The Best White Bean Chicken Chili | Crockpot Recipe + How to Cook Beans Fast

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Rinse dried white kidney beans under cold water to remove dust or debris.

Add beans to the instant pot with 5 to 6 cups of water for every 1 cup of beans.

Set the instant pot to manual or pressure cook mode for 35 minutes.

Once cooking time is done, let the pressure naturally release for 15 to 20 minutes before carefully opening the lid.

Drain and rinse the beans once cooked.

Sauté diced onion in 1 tablespoon of olive oil for 3 to 4 minutes until soft.

Add minced garlic and cook for another minute until fragrant.

Transfer the sautéed onion and garlic into the crock pot.

Add cooked beans to the crock pot.

Pour in homemade or store-bought chicken broth.

Add frozen corn to the crock pot.

Add oregano, cumin, chili powder, salt, black pepper, and paprika to the mixture.

Add green chilies and stir everything together until well combined.

Nestle chicken breasts into the chili mixture, pressing them down to fully submerge.

Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours.

Once chicken is cooked and tender, remove it from the crock pot and shred using two forks.

Return shredded chicken to the slow cooker.

Add coconut cream for creaminess (or heavy cream if preferred) and stir until combined.

If a thinner consistency is desired, add up to 1 cup more broth.

Taste and adjust salt and pepper as needed before serving.

Serve with toppings like sour cream, shredded cheese, diced avocado, fresh cilantro, lime, sliced jalapeño, and crispy tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level: