crock-pot white bean chicken chili

Crock-Pot White Bean Chicken Chili

Crock-Pot White Bean Chicken Chili is full of chicken, beans and flavor! I don’t make this that often, but when I do, it is a huge hit.

Each spoonful has at least a couple white beans and some chicken and then if you are lucky, a little heat in the jalapeno.

If you have leftovers, this stores well in the refrigerator in an air tight container. I do not recommend freezing this chili. The sour cream will separate and doesn’t freeze well.

Crock-Pot White Bean Chicken Chili

Creamy chicken chili with Northern Beans and a little heat from Jalapenos. Great chili for a cold night!
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Dish
Cuisine American
Servings 8 People


  • 4 15.5oz Cans of Great Northern Beans drained and rinsed
  • 2 cups Cooked Shredded Chicken
  • 4 cups chicken broth
  • 1/2 cup celery chopped
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 4oz diced green chiles
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup sour cream
  • 2 cups Shredded Monterey Jack Cheese
  • 1/4 cup jalapeno pepper chopped


  • On the stove top, heat the olive oil, onions, celery and minced garlic until the onions are translucent.
  • Add the onion mixture and the remaining ingredients to a 5 qt or 6 qt slow cooker.
  • Cover and cook on LOW for 6 hours or HIGH for 4 hours stirring occasionally.
  • Serve with toasted French bread.


If you want more “heat” in your chicken chili, add in an additional 1/4 cup chopped Jalapenos.
If you want less “heat”, do not add in the Jalapenos.
Tried this recipe?Let us know how it was!

More recipes to try:

Pork and Noodles


Vegetable Beef Soup

White Bean Soup with Kale

Squash Soup

crock-pot white bean chicken chili

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