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Slow-Cooked White Chili with Chicken

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  • Prep 15 min
  • Total 10 hr 15 min
  • Servings 9
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Cluck, cluck! Chili goes white with chicken in a slow and spicy brew.
Created Jul 6, 2010
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Ingredients

  • 1 lb (500 g) boneless skinless chicken thighs, cut into thin strips
  • 1 cup (250 mL) dried great northern beans, rinsed, sorted
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tsp (10 mL) dried oregano leaves
  • 1/2 tsp (2 mL) salt
  • 1 can condensed cream of chicken soup
  • 5 cups (1.25 L) water
  • 1 tsp (5 mL) cumin
  • 1/4 tsp (1 mL) hot pepper sauce
  • 1 can Old El Paso* Chopped Green Chiles
  • Fresh sage, if desired

Steps

  •  
    1
    In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
  •  
    2
    Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
  •  
    3
    Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage.

Expert Tips

  • Tip 1
    Tip: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Information

No nutrition information available for this recipe
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