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Slow Cooker White Chicken Chili

Hearty brothy chicken chili with white beans and all the fixings
Course: Main Course
Keyword: Chili


  • 2 large chicken breasts
  • 2 cans white beans (navy, cannellini, great northern, etc).
  • 1 bell pepper diced
  • 4 cup bone broth or stock
  • 4.5 oz green chilis
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • pinch of cayenne
  • salt and pepper to taste
  • toppings: cilantro, avocado, cooked rice, sour cream, hot sauce


  • Put everything except the toppings in your slow cooker (I use a Crock-Pot). Place the lid on and cook for 4 hours on high or 8 hours on low.
  • Once done, remove chicken and shred. Keep the chicken out of the soup and blend a small amount (about 1 cup) of the soup and add it back in to make it creamy. Add the chicken back in.
  • Serve with desired toppings!