The Easiest Slow Cooker White Bean Chicken Chili

Today is finally the first day of Fall here in Temecula. Well, not really. Actually, we’re a few days into November, but it finally feels like the first day of Fall! The temperature has finally dropped below seventy degrees and it’s blustery outside. Finally, sweater weather here in Southern California!

Quite a change even from a few days ago when my kids were running around the neighborhood with their friends in short sleeved costumes, collecting Halloween candy after dark.

This is a welcome change from the hot, extended Summer we’ve experienced here this year. Just two weeks ago the temps were still reaching into the nineties! Don’t get me wrong – I’m a girl who loves the hot, dry weather we get here at our site in Temecula, (which is one of the reasons we chose to buy an RV site down here for seasonal use), but my Pacific Northwest roots crave those cooler temps once the holiday season starts creeping up on us.

So this morning I was kind of giddy when I realized it actually rained last night, and cooled down so much that I needed to layer up just to get out of bed to go make myself a cup of coffee. I wrapped up in a cozy blanket on my couch and sipped my coffee in the still of the morning, listening to my neighbor’s wind chime dance in the wind while watching the sunrise, before anyone else was awake. It was peaceful. And so needed.

As I sat there, I decided that today felt like the perfect day to make a big pot of chili for dinner in honor of the cooler temps and feeling that Fall has finally arrived!

I was even more thrilled to discover I had everything I needed on hand to pull it all together, and all I had to do was tip all my ingredients into the crockpot and walk away until it was time to eat. So, that is what I did.

I hope wherever you are, you are enjoying the changing of the seasons too and getting excited for the festive holiday season that is quickly approaching!

Finally soup season is here!

This white bean chicken chili is an easy to pull together meal that is nourishing and makes enough for a family of four with leftovers for lunch. Or you can cool it, portion it out and freeze it for another day.

Start by gathering your ingredients

INGREDIENTS:

1-2 Tbsp Extra Virgin Olive Oil
1 Bell Pepper, any color is fine or a mix, Chopped *See Notes in Recipe Card
1 Yellow Onion, Chopped
1, 4oz Can of chopped mild green chiles
3-4 cloves Garlic, Minced
2 tsp Cumin
2 tsp Italian seasoning
1/4 – 1/2 tsp Cayanne Pepper
Salt to taste
4 Cups Chicken Stock
1.5 lbs Chicken thighs or breast
2, 14oz cans Cannellini Beans (also called white kidney, or navy beans)
1-2 Limes
4 Cups Water, reserved

Suggested Toppings:

Shredded Sharp Cheddar
Sliced Jalapeño rounds
Chilhula hot sauce
Lime wedges
Avacado
Chopped Cilantro
Sour Cream
Tortilla Chips

Ok, full disclosure – I decided to roast the peppers and onions for thirty minutes at 375°F in my convection oven before chopping and then adding them to my Crockpot.

This step is unnecessary, but it’s chilly outside and the residual heat from the oven was welcome. Two, I decided last minute that I preferred the added richness this step provided the final result of my soup. And three, I already had a mix of sliced red, yellow, and orange bell pepper in the fridge, so tossing them onto a sheet pan in a little extra virgin olive oil and a pinch of salt along with a sliced yellow onion was easy as.

You can 100% skip this step. I’ve made this chili without pre-cooking the peppers and onions and just threw them in the crockpot raw and the chili was still delicious. You decide.

Other methods of pre-cooking the peppers and onions could include chopping and sautéing them in a little olive oil before adding to the slow cooker. Or you could even grill the peppers and onions, and then chop them up once they’re done cooking before adding to the slow cooker. It’s up to you.

Add your ingredients to the slow cooker

I like to start by lining my slow cooker with a handy liner. It makes clean up a sinch. I’ve used both Reynolds and CrockPot brands and both work equally well. I’ve found them available at the supermarket near the baking supplies, as well as online at Amazon.

Next, layer in your peppers and onions, chicken, followed by your garlic, green chilies, spices and beans. Then slowly pour the chicken stock around the outer edge of your ingredients. (This way you’ll avoid accidentally splashing raw chicken juice or the chicken stock all over you or your counter.)

Once all of your ingredients have been added to the slow cooker gently give it a stir to mix everything together. Then replace the lid. Cook on high for 2-3 hours, or on low for 5-6 hours.

Shred the cooked chicken

When the time is up and the chicken is easy to shred, remove it to a cutting board or large bowl and shred it using two forks. Then, return it to the slow cooker, add the juice of one lime and gently stir to combine.

At this point you could also add a handful of the shredded sharp cheddar for a creamier texture. We have dairy sensitivity in our house, so I left out the cheese and provided it as a topping instead.

Dish it up and add your favorite toppings!

When the chili is ready divide it between serving bowls and add your favorite toppings. In our house some of those include piling on the shredded sharp cheddar, sliced jalapeño rounds, chopped cilantro, a little added hot sauce, and an extra squeeze of lime over a handful of crushed Janitas tortilla chips.

So hearty and delicious. A meal the whole family will love. Perfect for an easy to pull together mid-week meal, or for those blustery Fall evenings with everyone gatherered around for Friday night movie night. However you serve it, I hope you enjoy.

Slow Cooker White Bean Chicken Chili

This quick and easy to pull together meal is nourishing and makes enough for a family of four with leftovers for lunch, or you can cool it, portion it out and freeze the leftovers for another day.

Print Recipe Pin Recipe

Course Main Course, Soup

Servings 6

Equipment

• Slow Cooker

Ingredients

  

• 2 Tblsp Extra virgin olive oil
• 1 Bell pepper (any color will do) chopped
• 1 Medium yellow onion chopped
• 3-4 cloves Garlic minced
• 1 4oz can Mild green chiles chopped
• 2 tsp Cumin
• 2 tsp Italian seasoning
• 1/4-1/2 tsp Cayenne pepper
• Salt to taste
• 2 14 oz cans Cannellini Beans, drained and rinsed also called white kidney beans, or navy beans
• 1-2 Limes, divided
• 1/4 Cup Cilantro chopped, for serving
• 1.5 pounds Chicken Boneless, skinless breast or thghs is fine
• 4 Cups Chicken stock
• 4 Cups Water Optional, Reserved

Suggested Toppings

• Chopped Cilantro
• Lime wedges
• Avocado
• Jalapeño sliced rounds
• Sharp cheddar cheese shredded
• Sour cream
• Hot sauce
• Tortilla Chips

Instructions

 

• Wash and chop the bell pepper and onion. *See Note about optionally pre-cooking the peppers and onions.*
• Add the chopped peppers and onions to the slow cooker along with 1 TBSP olive oil. Give it a stir.

  Then add in your chicken, spices, can of chopped green chiles, rinsed and drained beans, followed by 4 cups of chicken stock. Gently stir all of the ingredients together.
• Return the lid to the slow cooker and cook on Low for 5-6 hours or cook on High for 2-3 hours. The chicken is done when it shreds easily with a fork.
• When the chicken is done, remove it to a cutting board or large bowl and shred using two forks.

  Then return the chicken to slow cooker. Add the juice of one lime. Stir and taste. Adjust the seasoning to your desired flavor balance.
• Serve with desired toppings.

Notes

1) Optionally, you can pre-cook the bell pepper and onion before chopping and adding them to the slow cooker.  For this batch, I chose to roast my bell pepper and onion for 30 minutes at 375°F in my convection oven.  Other methods of pre-cooking the bell pepper and onion could include chopping them first, then sauteeing in 1-2 Tbsp extra virgin olive oil until soft before adding to the slow cooker. Or you could grill the onion and bell pepper, then chop and add it in. This is not a necessary step, but does add an extra layer of flavor to the end result.

 

2) For a thicker chili use 4 cups of chicken stock. If you are trying to stretch the recipe or prefer a chili with more broth, add an additional 1 – 4 cups of water, or more chicken stock. If adding the additional water be sure to taste the chili before you serve it and adjust the seasoning as desired.

 

3) For a creamier texture, add in a handful of shredded cheddar cheese when you return the shredded chicken to the slow cooker along with the juice of one lime. Stir to combine.