Slow Cooker White Bean Chili


I love my Crock-Pot® .  Particularly in the cooler seasons its my favorite kitchen appliance. Soups to stews, roasts to chickens, cakes, breads, I can do em all in this little beauty. And all, without  paying much attention to it.  Even in the Summer, its perfect! You can keep your kitchen cool and still serve up the most delicious meals, appetizers and desserts.

Now I ask you, what  man in your life could you say that about ? (I know)  Plus, using my Crock-Pot® helps me save money, and we all like to save. It uses so little electricity (less than your stove-top or oven) and even the least expensive cuts of meats can come out fork tender and delish!

This month, I’m going to be posting  some of my best CrockPot recipes and I’m inviting you all to the party! I know you all have at least one favorite recipe. Whether its a party dip, a tailgating chili,  or even your favorite  pot roast.  Link up with me here and share  all those comfort foods that your Crock-Pot® makes that much easier and that much yummier!

Here’s my first entry, I know you’ll love this twist on  a fall favorite.  My White Bean Chicken Chili is hearty and just the slightest bit spicy. (not too spicy for the kids tho) Paired with homemade cornbread or crispy tortillas, its a meal all to itself.   Chopped Avocados,  sour cream, cheese, green onions, or even a slice of lime; all make perfect add ons to  this yummy  chili.


Slow Cooker White Bean Chili


Slow Cooker White Bean Chili
Prep time
Cook time
Total time
Easy to Prep and cook in the slow cooker.
Recipe type: Main
Cuisine: Southern
Serves: 4-6 bowls
  • 3 cans Bushs Cannellini Beans, not drained (you can substitute navy beans if you must )
  • 1 pound boneless chicken (breasts or thighs)- chopped into bite sized pieces
  • 2tbl Extra Virgin Olive Oil
  • ½ yellow onion-chopped
  • ½ green bell pepper-chopped
  • ½ red bell pepper-chopped
  • 2 cloves garlic-chopped
  • 1 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 12 oz your favorite beer
  • 4 cups chicken stock
  • 1 teaspoon white pepper
  • pinch red pepper flakes (just a pinch 'yall)
  • ½ bunch fresh cilantro chopped
  1. In a large heavy skillet , heat oil and add in the chopped chicken. Cook until browned slightly and no longer pink. Set aside.
  2. In the same skillet (add a little more oil if necessary) cook the onion, bell pepper and garlic until softened, Set aside.
  3. In your crock pot combine the beans, cumin, oregano, chicken stock, white pepper and beer. (you can omit the beer if you'd prefer, all of the alcohol cooks out however and the flavor is yummmmmm. Replace with water if you omit.)
  4. Stir in the onion, bell pepper and garlic mixture.
  5. Set your crock pot on high and add in the chicken.
  6. Reduce the heat to low after one hour add in the cilantro and cook another 4-6 hours.
  7. Spoon the chili into warm bowls and top with your favorite chili topping.


Note: I don’t salt  this chili while its cooking, I prefer to omit the salt and add at the table if desired.

This recipe is not sponsored by any brand or manufacturer.  I am a brand loyalist on some items in my pantry. (Cannellini beans are one) and I happen to have owned an original CrockPot since 1972.  Thats my disclosure ‘yall!

Lets see what you’ve got!  Show your CrockPot  (and me) some love. (pps. I love comments too! If you don’t have a recipe..don’t worry..leave a comment tho and let us know you were here!)

Grab A Button and Share The Fun!  

my foodgawker gallery

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge


    • Lori,

      Debbie’s looks fabulous, but if I’d tried hers first I probably would have been disappointed, because my first experience with white chicken chili was at a restaurant. I found a recipe on the can of Busch’s Northern White Beans and it’s exactly like I remember. Thick, barely spicy (only the onions and green chillies to spice it up) and even my guys like it.

      Now I have to try Debbies for something different!
      Erica Mueller recently posted…A Free Beginners Guide to BloggingMy Profile

      • Simple Plate

        Really, the only spicy so to speak is the white pepper and bell peppers and can add/takeaway as you desire…we like a little kick sometimes and add some jalapenos to the mix…the beauty of chili, is it can be what ever you want it to be..;-)

    • Simple Plate

      The longer it cooks…the thicker it gets…that’s the legend of the crock pot ;-) We serve it over rice so the thin works well for us…but if you let it cook a little longer..its the consistency you’re looking for without adding thickeners.

  1. Add me to the list of those who have never had white chicken chili. Now with seeing it so often I’m just going to have to make it. I love chicken and chili so I can’t see not loving this dish!

    I have a new slow cooker recipe I’m making tomorrow. I just bought a new cookbook and this recipe looks so good I’ve been waiting to try it. If it turns out well, I’ll share it with you all.

    For now I’ve just shared my Chicken with Rosemary and Sage and my Chicken with Tomato and Artichoke Brushetta. Both are big hits. The Chicken with Tomato and Artichoke Brushetta has a thin sauce, which you could easily thicken if you want. We prefer it the way it is and just love the flavor.

    Can’t wait to check out some of the other recipes.

    Bored Cook recently posted…Parmesan Couscous SaladMy Profile

  2. Thanks so much for posting this. I love my Crockpot, but although I have a couple of crockpot cookbooks, I don’t have very many recipes that I really love. I’m glad to have some tried and true recipes to try out.

    I linked up a recipe for Beef Stew. Thanks again!
    Carolyn recently posted…Master Bedroom Wall – Take TwoMy Profile

  3. Just found your great site through Tidy Mom! Love all of these great recipes. We are huge white chicken chili fans in our family. It’s always a hit! I linked up my Olive Garden Knock Off of Pasta e fagioli. Thanks for hosing the crock pot party!

  4. this is wonderful! I learned how to use a crock pot just a few months ago.It was unnerving at first especially if you are used to having your food cooked fast, but I was curious about all the comments on how convenient it was. I cant wait to try your recipe. I’d also love to guide Foodista readers to find this post. really like what you made with this recipe. Thanks!
    Alisa recently posted…Baja Chicken Enchilada SoupMy Profile

  5. Your recipe sounds wonderful –and it is the perfect time of year to get out that slow cooker. Chili is just great in a slow cooker. My favorite recipe for the slow cooker is Pork Roast Florentine–easy and so pretty to serve. I just posted it at

  6. Thanks for inviting me to link up to your party. I am happy to link up and join in the fun. the breakfast casserole is a great recipe to use for when guest come over, and I guarantee a stress free morning.