Slow-Cooked White Chili Recipe - Allrecipes.com
Slow-Cooked White Chili Recipe
  • READY IN 8+ hrs

Slow-Cooked White Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    8 hrs 10 mins
  • READY IN

    8 hrs 20 mins

Directions

  1. Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
  2. Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
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Footnotes

  • Cook's Note:
  • Top with oyster crackers, shredded Colby-Jack cheese, sour cream, and green chilies.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2012

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!

 
Most Helpful Critical Review
Nov 08, 2012

This was ok, it needed to be a bit thicker. I probably won't make this again.

 
Aug 23, 2012

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.

 
Aug 02, 2012

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!

 
Oct 30, 2012

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.

 
Sep 26, 2012

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!

 
Aug 17, 2012

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!

 
Jan 08, 2013

Made this recipe as written but for subbing grated Vidalia onion for dried, not precooking the chicken, and cooked it on high for 5 hrs. Topped with jack cheese and sour cream. Very flavorful! Don't cut back on the beans! We loved it and will make again. Thanks for sharing, SKW!

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 68.8 g
  • 22%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 15 g
  • 60%
  • Protein
  • 43.3 g
  • 87%
  • Sodium
  • 2063 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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