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Crock Pot White Chicken

Section: Satisfying Main Dishes for Every Occasion

This hearty white chicken chili is slow-cooked to develop deep, comforting flavors. Tender chicken breasts combine with navy beans, sautéed onions, celery, and a blend of spices including cumin, oregano, and jalapeños. Simmered low and slow in chicken stock, the dish becomes thick and satisfying. Served with toppings like avocado, lime slices, and sour cream, it’s a perfect, filling meal that warms from the inside out. Easy to prepare and versatile with options like using chicken thighs or rotisserie chicken.

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A woman in a white chef's coat holding a glass of wine.
Provided By Lina
Last updated on Sat, 25 Oct 2025 00:33:09 GMT
A bowl of chili with white cheese and lime wedges. Bookmark
A bowl of chili with white cheese and lime wedges. | deliciousrecipeshere.com

This hearty Crock Pot White Chicken Chili is a perfect cozy meal for chilly days. Slow-cooked to develop rich flavors, it offers a comforting blend of tender chicken, creamy beans, and a gentle kick of spices. It’s a familyfriendly dish that fills the house with warmth and invites you to enjoy bowl after bowl.

I first made this chili on a rainy weekend and it quickly became a regular in our dinner rotation. It’s one of those meals that feels like a hug in a bowl, perfect for both busy weeknights and relaxed weekends.

Ingredients

  • Navy beans: gently rinsed and sorted to remove any debris, these provide creaminess and fiber
  • Chicken breasts: that brown nicely locking in juicy flavor, but thighs or shredded rotisserie chicken can also work
  • Onions and celery: for a fragrant and flavorful vegetable base
  • Garlic and garlic powder: for a rich, savory background note
  • Onion powder: to deepen the aromatic qualities
  • Cumin and oregano: for that characteristic chili and Southwestern flavor profile
  • Jalapeños: adding a mild heat, adjustable to your preference
  • Low sodium chicken stock: giving a savory and subtle foundation, so the dish doesn’t become too salty
  • Canola oil: to brown the chicken, which helps bring out meaty flavor and texture

Instructions

Sift and Prepare Beans:
Rinse dried navy beans thoroughly picking out any little stones or debris. Place these cleaned beans in the bottom of a 6 quart crock pot creating the base of the chili.
Brown the Chicken:
Heat canola oil in a large skillet over medium high heat. Brown chicken breasts on both sides until they develop a golden crust, which seals in juices and boosts flavor.
Sauté the Vegetables:
In the same skillet, add finely chopped onions and celery and cook over medium heat for about five minutes until softened. Next, add minced garlic and cook for another two minutes to release its aroma.
Add Seasonings and Broth:
Sprinkle in garlic powder, onion powder, cumin, salt, oregano, and black pepper, stirring well to combine all the flavors. Toss in the jalapeños and pour in the chicken stock, then bring everything to a gentle boil.
Combine and Slow Cook:
Pour the seasoned broth and vegetable mixture into the crock pot over the chicken and beans. Cover and cook on low for 6 hours or on high for 4 hours, allowing flavors to meld beautifully.
Shred and Finish:
Remove chicken breasts from the crock pot and shred using two forks. Return shredded chicken to the pot and stir in fresh cilantro. If you prefer a thinner chili, adjust by adding more stock or broth to reach the desired consistency.
Serve and Enjoy:
Ladle the chili into bowls and top with favorites like sour cream slices of avocado and lime wedges for a fresh, vibrant finish.
A bowl of chili with a dollop of sour cream and a side of chips.
A bowl of chili with a dollop of sour cream and a side of chips. | deliciousrecipeshere.com

This recipe is special to me because the navy beans provide a creamy thickness that makes every bite comforting. The first time I served this was on a cold evening when an unexpected snowstorm forced us inside. It became an instant family favorite and a goto meal for cosy nights.

Serving Suggestions

Serve with warm tortilla chips or a slice of cornbread to soak up the flavorful broth. Add a dollop of sour cream and some fresh cilantro to brighten and cool the chili. Squeeze fresh lime over the top for a zesty contrast that lifts the earthy flavors.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, portion into freezer safe containers and keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Ingredient Substitutions

Swap chicken thighs for breasts if you prefer more moisture and richer flavor. Use canned navy or cannellini beans for quicker cooking, reduce the broth slightly to avoid thinning the chili. Substitute vegetable broth for chicken stock to make the dish vegetarian friendly, add extra seasoning to compensate.

A bowl of chili with a dollop of sour cream on top.
A bowl of chili with a dollop of sour cream on top. | deliciousrecipeshere.com

Warm bowls of this chili are perfect for chilly nights. Serve with lime wedges or cornbread for a cozy meal.

FAQs About This Recipe

→ What can I serve with white chicken chili?

Tortilla chips, cornbread, or Mexican cornbread pair wonderfully alongside this dish, balancing flavors and adding texture.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs can be substituted. They add extra richness and tenderness, and shredded rotisserie chicken works well for convenience.

→ How do I thicken the chili if needed?

Smash some of the beans with a potato masher to release starches that naturally thicken the chili, though it’s usually thick enough as is.

→ Are canned beans a suitable alternative to dried beans?

Absolutely. Use two cans of navy or cannellini beans as a convenient swap for dried beans in this dish.

→ Is it possible to freeze leftovers?

Yes, store in freezer-safe containers for up to three months. Thaw overnight in the refrigerator and reheat gently on stovetop or microwave.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container refrigerated for 3-4 days. Reheat on the stovetop or microwave until warmed through.

Crock Pot White Chicken

Slow-cooked white chicken with beans and spices for a rich and warming meal packed with layers of flavor.

Prep Time
15 minutes
Cooking Time
360 minutes
Total Time
375 minutes
Provided By: Lina

Recipe Type: Main Dishes

Skill Level: Great for Beginners

Cuisine Inspiration: American

Portion Size: 6 Serving Size (6 servings)

Dietary Preferences: Gluten-Free, Dairy-Free

What You’ll Need

→ Dry Beans

01 1 cup dried navy beans, rinsed and sorted

→ Poultry

02 3 boneless, skinless chicken breasts

→ Vegetables

03 1 medium onion, chopped
04 2 stalks celery, chopped
05 2 cloves garlic, minced
06 1 to 2 fresh jalapeños, sliced
07 ¼ cup fresh cilantro, chopped

→ Spices

08 1 teaspoon garlic powder
09 1 teaspoon onion powder
10 2 teaspoons ground cumin
11 1 teaspoon dried oregano
12 1 teaspoon salt
13 ½ teaspoon ground black pepper

→ Liquids

14 4 cups low-sodium chicken stock

→ Fats

15 2 tablespoons canola oil

Steps to Make This

Step 01

Rinse and sort the dried navy beans, removing any debris. Place them in the bottom of a 6-quart slow cooker.

Step 02

Heat canola oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden but not fully cooked.

Step 03

Transfer the browned chicken breasts on top of the navy beans in the slow cooker.

Step 04

In the same skillet, add chopped onions and celery. Cook over medium heat for 5 minutes until softened. Add minced garlic and cook for an additional 2 minutes.

Step 05

Stir in garlic powder, onion powder, cumin, salt, oregano, black pepper, and sliced jalapeños. Pour in chicken stock and bring the mixture to a boil on the stove.

Step 06

Pour the hot mixture from the skillet over the chicken and beans in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours until beans are tender and chicken is cooked through.

Step 07

Remove chicken breasts from slow cooker and shred with two forks. Return shredded chicken to slow cooker along with chopped cilantro. Stir to combine. Adjust consistency with additional chicken stock if desired.

Step 08

Ladle chili into bowls and garnish with preferred toppings such as sour cream, avocado slices, and lime wedges.

Additional Notes

  1. Mash some beans in the slow cooker to thicken the chili further if a thicker consistency is preferred.
  2. Leftovers keep well refrigerated for 3-4 days or can be frozen up to 3 months.

Tools You’ll Need

  • 6-quart slow cooker
  • Large skillet
  • Forks for shredding chicken
  • Measuring cups and spoons

Allergy Warnings

Always check ingredient labels for allergens, and consult a healthcare provider if needed.
  • Contains poultry

Nutrition Details (Per Portion)

These details are for informational purposes and aren’t a substitute for professional guidance.
  • Calories: 320
  • Fat: 8 grams
  • Carbohydrates: 28 grams
  • Proteins: 35 grams