Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford
Prep Time
30 Mins
Cook Time
8 Hours
Yield
6 Servings

One of those “killer” recipes that is sure to wow any crowd (especially when they find out how simple it is), this nine-ingredient slow cooker chili relies largely on pantry staples such as canned white beans, chicken broth, and canned roasted green chilies. To build rich flavor, the chicken is first seared in a skillet and the aromatic onions and fresh garlic are lightly sauteed in the same pan with the remaining flavorful juices and browned bits from the chicken before being transferred to the slow cooker. To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado, sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes for topping. 

How to Make It

Step 1

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Step 2

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Step 3

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. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

Ratings & Reviews

Breezycooking's Review

JenniferJane5
September 25, 2012
This recipe is ridiculous & obviously was never vetted by the powers that be before posting. CANNED BEANS DO NOT NEED TO BE COOKED FOR 2 HOURS "UNTIL TENDER". Good friggin grief. They're ALREADY COOKED & TENDER. The beans in this recipe shouldn't be added until the very end, unless you're toothless &/or enjoy mush. Sadly, so many sites are now hunting for "new" crockpot recipes, that they think any recipe can be made in a crockpot. "White Chili" is definitely not one of them. Same recipe can be made in less than a 1/4 of the time on one's stovetop. Better quality as well.

vsquared97's Review

TonySpall
May 19, 2013
Super tasty recipe – it actually had flavor, which I have been looking for during my trek through slow cooker recipes…I tweaked the recipe—followed all except: did NOT pre-cook beans (just started cooking them along with everything else); added 3.5 lbs of semi-frozen no-skin chicken breasts/tenderloins straight into broth up front; added 1 jar of Ortega green salsa; 2x amount of beans; 1.75x cumin; 2x garlic; did NOT add water; kept chicken broth at 4 cups; cooked on low for 7 hours. Removed 3 cups of the bean & broth mix to puree (I pureed it in a plastic cup with a hand blender) and then put it back in the pot. Meanwhile, removed chicken, shredded it with a fork and added it back in. Stirred and refrigerated everything in the pot overnight and served the next evening with low-fat shredded Mexican cheese and light sour cream. Delicious! [Doubling the recipe maxes out the crock pot, but ensures maximum leftovers for the rest of the week!]

pth4444's Review

mirandam4
December 29, 2014
N/A

1rasco's Review

katihansen30
December 22, 2009
Great soup! My frozen leftovers were just as delicious as the original, I will be making this again. It's mildly spicy flavor went well with cornbread. The only change I made was to use fresh cooked beans instead of canned.

katihansen30's Review

sweetandsavory
March 14, 2010
This is a killer crock pot recipe!! I did tweak it a bit...I browned the 2 onions and garlic, and then made a departure from the recipe as written. I added the 2 cans green chiles, a half can of jalapenos, and 2 jars of Trader Joe's salsa verde (along w/ quadruple the cumin, and some green chile powder). Then I added FROZEN chicken to crock pot as someone else suggested (4 boneless skinless thighs and 3 boneless skinless breasts)and topped it with 4 cans of white beans and green chile mixture and 1 can of broth. I cooked it on low for 8 hours overnight while we slept. In the morning I removed the chicken pieces and shredded them, and refrigerated everything while I went to work. In the evening I pureed about 3 cups of bean and broth mixture and returned to pot. I added shredded chicken and salt and pepper and turned crock pot on "high" while I made a salad and relaxed after work. We served it with fresh flour tortillas, cheese, pico de gallo, and light sour cream. WE LOVED IT!!! Tons of leftovers and I'm sure it will freeze well. I'm so full and I could still eat more because it was so good! :)

Beuhlak's Review

Beuhlak
October 10, 2009
Umm...still trying to figure out how this got "outstanding" reviews. I'm completely underwhelmed. First of all, mine didn't look nearly as pretty as the pic. Secondly, I'm having a really hard time getting over the texture. The extremely mushy vegi's and stringy chicken aren't doing it for me. I ate an entire bowl, hoping that maybe when I got to the end, I would change my mind. Uhhh....not so much. Probably a MUCH better way to make this so the vegi's/beans aren't completely annihilated. Won't be making this one again!

JenniferJane5's Review

PrairieGhost
March 22, 2011
Very tasty soup. Also, slow-carb friendly. We used the whole 4 cups of stock in the recipe, but next time will half that to 2 cups. It was really way too soupy.

JacqiK's Review

Koldriana
March 05, 2009
My family and I all loved this recipe. My kids gave me a 10/10! I blended most of the beans in the blender at the end to make it creamier and also because my kids aren't crazy white beans and they loved it. I am forwarding this one on to family.

DaFoodie's Review

DaFoodie
March 03, 2011
I find the directions EXTREMELY confusing. Ingredient list call for canned beans, but then they're cooked for 2 hours like dry. Also calls for 2 onions chopped.Needs to be a measurement. Onions vary greatly in size by variety. Example a large noonday produces about 2/3 cup chopped onion while a small 1015 produces well over a cup of chopped onion.

icebox69's Review

pth4444
January 26, 2013
I like this recipe!!! I made it several times. The first time I made it, I feared 2 cans of chilies would be to spicy for the kids. But...it wasn't. However, I do reduce the liquid and add another can of beans. The chilies and cumin add great flavor. I have shared this recipe with others who have never heard of it. They too like it!!! Out of convenience, I just put everything in the crock pot. I also use 2 boneless chicken breast halves. We like this recipe better than the others we tried. Garnishing with sour cream, adds flavor and creaminess.