READY IN 8+ hrs

Slow-Cooked White Chili

Read Reviews (20)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 8 hrs 10 mins
READY IN 8 hrs 20 mins

Footnotes

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

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!

—SLJ6

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Most Helpful Critical Review

Nov 08, 2012

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

—hkane

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22 Ratings

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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.

—Rock_lobster

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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!

—pinkypink

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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.

—Leland

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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!

—Jessica_D

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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!

—MEL7ART

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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.

—alayna5882

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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.

Nutritional Information

Slow-Cooked White Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 474
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 1g 5 %
Cholesterol 60mg 20 %
Sodium 2063mg 83 %
** Potassium 1100mg 31 %
Total Carbohydrates 68.8g 22 %
Dietary Fiber 15g 60 %
Protein 43.3g 87 %
** Sugars 2g
Vitamin A 8 %
Vitamin C 45 %
Calcium 18 %
Iron 63 %
** Thiamin 42 %
** Niacin 132 %
** Vitamin B6 38 %
** Magnesium 56 %
** Folate 110 %

* 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.