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Slow-Cooker White Chili

This chili simmers all day in a slow cooker. So when your hungry clan calls for dinner, you can ladle up steaming bowlfuls in a hurry.
  • Total Time
    Prep: 5 min. Cook: 8 hours
  • Makes
    12 servings (3 quarts)


  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 quarts water
  • 3 pounds chicken breasts or thighs, skin removed
  • 1 pound dried navy beans
  • 2 cans (4 ounces each) chopped green chilies
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, optional
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cloves
  • 2 chicken bouillon cubes
  • Shredded Monterey Jack cheese, optional
  • Sour cream, optional
  • Minced chives and crushed red pepper flakes


  • Place the onions and garlic in a 5-qt. slow cooker. Add the next 10 ingredients; do not stir. Cook on high for 8-10 hours.
  • Uncover and stir (the meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; top with cheese and sour cream if desired. Sprinkle with chives and red pepper flakes.
Nutrition Facts
1 cup: 294 calories, 4g fat (0 saturated fat), 73mg cholesterol, 239mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 37g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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