
I lost my old chicken and white bean chili recipe and this looks very close. I think I used to add chopped Roma tomatoes. Does that sound right?
You can definitely do that in this recipe if you’d like! It sounds like it would be a good addition and it makes sense with the flavors =)
do you think you could sub the milk with chicken broth for a non dairy option?
Your recipe is so delicious! Today was my third time making this and we’ve loved it every time! First two times I simmered it in the stove and today I used the crock pot so it would be ready when I got off work. Thank you for posting this!
My fiance & I made this yesterday and it is delicious!! We just happen to stumble upon your website & I look forward to trying many, many more of your recipes.
I am excited to make this!! I am going to CAN it into mason jars for food storage this morning!! 🙂
I have made this about 5 times and every time it is a huge hit. In fact I’m making it again tonight for a special event tomorrow ! I wouldn’t change a single thing, thanks so much!
Made this today and it was absolutely delicious. This was a great way to use up some chicken breasts in the freezer. We topped it with shredded sharp cheddar and crushed lime Tostidos. Overall there is no reason to change perfection!
Would this still work if the chicken was omitted?
My family LOVES this recipe and we make it all the time. I’m wondering if you have ever frozen it and how you would do that?