White Bean Chicken Chili
The slow cooker works well melding the flavors of leftover chicken, beans, fresh herbs and seasonings for a simple white chicken chili.
  • Makes: 6 servings
  • Prep Time: 10-15 minutes
  • Cook Time: 6-8 hours
  • Difficulty Rating: Easy

  • Nutrition Highlights: Slash the sodium up to 45% in the beans by draining and rinsing thoroughly before using.

  • Recipe Created By:
  • Recipe From: Illinois Partners


  • 2 cups leftover or rotisserie chicken
  • 1 bay leaf
  • 1 tablespoon canola oil
  • 6 cups chicken stock (leftover or canned)
  • 2 cans (14.5 ounces each) great northern beans
  • 1 large yellow onion, finely chopped
  • salt and freshly ground pepper
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 ½ tablespoons ground cumin
  • ¼-½ teaspoon cayenne pepper, optional
  • 6 green onions, finely chopped
  • ⅓ cup fresh cilantro, coarsely chopped
  • sour cream for garnish, optional
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  1. In a large, heavy frying pan over medium heat, add 1 tablespoon canola oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and cayenne to taste, and stir together for 2 to 3 minutes to release the flavors.
  2. Transfer contents to the slow cooker. Add the chicken stock, beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.
  3. Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and cilantro.

Tips & Notes

Use the leftovers from our Slow Cooker Roast Chicken recipe to make this chili, or buy pre-cooked rotisserie chicken from your grocery store to save time.