Slow Cooker Chicken and Sausage White Bean Chili

Creamy, smoky, and bursting with tender chicken, hearty sausage, and creamy white beans, this slow-cooker chili is the ultimate set-it-and-forget-it comfort food. Perfect for game day, potlucks, or a cozy weeknight dinner.

When the temperature drops and the leaves start to turn, my slow cooker earns a permanent spot on the kitchen counter. Between soccer-practice pick-ups, homework marathons, and the general chaos of fall schedules, I need dinners that practically cook themselves. This white-bean chili has become our family’s seasonal anthem: I dump everything into the crockpot before the morning rush, and by dusk I’m ladling steaming bowls of creamy, pepper-flecked comfort while the kids set the table without being asked (okay, usually without being asked).

The first time I tested this recipe was for a neighborhood soup swap. I wanted something that felt special enough to impress the food-snobs but approachable enough for picky toddlers. I landed on a hybrid between my mom’s classic chicken chili and the smoky sausage stew my husband grew up eating in New Mexico. Eight hours later, I lifted the lid and the aroma that wafted through the kitchen—garlic, cumin, and faint apple-wood from the sausage—stopped conversation. I brought two quarts to the swap; both were gone before the host finished pouring the first glass of cider. Since then, I’ve tweaked spices, played with bean ratios, and perfected the final squeeze of lime and shower of fresh cilantro. The result is a chili that’s rich enough for a party, healthy enough for Tuesday, and forgiving enough that you can eyeball the measurements while refereeing sibling squabbles.

Ingredients You'll Need

Chicken thighs vs. breasts: Thighs bring richer flavor and stay juicy after hours of simmering. If you only have breasts on hand, cut them into 1-inch chunks and reduce the cooking time by 30–60 minutes to prevent stringiness.

Smoked sausage choices: Andouille adds Cajun zing, kielbasa keeps it family-mild, and turkey sausage keeps things light. Whichever you pick, give it a quick sear in a hot skillet before adding to the slow cooker; the caramelized edges amplify the smoky notes.

White beans: I use one can of creamy Great Northern and one can of meaty cannellini for textural contrast. If you’re a meal-prep pro, 1½ cups each of cooked dried beans work too—save their aquafaba for vegan mayo.

Diced green chiles: Found in the Hispanic foods aisle, these mild beauties add authentic Southwest flavor without heat. Don’t drain them; the canning liquid carries subtle tang.

Spice spotlight: Ground cumin, coriander, and smoked paprika form the earthy backbone. If your pantry is bare, a generous tablespoon of good chili powder can pinch-hit.

The bright finish: A squeeze of fresh lime at the table wakes up every layer. Skip the bottled stuff; the volatile oils in fresh citrus make a difference you can taste.

How to Make Slow Cooker Chicken and Sausage White Bean Chili

Expert Tips

Variations to Try

• Vegetarian
  Swap chicken and sausage for 2 diced zucchini and 1 cup roasted butternut squash; add ½ teaspoon liquid smoke. Use vegetable broth.
• White Chicken Verde
  Replace diced chiles with ¾ cup salsa verde and add a handful of fresh spinach during the last 5 minutes for color.
• Seafood Spin
  Stir in peeled shrimp during the last 20 minutes of cooking; finish with chopped cilantro and a splash of tequila.
• Dairy-Lover’s Dream
  Stir in 4 oz cream cheese until melted for velvety richness, then top with pepper-jack shreds.
• Sweet Corn & Pepper
  Add ½ cup roasted corn kernels and 1 diced red bell pepper for extra sweetness and crunch.

Storage Tips

Refrigerate: Cool completely, transfer to airtight container, and refrigerate up to 4 days. The flavors meld beautifully, making leftovers even tastier.

Freeze: Ladle cooled chili into freezer-safe bags or containers, leaving ½-inch headspace. Label, date, and freeze up to 3 months. Thaw overnight in refrigerator or use the microwave defrost setting.

Reheat: Warm gently on stovetop over medium-low, stirring occasionally and thinning with broth or water as needed. Microwave works too—cover loosely and heat in 60-second bursts.

Make-ahead party trick: Double the batch and keep it warm in the slow cooker on the “Keep Warm” setting for up to 2 hours. Stir occasionally and add splashes of broth to maintain silky texture.

Frequently Asked Questions

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Slow Cooker Chicken and Sausage White Bean Chili

(4.9 from 127 reviews)

Prep

15 min

Cook

6 hr

Servings

8

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
• 12 oz smoked sausage (andouille or kielbasa), sliced ¼-inch thick
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
• 1 (4 oz) can diced green chiles, undrained
• 1 cup frozen corn
• 2½ cups low-sodium chicken broth
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp dried oregano
• ½ tsp smoked paprika
• 2 tbsp cornstarch
• Salt & pepper to taste
• Lime wedges and fresh cilantro for serving

Instructions

1. Brown sausage: Heat 1 tsp oil in skillet over medium-high. Sear sausage 2 min per side; transfer to slow cooker.
2. Sauté aromatics: In same skillet cook onion 4 min. Add garlic, cumin, coriander, oregano, paprika; cook 1 min. Deglaze with ¼ cup broth; scrape into cooker.
3. Add base: Stir in beans, chiles, corn, chicken, remaining broth, salt, and pepper.
4. Slow cook: Cover and cook LOW 6–7 hr or HIGH 3–3½ hr.
5. Thicken: Mash 1 cup beans with liquid; return to pot. Whisk cornstarch with 2 tbsp cold water; stir in and cook HIGH 15 min.
6. Shred & serve: Remove chicken, shred, return to pot. Adjust seasoning. Serve hot with lime, cilantro, and favorite toppings.

Recipe Notes

For extra smoky depth, add ½ tsp chipotle powder with the paprika. Leftovers thicken; thin with broth when reheating.

Nutrition (per serving)

318

Calories

24g

Protein

28g

Carbs

12g

Fat