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This white chicken chili cooked in a crock pot is the perfect cozy meal for chilly days. Slow—cooked for hours, it develops deep flavors and a rich texture that feels like a warm hug in a bowl. It’s loaded with tender chicken, creamy beans, and just the right touch of spice, making it a family favorite that feeds a crowd with ease.
I first made this chili on a rainy fall afternoon and the whole family was instantly hooked. Now it’s a go—to on busy weekends when I want something hearty without a lot of fuss.
Ingredients
- Navy beans: these creamy beans thicken the chili and add fiber. Pick dry beans that are clean and free of debris
- Chicken breasts: lean protein that shreds beautifully when slow—cooked. Choose fresh, plump breasts for best results
- Onions and celery: build a savory base with sweet and earthy notes. Look for firm stalks and crisp onions
- Garlic and garlic powder: fresh garlic enhances flavor depth while garlic powder boosts aroma
- Onion powder, cumin, oregano: these spices bring warmth and complexity— buy whole if possible and grind fresh for maximum flavor
- Jalapeños: add a gentle heat. Select firm, glossy peppers without blemishes
- Low sodium chicken stock: controls salt levels while adding a savory broth base
Instructions
- Sauté the Aromatics:
- Cook chopped onions and celery in the skillet over medium heat for 5 minutes until soft. Add minced garlic and cook for 2 more minutes to release their fragrant oils. This layer builds a deep flavor foundation for your chili.
- Brown the Chicken:
- Heat oil in a skillet over medium—high heat and brown chicken breasts on both sides until golden. This step locks in juices and adds caramelized flavor.
- Prepare the Beans:
- Rinse the dried navy beans and remove any debris. Place them in the bottom of a 6—quart crock pot.
- Combine Aromatics and Spices:
- Add garlic powder, onion powder, cumin, salt, oregano, and black pepper to the skillet with the cooked aromatics. Stir well to combine and toast the spices lightly, amplifying their flavors.
- Add Jalapeños and Chicken Stock:
- Add chopped jalapeños and low sodium chicken stock to the skillet. Bring the mixture to a boil to meld the flavors and slightly reduce the broth.
- Assemble in Crock Pot:
- Pour the hot mixture over the browned chicken and beans in the crock pot. Cover and cook on low for 6 hours or high for 4 hours until beans are tender and chicken is cooked through.
- Shred and Finish:
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and stir in chopped cilantro for a fresh finish. If you prefer a thinner chili, add more chicken stock or broth until you reach your desired consistency.
- Serve:
- Spoon the chili into bowls and garnish with your favorite toppings like sour cream, sliced avocado, and lime wedges for a bright, creamy contrast.
One of my favorite parts about this recipe is the way the navy beans help thicken the chili naturally while adding a subtle creaminess. My family always gathers around the table asking for seconds, especially with a drizzle of lime juice to brighten each bite. It’s one of those dishes that brings people together.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave to keep the chili creamy and flavorful. If freezing, portion it into freezer—safe containers and label with the date. It will keep well for up to three months and thaw evenly overnight in the refrigerator.
Ingredient Substitutions
If you prefer chicken thighs, they work wonderfully and add a bit more richness. For homestyle ease, you can use shredded rotisserie chicken added at the end of cooking. When dried navy beans feel intimidating, canned cannellini or navy beans work fine just rinse and reduce the added liquid slightly. Adjust spices to match what you have on hand, smoked paprika or chili powder can introduce different flavor dimensions.
Serving Suggestions
Serve this white chicken chili with a side of crunchy tortilla chips or warm cornbread for dipping. A dollop of sour cream or Greek yogurt adds cooling contrast. Fresh cilantro and sliced avocado bring a fresh herbaceous and creamy touch that perfectly balances the heat. Lime wedges are a must for a pop of acidity that elevates every spoonful.
This white chicken chili is comforting, easy to customize, and perfect for feeding a crowd.
Common Recipe Questions
- → What can I serve with white chicken chili?
Tortilla chips, cornbread, or Mexican cornbread complement the chili well, adding texture and flavor contrast.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and can add extra richness. Shredded rotisserie chicken can also be used for convenience.
- → How do I thicken this white chili?
Mash some beans to release starches for natural thickening, or reduce added broth for a denser texture.
- → Is it okay to use canned beans instead of dried?
Canned navy or cannellini beans can be substituted. Use two cans and skip the soaking process.
- → Can the chili be frozen and stored long-term?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
- → How should leftovers be stored?
Keep leftovers in airtight containers refrigerated for 3-4 days and reheat on stove or microwave.