Fall Crockpot White Bean Chicken Chili

As the leaves begin to turn and the air becomes crisp, there's nothing quite like a warm bowl of chili to embrace the essence of the fall season. The "Harvest Delight Crockpot White Bean Chicken Chili" is a comforting dish that combines hearty ingredients with rich flavors, making it the perfect meal for chilly evenings. Whether you're hosting a family gathering or simply looking for a nourishing weeknight dinner, this recipe offers both convenience and satisfaction.

Warm up this fall with the Harvest Delight Crockpot White Bean Chicken Chili! This comforting dish combines lean protein, fiber-rich white beans, and a medley of vegetables, simmered to perfection in a slow cooker. Simply toss in your ingredients, set it, and return to a delicious meal ready to serve. It’s not only convenient but also a nourishing choice for family dinners or gatherings. Discover how easy it is to enjoy a hearty, healthy chili that everyone will love.

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts or thighs

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (4 oz) diced green chilies

1 cup frozen corn (or fresh)

4 cups low-sodium chicken broth

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp dried oregano

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Optional toppings: avocado, sour cream, shredded cheese, tortilla chips

Instructions

Prep the Chicken: In the bottom of your crockpot, place the chicken breasts or thighs whole. You can shred them later for a texture contrast.

Add the Vegetables: Layer in the diced onion, minced garlic, diced carrots, diced celery, and frozen corn over the chicken.

Beans and Chilies: Add the drained white beans and the can of diced green chilies on top of the vegetable layer.

Spice it Up: Sprinkle the ground cumin, smoked paprika, chili powder, and dried oregano over everything. Add salt and pepper to taste.

Broth Solution: Pour in the chicken broth until everything is submerged (add more if necessary).

Cooking Time: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the Chicken: Once cooked, remove the chicken from the crockpot, shred it with two forks, and return it to the chili. Stir well to combine.

Finishing Touch: Squeeze the juice of one lime into the chili for brightness. Adjust seasoning if needed.

Serve and Garnish: Ladle the chili into bowls, and top with fresh cilantro and any optional toppings like avocado, sour cream, shredded cheese, or tortilla chips for a delicious crunch.

Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8