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Crockpot White Chili Recipe

Course Main Dish
Cuisine American
Author Kelly Pugliano | Eat PicksĀ®


  • 2-3 cups cooked chicken cubed **
  • 1 large shallot chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 cube chicken bullion
  • 1 cup water
  • 1/4 cup white wine
  • salt & pepper
  • 1 teaspoon garlic powder
  • 1 15 oz. can Great Northern Beans undrained
  • 1 15 oz. can Cannellini Beans undrained
  • cilantro
  • *Avocado & Jack cheese if wanted


  • Add olive oil to pan and bring to medium heat. Add shallot and garlic and cook until tender. Add chicken and cumin. Stir until heated through. Add all to crockpot. Add undrained beans, bullion cube, wine, water, garlic powder, salt and pepper. Stir to incorporate. Cook on low for 4-5 hours. Serve with chopped avocado, grated Monterey Jack cheese and cilantro.
  • **Earlier in the week I roasted 2 large bone-in chicken breast. In the pan I had 1 shallot, a handful of baby carrots and 2 garlic cloves. I rubbed skin with a little olive oil and topped with kosher salt, pepper and a few sprigs of fresh rosemary. I covered with foil and baked at 350 degrees for about 40 minutes (until thermometer read 165 F.) Before adding to the recipe above, I removed skin and meat from the bone.