"This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group." — skw
Watch video tips and tricks
skinless, boneless chicken breast halves, cubed
1 (14.5 ounce) can
5 (14 ounce) cans
navy beans, rinsed and drained
2 (14 ounce) cans
white corn, drained
2 (4 ounce) cans
chopped green chilies
1 1/2 teaspoons
1 1/2 teaspoons
red pepper flakes
dried minced onion, or to taste
Really good and easy...but I made a few changes. I used 4lbs of boneless skinless breasts cut into bite sized pieces. I did not cook before adding to crock....I added it raw with everything else. I also only used 2 cans of small white beans....thought 5 cans of beans to 2 lbs of chicken seemed off. So I upped the chicken and reduced the amount of beans and this ratio of 4 lbs of chicken to 2 cans of beans seemed better. I used frozen corn, 1/2 a bag. Added a chopped vidalia onion instead of dried minced, added a yellow squash diced to add more veg factor to the dish and also added a can of rotel. Served with white cheddar cheese and sour cream. Very easy and yummy crockpot recipe. Thanks!
This was ok, it needed to be a bit thicker. I probably won't make this again.
Slow-cooked White Chili Haiku: "I reduced the beans. Coz wow, that would be alot! Leftovers.AWESOME." My daughter (young, and starting to get the same weekly-chili-urges that I do) made a big fuss when she saw this. Really irate meltdown b/c it didn't look like traditional chili. I let her sit there squeaking, turned away to do the dishes (as I'd already inhaled my bowl), and to my glee, hear her shoveling away b/t "mmm" noises, as she realized after a nibble that this chili was fantastic. To make this even easier, please no tsk-tsk, I used 2 large cans of chicken from Costco (it's really good stuff, and I know alot of AR folks are snobbish about canned chicken), and also used 1/2 chopped yellow pepper, and 1/2 chopped onion, instead of dried. As faithful as I could be to this recipe, I have to say that I loved it (even better the 2nd day) and look forward to making it again.
This chili was really good. I halved the recipe, but added 2 cans of white kidney beans and 1 can of black beans. I halved the amount of chilies in case it was too hot and added a fresh onion and some garlic. I also added about 1/2 cup of herdez green salsa to the cooker. I didn't see the point of cooking the chicken before hand when it's just going to cook in the slow cooker so I just threw it in. The 1/2 batch easily fit into my 3.5 quart slow cooker. I cooked it on "simmer" (one setting below "low") for 8 hours. The end result was delicious with a bit of heat. I topped it with sour cream and had some garlic bread with it. I would probably decrease the amount of chicken broth next time (probably to only about 1/2 a cup) because it ended up being a bit watery or more soupy . Otherwise this is great! Nice change from traditional "red" chilies!
I only used 3 cans of beans based on comments by others. I don't think 5 would have been too many though after making this. It made a nice change from all the tomato based chillies out there. Next time, I might uses a mix of different beans to give it some color and perhaps yellow corn also.
I was lazy and I just threw the turkey I was using and the broth in with everything at the beginning to let it cook, and it turned out great!
Generally I don't make a recipe if it has less that 100 reviews. But this one intrigued me, and rightly so. It was perfect! I didn't have everything on hand so I did make a couple of substitutions (I don't think this would have affected flavor much):
Used chopped fresh onion instead of dried minced
Used fire roasted chilies (it's what I had in the pantry)
Used 2 cans Great Northern Beans (again, what I had, and 5 cans seemed like WAY too much)
Used frozen corn.
Hubby had 2 helpings then had it for lunch 2 days in a row. Thanks for the great recipe!
I made this recipe exctly as written except I used 4 cans of beans and frozen corn instead of canned. It turned out good, but was VERY spicy. If you are planning on feeding this to kids, you might want to reduce the amount of chiles and red pepper flakes. My kids couldn't eat it because of the spice, but loved the flavor. I also thought the amount of liquid was very low for how many beans were in this recipe. I am making it again today but instead using a 32oz carton of chicken broth and reducing the chiles and red pepper flake by half. Hopefully it isn't as spicy this time, becuase it really has a great flavor otherwise. It's also very good with a dallop of sour cream added when serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooked White Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 38
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.