If you’re craving a quick, comforting meal from your slow cooker but don’t have all day to wait, this two-hour chicken and white bean chili might just become your new favorite recipe. It’s the perfect balance of hearty protein, warming spices, and bright, fresh flavors—all achieved in a fraction of the usual slow cooker time.
Ingredients
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 2 cups low-sodium chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- Juice of half a lime (optional)
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
Begin by searing the chicken pieces. In a skillet set over medium-high heat, warm the olive oil, then add the chicken, seasoning it lightly with salt and pepper. Brown the chicken on all sides for about 3–4 minutes, which helps lock in the juices and develop flavor. Once the chicken is lightly browned, transfer it to your slow cooker, making sure to capture any flavorful drippings.
Next, add the onion and garlic to the same skillet. Sauté them for about 2 minutes until they become translucent and start to smell sweet. Stir in your cumin, chili powder, and oregano, allowing the spices to bloom in the buttery onion and garlic mixture. Carefully transfer this mixture to the slow cooker along with the chicken. Pour in the chicken broth and the white beans, then give everything a quick stir. Cover and cook on the high setting for two hours, letting the slow cooker work its magic.
Once the time is up, open the lid and gently stir the chili. At this point, you can squeeze in a little lime juice for a pop of freshness. Taste and adjust the seasonings with more salt, pepper, or even a dash of extra chili powder if you like it hotter. Serve in deep bowls, garnished with fresh cilantro and sliced jalapeños for a bit of zing.
This two-hour chili is a life-saver for busy weeknights or when you want a slow-cooked taste without spending all day in the kitchen. It’s packed with lean protein and fiber, making it both satisfying and nourishing. If you’re trying to keep things lighter, feel free to use chicken breast or swap in more veggies—zucchini or bell peppers are lovely here.
For a vegetarian twist, skip the chicken and use two cans of white beans plus vegetable broth. With minimal prep and simple yet savory ingredients, this chili hits the spot for just about anyone looking for an easy, comforting meal. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
