The Best Slow Cooker White Bean Chicken Chili

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Nothing soothes the soul more than a big bowl of simmering chili. The ultimate comfort food, especially as the weather gets cooler, chili attributes its thick, smooth consistency to dense, fiber-rich ingredients like beans. This Slow Cooker White Bean & Chicken Chili Recipe packs a protein punch with its chewy Cannellini beans and savory bite-sized chicken pieces. This particular chili acts as a hybrid between a chunky chili and creamy soup, as smooth ingredients like reduced-fat sour cream or Greek yogurt, and grated cheddar cheese add a buttery texture, without the fatty, calorie-laden profile. So grab a spoon and get ready to dive into this guilt-free, super indulgent, belly-warming chili!

Did we mention it makes an awesome appetizer? Pair this recipe with some crunchy, homemade pita chips like these Easy-Whole Grain Pita Chips.

The Best Slow Cooker White Bean Chicken Chili

The Best Slow Cooker White Bean Chicken Chili

Yields: 12 cups | Serving Size: 1 Cup | Calories: 315 | Total Fat: 8g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 223mg | Carbohydrates: 31g | Fiber: 6g | Sugars: 4g | Protein: 30g | SmartPoints (Freestyle): 2 |

Ingredients

  • 2 pounds uncooked boneless, skinless chicken breasts, cut into bite size pieces
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 2 jalapeño peppers, seeded and diced
  • 1 medium poblano pepper, seeded and diced
  • 2 (4 ounce) cans diced green chiles
  • 1 teaspoon kosher or sea salt, more or less to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup freshly chopped cilantro
  • 3 (15-ounce) cans cannellini beans (optional navy beans), drained
  • 4 cups chicken broth, fat-free, low-sodium
  • 1/2 cup reduced-fat grated cheddar cheese
  • 1 cup reduced-fat sour cream or Greek yogurt

Instructions

  1. Add all ingredients, except cheese and yogurt, to the slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours. The last 30 minutes of cooking time, add the sour cream and cheese, stir to combine. Cover and continue cooking 30 minutes.
  2. If desired, before serving garnish with additional sour cream, cheese, and cilantro.
  3. TIP: Add crushed whole-grain or chia tortilla chips on top of each serving.
https://skinnyms.com/slow-cooker-white-bean-and-chicken-chili-recipe/

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30 Comments on "The Best Slow Cooker White Bean Chicken Chili"

  1. Vickie  January 24, 2016

    Wanted to try a recipe found on Facebook, wrote down ingredients, saved the recipe and when I went back to open it all I get are ads with the picture. I’ve bought all the ingredients but now have no directions as your sight now doesn’t show them anymore. Signed up for newsletter that doesn’t help either. What a rip off. Learned my lesson, will take a picture of the info next time as it seems you just lure people in for some strange reason that I can’t determine

    Reply
    • Gale Compton  January 25, 2016

      Vickie, I’m so sorry for you weren’t able to see the recipe. We worked all day yesterday on the issue and it’s now fixed. Please try clearing your cache then checking: https://skinnyms.com/slow-cooker-white-bean-and-chicken-chili-recipe/. Just in case, here are the directions:

      Add all ingredients, except cheese and yogurt, to the slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours. The last 30 minutes of cooking time, add the sour cream and cheese, stir to combine. Cover and continue cooking 30 minutes.

      If desired, before serving garnish with additional sour cream, cheese, and cilantro.

      TIP: Add crushed whole-grain or chia tortilla chips on top of each serving.

      This recipe is so yummy, I think you’ll love it! 🙂

      Reply
  2. Vickie  January 25, 2016

    Thank you. I can now see everything. Looking forward to trying this as it looks delish!

    Reply
  3. Susan  February 1, 2016

    What could I use instead of poblano pepper? I don’t live in an are where they are readily available. Thank you!

    Reply
    • Gale Compton  February 1, 2016

      Susan, Just about any pepper will do. In a pinch, I’ve used jalapeño peppers. 🙂

      Reply
  4. Jennifer  February 15, 2016

    I found this to be a little bland. Will be adding some hot sauce next time and more cumin.

    Reply
    • SkinnyMs.  February 16, 2016

      That’s the great thing about this recipe. You can easily spice it up or down to suit your taste.

      Reply
  5. Rhonda  April 5, 2016

    I see that it’s 12 servins, what is the serving size ( as there is only 4cups of liquid) I did make it and it is AMAZING but if less than a half of cup is 8 smart points I think I just ate my days worth in one meal (and all I had was the soup) ps: I didn’t add the sour cream which saves 1 smart point but 7 pts is still high. Help me justify eating this great tasting soup.

    Reply
    • SkinnyMs.  April 7, 2016

      A serving size is 1 cup of chili, with the liquid, chicken, and beans included.

      Reply
  6. Rachel  August 1, 2016

    Hi there, when I entered this recipe into WW, it came out as 5 smart points. I only put 1/2 cup of cheddar cheese into the recipe builder, but wondering if I am missing something.

    Thanks!

    Reply
    • Kym Votruba  August 3, 2016

      We double-checked the nutritional data and SmartPoints for this recipe, and they appear to be correct. Are you getting the same nutritional data that we have listed? We’re not sure if the difference you are seeing is stemming from the data or the SmartPoints calculation.

      Reply
  7. Liz  August 22, 2016

    This is crazy delicious!! I followed the recipe but used a large onion and a poblano pepper in adobe sauce because that’s what I had. So full of flavor, so very good, with just the right amount of heat. This is going to become a staple if my kids and husband like it as much as I do!

    Reply
    • Gale Compton  August 23, 2016

      Liz, Thank you so much! When it cools off a little, I’ll have this recipe in the slower every two weeks…at least.

      We have two more slow cooker recipes coming out this fall that have sour cream, or Greek yogurt, and cheese mixed in with the soup/chili.
      I love how creamy it makes the dish. 🙂

      Reply
  8. sandy  December 9, 2016

    2 cans of chillies is it soicy?

    Reply
    • Nichole Furlong  December 10, 2016

      Hi Sandy,

      This chili does have a little kick to it! You can reduce the jalapeno, poblano, and canned chilies to your preference and reduce the spiciness.

      Reply
  9. Kaye  December 17, 2016

    I love this slow cooker recipe. It’s even better the second day.

    Reply
    • Nichole Furlong  December 17, 2016

      Thanks Kaye! Glad you enjoyed the chili!

      Reply
  10. W R  January 26, 2017

    How much is one serving?

    Reply
  11. Holly  March 5, 2018

    Love, love, love this recipe!!!!!

    Reply
  12. Jessica  May 2, 2018

    How is one cup 8 Smart Points? If I use fat free Greek yogurt, the only points would be in the 1/2 cup of reduced-fat cheddar cheese, right? If this accurate, there are only 6 points for the entire 12 servings (unless you choose to add crushed tortilla chips at end). Is this based on an older version of Weight Watchers? Or am I way off on what I’m counting points for???

    I do absolutely love the recipe & so does my daughter!!!

    Reply
    • Nichole Furlong  May 2, 2018

      Hi Jessica! The points on this recipe are the old Weight Watchers SmartPoints (we’re in the process of updating all the recipes to the new Freestyle). The correct points for the new Freestyle points are 2 points for each 1 cup serving! We’re glad to hear you love this recipe!

      Reply
  13. Jenny Luttrell  January 14, 2019

    Do you cook the chicken first? It doesn’t say whether the chicken should be cooked in the recipe

    Reply
    • Gale Compton  January 14, 2019

      Jenny, The cubed chicken is added uncooked, but must not be frozen.

      Reply
  14. Phyllis  February 2, 2019

    I made this chili tonight, and it is delicious! It wasn’t white like the picture, and a little too liquidity. I added a little milk with flour to thicken it up and turn down the heat a little. I am looking forward to making it again.

    Reply
    • Chef Sallie  February 3, 2019

      Hi there! Glad you enjoyed the recipe! Adding flour, tapioca flour, arrowrood, or cornstarch with milk as a thickening agent is definitely something you can do. A few other tips to thicken up the chili without additional carbs and/or fat: 1) Reserve a little of the “liquid” from the canned beans, also called aquafaba. This should help with consistency of the chili. 2)Remove about 1/2 cup of the beans and puree them in a food processor or blender, then add them back to the crock pot. 3) Adding the reduced fat sour cream or greek style yogurt and cheese at the end should help thicken it up as well as help with the color of the liquid. Enjoy in good health!

      Reply
  15. Jill Cameron  February 12, 2019

    Do you think you could just add the chicken whole and then shred it after it has been in the crockpot?

    Reply
    • Chef Sallie  February 14, 2019

      Yes, you can add whole boneless skinless chicken breasts and then shred them with a fork after the chili is finished. Enjoy!

      Reply
  16. Carol Mccoach  July 22, 2019

    Have been making this for years, first had at a famous restaurant in the early 80’s,down in New Orleans, found a recipe in a Bon Appetit book in the grocery store about that time and always did a spin on it,but never could remember what I put in each time, now thankfully, I will try this and have a hard copy of this healthy dish!I will let you know, later this week ! Love all your recipes, wish I had found it sooner!

    Reply
    • Erin Milller  July 24, 2019

      That’s great, Carol! We’re happy we could help! Please do let us know what you thought! We love the feedback 🙂

      Reply

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