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My review
Slow Cooker White Chili with Chicken
8
Renee
"Not your average chili. Because this is a chili and not a stew or soup, it is deliberately under-watered. I would add 1 cup of water if you are planning on leaving the house while this cooks, especially on High. And if you are using frozen chicken, allow an extra hour to reach the correct consistency. Also, you may need to add salt depending on how salty the broth you are using is. If you like your chili spicier, I would add a lot more jalapenos. I think I used about 3 tablespoons on a half recipe of this. For a more intense cumin flavor, use cumin seeds instead or add the cumin at the end."
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Ingredients
12 h 15 m servings 416Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans.
- Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
- Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
- Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.
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Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 3338 Ratings
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Most helpful positive review
1/17/2013
I was looking for a slow cooker white chili recipe, and I found a great one in this! I doubled it (my bag of beans was 1 lb, so it just worked better). I used two garlic cloves (crushed) instead...
Most helpful critical review
1/7/2014
its good but needs green chili's to make it a true chili ... add a couple cans and it is much better I also add 1-2 more jalapenos
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1/17/2013
I was looking for a slow cooker white chili recipe, and I found a great one in this! I doubled it (my bag of beans was 1 lb, so it just worked better). I used two garlic cloves (crushed) instead...
11/11/2012
it was a good start. i added fresh garlic, salt, pepper and more cumin. than topped it with cheese
1/28/2013
I made it last night and the only issue I had was that it calls for way too much liquid. I used one can of white beans and next time would add a 2nd can. I will probably also put one of the cans...
1/7/2014
I think the reason some folks found this recipe too soupy is because they used canned beans instead of dried beans. If using canned you could use a lot less stock. I added more heat, too, but ...
1/7/2014
jgrollman, did you use 'dried' beans and then add a can of beans at a later time or simply used only canned? I ask because dried beans will definitely soak up the extra liquid called for. If you...
2/18/2013
Good recipe. Served in bowls over brown rice, with Mexican shredded cheese, diced tomatoes and sour cream. Next time, however, must spice it up....tastes way too bland without adding some more...
1/7/2014
its good but needs green chili's to make it a true chili ... add a couple cans and it is much better I also add 1-2 more jalapenos
11/5/2013
This recipie was very easy to put together and hearty on a cold evening! I garnished with fresh tomatoes, cilantro, shredded cheese, & sour cream and used flour tortillas for dipping. I will def...
1/7/2014
Very tasty. I made this exactly as written except for using an entire jalapeño (just right as far as heat goes). Still, as a few others pointed out, too much liquid! This had nothing to do with ...