We finally (!!!) just had our first semi-chilly day in Austin, and you should have seen our team… Decked out in scarves, boots, and turtlenecks, you would have thought we were experiencing an arctic blast, when it was actually just under 60 degrees. It’s amazing how the changing temps cause such a shift in what I’m craving for dinner, and the most visible evidence is the return of my slow-cooker to the countertop. There’s something so comforting about putting all the ingredients in the cooker in the morning, turning it on low heat, and then coming home to the most amazing smells before you even open the front door.

*photos by Kristen Kilpatrick

For me, the best slow-cooker recipes are those where you can toss all the ingredients into the cooker at once, turn it on, then let it do its thing. After all, isn’t one of the main benefits of this type of cooking that it’s no-fuss and results in fewer dishes to clean at the end of the day? This Chicken & White Bean Chili is one of those; the only prep that it requires is chopping up an onion and opening a few cans. It really is that easy, and after hanging out in the slow-cooker for 8 hours, it tastes like you’ve been slaving over the stove all day.

Chili is one of my favorite things to serve to a crowd, since it’s easy to double and triple the recipe then setup a self-serve bar of toppings so guests can help themselves to a bowl made just how they like it… and go back for seconds. I made this batch for a really cozy TV-viewing party at my house a couple weeks ago, and I can’t wait to share all the photos from the gathering with you guys tomorrow. In the meantime, this chili is equally perfect for a game-day watch party, neighborhood open house, or family weekend dinner.

And I’d love to hear in the comments — what’s your favorite slow-cooker recipe this fall?

Slow-Cooker Chicken & White Bean Chili

Serves 8

Slow-Cooker Chicken & White Bean Chili

By Camille Styles


  • 4 boneless skinless chicken breast halves
  • 8 cups chicken broth
  • 1 28-oz can fire-roasted crushed tomatoes
  • 1 14-oz can white beans (cannellini or pinto works), rinsed and drained
  • 1 large sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 4 ounce can chopped green chiles
  • lime wedges, avocado, shredded monterey jack cheese, chopped cilantro, scallions, plain yogurt


  1. Add the chicken, broth, tomatoes, beans, onion, garlic, spices, salt, and chiles to the slow-cooker, and cook on low for 8 hours.
  2. Remove the chicken from the slow cooker and use 2 forks to shred. Return to the pot, stir together, and serve with toppings. Eat!

*chili keeps well in the fridge for 3 days, and up to 3 months in the freezer.

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Comments (10)
  1. 1
    Holly November 16, 2015 at 10:20 am

    Looks great! Any suggestions for making this on the stove top?

    • Laura November 30, 2015 at 10:37 pm

      Hi Holly! I made this dish on the stovetop tonight in under an hour as dinner was a bit of an afterthought. It was delicious! Here’s what I did: First, I sautéed the onion with the spices. Once the onion was soft, I added the green chiles, then the garlic, and then added seasoned cubed chicken since slow cooking was out of the question. I browned the chicken, added the tomatoes, and let that simmer. I ran out of space to add all of the broth so I just topped it off with broth and let it simmer for a while. About 20 minutes before serving I added the can of beans and also a can of hominy. Right before serving, I squeezed some lime, added cilantro and sliced avocado on top, and it received rave reviews at the table! Hope that helps.

  2. 2
    eternallyeffervescent November 16, 2015 at 4:30 pm

    This looks delicious, have to work a few hours away later this week, this seems like the perfect dish to come home to find all ready in the slow cooker. Thank you x

  3. 3
    Gaby Dalkin November 16, 2015 at 11:42 pm

    it’s starting to get chilly in LA too so this sounds perfect! tv watching party and a big bowl of chili sounds like the ideal weekend

  4. 4
    Lori S. January 24, 2016 at 9:03 am

    Making this chili now to watch the NFL playoff games later – perfect combo by the fire. Do you ever share resources for your beautiful pottery pieces? They seem so hard to come by. I love your photography and styling.

    • Camille Styles January 24, 2016 at 1:59 pm

      Thanks Lori — all my dishes actually come from very “normal” places! 🙂 These bowls are from Crate & Barrel, last year. Thank you so much for the kind words and hope you enjoy the chili. Sounds like the perfect cozy evening! xo

  5. 5
    Joyce Joneschiet November 20, 2017 at 2:33 pm

    I love so many of your recipes and that you’re a proponent of clean eating! Your styling always amazes me and your creative dishes. This recipe I’ve altered though as the first time I tried it with all the broth was way too soupy. I had to cook it overnight just to bring the consistency down. This last time I halved the broth & doubled the cumin & chili powder & it wasn’t too spicy! Next time I think I’ll omit the broth altogether & just add a bit if it’s too thick. It was delicious!

  6. 6
    Heather Koch August 19, 2020 at 6:27 am

    The recipe is delicious. I was wondering if there’s any nutritional information on it??

    • Camille Styles August 19, 2020 at 10:54 am

      Thank you Heather, so glad you love! We unfortunately don’t have the infrastructure to provide exact nutritional info on our recipes, but I can assure you that this one is super healthy and packed full of protein! 🙂

  7. 7
    Aleigha August 16, 2022 at 5:37 pm

    The flavor is great, but this is definitely a soup, not chili, at least where I am from in Texas. I made this to freeze and save for an easy post baby meal, so I was disappointed that it wasn’t heartier, especially for feeding my husband. That being said – still yummy, esp. with tortillas chips added.