Slow Cooker Red Chicken and White Bean Chili Recipe

Warm up on a cold day with this tasty Slow Cooker Red Chicken and White Bean Chili! Simple ingredients, affordable and the crock pot does all the work for you!

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This recipe was revised, photographed and updated 2/2022.

I've lived in Minnesota my whole life. Winters get brutally cold, with days of below zero temps in a row. All you really want to do is sit in the house and eat or drink something warm.

Chili, soups and stews are a winter staple around here. I could eat soup all year long, but make them the most often from September through April, when the weather is chilly.

Today's chili is delicious! 

We love using chicken breast in any soup. I especially love it paired with the white beans in this recipe. 

This chili isn't thick, more of a soupy texture and it does have some heat from the jalapeno. If you prefer more heat, you could always leave the ribs on the jalapeno before chopping, instead of removing them.

This recipe is budget friendly for a family and it's the easiest to make. If you have leftovers, they'll taste amazing for lunch the next day. 

We love serving this chili with some cornbread, cheese scones or topping with sour cream, chopped raw onion, shredded cheese, sliced green onions and/or tortilla strips!

Keep scrolling for tips, process photos, additional slow cooker soup, stew and chili recipes and more! 

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What are the ingredients in this recipe?

• boneless skinless chicken breasts
• navy beans
• cannellini beans
• yellow onion
• jalapeno peppers
• garlic
• packet chili seasoning
• salt
• black pepper
• chicken broth

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Prep the onion, jalapeno and garlic the night before and store in an airtight container in the fridge until using.

• Store leftovers in an airtight container in the fridge for up to three days.

• If you prefer a thicker chili, add less chicken broth.

More slow cooker chili, soup and stew recipes you might like:

• Creamy Cheeseburger Soup
• Crock Pot Low Carb Keto Chili
• Ham Bone and Potato Soup
• Slow Cooker Crack Chicken Soup with Tortellini
• Beef Stew
• Slow Cooker Split Pea Soup

You can add or substitute with these ingredients:

• vegetable broth instead of chicken
• bell pepper instead of jalapeno
• one tablespoon onion powder instead of fresh
• any canned beans instead of navy or cannellini
• cooked ground chicken instead of chicken breast
• two teaspoons garlic powder instead of fresh
• add one cup frozen corn

Our favorite kitchen supplies used with this recipe:

• Epicurean Cutting Board
• Hamilton Beach Portable Slow Cooker
• Cuisine Art Knife Set

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Bread recipes to go with your chili:

• Peppery Buttermilk Cheddar Cheese Quick Bread
• Better Cornbread from a Box
• Garlic Bread
• No Yeast Beer Bread with Roasted Garlic
• Skillet Bread

I hope you enjoy this recipe as much as we did!

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Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

8 Hour

Total time

8 H & 15 M

Slow Cooker White Bean Chicken Chili

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts (about 2 chicken breasts)
• 2 - 15.5 ounce cans navy beans, drained
• 1 - 15.5 ounce can cannellini beans, drained
• 1 medium yellow onion, chopped
• 2 medium jalapeno peppers, chopped, with ribs and seeds removed
• 2 cloves of garlic, minced
• 1.25 ounce packet chili seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 32 ounces chicken broth

Instructions

1. Add the chicken to the slow cooker.
2. Next, add the drained beans, onion, jalapeno, garlic, chili seasoning packet, salt and pepper.
3. Pour chicken broth into the crockpot, and stir for 30 seconds.
4. Cook on high for 4 hours or low for 6-8 hours.
5. Remove chicken from the slow cooker and shred into chunks.
6. Return chicken to the slow cooker, stir and serve with sour cream, shredded cheese, sliced green onions and/or tortilla strips if desired.

Notes

Prep the onion, jalapeno and garlic the night before and store in an airtight container in the fridge until using.

Store leftovers in an airtight container in the fridge for up to three days.

If you prefer a thicker chili, add less chicken broth.

Nutrition Facts

Calories

386.40

Fat

5.38

Sat. Fat

1.40

Carbs

36.37

Fiber

13.81

Net carbs

23.89

Sugar

2.63

Protein

48.51

Sodium

1240.53

Cholesterol

100.95

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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