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Slow-Cooked White Chili


"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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8 h 20 m servings 474 cals
Serving size has been adjusted!
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 36
  1. 42 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 fu...

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 ...

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 substitu...

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. N...

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!

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!...

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

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 mi...