Crock-Pot® Chicken and White Bean Chili

Crock-Pot Chicken and White Bean Chili


Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon black pepper
  • 3/4 cup carrots
  • 3/4 cup celery
  • 3/4 cup onion
  • 4 garlic cloves
  • 1 cup canned white beans
  • 15.5 ounces canned golden hominy (1 can)
  • 4 cups low-sodium chicken broth
  • 6 white pearl onions, whole
  • 4.5 ounces canned diced green chilies
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/4 teaspoon of cayenne pepper 


  1. Cut chicken breast in bite sized cubes. Season with black pepper and place in Crock-Pot.
  2. Dice carrots, celery and onion (except pearl onions). Mince garlic. Rinse and drain beans and hominy to reduce sodium.
  3. Add chicken broth, beans, hominy, pearl onions, diced onion, carrots, celery, garlic and green chilies to Crock-Pot.
  4. Season with garlic powder, cumin, chili powder, oregano and cayenne pepper.
  5. Cover with lid and cook on low setting for 8 hours. Serve hot.

Helpful hints

  • Adjust the amount of chicken for a lower or higher protein diet. 
  • This is a higher potassium dish. Check with your dietitian before trying it if you have high potassium levels or if you are on a low potassium diet.
  • Omit beans for a lower potassium and phosphorus version of this recipe (555 mg potassium, 202 mg phosphorus).

Nutrients per serving

Calories 213

Protein 19 g

Carbohydrates 23 g

Fat 5 g

Cholesterol 41 mg

Sodium 354 mg

Potassium 608 mg

Phosphorus 232 mg

Calcium 72 mg

Fiber 3.2 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 1 starch
  • 2 vegetable, medium potassium

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