Slow-Cooked White Chili

I made this but instead of the onion and garlic I just added a jar of salsa. I also included black and white northern beans to make it a 3 bean chili. If you like it more creamy, cube up a pack cream cheese and stir it in.

I thought this turned out surprisingly well, but there just wasn’t enough broth and the broth was kind of….soupy I guess. I think next time I will add a can or two of cream of chicken soup to make a creamier broth that I think will be more chili like. Either way, it was a really easy recipe that had basic pantry items so no special shopping was required. It was pretty tasty and my family rather enjoyed it. I will probably make it again with a few tweaks.

I liked this recipe. I recently join Weight Watchers, therefore soup is a good option. I used a leftover rotisserie chicken, added it to a 6 quart pot and simmered with water, covering the entire chicken. I added minced garlic, about 1.5 tsp. Simmered to create a nice both. Placed a sieve over my crock pot, to get clear broth. Picked the chicken off the bones while my crock pot sat in my refrigerator to let any excess fat rise to the top and become solid, about 20 minutes. You could do longer. I skimmed off the fat and got my broth down to about 2/3 full. Added the chicken. I had simmered and soaked some dry navy beans 2 days earlier to ensure they were soft. Added all ingredients but I used a real onion and chopped in my ninja chopper. Also added another tap of garlic and only a scant 1 tsp red pepper flakes. I didn’t have any corn, but it was tasty without. I will still add some. It’ll add color. Tasty and diet friendly!

I read the other reviews and made some modifications as recommended. I used 2 large boneless skinless chicken breasts. I used the entire container (box) of chicken stock. I added a yellow pepper. I used fresh yellow onion instead of dried minced onion. I used small bag of white corn. I cooked on high for about 4-5 hours. Delicious! Will def make this one again.

I really think this is about 3.5 as written. Too many beans…at least one can too many. Also too much corn…again about a can. Not nearly enough spice for our family. Had to double or triple every spice and add some cayenne to make it taste like chili. That being said it was a good start. Will know how to add flavor next time.

Loved it! Less beans and I added red potatoes!

I have made this 4 times, I love it and everyone that has tried it loves it, I use 3 cans of northern beans and 3 cans of pinto, and 2.5 lbs of chicken, anyways this is the best chili recipe in the world, great Job

Super easy! I altered the recipe slightly. I used 4 cans of great northern beans instead of navy beans. I felt like I needed a bit more chicken broth for my chicken to boil, so I used 3 cups. I also added some cinnamon and a simple roux with black pepper.

I gave 5 stars knowing that I would make a few changes next time to fit our tastes…instead of cubed chicken I’m going to use shredded chicken & more of it to offset all the beans. I will put more garlic & cumin & then top with shredded cheese. Instead of 5 cans of beans I only used 4 but next time I will swap some navy beans for some butter beans. I only used one can of green chiles as I’m not a big fan of chiles & only wanted a hint of it.

Nice flavors and one of the best white chili recipes I’ve found. It was a little too spicy for my taste as written. The second time, we cut the green chilies down to one-and-a-half cans, which was just the right amount of zip.

I used cannellini beans. I thought they might hold up better and they did. This recipe is awesome!

Love this recipe. Easy to make and taste great.

I have made this several times. I don’t change the recipe except sometimes I might add a little tomato, sometimes not. It’s a wonderful chili. The amount of beans is perfect. No one has ever complained that there are too many beans in the white bean chili. I will be making a huge pot of this with several pans of cornbread for my daughter’s 18th birthday bonfire. This recipe is always a hit.

Loved this recipe! I didn’t precook the chicken and I used 3 cans of white beans and 1 can of black beans. I also took advice from other reviewers and added yellow squash, fresh onion instead of dried and frozen corn. I will definitely make this again!

I like a variety of beans, so I used a can of cannellini, a can of garbanzo, a can of pinto, and a can of great northern beans (4 cans total… I reduced the number of cans of beans based on other reviews). I reduced the red pepper flakes to 1/2 tsp, because 1 and 1/2 seemed like a LOT. My first impression on trying this chili was… it’s kinda bland. I know, I know, I reduced the red pepper flakes but I feel that adds more heat than flavor. I added some hot sauce, and it tasted amazing. I think if I make this recipe again, I will add a couple bay leaves, do a full tsp of red pepper flakes, and at least a couple tablespoons of hot sauce.

I used only 3 cans of navy beans, cut the chicken breasts in half and put them in raw. Shredded the meat after it was mostly cooked. REALLY good!

This quickly became a staple in my house. What a great slow cooker recipe! I didn’t alter the recipe much (added yellow corn and zucchini for more veggies). I used the same spices as listed, just a lot more of them. I probably use on the order of 3 tablespoons of cumin and a few teaspoons of oregano… I am not shy of spices/flavor and this came out delicious! I also only browned the chicken before adding it to the cooker (salt a peppered the chicken before browning and pour the drippings in the pot along with the cx for flavor). I serve in a bowl, sprinkle fresh cilantro on top, squeeze on some lime, and add a dollop of sour cream. Yum!

i adapted to what i had on hand, along with reducing the serving size. it was a bit watery for me, but after serving it over a bed of crushed up tortilla chips it was just fine. thanks for the post skw!

This is a delicious chili, very simple and quick to prepare. I added an extra can of chicken stock, 1/2 C verde salsa, chopped carrots and red peppers, and made it a day ahead. A five star winner!

I made this for a tailgate recently. Thinking it ‘looked weird’, I wasn’t sure how well this would go over (not being a traditional chili). I doubled the recipe and people came back for seconds. There wasn’t a single leftover! I made it with shredded chicken tenders rather than chopped chicken. I had numerous people ask for the recipe (including a family from Texas where beef and red chili rules). Definitely a new family favorite!

I found it very bland. I make use of it my smothering it in Saracha.