Slow Cooker White Bean Chicken Chili ~ The Best Fall Dinner

This blog post featuring Slow Cooker White Bean Chicken Chili is sponsored by Clarkson Potter. All opinions herein are my own. Thanks for supporting the brands that make this blog possible! ’Tis the season for warm, cozy comfort food. And what is more comforting than a big bowl of chili? When people hear “comfort food”

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Step 1

Combine the beans and their liquid, 3/4 cup water, green chiles and their liquid, scallions, cilantro, and taco seasoning in the slow cooker and mix well. Add the chicken and cook on high for 5 to 6 hours or on low for 8 to 10 hours. (To make in an Instant Pot, or any electric pressure cooker, cook for 20 minutes on high pressure with quick release.) Shred the chicken with two forks and mix to combine.

Step 2

Serving Options

Step 3

Serve now top with fresh cilantro and serve with your favorite chili toppings.

Step 4

Freeze and serve later transfer the cooked chili to freezer-safe containers. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Step 5

To make this chili a “freezer meal kit” combine all of the except the beans and water in a freezer-safe bag. Label, date, and freeze the bag. When ready to prepare, transfer to the refrigerator to thaw overnight, then empty the contents of the bag into the slow cooker. Add the beans and water and cook as directed.