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!
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.
9/10/15: THREE YEARS LATER and my new LO is loving this chili too! I am still using Costco canned chicken and adding in sauteed onions. Freezes beautifully as well.
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!
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!
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.
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!
Made this recipe as written but for subbing grated Vidalia onion for dried not precooking the chicken and cooked it on high for 5 hrs. Topped with jack cheese and sour cream. Very flavorful! Don't cut back on the beans! We loved it and will make again. Thanks for sharing SKW!
I used half the amount of corn wish I would have used jalapeno peppers instead of green chiles. Next time because there will be a next time:P
Amazing! I didn't cook the chicken first and I did use all 5 cans of beans but I put one in the blender with the broth to thicken it up. It was a little too spicy for my kids but they tried to eat it and asked that I make it again so next time I am using only 1/4 tsp red chile and making sure I use the mild chile peppers.
This was ok it needed to be a bit thicker. I probably won't make this again.
