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Slow-Cooked White Bean Chili

My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    12 servings (1 cup each)

Ingredients

  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup sour cream
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 1 to 2 cans (4 ounces each) chopped green chiles
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
  • Salsa verde and chopped fresh cilantro, optional

Directions

  • In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.
Nutrition Facts
1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.

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Reviews

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Average Rating:
  • Christy
    Feb 23, 2020

    This is one of my favorite go to recipes. My whole family loves it.

  • John
    Dec 15, 2019

    I prepared this for my family and they absolutely LOVED it! My wife is not a big white chili fan, but she was very impressed and said it was outstanding. I followed the recipe exactly as directed. For day two we added Famous Dave’s Cornbread with the chili. Excellent recipe, I would highly recommend.

  • maball
    Feb 3, 2019

    This was one of THE best recipes I have made in a long time. I used 2 instead of 3 cans of beans and did not put the cayenne/salsa verde/cilantro at end, but it was seriously amazing. I will not want to forget this! Yummmmmmyyy

  • mahamilt
    Jul 31, 2017

    This is by far the BEST white chili ever! This is my big family's fave dish even in summer - I get asked for it regularly and thankfully it is easy to put together. It also freezes well without compromising rhe quality or flavor. You won't be disappointed!

  • gunslinger
    May 2, 2017

    Made this for lunch today and it is the best white chili I have ever tried. The alfredo sauce and sour cream give it a wonderful tasting creaminess! I will definately be making this again!

  • bonnieshelhorse
    Feb 22, 2016

    I used Costco rotisserie chicken and Monterey jack with jalapeno pepper and then red pepper flakes--a bit hot, but wonderful at the same time!!

  • Feen
    Nov 15, 2015

    Delicious. Loved it! Skipped the chilis and threw in a handful of shredded carrot. Next time may sub some of the beans with a different type of bean just for some variety.

  • peacharmadillo
    Nov 2, 2015

    Yumm. Eaten it time and time again.

  • plewis8288
    Dec 5, 2014

    Great recipe! I initially made a mistake...didn't read the canned bean part for some reason...and used uncooked beans instead. I realized my mistake so I left the cheese and sour cream out and cooked everything else for 4 hours on high. The cheese and sour cream went in for another 30 minutes on high after that and it came out very tasty! No leftovers on this one!

  • danadeal
    Nov 16, 2014

    My daughter's favorite chili. I make it over the stove instead of the slow cooker. I cut down on the cayenne pepper since it seemed too spicy.