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Slow-Cooked White Chili Recipe
Slow-Cooked White Chili Recipe photo by Taste of Home

Slow-Cooked White Chili Recipe

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This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. "It's quick, easy and tastes great," says Lori Weber of Wentzville, Missouri. "It's a family favorite that we enjoy with corn bread," she adds.
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 8 servings


  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 teaspoons chicken bouillon granules
  • 1 teaspoon ground cumin

Nutritional Facts

1 serving (1 cup) equals 192 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 424 mg sodium, 23 g carbohydrate, 5 g fiber, 14 g protein.


  1. In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on low for 5-6 hours or until chicken is tender. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked White Chili in Quick Cooking September/October 2003, p43

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Reviewed Jan. 10, 2016

"Excellent recipe! I haven't used my slow cooker for quite awhile and this recipe was great. Nice and healthy, too. I did add some salt because it tasted like it was missing it."

Reviewed Jan. 6, 2013

"I put this in my slow cooker today, I had the ingredients and it was easy to prepare."

Reviewed Dec. 13, 2012

"I added a little chili powder and some black pepper to add a little extra flavor. We'll definitely add this to our list of keepers."

Reviewed Feb. 3, 2011

"Very easy! My whole family like it!"

Reviewed Jan. 29, 2010

"Very good! I added a little bit of cayenne pepper to give it more of a kick."

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