Slow Cooker White Bean Chicken Chili [RECIPE]

Slow Cooker White Bean Chicken Chili
A big bowl of warm chicken chili is just what the doctor ordered on a cold night. (Photo by Jathan Fink, Jadeworks Entertainment)

When sweater weather comes knocking, it’s time to pull out the handy dandy old slow cooker. This comfort food recipe is one of our all-time favorites. It dishes up loads of warm flavor and hearty protein with its blend of poultry and legumes. Best of all, when you come home from a long day at work or running errands, dinner is ready and waiting for you. Enjoy!

Prep Time: 30 minutes
Cook Time: 8 hours 30 minutes
Total Time: 9 hours


  • 2 large boneless skinless chicken breasts (about 1 1/2 pounds)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 15-ounce cans white beans, drained and rinsed (we recommend great northern or cannellini beans)
  • 2 4-ounce cans chopped green chiles
  • 3 garlic cloves, minced
  • 3 cups homemade chicken stock (See tip 2 below if you don’t have this on hand)
  • 1/2 cup heavy cream
  • 2 tablespoons masa harina
  • 1 25-ounce can hominy, drained
  • Grated pepperjack cheese, chopped avocado, and chopped cilantro for serving
  • Lime wedges, for serving


  1. Put the chicken breasts into a 6 to 8-quart slow cooker. (Before starting, read the tip below!) In a mortar and pestle, finely grind 1 tablespoon of coriander seeds. Add cumin, oregano, paprika, pepper flakes, salt and pepper and stir. Sprinkle seasonings over chicken breasts.
  2. Add the beans, green chiles, garlic and chicken broth to the slow cooker and give everything a gentle stir. Cover and cook on low for 8 hours.
  3. Remove the chicken to a dinner plate and shred with two forks. Return to slow cooker with hominy.
  4. Whisk together cream and masa harina in a small bowl until smooth. Add to slow cooker and stir. This helps thicken the chili. Cook for an additional 30 minutes, or until hominy is warmed through.
  5. Serve chili in bowls topped with shredded pepperjack cheese, chopped avocado, a sprinkling of cilantro and a squeeze of lime. Delicious!

Yield: 4 to 6 servings

Tip: When using a slow cooker, save yourself time by putting all your ingredients into a disposable liner. It makes cleanup a snap. After your slow cooker is empty, just toss the bag in the garbage. We recommend Reynolds Slow Cooker Liners. You’ll never have to scrub that ceramic bowl again. (You’re welcome!)

Tip 2: Although we always recommend making your own homemade chicken broth, sometimes you simply don’t have the time or have run out between recipes. Don’t automatically reach for bouillon cubes or the boxes of chicken broth on the soup aisle when this happens. These both tend to be very weak on the chicken flavor in our opinion. Instead, buy Better Than Bouillon Roasted Chicken Base and dissolve two teaspoons of base in two cups of hot water. The result is a beautiful golden “instant” broth that provides a much deeper, richer flavor to this chili that your taste buds will appreciate!

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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