White Bean Chicken Chili Crockpot
A cozy, hands-off white bean chicken chili made in the crockpot. Tender shredded chicken, creamy cannellini beans, bright lime, and mild spices—perfect for busy weeknights or meal prep.
Ingredients
Main
- 1 ½ lb boneless skinless chicken breasts or thighs
- 15 oz cannellini beans , drained and rinsed
- 14.5 oz diced tomatoes , drained
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups low-sodium chicken broth
Spices & Finish
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- 2 oz cream cheese or ½ cup Greek yogurt optional
- 2 tbsp chopped fresh cilantro optional
Toppings (optional)
- Shredded cheddar
- Sliced avocado
- Tortilla chips
- Sour cream
- Extra lime wedges
Instructions
- Place the chicken in the bottom of the crockpot. Add onion, garlic, drained tomatoes, and cannellini beans. Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper over the top.
- Pour the chicken broth into the crockpot, about halfway up the ingredients. Stir gently to distribute spices.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken shreds easily.
- Remove chicken, shred with two forks, and return to the crockpot. Stir in lime juice and cream cheese or Greek yogurt until combined. Taste and adjust seasoning.
- Ladle into bowls and top with shredded cheddar, avocado, cilantro, tortilla chips, and extra lime if desired.
Notes
- Use rotisserie chicken to save time—add in the last hour of cooking.
- For a thicker chili, blend 1–2 cups of the chili and return it to the pot before adding shredded chicken.
- Freezes well for up to 3 months in portioned containers.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 32gFat: 10gSaturated Fat: 4gSodium: 520mgSugar: 3g
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