Creamy White Chicken Chili

Sunday February 3, 2013

One of the highlights of the slow cooker revolution is the gigantic repertoire of meat and bean chilis. Chili is now a weekly rotated family meal or even served to guests. And each week you can make a totally different tasting chili in some delectable earthy color. I mean these chilis are good lookin’ as well as good tastin’.

Really this was dubbed the “The Best White Chili Ever” by my sister Meg, who loves anything and everything creamy. I like the LOTS of cilantro. This is a mild chili (read good for kids and seniors with a sensitive palata) and utilizes leftover cooked chicken or a store-bought rotisserie chicken (then toss the frame into another slow cooker to make a roasted chicken broth for soup) with white beans such as Great Northerns or Navy. Its almost a no brainer, out of the cupboard meal. I happen to be a big fan of baby white beans, so I make them fresh from scratch the day before if possible instead of using canned.

Great with cornbread or corn muffins.


Recommended Size:  Medium or Large Round or Oval

Machine Setting and Cook Time: Low Heat: 4 to 5 hours

Serves 6 to 8


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 (4-ounce) cans of diced roasted green chiles
  • 2 cups low-sodium chicken broth
  • 2 (16-ounce) cans white beans, drained and rinsed (Eden brand with the good and safe can linings)
  • 2 garlic cloves, pressed
  • 2 1/2 teaspoons crumbled dried Mexican oregano (McCormick carries this now-its less pungent than Greek oregano)
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon ground white pepper
  • Couple of drops of Tabasco sauce or your favorite hot sauce, or to taste
  • Pinch of red pepper flakes
  • 1 bunch of cilantro, leaves chopped
  • 1 Store-bought rotisserie-roasted whole chicken, meat pulled off
  • 1/2 cup light sour cream
  • 1/2 cup half and half
  • Shredded Monterey jack cheese, for serving
  • Regular or light sour cream, for serving


1. In a skillet sauté the onions in butter under tender, about 5 minutes. Add onions to crock. Add the chilis, broth, beans, garlic, oregano, cumin, pepper, Tabasco, and red pepper flakes.

2. Cover and cook on LOW for 3 to 4 hours.

3. Add the cilantro and chicken meat to the crock and continue to cook on LOW until chicken is warm, about 1 hour. Just before serving, stir in the sour cream and half and half until blended, and cook until heated through, about 20 minutes

Serve topped with shredded cheese and sour cream.

Excerpted from Not Your Mother’s Slow Cooker Family Favorites, by Beth Hensperger. (c) 2009, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2013

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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