Easy Weeknight White Bean Chili: A Cozy Slow Cooker Meal
When the weather turns chilly, nothing beats a warm, hearty bowl of chili. This Easy Weeknight White Bean Chili Slow Cooker Recipe offers a fresh twist on traditional chili, combining tender shredded chicken, creamy white beans, and a flavorful broth infused with mild peppers and spices. Perfect for busy weeknights, this comforting dish comes together with minimal prep, letting your slow cooker do all the work. It’s a satisfying meal that’s sure to become a cold-weather favorite.
Easy Weeknight White Bean Chili: A Cozy Slow Cooker Meal
4
servings15
minutes3
hours185
kcalIngredients
1 1/4 pounds boneless, skinless chicken breasts
1 yellow onion, diced
3 cloves garlic, minced
2 poblano peppers, seeded and chopped
1 jalapeño, seeded and minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (15-ounce) can pinto, cannellini, or Great Northern beans, rinsed and drained
3/4 cup corn
1 cup salsa verde
Optional Toppings
Cilantro
Shredded cheddar cheese
Tortilla strips
Green onions
Sliced avocado
Lime wedges
Directions
- Add the chicken breasts, diced onion, minced garlic, chopped poblano peppers, minced jalapeño, cumin, paprika, oregano, chili powder, kosher salt, black pepper, and chicken broth to your slow cooker. Stir to combine all ingredients.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the rinsed and drained beans, corn, and salsa verde. Continue cooking for a few more minutes until the chili is heated through.
- Ladle the chili into serving bowls and top with your choice of optional toppings, such as cilantro, shredded cheddar cheese, tortilla strips, green onions, sliced avocado, or lime wedges. Serve warm and enjoy!
Why You’ll Love This Recipe
This White Bean Chili is a lighter alternative to traditional beef-based chili, yet it’s still packed with flavor and heartiness. The combination of poblano and jalapeño peppers adds a mild heat, while the salsa verde brings a tangy, vibrant note. The slow cooker makes this recipe incredibly convenient, allowing you to prep in just 15 minutes and come home to a ready-to-eat meal. It’s perfect for feeding a family or prepping leftovers for the week.
Serving Suggestions
Serve this chili hot with a variety of toppings to customize each bowl. A squeeze of lime juice adds brightness, while tortilla strips provide a satisfying crunch. Pair it with cornbread or a simple side salad for a complete meal. This dish also stores well, making it great for meal prep or a cozy lunch the next day.
Tips for Success
- For a milder flavor, reduce or omit the jalapeño, or use only one poblano pepper.
- Choose your preferred white beans—pinto, cannellini, or Great Northern all work well in this recipe.
- To save time, prep the vegetables and spices the night before and store them in the refrigerator until ready to add to the slow cooker.
- If you prefer a thicker chili, mash a small portion of the beans before adding them to the slow cooker.
This Easy Weeknight White Bean Chili Slow Cooker Recipe, inspired by @fettysfoodblog, is a delicious and effortless way to enjoy a comforting meal. With its bold flavors and simple preparation, it’s sure to become a go-to dish for chilly evenings or busy days.
