Slow-Cooked White Chili Recipe

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

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Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1-1/2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, 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

Directions

In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked White Chili in Quick Cooking September/October 2003, p43

Nutritional Facts

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

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1-1/2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, 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
  1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked White Chili in Quick Cooking September/October 2003, p43

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Reviews forSlow-Cooked White Chili

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sharmend User ID: 952120 241502
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."

MY REVIEW
Leihoku User ID: 5897138 89958
Reviewed Jan. 6, 2013

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

MY REVIEW
ZHammer User ID: 3586769 89957
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."

MY REVIEW
sjflaten User ID: 1272016 205690
Reviewed Feb. 3, 2011

"Very easy! My whole family like it!"

MY REVIEW
sikkenga13 User ID: 4676335 129678
Reviewed Jan. 29, 2010

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

MY REVIEW
TerriKrause User ID: 3426860 205689
Reviewed Jan. 31, 2009

"Excellent!!!!! You don't need to change a thing!!"

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