I'll bet you a million dollars (okay maybe not a million) that this hearty crockpot white bean chicken chili will warm you up from head to toe. This chili packs just enough spice from added hatch chiles, and you'll love having leftovers for lunch the next day.
My most favorite thing about making a chili, like my chunky and hearty turkey chili or my beef and bean chili recipe, is that it's a true one and done meal.
This chicken and white bean chili version boasts tender rotisserie chicken, cannellini beans, a jar of hatch chile salsa, and traditional chili seasonings like cumin and paprika. Talk about a flavor bomb!
TL; Dr Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 6 hours
- 😋 Taste: Spicy, acidic, salty, savory, umami.
- 🍽️ Best Served With: Make this yummy and cozy dinner with a side of oven roasted squash or a simple green salad. Prepping for game day? Make this chili AND a four layer beef taco dip for ample flavors and food options.
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Trusted Tips and Variations
- Add a little more heat to this with sliced jalapeño, serrano, or habañero peppers.
- Make this a creamier chili with ¼ cup cream or half and half.
- Add in other vegetables like carrots, onion, celery, more beans, or even some squash like pumpkin or butternut.
- Not a crockpot fan? No problem! If you have a dutch oven or a braiser, you can make this entire dish on the stove. Just be sure to set it on a medium to medium low setting for the duration of the cooking.
The Main Ingredients
- Chicken Breast - you can either use bone in chicken or boneless chicken breast. Don't add the bones to the chili though.
- Cannellini Beans - they're a meatier kind of bean and absorb all of the delicious flavor while it stews and cooks in the chili.
- Crushed Tomatoes - crushed tomatoes (in my opinion) have a lot more flavor, and help keep chili thick.
- Hatch Chile Salsa - this is entirely optional, but I like when chili has a spicier flavor, and this hatch chile salsa is the perfect amount of spice and flavor.
- Seasonings - we use paprika, cumin, and chili powder, all staple seasonings when making a homemade chili.
- Vegetable Stock - to balance out the acid of the crushed tomatoes and help this chili not be super thick, we add in some broth.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Beans: I like to use Cannellini beans, but if you can't find them, Great Northern beans work really well.
- Chicken: You can swap out the type of chicken you want to use, so if you'd rather use ground chicken or the dark meat from the chicken, go for it.
- Tomatoes: I like using a crushed tomato for chili as it gives a chunkier texture, but regular tomato sauce or even diced tomatoes are great in this chili too.
How to make white bean chicken chili
Step 1: Shred cooked chicken breast and set aside.
Step 2: To the crockpot, pour in the crushed tomatoes and drained cannellini beans.
Step 3: Add in half the jar of the hatch chile salsa and stir to combine.
Step 4: Stir in the shredded chicken and top with seasoning. Stir again to combine all the ingredients. Set the slow cooker to cook on LOW for 6 hours (or HIGH for 4 hours).
White Bean Chicken Chili FAQs
Put the remaining chili in an airtight container and let sit in the fridge for up to 4 days.
Yes! Add the chicken chili to a large airtight container and store it in the freezer. Consume in 2-3 months. You can thaw in the fridge overnight or set at room temperature for 2-3 hours, then into the fridge for the remaining time.
You can add the chili to a pot on the stove and turn it to medium low to warm up, approximately 10-15 minutes.
Yes! Add in more beans like garbanzo or kidney, a different type of protein like ground chicken or ground turkey, or maybe other veggies like onions, carrots, celery, or some sweet potato.
Try these other comforting and cozy recipes!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Crockpot White Bean Chicken Chili
Equipment
- crockpot or slow cooker
- cutting board
Ingredients
- 2 cups shredded chicken skin off; bone in or boneless is optional
- 28oz crushed tomatoes
- ¾ cup vegetable stock
- 1 can cannellini beans drained
- ½ jar hatch chile salsa optional
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 tablespoon paprika
- salt to taste
- pepper to taste
Instructions
- Shred cooked chicken breast and set aside.
- To the crockpot, pour in the crushed tomatoes and drained cannellini beans.
- Add in half the jar of the hatch chile salsa and stir to combine.
- Stir in the shredded chicken and top with seasoning. Stir again to combine all the ingredients. Set the slow cooker to cook on LOW for 6 hours (or HIGH for 4 hours).
Ariel says
This was so easy to make and delicious! Made enough to freeze and my whole family loved it. Will definitely be making it again!
Morgan Peaceman says
Thank you so much for this review!! I love when it serves so much to freeze for other colder days 🙂