- Meat and poultry
- Cuts of chicken
- Chicken breast
A delicious change to the traditional chilli con carne. Enjoy with rice or a side of corn bread.
53 people made this
- 2 chicken breasts, cut into chunks
- 1 tablespoon olive oil
- 1/3 red onion, chopped
- 3 cloves garlic, finely chopped
- 1 (400g) tin black beans, drained
- 1 (400g) tin cannellini beans, drained
- 2 (400g) tins chopped tomatoes with chillies
- 400g passata
- 125ml chicken stock
- 110g dark brown soft sugar
- 75g frozen sweetcorn
- 4 tablespoons malt vinegar
- 3 tablespoons chilli powder
- 3 tablespoons ground cumin
- 2 tablespoons dried coriander
- dash salt
- 1 pinch cayenne pepper
- 1/2 green peppers, diced
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
MethodPrep:20min ›Cook:3hr35min ›Extra time:3hr55min › Ready in:7hr50min
- Fill a large pot with lightly-salted water and bring to the boil. Boil the chicken until no longer pink in the centre and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
- Heat the olive oil in a frying pan over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
- Add the black beans, cannellini beans, tomatoes with green chillies, passata, chicken stock, dark brown soft sugar, sweetcorn, vinegar, chilli powder, cumin, coriander, salt and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red and yellow peppers into the chilli and cook another 20 minutes.
Reviews & ratingsAverage global rating:(67)
Reviews in English (56)
An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me the 1/2 cups brown sugar was way too much, so I reduced the amount to 1/4 (not packed). It's still sweeter than most chilies but adding the vinegar and spices tones this down quite a lot. My husband loved this and I will definitely make this again.-01 Jun 2009
My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.-27 Dec 2009
this turned out pretty good, I too cut the sugar down to 2 Tablespoons instead of 1/2 cup and I wanted a faster version so I used canned beans,I will make this again.-26 Aug 2009
- 1 serving PAM® Original No-Stick Cooking Spray
- 2 (15 ounce) cans Great Northern beans, undrained
- 1 pound boneless, skinless chicken thighs
- 1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained
- 1 cup reduced sodium chicken broth
- ¾ cup chopped yellow onion
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker stir to combine.
Cover cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.
This recipe is Sponsored by Hurst&rsquos® HamBeens® Slow Cooker Chili though all opinions are mine alone.
Hello! Today I am sharing this easy Slow Cooker Chicken Chili recipe made with Hurst&rsquos® HamBeens® Slow Cooker Chili Mix. You can find where this mix is available in your area. Hurst&rsquos® sells many more bean mix varieties, they&rsquore most widely known for their 15 bean soup mix. Stay tuned here in the next few months I have 2 new recipes made with their 15 bean mix, I&rsquom bursting at the seams not sharing them yet.
Below you will see that the Slow Cooker Chili Mix has pinto beans, small red beans, black beans, and kidney beans. This is a great bean mix for chili since I usually can&rsquot decide on one bean anyway. The Slow Cooker Chili mix comes with a chili seasoning packet that is low in sodium, so you can control how much salt you want to add. I recommend adding the salt and any tomato products at the end of the cooking time, these both can inhibit the bean softening process if added at the beginning of the cooking time.
Below is the chili after cooking on high for 5 hours, then the tomato products are added to the pot and cooked for 30 more minutes.
Hurst&rsquos® HamBeens® is a family run company who I&rsquove got to know over the last month and I am proud to share their products with my recipes on the blog. Their bean mixes and the slow cooker go perfect together and what&rsquos great is you can make the recipes your own by adding your favorite ingredients. You can see more recipes that work with their products there. I hope you stay tuned over the next few months to see what else I am cooking up with Hurst&rsquos® dried bean mixes. You can see the video about how to make this chili in the recipe box below. Have a great weekend and I hope you try this chili recipe soon!
Slow Cooker White Chicken Chili
- Calories 341
- Fat 17.9 g (27.6%)
- Saturated 4.8 g (24.1%)
- Carbs 21.2 g (7.1%)
- Fiber 4.3 g (17.2%)
- Sugars 1.9 g
- Protein 24.1 g (48.2%)
- Sodium 811.6 mg (33.8%)
boneless, skinless chicken breasts, thighs, or a mix
diced green chili peppers, preferably "fire-roasted", drained
cannellini or navy beans, drained and rinsed
For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of the salt, coriander, oregano, and bay leaf in a 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken broth over top, covering the chicken and vegetables by an inch or so.
Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.
Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili and remove the bay leaf. (For a creamier chicken chili, see Recipe Notes below.) Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.
Creamier chicken chili: For a creamier chili, melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour, and cook for 1 to 2 minutes. Slowly whisk in 1 cup whole milk. Once all the milk is added, continue cooking, stirring occasionally, until the sauce is thickened. Stir this into the slow cooker along with the beans and corn.
Spicier chicken chili: Roast 2 poblano peppers and 2 jalapeno peppers over a gas flame or under the broiler until charred. When cool enough to handle, rub away the skin, remove the seeds and membranes (or save for an even spicier chili!), and coarsely chop. Add to the slow cooker along with the chicken at the beginning of cooking.
Smaller slow cookers: If you have a smaller slow cooker, divide all the ingredients in half and cook as directed.
Stovetop chili: Rather than a slow cooker, you can also cook this chili on the stovetop. Follow the same instructions, but simmer the chili in a stockpot or Dutch oven over low heat on the stovetop for about an hour, or until the chicken easily shreds apart.
Storage: The chili will keep for 5 days refrigerated or 3 months frozen.
Beans Slow Cooker Chicken Casserole
Heat 1/2 tablespoon oil over medium-high heat in large skillet.
Once oil is hot, add chicken using tongs (skin side down if using skin-on chicken). Cook 3 to 5 minutes or until skin is brown but chicken is raw.
Add onions, carrots and garlic to pan and cook 5 minutes or until translucent.
Add chicken broth, thyme and rosemary and bring to a simmer.
Add 1/3 beans to slow cooker. Top with 1/2 chicken mixture, add another 1/3 beans then layer remaining chicken mixture and top with remaining beans.
Cook in slow cooker on low heat for 3 hours or until chicken is tender.
While mixture is cooking, heat remaining oil in large skillet over medium heat. Add bread crumbs and stir 5 minutes or until golden brown. Remove from heat. Add cheese and parsley and set aside. Once chicken is tender and internal temperature is at least 165°F, sprinkle bread crumb mixture on top of casserole and serve.
How to make White Chicken Chili in the Crock Pot:
- Chicken Breasts &ndash can use chicken thighs if you prefer.
- White Beans &ndash Any type of white canned bean works well, I like cannellini beans for they are larger than most beans.
- Corn &ndash small can of drained yellow corn
- Seasonings &ndash cumin, chili powder, oregano and garlic powder (and salt and pepper)
- Chicken Broth &ndash can use 4 cups water and 2 chicken bouillon cubes if needed.
- Sweet Yellow Onion &ndash diced
- Green Chiles &ndash Small can of fire-roasted chiles or 1 diced poblano chile
- Sour Cream &ndash add at the end of the cooking time to add creaminess to the chili
- Cilantro &ndash this is also added at the end of the cooking time. If you do not like cilantro you can leave this out.
Slow Cooker Chicken Chili
This post may contain affiliate links. Please read my disclosure policy.
This Slow Cooker Chicken Chili really is as easy as 1 2 3. All you have to do is place all the ingredients in the slow cooker, set it and forget it!
I think I love my slow cooker!
I know I love my slow cooker! I don’t understand why I haven’t used one until recently. Not to worry. I plan on making up for lost time.
I can’t believe how convenient they are. You basically dump all the ingredients in there, turn it on and forget about it for a few hours. When you come back you have this amazingly delicious dish! How can you not love this?
I also have a confession to make. I’m pretty much a chili making virgin. I think I’ve made it once before, mainly because I’ve always been scared of making thinking it was a lot of work. But this chicken chili is literally a walk in the park, nothing to it. The chicken melts in your mouth, it’s really delicious. The great thing about this recipe, is that you can tweak it to what you have in your pantry and use whatever beans you have, chicken breast, tomato soup, whatever you have. You can add more chili powder, skip the Tex Mex seasoning, whatever strikes you fancy. You cannot go wrong with this recipe.
Did I mention it’s pretty healthy too?
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This Reddit-famous slow-cooker white chicken chili is pure creamy comfort
Looking for the perfect set-it-and-forget-it soup recipe for chilly winter nights?
Amanda Batcher's Crockpot White Chicken Chili is guaranteed to hit the spot.
Batcher, the blogger behind The Chunky Chef, says she's seen her slow-cooker white chicken chili recipe perform well on Google and Pinterest, but she was surprised to hear how much love the recipe is getting in the Slowcooking subreddit, where slow-cooker enthusiasts share their favorite recipes.
"This is my FAVORITE slow cooker meal," one Redditor commented on a photo of the dish. "God, it's so damn delicious."
"It's deeeelish!" wrote another.
Batcher said that while she's "touched" by the chili's fan club, she's not surprised.
"I feel so blessed to be able to share my creations with others and love hearing from my readers," Batcher told TODAY Food. "Hearing stories of how they cooked the chili with their children or shared it with a neighbor who is going through something — several have even written in recently to say that they won chili cook-offs with my recipe, which warms my heart."
I wanted to check out the award-winning recipe for myself, so I set out to cook my own pot of Batcher's white chicken chili.
Chicken, white beans, corn, chilies and other ingredients spend eight hours cooking on low with some chicken broth, then it's time to add the creamy goodness. After removing the cooked chicken breasts to shred, cream cheese and half-and-half go into the liquid mixture and meld together to create an extraordinary broth that's velvety, rich and flavorful.
After adding the shredded chicken breasts back to the mix, it was time to serve.
At Batcher's suggestion, we served our chili with cornbread and topped it with fresh jalapeños, tortilla strips, sour cream and more. Batcher said that while her chili itself is delicious, the toppings only add to the party.
"My main tip is not to be shy about the toppings," she said. "I love go crazy with my toppings on chili: corn chips, avocado, cilantro, jalapeño, sour cream, cheese, you name it."
We enjoyed our chili as it was, but for those seeking a smoother chili, Batcher has an an additional tip.
"Try adding the softened cream cheese to a bowl, then top with a few ladles of the hot liquid from the slow cooker," she said. "Whisk until it's smooth then stir that into the chili."
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Slow Cooker Recipe: Chicken And White Bean Chili
While there are so many tasty red bean, beef or turkey chili recipes out there, we like a somewhat lighter variety. Still packed with flavor, this recipe puts chicken and white beans in the limelight for a change, and is super easy to make, regardless of whether you have a slow cooker! Seriously, it doesn’t get much easier than throwing your ingredients in the good, ol’ crock pot, but you can also spruce this up a little if you want a thicker chili. Before you throw everything in and flip the switch, you can put 1 can of white beans in a blender or food processor before adding them this makes for a slightly creamier chili, if that’s something you’re interested in. Other than that, you just chop a few things up, kick back and relax until it’s time for some yummy, warm goodness!
Slow Cooker White Chicken Chili
- 4 boneless, skinless chicken breasts, cubed
- 2 (15 oz.) cans white beans (navy, cannellini, great northern, etc.)
- 1 (4 oz.) can green chilis, drained and chopped
- 3 cups low-sodium chicken broth
- 1 white onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper, to taste
- sour cream or plain, Greek yogurt, garnish
- Season cubed chicken with salt and pepper, and place in slow cooker.
- Add chicken broth and beans, then the chopped onion and green chilies.
- Season with garlic and chili powder, cumin, salt and pepper.
- Cook on low for 8 hours, stirring once, halfway through cooking.
- Make sure chicken is cooked through and serve hot, garnished with sour cream or yogurt.