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Slow Cooker White Bean Chicken Chili

This chili is a warming, delicious part of any fall or winter meal. Great in a thermos for lunch the next day too!
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Main Course, Soup
Servings 4


  • 1 cup dried navy beans  soaked in water overnight
  • 1 yellow bell pepper  chopped
  • 1 medium sweet onion  chopped
  • 3 cloves garlic  minced
  • 4 cups chicken broth
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1 lb boneless, skinless chicken thighs
  • 1 lime  juice


  • cilantro, chopped green onion, cubed avocado


  • The night before you make this, soak the navy beans in water, and chop the yellow pepper, onion and garlic cloves.
  • In the morning, place the chopped vegetables and drained navy beans in the slow cooker. Add the broth, spices and chicken. Cook on high for 4-5 hours or low for 6-8 hours.
  • Before serving, prepare the toppings. Stir lime juice into the chili and break up the chicken thighs with 2 forks. Serve with a side salad or other green vegetables.


If you like your food spicy, feel free to add red pepper flakes to the dish or top it with hot sauce!