Crock Pot White Chicken Chili

This Crock Pot White Chicken Chili is a warm and comforting meal perfect for cozy nights. The slow cooking allows the flavors to blend deeply, delivering a rich and satisfying dish loaded with tender chicken, creamy beans, and a hint of spice. It’s a great way to enjoy a hearty meal with minimal effort, letting your crock pot do all the work.

I first tried this recipe on a chilly evening and was amazed at how the whole house filled with the inviting aroma. Now it’s a go to for busy weeknights when comfort food is a must, and everyone asks for seconds.

Ingredients

• Navy beans: Provide a creamy texture and subtle sweetness choose evenly sized beans free of debris for the best results
• Chicken breasts: Bring lean protein to the dish opt for fresh or thawed breasts for even cooking
• Onions: Add sweetness and depth pick firm onions without soft spots
• Celery: Adds a subtle crunch and aromatic undertone make sure stalks are crisp without browning
• Garlic: For fragrant pungency use fresh cloves over pre minced when possible
• Garlic powder and onion powder: Layer in concentrated savory flavors these spices help round out the taste
• Cumin: Offers earthy warmth favor fresh ground or good quality powder for best aroma
• Oregano: Contributes a classic herbaceous note dried oregano works well here
• Jalapeños: Bring a mild heat adjust amount to taste remember to remove seeds for less spice
• Low sodium chicken stock: Keeps the broth flavorful but not salty opt for a good quality stock or homemade if you have it
• Canola oil: Is ideal for browning chicken due to its neutral taste and high smoke point

Instructions

Sift and Prepare Beans:

Rinse and sort the dried navy beans carefully removing any small stones or impurities. This step ensures a clean and safe dish and improves texture during cooking. Place the beans in the base of your six quart crock pot.

Brown the Chicken:

Heat canola oil in a large skillet over medium high heat. Brown the chicken breasts on both sides until they develop a golden crust this takes about five to seven minutes per side and locks in juices. Place the browned chicken on top of the beans in the crock pot.

Sauté Aromatics:

In the same skillet used for chicken add chopped onions and celery. Cook over medium heat for five minutes until the vegetables soften and start to caramelize. Then add chopped garlic and cook for an additional two minutes until fragrant.

Add Spices and Broth:

Sprinkle garlic powder onion powder cumin salt oregano and black pepper into the skillet. Stir to combine allowing the spices to toast slightly and release flavor. Add diced jalapeños and pour in the chicken stock. Bring the mixture to a boil to meld the flavors fully.

Combine All in Crock Pot:

Pour the hot mixture over the chicken and beans in the crock pot. Cover and cook on low for six hours or on high for four hours. The long slow cook allows the flavors to develop and the beans to become tender.

Shred Chicken and Finish:

Remove the chicken from the crock pot and shred it finely using two forks. Return the shredded chicken to the crock pot along with chopped fresh cilantro. If you prefer a thinner chili add extra chicken stock to reach your desired consistency.

Serve and Enjoy:

Ladle the chili into bowls and top with your favorites such as sour cream slices of avocado fresh cilantro and lime wedges for a bright finish.

This chili’s star ingredient for me has always been the navy beans. I love how they break down slightly during cooking thickening the chili naturally without needing extra thickeners. One winter my family gathered around bowls of this chili after sledding outside and the warmth we felt from the food and each other still stands out as one of my happiest memories.

Storage Tips

Store any leftovers in airtight containers and refrigerate for up to four days. To reheat warm gently on the stovetop or microwave until heated through. For longer storage portion into freezer safe containers and freeze up to three months. Thaw in the refrigerator overnight before reheating.

Ingredient Substitutions

If you only have canned beans two cans of navy or cannellini beans work well. Skip rinsing if you want a thicker chili as some starches remain. Chicken thighs can replace breasts for a richer flavor. Use shredded rotisserie chicken for an even easier shortcut adding it at the end to warm through.

Serving Suggestions

This chili pairs wonderfully with crunchy tortilla chips fresh cornbread or even a Mexican cornbread variation. Finish with toppings like sour cream chopped cilantro diced avocado and lime wedges for layers of fresh texture and flavor.

Serve with fresh toppings for contrast and enjoy the comfort it brings. This chili reheats well making it perfect for easy weeknight meals.

Common Questions About Recipes

→ What sides pair well with white chicken chili?

Tortilla chips, cornbread, or Mexican cornbread complement the hearty flavors well and add texture contrast.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs work well and provide extra juiciness. Shredded rotisserie chicken can also be added at the end to save time.

→ How can I thicken the chili if needed?

Smashing some of the beans releases starches that naturally thicken the chili without altering flavor.

→ Are canned beans acceptable for this dish?

Canned navy or cannellini beans can replace dried beans; just use about two cans and skip soaking.

→ Is it possible to freeze this chili for later?

Yes, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

→ What is the best way to store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop or microwave until warm.