This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.

Recipe Summary

prep:
10 mins
cook:
8 hrs 10 mins
total:
8 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.

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  • Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.

Cook's Note:

Top with oyster crackers, shredded Colby-Jack cheese, sour cream, and green chilies.

Nutrition Facts

474 calories; protein 43.3g 87% DV; carbohydrates 68.8g 22% DV; fat 4.2g 7% DV; cholesterol 59.7mg 20% DV; sodium 2063.4mg 83% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2012
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! Read More
(72)

Most helpful critical review

Rating: 3 stars
11/08/2012
This was ok it needed to be a bit thicker. I probably won't make this again. Read More
(3)
53 Ratings
  • 5 star values: 31
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/25/2012
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! Read More
(72)
Rating: 5 stars
09/11/2015
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. Read More
(52)
Rating: 5 stars
08/02/2012
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! Read More
(29)
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Rating: 5 stars
09/26/2012
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! Read More
(12)
Rating: 5 stars
10/30/2012
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. Read More
(11)
Rating: 4 stars
08/17/2012
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! Read More
(9)
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Rating: 5 stars
01/08/2013
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! Read More
(7)
Rating: 5 stars
01/19/2013
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 Read More
(4)
Rating: 5 stars
12/08/2012
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. Read More
(4)
Rating: 3 stars
11/08/2012
This was ok it needed to be a bit thicker. I probably won't make this again. Read More
(3)