White Chicken Chili Recipe

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From 175 Essential Slow Cooker Classics
Page 160

Prep time:
Cook time:
Servings: 6-8 bowls


Cost per serving $1.80 view details
  • Works best in a large (minimum 5 qt) slow cooker
  • 1 TBSP olive oil I didn't use this
  • 2 onions, finely chopped I used 1/2 of 1 white onion
  • 4 cloves garlic, minced I did use 4, but 2 were super tiny. I was worried there would be a heavy garlic taste, but I couldn't taste it at all.
  • 1 TBSP cumin seeds, toasted and ground I just used ground cumin because I figured it was tons easier and faster!
  • 2 tsp dried oregano leaves, crumbled I just used dried oregano that was already crushed
  • 1 cinnamon stick piece (2 inches) So, 1 bottle of cinnamon sticks costs $5.36 at WalMart. I was worried that there would be a really strong cinnamon flavor, but it was actually quite subtle.
  • 1 tsp cracked black peppercorns I just used black pepper
  • 2 cups chicken stock
  • 2 lbs skinless, boneless chicken thighs, quartered (about 12 thighs) I used boneless, skinless chicken breast. I had 3 small and 1 large chicken breast. I read ahead in the directions thinking at some point I'd have to take the chicken out and cut it up. It never says to do that. My chicken was partially frozen still when I put it in the crock pot, otherwise I would have probably cut it into pieces beforehand. I'd suggest cutting the fat off and into pieces before it goes in the crock pot if you can.
  • 2 cups cooked dried or canned white kidney beans, drained and rinsed I used canned white kidney beans. They were a little tricky to find because they weren't right next to the red kidney beans. They were actually by the great white northern beans (they're white too). 1 15 oz can is about 1 1/4 cups. I ended up using 2 15 oz cans so it was probably closer to 2 1/2 cups than 2.
  • 2 tsp dried ancho or New Mexico chile powder, dissolved in 1 TBSP freshly squeezed lime juice So I couldn't find either of these ingredients. I ended up using regular chile powder, which does not dissolve. 1 small lime was a little more than 1 TBSP so I just used the juice from 1 whole lime.
  • 2 green bell peppers, finely chopped I used about 1/2 of one
  • 1 jalapeno pepper, finely chopped I left this out because my kids don't like spicy
  • 1 can (4 1/2 oz) diced mild green chiles, drained
  • 1 cup Monterey Jack cheese, shredded
  • Finely chopped cilantro
  • Lime wedges (optional)


  1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, toasted cumin, oregano, cinnamon stick and peppercorns and cook, stirring, for 1 minute. Add stock and bring to a boil. I put the garlic in right away with the onions. I think that's why I couldn't taste the garlic I pulled the pan off the heat to add all the spices because I didn't want the onions to burn. After I had added all the spices, it wasn't very easy to stir because it kinda all just stuck to the onions and turned into a glob. So, I just added the chicken stock rather than cook for 1 min.
  2. 2. Transfer to slow cooker stonewar. Add chicken and beans and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork. I put the chicken stock mix in and then the beans. I ended up laying the chicken on top. My crock pot is a super crock pot because I had it on low and it only took about 2 1/2 hours before I was able to cut up my cooked chicken. The chicken stayed really moist and tender. I think it might be because it was still slightly frozen when I put it in the crock pot so it added a little more juice to the mixture. There isn't a ton of juice to this chile. I ended up taking out the cinnamon stick when I cut up the chicken.
  3. 3. Stir in chili powder solution. Add bell peppers, jalapeno pepper and green chiles and stir well. Cover and cook on high for 20 - 30 minutes, until peppers are tender. Add cheese and cook, stirring, until melted, about 1 minute. Ladle into bowls and garnish with cilantro. Pass lime wedges at the table, if using. I didn't mix the cheese in and melt it in the crock pot because Sam doesn't like cheese. So, we cheesed our own. I also didn't put the cilantro on as a garnish.
  4. The juice does look a bit funky and it smells rather "interesting" when you transfer it to the crock pot. I was worried the kids would be like "EWWW" because it looked funny. I think part of it was that I used regular chile powder. Even with leaving out the jalapeno and only using about 1/2 of 1 green pepper, it seemed like there were a ton of peppers in here. If you aren't a big pepper fan, I'd suggest just using the diced green chiles.
  5. Make ahead:
  6. This dish can be partially prepared before it is cooked. Complete step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe. I think you could also cut up your chicken ahead of time.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 281g
Recipe makes 6 servings
Calories 237  
Calories from Fat 107 45%
Total Fat 11.97g 15%
Saturated Fat 4.87g 19%
Trans Fat 0.1g  
Cholesterol 88mg 29%
Sodium 357mg 15%
Potassium 488mg 14%
Total Carbs 9.07g 2%
Dietary Fiber 2.7g 9%
Sugars 2.57g 2%
Protein 23.73g 38%
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