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.

Renee
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

416 calories; 12.9 g total fat; 95 mg cholesterol; 1000 mg sodium. 32.8 g carbohydrates; 42.2 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2013
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 of garlic powder and about a tsp of dried cilantro as I didn't have any fresh. I started out with just the jalapeno that's called for but at my taste-test partway through cooking it was super bland so I added two cans (4 oz each) of diced green chiles and a pinch of red pepper flakes (the recipe notes mention additional peppers and I definitely agree!!). Even with those additions it had just a touch of kick. If my toddlers weren't eating it with us I'd probably add still more heat. Also per the recipe notes I put in half of the cumin at the beginning and half at the end so it wouldn't get lost during the 8-hour slow cooking. The only other slight adjustment I made was to use my immersion blender a little bit while I had the chicken out to shred. That thickened up the chili just enough to my liking. (I also added about 1 tsp of salt and 1/2 tsp black pepper towards the end as the chicken stock I used was unsalted.) The end result was delicious and was enjoyed by me my husband and our 1- and 3-year-olds! I'm very happy to have this chili to add to my winter meals rotation. Read More
(87)

Most helpful critical review

Rating: 3 stars
01/07/2014
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 Read More
(9)
39 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/17/2013
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 of garlic powder and about a tsp of dried cilantro as I didn't have any fresh. I started out with just the jalapeno that's called for but at my taste-test partway through cooking it was super bland so I added two cans (4 oz each) of diced green chiles and a pinch of red pepper flakes (the recipe notes mention additional peppers and I definitely agree!!). Even with those additions it had just a touch of kick. If my toddlers weren't eating it with us I'd probably add still more heat. Also per the recipe notes I put in half of the cumin at the beginning and half at the end so it wouldn't get lost during the 8-hour slow cooking. The only other slight adjustment I made was to use my immersion blender a little bit while I had the chicken out to shred. That thickened up the chili just enough to my liking. (I also added about 1 tsp of salt and 1/2 tsp black pepper towards the end as the chicken stock I used was unsalted.) The end result was delicious and was enjoyed by me my husband and our 1- and 3-year-olds! I'm very happy to have this chili to add to my winter meals rotation. Read More
(87)
Rating: 5 stars
01/17/2013
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 of garlic powder and about a tsp of dried cilantro as I didn't have any fresh. I started out with just the jalapeno that's called for but at my taste-test partway through cooking it was super bland so I added two cans (4 oz each) of diced green chiles and a pinch of red pepper flakes (the recipe notes mention additional peppers and I definitely agree!!). Even with those additions it had just a touch of kick. If my toddlers weren't eating it with us I'd probably add still more heat. Also per the recipe notes I put in half of the cumin at the beginning and half at the end so it wouldn't get lost during the 8-hour slow cooking. The only other slight adjustment I made was to use my immersion blender a little bit while I had the chicken out to shred. That thickened up the chili just enough to my liking. (I also added about 1 tsp of salt and 1/2 tsp black pepper towards the end as the chicken stock I used was unsalted.) The end result was delicious and was enjoyed by me my husband and our 1- and 3-year-olds! I'm very happy to have this chili to add to my winter meals rotation. Read More
(87)
Rating: 4 stars
11/11/2012
it was a good start. i added fresh garlic salt pepper and more cumin. than topped it with cheese Read More
(49)
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Rating: 4 stars
01/28/2013
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 in the food processor and then add it to make the chili thicker. It's delicious but basically soup. Read More
(32)
Rating: 5 stars
01/07/2014
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 this is a great recipe! Thanks! Read More
(25)
Rating: 5 stars
01/07/2014
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 did not use dried please do try the recipe again because it's really good! Read More
(14)
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Rating: 4 stars
02/18/2013
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 Mexican spice. Read More
(12)
Rating: 3 stars
01/07/2014
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 Read More
(9)
Rating: 5 stars
11/05/2013
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 definitely be making this again:) Read More
(7)
Rating: 5 stars
01/07/2014
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 the beans since I used dried beans not canned. My solution was to add some wild rice at the end...! Let that cook about 30 minutes on high in the slow cooker with a touch more cumin. Definitely a keeper recipe for all my family/critics!!! Read More
(5)