Reviewed: Jan. 19, 2013

I used half the amount of corn, wish I would have used jalapeno peppers instead of green chiles. Next time, because there will be a next time :P

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Reviewer:

PitaAnn

Reviewed: Jan. 8, 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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Reviewer:

BeadGarden

Cooking Level: Expert

Reviewed: Dec. 12, 2012

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.

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Reviewer:

alayna5882

Reviewed: Dec. 11, 2012

Very delicious and fairly easy- I did make some changes: 1. Sauteed garlic and onions before adding chicken and brother (instead of using dried versions) 2. Fried up some fresh bacon to use as a garnish....BONUS- pour bacon grease directly into crock pot for added flavor! 3. Thickened up with corn starch mixed with water...makes for a much thicker consistency! 4. I used more chicken and a can less navy beans per others' advice Serve with cornbread, sour cream, extra sharp cheddar, and aforementioned bacon bits...YUM! It's a hit with my boyfriend and he's requested a batch for his buddies at work! Winner!

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Reviewer:

lmg0511

Cooking Level: Intermediate

Reviewed: Dec. 8, 2012

Amazing! I didn't cook the chicken first, and I did use all 5 cans of beans but I put one in the blender with the broth to thicken it up. It was a little too spicy for my kids but they tried to eat it and asked that I make it again, so next time I am using only 1/4 tsp red chile and making sure I use the mild chile peppers.

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Reviewer:

Dawn

Reviewed: Dec. 6, 2012

I was disappointed. I followed the instructions exactly except that I did not pre-cook the chicken (I did marinate it for a few hours in the chicken broth in the frig though). I found this chili to be bland. Tastes like chicken and been stew. I've never made White Chili before but this recipe definitely needs something. I agree that there were too many beans. And not enough flavor.

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Reviewer:

notbettycrocker

Reviewed: Nov. 24, 2012

Cooked this for a football game watch get-together and received rave reviews. Easy and tasty!!!

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Reviewer:

jen20nd07

Reviewed: Nov. 21, 2012

This is a nice change from the regular tomato based chili. The first time I made this I was a little concerned about the five cans of beans, so I cut it way back and only added only one can of beans, corn and green chilies. I kept the chicken broth the same and about one pound of breasts. It turned out fine. Adding a little dollup of sourcream and cheese to the individual bowls really made the dish. Family even commented that it was good.

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