Photo: Charles Schiller; Styling: Tara Bench
Prep Time
30 Mins
Cook Time
6 Hours
Serves 6

How to Make It

Step 1

Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.

Step 2

Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.

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Ratings & Reviews

BKcook's Review

March 24, 2010
Made this as written, except only added one can of green chiles because I didn't want it to be too spicy. I do think next time I will add the 2 cans for a little more kick. It was very good and easy to make. I didn't puree any at the end, just used a potato masher to mash up some of the beans a bit. We had this with corn bread. YUM!

conniefarmer's Review

February 10, 2010
This was different than my usual chili recipes because there were no tomatoes. I had not tasted cumin and it seemed strong, but good. I would reduce liquid by 1 C and add 2 more cans of beans to make it thicker. I might make it again. We served it with a green salad.

Instantpickle's Review

April 25, 2011

jill0609's Review

April 12, 2011
I wish I had seen the two star review when I picked this. The recipe calls for WAY too much chicken stock. Definitely cut that in half, and if I get canned white beans, I didnt feel like I needed to keep them in the slow cooker for two hours to soften, as they were soft. There was not enough chili flavor. I wont make again.

LadyAlethea's Review

September 13, 2012
I did some serious tweaking on this one, but it's pretty good... I added a can of tomatoes that I drained, and I added a tsp of chili powder in addition to the cumin the recipe calls for. I super seasoned the chicken (I used boneless/skinless breasts, and I'm sure this would be just as good with thighs) before I browned it (Tony's and a little cumin/chili powder). I also added the chiles and the tomatoes to the onion and garlic mixture while I was sauteeing it, and sprinkled two or three Tbsp of flour over that to help thicken it once it was all together. I cut the broth to two cups... It does NOT need the extra liquid!!! And I only put it in the crock pot for about 3 1/2 hours; they're canned beans for chrissakes. And finally, when I took the breasts out to shred them, I hit the mix with my immersion blender rather than take any out and put it in the blender. Honestly, I might've done the same with my potato masher, too. I hate dirtying up my blender.

KristaK's Review

July 16, 2010
The chili was more like soup. I would reduce the amount of liquid in the recipe. It could also use some more spice. The 2 cans of chili made a relatively mild chili (which was ok), but I would perhaps add some cumin or cayenne also for a little more kick. IDK, it also needs something else. I tried this recipe because it wasn't cream laden like a lot of other white chili recipes, but maybe that is what was needed to thicken and pull together.

Beckydoll's Review

November 22, 2010
My husband doesn't care for beans all that much, so I added one can to the cooker, along with 1 T. dijon mustard, tsp chili powder, and tsp of trinidadian hot sauce. I blended the second can of beans with cooking liquid (as stated). It did look too thin, so I added a can of creamed corn which gave a nice sweet, creaminess. Stirred in 1/4 c. fresh cilantro to finished chili. Delish!