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While there are so many tasty red bean, beef or turkey chili recipes out there, we like a somewhat lighter variety. Still packed with flavor, this recipe puts chicken and white beans in the limelight for a change, and is super easy to make, regardless of whether you have a slow cooker! Seriously, it doesn’t get much easier than throwing your ingredients in the good, ol’ crock pot, but you can also spruce this up a little if you want a thicker chili. Before you throw everything in and flip the switch, you can put 1 can of white beans in a blender or food processor before adding them; this makes for a slightly creamier chili, if that’s something you’re interested in. Other than that, you just chop a few things up, kick back and relax until it’s time for some yummy, warm goodness!

Slow Cooker White Chicken Chili

Serves 6-8


  • 4 boneless, skinless chicken breasts, cubed
  • 2 (15 oz.) cans white beans (navy, cannellini, great northern, etc.)
  • 1 (4 oz.) can green chilis, drained and chopped
  • 3 cups low-sodium chicken broth
  • 1 white onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • sour cream or plain, Greek yogurt, garnish


  1. Season cubed chicken with salt and pepper, and place in slow cooker.
  2. Add chicken broth and beans, then the chopped onion and green chilies.
  3. Season with garlic and chili powder, cumin, salt and pepper.
  4. Cook on low for 8 hours, stirring once, halfway through cooking.
  5. Make sure chicken is cooked through and serve hot, garnished with sour cream or yogurt.

    Note: If you don’t have a slow cooker, cook in a large pot or Dutch oven on the stove over medium heat for 1 hour, stirring occasionally.

Recipe adapted fromDashing Dish