Traditional recipes

Slow cooker chicken and bean chilli recipe

Slow cooker chicken and bean chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

This is a fantastic winter dish. Shredded chicken is slowly cooked with tomatoes, hominy (hulled corn) and chilli beans in a seasoned chicken stock.

18 people made this

IngredientsServes: 6

  • 215g cooked chicken meat, shredded
  • 1/2 onion, chopped
  • 2 tomatoes, chopped
  • 2 (425g) tins white hominy, drained
  • 1 (420g) tin chilli beans
  • 1 (220g) tin diced green chillies
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried oregano
  • 1 litre chicken stock
  • 2 1/2 tablespoons instant mash

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Place chicken, onion, tomatoes, hominy, chilli beans, diced green chillies, oregano, chilli powder and pepper into a slow cooker. Add enough chicken stock to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.


Tinned white hominy and tinned diced green chillies can be purchased in Hispanic speciality shops or online.
Alternatively, substitute in tinned sweetcorn for the hominy. Fresh green chillies, to taste, can be substituted in place of the tinned diced green chillies.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (13)


Excellent with a couple of changes. After shredding the leftover chicken I took the leftover bones and boiled them with carrots, garlic ect. Used that broth for the soup and then added one package of chicken taco seasoning to the soup. It was great!-23 Jan 2006




My Fiance and I loved this dish. We were running out of ideas for our leftovers and this was the perfect change up. We don't care for hominy so I left it out and added a can of white beans instead.-24 Sep 2003

Slow Cooker White Bean Chicken Chili

’Tis the season for warm, cozy comfort food. And what is more comforting than a big bowl of chili?

When people hear “comfort food” they automatically think it’s filled with rich ingredients like butter or cheese, but the truth is you can make incredibly comforting meals using nourishing, healthy ingredients. The slow cooker is also your BFF when it comes to healthier comfort food because it brings out so much flavor. So as I flipped through the new Skinnytaste Meal Prep cookbook by Gina Homolka, I knew I wanted to make this Slow Cooker White Bean Chicken Chili.

Cooking smarter and eating healthier just got a whole lot simpler with Skinnytaste Meal Prep: Healthy Make-ahead Meals and Freezer Recipes to Simplify Your Life. It’s packed with more than 120 healthy, diverse recipes that turn simple, easy-to-find ingredients into flavor-packed meals and snacks you’ll have ready at your fingertips for the week ahead and beyond.

Whether you’re looking to lose weight or just eat a little healthier, meal prepping and cooking in advance helps you stay on track with your healthy lifestyle, saves time on busy weeknights, and is great for your budget.

Skinnytaste Meal Prep is full of time-saving strategies and recipes that you can prep ahead and go straight from the freezer (your kitchen’s secret weapon!) to the Instant Pot®, slow cooker, or oven to finish cooking, along with dishes that are completely made ahead and easily reheated.

I made this Slow Cooker White Bean Chicken Chili for my family, and everyone absolutely loved it. Below are the recipe details and some slight adjustments I made.

Slow Cooker White Bean Chicken Chili


  • 2 (15.5 ounce) cans small Great Northern or navy beans, undrained
  • 2 (4 ounce) cans chopped green chile peppers, undrained
  • 4 medium scallions, chopped *
  • 1/3 cup chopped fresh cilantro, plus more for topping **
  • 3 tablespoons reduced sodium taco seasoning (from 1 packet)
  • 1 1/2 pounds boneless, skinless chicken breasts (3 breasts) ***

Combine the beans and their liquid, 3/4 cup water, green chiles and their liquid, scallions, cilantro, and taco seasoning in the slow cooker and mix well. Add the chicken and cook on high for 5 to 6 hours or on low for 8 to 10 hours. (To make in an Instant Pot, or any electric pressure cooker, cook for 20 minutes on high pressure with quick release.) Shred the chicken with two forks and mix to combine.

Serve now: top with fresh cilantro and serve with your favorite chili toppings.

Freeze and serve later: transfer the cooked chili to freezer-safe containers. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

* I used 2 teaspoons freeze-dried chives
** I used parsley
*** Instead of chicken breasts I used chicken tenderloins, and they worked great

To make this chili a “freezer meal kit”: combine all of the ingredients except the beans and water in a freezer-safe bag. Label, date, and freeze the bag. When ready to prepare, transfer to the refrigerator to thaw overnight, then empty the contents of the bag into the slow cooker. Add the beans and water and cook as directed.

If you couldn’t tell, this chili turned out incredibly delicious! It’s hearty, flavorful, and a great Game Day recipe too.

I loved topping it with shredded cheese, sour cream and sliced avocado. It would also be great with crushed tortilla chips for some added crunch.

I can’t wait to try more recipes from Skinnytaste Meal Prep. Click here to purchase a copy!

Recipe reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

  • 3 to 4 boneless chicken breast halves
  • 1 can (12 to 15 ounces) corn (drained)
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 onion (halved and thinly sliced)
  • 1 green bell pepper (cut into strips)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • Salt and freshly ground black pepper, to taste

Cut the boneless chicken breasts into strips. If desired, cook the chicken strips in about 1 tablespoon of olive oil over medium-high heat, turning, until browned.

Add the chicken to the slow cooker along with the drained corn, black beans, cumin, chili powder, onion, bell pepper, tomatoes, and tomato paste. Cover and cook on low for 5 to 6 hours or on high for about 4 hours. Check the chicken about an hour before it's done and add chicken broth or water to thin, if necessary.

Taste and season with salt and freshly ground black pepper, as needed.

Garnish servings with shredded cheese or guacamole and sour cream, if desired.

Serve fiesta chicken with warmed corn and Native American fry bread or tortillas and hot boiled rice or Mexican rice.

Slow-Cooker Chicken and White Bean Chili

This variation on a traditional beef chili features tender braised chicken in a cannellini bean and ale-spiked stew. To dress up the chili, top each serving with a spoonful of guacamole or some diced avocado and a scattering of shredded Monterey jack cheese. Serve with corn bread or tortilla chips on the side. If you don’t have a slow cooker with a flameproof insert, start the chili in a sauté pan on the stove top, then transfer the contents of the pan to your slow cooker before adding the beans.

Slow-Cooker Chicken and White Bean Chili


  • 3 lb. (1.5 kg) bone-in chicken thighs, skinned (about 8 thighs)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. canola oil
  • 2 green bell peppers, seeded and finely chopped
  • 1 yellow onion, finely chopped
  • 1 small jalapeño chile, minced
  • 2 tsp. minced garlic
  • 1/4 cup (2 oz./60 g) tomato paste
  • 3 Tbs. all-purpose flour
  • 1 bottle (12 fl. oz./375 ml) brown ale
  • 3 cups (18 oz./560 g) canned crushed fire-roasted tomatoes with juice
  • 2 cups (16 fl. oz./500 ml) low-sodium chicken broth
  • 1/4 cup (2 fl. oz./60 ml) fresh orange juice
  • 1 Tbs. honey
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cinnamon
  • 1 can (15 oz./470 g) white beans, drained and rinsed
  • 1/2 cup (3/4 oz./20 g) finely chopped fresh cilantro

1. Season the chicken with 1/2 tsp. salt and a few grinds of black pepper.

2. Put the slow-cooker insert on the stove top over medium-high heat, then add the oil and warm until hot. Add the bell peppers, onion, chile and garlic and cook, stirring, until softened, about 5 minutes. Whisk in the tomato paste and flour and cook, stirring, until the flour is fully incorporated, about 30 seconds. Pour in the ale and simmer for 4 minutes. Add the tomatoes, broth, orange juice, honey, cumin, oregano, coriander, cinnamon, 1 tsp. salt and a few grinds pepper and bring to a boil.

3. Transfer the insert to the slow cooker, add the beans and stir to combine. Add the chicken thighs, immersing them in the sauce. Cover and cook on low for 4 to 5 hours. The chicken should be tender and opaque throughout.

4. Transfer the chicken to a cutting board and let cool just until it can be handled. Bone the chicken and discard the bones and any fat or gristle. Using your fingers or 2 forks, shred the meat into small bite-size pieces. Return the chicken to the insert, add the cilantro and stir well. Cover and cook on low for 30 minutes to warm through.

5. Transfer the chili to individual bowls and serve immediately. Serves 6.

Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking , by Kim Laidlaw.

Recipe Summary

  • 1 cup dried pinto beans, rinsed
  • 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
  • 2 tablespoons chopped chipotle chiles in adobo sauce
  • 2 tablespoons unbleached all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • Kosher salt and freshly ground pepper
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Place beans in a large bowl cover with water by several inches. Refrigerate, covered, overnight drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour drain.)

Preheat a 5- to 6-quart slow cooker.

Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).

Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

There is nothing better than preparing your meal in the morning and then walking away and having it done without standing in the kitchen all day or night.

That is why I love to use my Slow Cooker, and this White Bean Chicken Chili is simply delicious. I have made it many times and every time I do it gets devoured. The Slow Cooker is truly one of the greatest cooking inventions of all time.

I love Chili! It is just the perfect mix between soup and stew, not too thick, but creamy and hearty for dipping some warm sourdough bread right out of the oven. So if are a seasoned user of the slow cooker or just a slow cooker newbie, give this White Bean Chicken Chili a try, you will love it.

How to Make White Bean Chicken Chili

Begin my placing minced garlic, chopped onion and chopped, seeded jalapeño in the bottom of your slow cooker.

Place boneless, skinless chicken breast right on top of the vegetables in the slow cooker. There is no need to pan sear them or chop ahead of time, they will cook and shred perfectly in the slow cooker. Top the chicken with the spices.

Then add in the salsa verde and the canned green chilies, you do not have to drain or do any other prep work. Just dump them right on top of the chicken.

You’re almost done! Add the white beans and the chicken broth. Stick a lid on that baby and let it simmer all day! This really is the perfect dump and go meal.

When I came home, I pulled the chicken out of the crock pot and shredded it with a fork. Really, I kind of just poked at it a because it is so tender it just falls apart.

Then, I added the chicken back into the slow cooker, squeezed a whole lime over the top and a sprinkle of seasoned salt. I let it simmer another 30 minutes or so.

50+ 3 Bean Chicken Chili Recipe Images

50+ 3 Bean Chicken Chili Recipe
. It says it makes 10 servings but i couldn't get enough. More chili recipes you might enjoy are quick beef chili, turkey chili taco soup, and buffalo chicken and bean chili.

3 Bean White Chicken Chili Recipe Intoxicated On Life from

Why we love this recipe. Cook a comforting pot of ellie krieger's hearty three bean and beef chili recipe from food network, featuring black, kidney and pinto beans. White bean chicken chili recipe:

It's made with ground beef, three kinds of beans, canned tomatoes and my homemade chili.

It's a deliciously creamy white chicken chili that gets its flavor from caramelized corn and an amazing combination of spices! Make it with canned or dry beans, and add extra chili peppers for more heat if you like! It's full of protein from chicken, 3 different kinds of beans, and a secret ingredient. The best chicken chili recipe ever!


Chicken tortellini soup, italian sausage soup, creamy parsnip soup, and.

This post may contain affiliate links.


With cooler weather coming this 3 bean chicken chili recipe will soon be a favorite in your home.


Can tomato sauce 1 whole regular pkg.

1 tablespoon olive oil 1 medium onion, chopped small 1 to 2 peppers of your choice (see notes, below), finely chopped 3 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried.


At first glance, the list of ingredients looks long but it's really just a lot of spices


Can tomato sauce 1 whole regular pkg.


Can tomato sauce 1 whole regular pkg.


Member Ratings For This Recipe

This chilli is GREAT with a little adjusting. add a can of beans and reduce the jalapeno by one. and walah!! the perfect white bean spicy chilli. add a bit of non fat sour cream and you cant beat it!! - 10/22/08

Very tasty chili that is good for you! I didn't add the jalapenos because I was worried that my sons wouldn't like it hot. I'll try them next time. - 10/24/07

Awesome!! Did not add the jalapenos and it was plenty spicy but next time I might half the chilies and add the jalapenos for a different spicy flavor. - 10/30/13

I made this last night with just a few changes. I added a can of beans and a can of white shoepeg corn. I used only 1 jalapeno pepper (it was large), and I seeded it. My husband and I really like spicy food, so we loved this, but others might want to adjust the cayenne. Great! - 1/10/11

Way too hot for me! My eyes are still watering. The flavor seems good (I think!) although my taste buds are scorched. If I make this again I will cut the red pepper to 1/2 teaspoon. - 5/13/10

Recipe: Slow Cooker Chicken Chili

For a lighter chili option, swap out the beef with chicken and add some beans to the slow cooker.

1 large yellow onion, finely chopped

3 cloves garlic, finely minced

2 (14.5-ounce) cans diced tomatoes with green chilies

3 (8-ounce) cans tomato sauce

2 tablespoons chili powder

2 ½ teaspoons ground cumin

2 teaspoons unsweetened cocoa powder

1 teaspoon granulated sugar

½ teaspoon ground coriander

Salt and freshly ground black pepper

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (15-ounce) can light red kidney beans, drained and rinsed

Shredded cheddar cheese, for serving

Instructions: Heat olive oil in a large and deep nonstick skillet over medium-high heat. Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Place the onions into a 6- or 7-quart slow cooker.

Return skillet to medium-high, add chicken and cook, stirring occasionally until the meat whitens.

Add the chicken to the slow cooker.

To the slow cooker, stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Cover with lid and cook on low for 5 hours.

Stir in dark and light red kidney beans and allow to heat through, about 1 hour. Serve warm with desired toppings.