White Bean Chicken Chili

I’ve had this White Bean Chicken Chili recipe for years and tweaked it several times along the way. I think it’s finally the way we like it.

Since getting a new crockpot, I wanted to break it in with this one. There were only a few differences from making it on the stove that I want to mention. I do think it’s a tad thicker when making it on the stove. Although my Husband likes to put lots of cornbread in his so he doesn’t mind it being more thinned out. I do like the chicken shredded better (crockpot version). And overall, it was much easier this way.

White Bean Chicken Chili


1 pound boneless, skinless chicken breasts (2-3 breasts)
1 can great northern beans
1 can Bush’s White Chili Beans (or use 2 of these for more flavor)
14oz chicken stock (I use low sodium)
2 tablespoons flour
2 tablespoons butter, cut into pieces
1 teaspoon minced garlic

1/2 small onion – diced
1 small can diced green chilies
1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 teaspoon salt
Pinch red pepper flakes


Add the chicken breasts to the bottom. (I like to spray the bottom and sides first) ¬†Add the butter and flour, spices and garlic. Next add the beans and all the remaining ingredients to the crockpot. Cover and cook on high for 5-6 hours. With two forks, shred the chicken into the mixture and that’s it. Super easy! Optional: Serve with sour cream, shredded cheese and cornbread.




  1. Jayme and Mendi
    February 20, 2012 / 10:03 pm

    This looks so good! I just know I'd score points with my hubby if I made this! :-)Jayme @ Her Late Night Cravings

    • Crystal @MissCrystalMakeup
      February 21, 2012 / 7:29 pm

      It's a winner for sure! Hubby and I make it often. Let me know how you like it. :)xo~Crystal

  2. Susan S
    November 17, 2015 / 3:32 pm

    This looks delicious! I have the ingredients on the counter right now to start. When you do it in the crockpot do you still add the flour in the butter? Thank you!

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