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Slow Cooker White Chili

User Rating 3.5 Star Rating (13 Reviews)


White chili
This well seasoned white chili is super easy to prepare in the slow cooker, and it gets lots of flavor from chicken, garlic, white beans, and peppers.


  • 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
  • 1 cup chopped onion
  • 1 can (or the equivalent) chicken broth
  • 2 cloves of garlic, chopped finely
  • 2 tsp Cumin seed (ground will not withstand long cooking as well)
  • 1/2 tsp dried oregano leaves
  • 3 -15oz cans white beans (great northern or cannellini), drained and rinsed
  • 1 or 2 chopped red, green or yellow bell peppers, or combination
  • jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)


In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.
Chicken Chili shared by boathoff

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Love this Chicken Chilli, Member foodie58

I have been trying to find a recipe for chilli without tomatoes. My husband loves regular chilli, but I can't have the tomatoes. This recipe is my new solution, he gets his chilli, I get to eat the healthier chilli too. I use the dried northern beans instead of the canned beans, and skipped the chilli peppers, but added a couple of stalks of celery, and yellow peppers chopped up as well. All I can say is this was so delicious to us, and we will definitely choose this recipe again!

1 out of 2 people found this helpful.

See all 13 reviews

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