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Creole White Bean Chicken Chili

Updated: Feb 28

A slow cooker chili my family just loves. I make it here at my New Orleans home all the time. I hope you enjoy it too! This one is a website (and newsletter) exclusive. You won't see it in my best-selling cookbook but there are plenty of other great New Orleans recipes to choose from!

Creole White Bean Chicken Chili

Makes 8 to 10 servings

2 tablespoons Creole seasoning, divided

Freshly ground black pepper

2 1/4 pounds bone-in chicken thighs

1/2 pound thick cut bacon, in 1/4" strips

1/4 stick butter (2 tablespoons)

1 yellow onion, diced

4 large or 6 small ribs celery, diced

1 large green bell pepper, diced

2 cloves garlic, minced

1 can (15.5 ounces) large white butter beans

1 can (15.5 ounces) navy beans (can be flavored with meat)

1 red bell pepper, diced

8 ounces peperoncinis, sliced thinly

1/2 teaspoon ground cumin

2 bay leaves

2 cups chicken stock (with salt)

1/2 cup chopped fresh parsley

Juice of 2 limes

Season thighs with 1 tablespoon Creole seasoning and pepper, set aside.

In large Dutch oven, over medium high heat, cook bacon till lightly browned, add to slow cooker.

Reduce heat to medium, add thighs to fat, brown both sides, 3 minutes each, add to slow cooker.

To Dutch oven, add butter, onion, celery, green pepper, garlic, second tablespoon Creole seasoning. Soften vegetables, about 5 minutes.

To slow cooker, add beans, red pepper, peperoncini, cumin, bay leaves. Spoon softened vegetable trinity over top.

Pour stock over this, cover, cook on low 4 hours.

Remove chicken, discard skin and bones, shred meat with two forks (a hand mixer in a large bowl also works, or a stand mixer!), add shredded chicken back. Discard bay leaves. Add parsley and lime juice and stir all. Cook on low another 2 hours.

Refrigerate overnight, covered, for flavors to further blend (re-heat next day), or serve right away over rice.

Garnish with shredded cheese, sliced scallions, and/or sliced jalapeños if desired. I find it's already terrific without!


Peperoncinis and red bell pepper liven up the flavor profile (and color!) of this tasty chili.

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