Crock Pot White Chicken Chili is a comforting and delicious meal that will warm you up! Cooked low and slow, all the flavors mesh well together and you end up with a delicious soup that the whole family will enjoy!
CROCK POT WHITE CHICKEN CHILI
Do you love chili but want to switch it up from time to time? This White Chicken Chili is just what you are looking for. Full of chicken, beans, vegetables and spices, everything comes together and creates a delicious and tasty dinner recipe. Top this off with your favorite toppings such as sliced limes, avocados, cilantro or tortilla chips and you are ready to go with a recipe that is hard to turn down!
TIPS FOR MAKING CROCK POT WHITE CHICKEN CHILI:
- You can use any chicken on hand, we use chicken breasts but you can also use thick thighs. If in a pinch you can use shredded rotisserie chicken, but since it's cooked add it at the end to warm through.
- Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.
- Thicken this dish my smashing some of the beans using a potato masher, the starch in the beans will thicken this up nicely.
- You can adjust the seasonings to your liking, these are the measurements that we like, but feel free to make it your own.
- Canned navy beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
- I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
- This can be cooked on high for 4 hours or low for 6 hours.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
dried navy beans
canola oil
chicken breasts
onions
celery
garlic
garlic powder
onion powder
cumin
salt
dried oregano
freshly ground black pepper
jalapeños (optional)
chicken stock
cilantro
HOW TO MAKE THIS CROCK POT WHITE CHICKEN CHILI RECIPE:
Rinse and sort the dried navy beans (removing any small rocks, etc.). Place into the bottom of a 6 quart crock pot.
In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides.
Place the browned chicken on top of the navy beans. Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat, then add the garlic and cook for a further 2 minutes.
Add the garlic powder, onion powder, cumin, salt, oregano, black pepper and stir to combine.
Add the jalapeños and stock and bring to a boil.
Pour this mixture into the crock pot on top of the chicken. Cook on low for 6 hours or high for 4 hours. 
Once done, remove chicken from crock pot and shred with two forks, add back into crock pot with the cilantro.
Serve with your favorite toppings!
HOW TO STORE:
- Usually when we make crock pot recipes we always have leftovers so it's always good to know how to store these things.
- To store this Crock Pot White Chicken Chili place into an airtight container and place in the refrigerator and it should keep for up to 3-4 days, reheat on the stovetop or microwave.
- You can also freeze this recipe, place in a freezer safe container or bag and place in the freezer where it will keep for up to 3 months. To defrost place in your refrigerator overnight, reheat on stovetop or in microwave.
CRAVING MORE RECIPES? GIVE THESE A TRY!
BEST CROCK POT CHILI
WHITE CHICKEN CHII WITH CORNBREAD DUMPLINGS
INSTANT POT PORK CHILI
JOHN LEGEND'S CHILI
SLOW COOKER BLACK BEAN CHILI
CROCK POT CHICKEN AND GRAVY
THE BEST CROCK POT CHICKEN TORTILLA SOUP
CROCK POT WHITE CHICKEN CHILI
Ingredients
- 1 cup dried navy beans
- 1 tablespoon canola oil
- 2 lb boneless, skinkess chicken breasts Approx 2-3
- 2 small sweet onions
- 1 celery rib
- 2 garlic cloves
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 teaspoon ground cumin
- 2 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 tablespoon chopped jalapeños optional
- 4 cups chicken stock
- ¼ cup chopped fresh cilantro optional
- sliced limes, avocado, sour cream and tortilla chips, to serve (optional)
Instructions
- Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
- In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the slow cooker.
- Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.
- Add the garlic powder, onion powder, cumin, salt, oregano and black pepper. Stir to combine.
- Stir in the jalapeños and stock and bring to a boil.
- Pour mixture into the crock pot on top of the chicken.
- Cover and cook on low for 6 hours or high for 4 hours.
- Remove chicken from crock pot and shred then add the cilantro and serve.
Notes
- You can use any chicken on hand, we use chicken breasts but you can also use thick thighs. If in a pinch you can use shredded rotisserie chicken, but since it's cooked add it at the end to warm through.
- Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.
- Thicken this dish my smashing some of the beans using a potato masher, the starch in the beans will thicken this up nicely.
- You can adjust the seasonings to your liking, these are the measurements that we like, but feel free to make it your own.
- Canned navy beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
- I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
Michele
Can i use beans in a can? and if so, would i drain them first?
Brandie @ The Country Cook
You absolutely can and yes, you do not need to drain them first and they can just be added in with the other ingredients. They don't need to be layered on the bottom.
Linda C Johnston
Sounds easy and delicious! I am single, so when I cook I make it count! This will freeze well for me to have on hand. Thank you!
Brandie @ The Country Cook
Hope you love it Linda! This does freeze really well!
Lindsey
At what point would you mash the beans? Thinking I could sell this as a "chicken soup" if my kids don't see the beans. haha
Brandie @ The Country Cook
You can mash them as soon as they get soft! It will make it more like a stew since the mashed beans will thicken it up. You could always add more broth if you want it more "soup" like. You might also want to cut our to cut down on the cumin. Some kids are super sensitive to that particular spice. Hope that helps!