I recently had some leftover rotisserie chicken I used for another recipe so I used it up to make this White Chicken Chili in my Slow Cooker. I'm calling it a white chili because this recipe uses white beans.
You can use whatever type of white beans you have on hand. This chili is awesome with Navy beans but you can also use Great Northern Beans or even some cannellini beans. I like to rinse & drain my beans but you can use the liquid if you prefer a "soupier" chili. Totally up to you.
If you don't have any cream of chicken on hand you can also use some cream of celery soup without affecting the overall flavor of this delicious chili recipe.
This chili recipe is so versatile you can easily tweak it to your liking. You can use less of the Green Chilies, leave them out completely or even use some hot green chilies instead of the mild kind.
I'm a creature of habit when it comes to garnishing my chili. I almost always add some shredded cheese and some crushed tortillas.
But as you would expect this is totally optional. The type of cheese you use is also totally up to you. I like to mix it up depending on the type of chili I am making.
So the bottom line is if you are looking for an awesome white bean chicken chili in your slow cooker (aka crock pot), give this chili recipe a try. You will not be disappointed!
For more great recipes with Navy Beans, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this White Chicken Chili recipe in the Slow Cooker (see recipe card for quantities): Navy Beans, Low Sodium Chicken Broth, Condensed Cream of Chicken Soup, Salt, Yellow Onion, Chicken, Green Chilies, Garlic Cloves, Dried Basil, Dried Oregano and optionally Mexican Blend Cheese, Tortilla Chips and Green Onions.
🥣 How to make White Chicken Chili
Combine all the chili ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours.
When serving, optionally garnish with cheese, crushed tortillas and/or chopped green onions.
Slow Cooker White Chicken Chili
- Slow Cooker
- 45 oz Navy Beans, rinsed and drained
- 32 oz Low Sodium Chicken Broth
- 10 oz Condensed Cream of Chicken Soup
- 1 Yellow Onion, chopped
- 3 Cups Chicken, cooked and chopped
- 7 oz Green Chilies, chopped
- 2 Garlic Cloves, minced
- ½ teaspoon Salt
- ½ teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 8 oz Mexican Blend Cheese, shredded
- Tortilla Chips, crushed
- Green Onions, diced
- Combine all the chili ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours.
- When serving, optionally garnish with cheese, crushed tortillas and/or chopped green onions.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I made this recipe yesterday in my slow cooker. The only adjustment I made was to omit the green chilies, as I am not a fan. But this was delicious. Gave some to my son and he said it was superb. Will make this again.
This chili is awesome. Made in the crockpot and had it ready for the family for dinner. So tasty. I will make it again.