This Crockpot White Bean Chili is a hands-off, deeply comforting meal that makes itself. With minimal morning prep, your slow cooker delivers a creamy, savory chili packed with tender white beans and juicy chicken. It’s the ultimate cozy meal for busy weeknights or gatherings.
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Why You’ll Love This Crockpot White Bean Chili
- Set & Forget: Minimal prep, then your slow cooker does all the work.
- Creamy & Light: Velvety texture from blended beans, no heavy cream needed.
- Versatile & Forgiving: Easy to customize with pantry swaps or extra spice.
- Amazing Leftovers: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 2 (15.5 oz) cans great Northern beans or cannellini beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1/2 cup heavy cream or half-and-half (for a lighter option)
- Salt and black pepper to taste
- For serving: Fresh cilantro, diced avocado, shredded Monterey Jack cheese, lime wedges, and tortilla chips
Tools: A 6-quart or larger slow cooker, a skillet (optional, for sautéing), and an immersion blender or standard blender.
Notes: Don’t skip the fresh toppings—they add freshness, creaminess, and acidity that make the dish sing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 42 g |
| Fiber: | 11 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- To sauté or not to sauté? You can absolutely just dump everything raw into the crockpot—it will still be delicious. But if you have 5 extra minutes, sautéing the onion and garlic first in a skillet deepens their flavor and removes any raw bite, adding a wonderful base note to the chili.
- Chicken breasts vs. thighs. Breasts will yield a leaner, shreddable result. Thighs are more forgiving and will stay incredibly juicy and tender, even if they cook a little longer. You really can’t go wrong with either.
- Don’t forget to rinse your beans! Giving your canned beans a quick rinse under cold water washes away the starchy, sometimes salty canning liquid. This helps you control the saltiness of your final dish and results in a cleaner-tasting chili.
- The power of the immersion blender. This is the secret weapon for the perfect creamy-yet-chunky texture. If you don’t have one, a regular blender works just fine—just be careful when blending hot liquids and never fill the blender more than halfway.
How to Make Crockpot White Bean Chili
Step 1: If you’re taking the extra flavor step, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just one more minute, until it’s wonderfully fragrant. You’ll notice the aroma is already starting to build—this is a very good sign.
Step 2: Transfer the onion and garlic mixture to the bowl of your slow cooker. If you’re skipping the sauté, just add the raw diced onion and minced garlic directly to the crockpot. Place the raw chicken on top of the aromatics. You don’t need to sear it first; it will cook perfectly and become fall-apart tender in the broth.
Step 3: Now, add one and a half cans of the rinsed beans, the entire can of diced green chiles (don’t drain them), the ground cumin, dried oregano, and the chicken broth. Season everything with a good pinch of salt and black pepper. Give it a gentle stir to combine the spices. The liquid should just about cover the chicken.
Step 4: Cover the slow cooker with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is cooked through and shreds easily with two forks. The low and slow method is my preference, as it gives the flavors more time to meld together beautifully.
Step 5: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board or plate. Use two forks to shred it into bite-sized pieces. It should pull apart with almost no effort at all.
Step 6: This is the magic step for a creamy texture! Using an immersion blender, carefully blend about one-third to one-half of the chili right in the crockpot until it looks smooth and creamy. If you’re using a standard blender, ladle a few cups of the bean-and-broth mixture in, blend until smooth, and then stir it back into the pot.
Step 7: Return the shredded chicken to the pot. Now, stir in the remaining half-can of whole beans, the frozen corn, and the heavy cream. This adds back some nice texture and a pop of sweetness from the corn. Let it cook for another 15-20 minutes on HIGH, just until the corn is heated through and the chili is piping hot again.
Step 8: Give the chili a final taste and adjust the seasoning. Does it need more salt? A bit more pepper? This is your moment to make it perfect. Once you’re happy, ladle it into bowls and get ready to load it up with all your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months.
- Reviving: Thaw in fridge if frozen, reheat gently on stovetop or microwave.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic salad provides a refreshing counterpoint to the rich, warm chili, cleaning the palate between bites.
- Warm, buttered cornbread or crusty bread — There’s nothing better for sopping up every last bit of that creamy broth from the bottom of the bowl.
- Quesadillas with Monterey Jack cheese — A fun, dippable side that both kids and adults love, adding a delightful cheesy, crispy element to the meal.
Drinks
- A crisp, Mexican lager — The light, clean carbonation and mild hop profile cut through the chili’s creaminess and refresh your palate.
- A citrus-forward Sauvignon Blanc — The wine’s bright acidity and notes of lime and grapefruit will mirror the lime wedges you serve with the chili, creating a harmonious pairing.
- Sparkling water with a lime wedge — A non-alcoholic option that still provides the bubbly, cleansing effect you want with a comforting meal like this.
Something Sweet
- Classic flan or crème brûlée — The cool, creamy, and caramelized dessert continues the theme of creaminess but in a sweet, elegant form that feels like a real treat.
- Churros with chocolate dipping sauce — For a festive finish, the warm cinnamon sugar and rich chocolate are a fantastic, fun contrast to the savory chili.
- Mango sorbet — A light, fruity, and refreshing scoop of sorbet is the perfect palate-cleanser that doesn’t feel too heavy after a satisfying bowl of chili.
Top Mistakes to Avoid
- Mistake: Over-blending the entire pot of chili. The goal is to blend only a portion of it to create a creamy base. If you blend everything, you’ll end up with a bean soup instead of a chili with satisfying texture and whole beans.
- Mistake: Adding the dairy too early. If you put the heavy cream in at the beginning, it can curdle or separate during the long cooking process. Stirring it in at the very end ensures a smooth, silky finish.
- Mistake: Underseasoning. Slow cookers are notorious for muting flavors. Be generous with your salt and pepper at the beginning, and always, always do a final taste and season again at the end before serving.
- Mistake: Using old, stale spices. Ground cumin and oregano lose their potency over time. If your spices have been in the cupboard for over a year, they won’t provide the vibrant flavor this chili needs. A little freshness goes a long way.
Expert Tips
- Tip: For a richer flavor, use homemade chicken broth. The depth of flavor from a broth you’ve made yourself is unparalleled and will make your chili taste like it came from a professional kitchen. It’s a simple upgrade with a huge payoff.
- Tip: Let the chili rest before serving. If you have the time, turn the crockpot to the “warm” setting and let the chili sit for 20-30 minutes after it’s finished cooking. This allows the flavors to marry and intensify even further.
- Tip: Thicken it without a blender. If you don’t have a blender, you can mash some of the beans against the side of the pot with a fork or potato masher. It’s a more rustic approach, but it works perfectly to thicken the broth.
- Tip: Make it ahead and freeze it. This chili freezes beautifully for up to 3 months. Cool it completely, then store it in airtight containers or freezer bags. Thaw in the fridge overnight and reheat gently on the stovetop.
FAQs
Can I make this chili vegetarian?
Absolutely! It’s an easy swap. Simply omit the chicken and use vegetable broth instead of chicken broth. To add substance, you can stir in an extra can of beans or even a cup of quinoa during the last hour of cooking. The cooking method and timing remain exactly the same, and you’ll still get a wonderfully hearty and flavorful meal.
My chili is too thin. How can I thicken it?
No worries, this is a common fix! The easiest way is to create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into your chili, set the crockpot to HIGH, and let it cook uncovered for 15-20 minutes. You’ll notice it thickening up nicely. Alternatively, you can blend a bit more of the chili than the recipe calls for.
Can I use dried beans instead of canned?
You can, but it requires a bit of pre-planning. You’ll need to soak 1 cup of dried great Northern beans overnight, then drain and rinse them. Use these soaked beans in place of the canned ones, but note that you may need to add a bit more broth as the dried beans will absorb more liquid during cooking.
How long will leftovers last in the fridge?
Stored in an airtight container, your leftover chili will stay fresh and delicious in the refrigerator for 3 to 4 days. The flavors often taste even better on the second day! Reheat it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.
What can I use instead of heavy cream?
If you want a lighter option, half-and-half works perfectly. For a dairy-free version, full-fat canned coconut milk is a fantastic substitute—it adds a similar richness and a very subtle, pleasant sweetness that pairs surprisingly well with the other flavors.
Crockpot White Bean Chili
Make this easy Crockpot White Bean Chili with chicken for a creamy, comforting meal. Minimal prep, maximum flavor. Get the simple slow cooker recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
1 lb boneless, skinless chicken breasts or thighs
-
2 cans great Northern beans or cannellini beans (15.5 oz each, rinsed and drained)
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1 can diced green chiles (4 oz)
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1 tsp ground cumin
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1/2 tsp dried oregano
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4 cups low-sodium chicken broth
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1 cup frozen corn
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1/2 cup heavy cream or half-and-half (for a lighter option)
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Salt and black pepper (to taste)
-
Fresh cilantro, diced avocado, shredded Monterey Jack cheese, lime wedges, and tortilla chips (for serving)
Instructions
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If you’re taking the extra flavor step, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just one more minute, until it’s wonderfully fragrant.01
-
Transfer the onion and garlic mixture to the bowl of your slow cooker. If you’re skipping the sauté, just add the raw diced onion and minced garlic directly to the crockpot. Place the raw chicken on top of the aromatics.02
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Now, add one and a half cans of the rinsed beans, the entire can of diced green chiles (don’t drain them), the ground cumin, dried oregano, and the chicken broth. Season everything with a good pinch of salt and black pepper. Give it a gentle stir to combine the spices.03
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Cover the slow cooker with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is cooked through and shreds easily with two forks.04
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Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board or plate. Use two forks to shred it into bite-sized pieces.05
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Using an immersion blender, carefully blend about one-third to one-half of the chili right in the crockpot until it looks smooth and creamy. If you’re using a standard blender, ladle a few cups of the bean-and-broth mixture in, blend until smooth, and then stir it back into the pot.06
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Return the shredded chicken to the pot. Now, stir in the remaining half-can of whole beans, the frozen corn, and the heavy cream. Let it cook for another 15-20 minutes on HIGH, just until the corn is heated through and the chili is piping hot again.07
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Give the chili a final taste and adjust the seasoning. Once you’re happy, ladle it into bowls and get ready to load it up with all your favorite toppings.08
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