Slow-Cooked White Chili

6 Reviews
Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Lori Weber, Wentzville, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's a family favorite that we enjoy with cornbread. —Lori Weber, Wentzville, Missouri

TEST KITCHEN APPROVED

Slow-Cooked White Chili

6 Reviews Add your review
Yield:8 servings (2 quarts)
Prep:25 min
Cook:5 hours
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Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, 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 chiles
  • 1 to 2 teaspoons chicken bouillon granules
  • 1 teaspoon ground cumin
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Directions

  1. 1
    In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
  2. 2
    Cover and cook on low for 5-6 hours or until chicken is tender.

Nutrition Facts

1 cup: 180 calories, 4g fat (0 saturated fat), 24mg cholesterol, 430mg sodium, 21g carbohydrate (4g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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