Rating: 3.5 stars
66 Ratings
  • 5 star values: 23
  • 4 star values: 12
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 6

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. 

Recipe by MyRecipes July 2007


Credit: Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford

Recipe Summary

8 hrs
8 hrs 30 mins
30 mins
6 Servings


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

394 calories; fat 6g; saturated fat 1.1g; protein 55g; carbohydrates 30g; fiber 8g; cholesterol 105mg; sodium 597mg.