I’m so freaking excited that it’s officially Fall. Sadly though, it’s still like…754° here in Oklahoma. Mmkay maybe only 85°, but still. It definitely takes away a little from the good ‘ol East Coast chilly Autumn air that I’m used to this time of year. Luckily, that didn’t hold me back from embracing the season today and cooking something cozy. Something slooooowly cooked. Something…like…white bean chicken chili!

I read a few recipes then decided to create my own recipe for this marvelous masterpiece. Y’all ready for this?!


  • 2 Tbsp – Olive Oil
  • 1 to 2 Lbs – Chicken, cubed
  • ½ tsp – Salt
  • ¼ tsp – Pepper
  • 1 medium – Yellow Onion, chopped
  • 4 cloves – minced Garlic
  • 1 tsp – ground Cumin
  • ½ tsp – crushed Rosemary
  • 2 tsp – ground Chili Powder (or add more in like crazy if you like it spicy!)
  • ¼ tsp – rubbed Sage
  • 1½ tsp – dried Basil
  • 2 cups – Chicken Broth
  • 1 can – Pinto Beans, drained
  • 1 can – Garbanzo Beans, drained
  • 1/4 cup – all purpose Flour


Start by heating the olive oil in a non-stick skillet. Sprinkle the salt and pepper over the chicken before adding that to the skillet. Cook the chicken and onions in the oil. After about a minute, add in the minced garlic, basil, sage, rosemary, and chili powder.  Stir enough only to just brown the chicken, then remove from the heat and put the entire chicken mixture into the slow cooker.

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Mix 1 cup of the white bean mixture with ½ cup of the chicken broth. Mash up the beans in the broth until it creates a pulp-like consistency. This will help thicken the chili a bit…not to mention add in some serious flavor from the beans. Mmmmhmm!


Along with the now gross looking mushed up beans, also add in the remaining chicken stock + beans to the slow cooker.


Now, “Ya SET IT aaannnnnd FORGET IT!” Yesssss. Anyone remember those infomercials for those chicken slow roasters? Please tell me you do. No? They were hilarious and marvelous. Here, I’ll help you remember:

Ohhhh infomercials. They were totally on the right track, though. I’m loving the set it, go for a run, take a shower, do some laundry, then BAM it’s ready and the smell of heavenly chili is infusing your lovely home – kinda cooking. Big fan :).


Okay so you’re 3 hours in, 30 min or so to go. This is the perfect time to sprinkle in some of the all purpose flour to thicken up the chili. Let it simmer and thicken in the last 30 minutes.


ENJOY!!! I’m head over heels for this chili, y’all. I really am. As I type this, Sean is on his 3rd bowl. No judging….hehe…but he really loves it.

Highly recommended addition: shredded sharp cheddar cheese and chopped scallions! Sean also added a spoonful of sour cream. Have fun!!!

5 thoughts on “White Bean Chicken Chili

  1. Thank you for just making our Thanksgiving by flying in to North Carolina to be with us!
    We have had a ball, eaten wonderful food, share hopes and dreams, had fabulous fellowship and most of all made memories together!
    We love you and Sean “the mostest”!
    Mama and Daddy


  2. In the crock pot as I type! Thanks for sharing, it smells delicious already! Couple of questions, 1. did you add the cumin when you added the other spices and 2. do you typically cook on high or low for the 4 hours? Thanks lady!!! 🙂

    Liked by 1 person

    1. Yaaaay enjoy and happy almost fall! Yep I did add the cumin along with the other spices, and more recently I’ve been setting it on high to cook for just 3 hours then I set it on warm after that. I’ve noticed that after 3 hrs the chicken starts to separate and shred a bit. Not a bad thing…just a sign it’s definitely done. Sometimes I don’t even add the flour at the end. Totally up to you if you want it more thick or soupy. Hope you love it!!! ❤️


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