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Crockpot 4-Bean White Chicken Chili

One of the best parts of crockpot cooking is the aroma. There is nothing better than coming home after a long day and getting a huge whiff of yummy deliciousness the moment you step into the door…sometimes even before you open your door.

Well, I can think of one thing that’s better. Often, when I’ve got something in the slow cooker while I’m staying home the smells just blend together with the rest of the house. Every now and then a recipe just fills the air, begging you to eat it. This is one of those recipes.

Seriously, I had to use all of my willpower not to eat a huge bowl before photographing it. It’s that good. This protein-packed white chili not only has healthy chicken breasts but four, yes count them four, different kinds of white beans. No heavy beef, no acidic tomatoes, just fresh lime and fresh cilantro. Perfect when you’re looking for a light, yet filling meal.

Crockpot 4-Bean White Chicken Chili

Yields 6 servings


  • 1 pound boneless skinless chicken breast, cut into small bite-sized pieces
  • 1 small yellow onion, diced
  • 15oz can Northern beans, drained & rinsed
  • 15oz can garbanzo beans, drained & rinsed
  • 15oz can navy beans, drained & rinsed
  • 15oz can cannellini beans, drained & rinsed
  • 2 cans diced green chilis (4.5oz each)
  • 32oz chicken broth (4 cups)
  • juice of half a lime
  • 1 tablespoon chili powder
  • 2 teaspoons curry powder
  • 1/2 teaspoon crushed red pepper flakes


  1. Combine all ingredients in crockpot.
  2. Cook on low for 6-8 hours.

To Freeze and Cook Later

Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).  To your freezer bag, add all ingredients.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in refrigerator overnight or in morning in water and and then follow cooking instructions above.

Serve with chopped fresh cilantro, sour cream, avocado, and tortilla chips.

Crockpot White Chicken Chili

Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.

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Meagan Tworek
Meagan Tworek
7 years ago

I placed my chili in the fridge to thaw overnight however it’s still frozen solid. I’m going to wait and try to cook it tomorrow. How long can I leave it in my fridge after it’s thawed?

Kelly McNelis
7 years ago
Reply to  Meagan Tworek

Maybe a day or two? If it’s thawed enough to break apart, I cook it.


[…] Four-Bean White Chicken Chili […]

6 years ago

Yummy recipe. We cut the chili powder in half since the family doesn’t like spicy and served with a dollop of sour cream–it was delicious!

Betsy Lemal
Betsy Lemal
6 years ago

I sent you an email, but finally succeeded in posting this. Due to mouth problems, I can’t eat anything at all spicy. What seems mild to others is, unfortunately, excruciating to me. If I leave out the chili peppers, red pepper flakes and chili powder, is there anything you could suggest as a substitution, to add more flavor? Many thanks for all your great recipes!

3 years ago

I made 4 of these for freezer meals today. I believe that curry is a typo. Should state “cumin”.

3 years ago

What is the nutritional info on this?