This 4 ingredient easy white bean chili chicken in a slow cooker is one of the BEST chicken dishes you’ll ever put in your mouth.
This white bean chili chicken is literally my favorite recipe find for 2019!
Four ingredients. That’s right. FOUR. (Salt & pepper & olive oil spray are givens and never count; I use them for everything)
This dish is perfect in every way.
Healthy. Low carb. High protein.
And it takes 5 minutes to prep (at most). And 4-6 hours to slow cook. That’s. It.
Look at the beautiful bowls my sweet friends Marie and Christine Marino made with this yummy white bean chili chicken….
Ingredients for White Bean Chili Chicken
Boneless, skinless breasts are perfect for this recipe. I buy these every Tuesday at The Fresh Market. If buying large ones, simply cut them into smaller pieces that are uniform in size.
Canned white beans work beautifully for this dish. Cannellini (aka white kidney beans) or Northern beans are great. You can use one or two cans, depending upon your preference. Drain the beans in a colander but do not rinse. The beans are canned is a salt brine; you really don’t want to rinse this off.
The Chili Seasoning Mix
In the grocery aisle where spices and mixes are found, you’ll find packets of chili mix, gravy mix, etc. The chili seasoning you want for this dish is WHITE CHILI mix. It may take a minute to find it (I had to look hard), but it should be there. McCormick makes it; that is the brand I buy.
This dish uses pepperoncini peppers, which I always keep in my pantry (unopened) and fridge (opened). I use them in my Mississippi roast and in this dish. You’ll use half a jar for each dish unless you just want tons of peppers (or you double the chicken). You’ll use the peppers and the juice. They give the dish a piquant tang that is fabulous.
Because I always use kosher salt, black pepper, and EVOO spray on my meat, I don’t count them as ingredients in this dish. But I do spray my breasts and season them with s & p before adding the other ingrdients.
My Favorite Crock Pot
For this recipe, I much prefer using the casserole crock pot. It is shaped like a casserole dish, is much more shallow than a regular crock, and it cooks food quicker than a regular crock. For recipes using chicken, pork chops, meatballs and smaller items, this is hands down my pick. I have the stainless; I link to several below. My version is the digital, but my next one will be the knob. My digital timer works, but it blinks for some reason and is #superannoying haha.
I put a video on my instagram last week of this dish. I share it below. It is not going to look great because it was shot vertically, but it is a shorter video.
I also shot a horizontal video that is a bit longer but easier to watch on a computer. I share a few tips also that are not in the shorter video.
I’d love to hear from you if you make this yummy dish! As always, thanks so much for stopping by. Be blessed, and stay savvy!!! XoXo
- 2-3 boneless skinless chicken breasts
- 1-2 cans white beans (Cannellini or Northern)
- 1 packet white chili seasoning mix
- 1/2 jar pepperoncini peppers
- 1/2 cup juice from pepperoncini peppers
- Cut chicken into small uniform pieces.
- Spray chicken with EVOO spray; add salt & pepper to taste.
- Drain beans (do not rinse).
- Sprinkle beans over chicken.
- Sprinkle seasoning mix over beans and chicken.
- Pour juice and pepperoncini peppers over all.
- Cook on low 5-6 hours our until chicken is fork tender.
- Serve in fresh bowls with rice or tortilla chips, cheese, sour cream, fresh cilantro and other toppings.
You can eat the peppers or discard them. Be sure to add the 1/2 cup of juice from the pepperoncini peppers.
These make delicious, hearty bowls! You can use rice, tortilla chips, pico de gallo, diced onion, fresh cilantro, corn, sour cream, lettuce....anything you like.
Amount Per Serving Calories 183 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 38mg Sodium 255mg Carbohydrates 21g Net Carbohydrates 16g Fiber 5g Sugar 3g Sugar Alcohols 0g Protein 21g