Hearty slow cooker white bean chicken chili recipe from @bakedbyrachel
Print Recipe

Slow Cooker White Bean Chicken Chili

Hearty slow cooker white bean chicken chili with a spicy kick from two types of peppers! A flavorful meal and comforting meal, perfect for cooler months.
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Servings: 8 plus


  • 1 1/2 lb boneless chicken breast * See notes
  • 1 C yellow onion chopped
  • 1 C green bell pepper chopped
  • 1 jalapeño seeded and minced**
  • 1 poblano pepper seeded and chopped** 
  • 3 cloves garlic minced
  • 15 oz can whole kernel corn drained
  • 3: 15oz cans white cannellini beans drained, rinsed and divided
  • 1 tsp ground white pepper
  • 2 tsp salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika 
  • 2 Tb cornstarch
  • 2 1/2 C chicken broth divided
  • 1/2 C heavy cream


  • Limes
  • Green onions
  • Jalapeños
  • Monterey Jack cheese
  • Ground pepper


  • To a blender, add roughly 2 cups (or 1: 15oz can) drained and rinsed white cannellini beans, along with cornstarch and 1 cup chicken broth. Process until smooth. Transfer to the bowl of a 5-6 quart slow cooker.
  • To your slow cooker bowl, add thawed uncooked chicken breast, vegetables, remaining beans (drained and rinsed), spices and remaining chicken broth. Gently stir to combine. Cover and cook on high for 4 hours or 8 hours on low. 
  • When the inital cook time is up, carefully remove chicken breasts. Shred with forks and set aside. Gently stir in heavy cream. Return chicken to slow cooker. Cover and continue cooking for an additional 30 minutes. 
  • Serve warm with optional toppings.


*Use boneless, skinless chicken breasts, fully thawed.
**Seeds removed
***Recipe serves roughly 8-10
An original recipe from Baked by Rachel