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Slow Cooker Recipe: White Bean Chicken Chili

This new twist on chili is a crowd-pleaser.

Slow cookers and chili were made for each other, but even the best relationships can use some spicing up. Watch Chef Cheryl Dent make a white bean chicken chili with a green-chile kick in the KD101 test kitchen that'll spice up your weeknight dinner routine. Best part? Adding a flavor boost won't cost you any extra time. A healthy meal for the kids that's effortless, this recipe will become a favorite for moms and the family.

Tip: Hosting a Super Bowl party? Serve this chili recipe in mini taco shell bowls for a filling appetizer. 

White Bean Chicken Chili
Serves: 6-8
Cook time: 6 hours 

Ingredients:
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 4 cans of great northern beans (rinsed and drained)
  • 4 cups chicken stock
  • 1 7-oz. can diced green chiles
  • 1 jalapeno pepper, diced with seeds
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 tsp. salt
  • ¼ tsp. ground cloves
  • 1 tsp. cayenne pepper
  • 1 lb. rotisserie chicken, shredded
  • Garnish options: cilantro chopped onion sour cream shredded cheese avocado
Preparation:
  • In a slow cooker, combine olive oil, onions and garlic. 
  • In a food processor, puree 2 cans of beans with a splash of stock and add it to the slow cooker. Add stock. Using a whisk, incorporate the puree into the chili. Once puree is incorporated, add remaining 2 cans of whole beans to the chili. Add diced chiles, jalapeno, oregano, cumin, salt, cloves, and cayenne. Stir gently. 
  • Put slow cooker on high for 6 hours. At the fifth hour, add shredded chicken and cook for an additional hour. 
  • Serve topped with garnishes. 
More from Kitchen Daily:
The Secret to Perfectly Stringy Grilled Cheese
Crock Pot Party: Share Comfort Food With Friends
Soups Hearty Enough for a Main Course

This article is part of Mix It Up, an editorial series created in collaboration with AOL's Kitchen Daily and Huffington Post. It is dedicated to making the lives of mothers easier through articles, videos and slideshows focused on simple and creative solutions to everyday challenges. From healthy recipes to exciting ideas for a more balanced lifestyle, this section aims to become a resource for moms everywhere. 

Denise January 28, 2014 at 04:03 PM
I wish the nutritional info was with it. I'm making this this weekend!
Denise January 28, 2014 at 04:15 PM
Yeah, I guess not. I just wish it accompanied the recipe :)
Sadie Whitley January 28, 2014 at 04:44 PM
There is an on-line nutrition page that you can add all the ingredients and it will give you nutritional facts. http://www.myfitnesspal.com/recipe/calculator This recipe looks delicious. I will be making this tomorrow, thank you for sharing. Sadie
Denise January 28, 2014 at 05:01 PM
OMG Sadie, how funny. I was just on that page when I came back here to see the new message! I use that page everyday to track what I'm eating and that's why I wanted the nutritional facts. Thank you SO much! I guess I really should explore that page outside of my personal sats! I'm definitely making this recipe this weekend.
Denise January 28, 2014 at 05:30 PM
So, little help Sadie :) This is what I came up with, once I got all the ingredients in the myfitnesspal site: Calories, carbs, fat, protein, sodium, sugar Total 2,651, 276, 64, 235, 10,084, 34 Per Serving: 379, 39, 9, 34, 1441, 5 But I don't know "exactly" what a serving size is. I put in that it serves 7 because it wouldn't take "between" 6-8.
Sadie Whitley January 28, 2014 at 05:51 PM
Denise, serving portions is 4oz or 1/2 cup per serving. Does that help? I'm so glad you use that program, I love it. Happy Cooking!
Denise January 28, 2014 at 06:09 PM
Pale Rider, that definitely IS small, but at least now I can just add up what I'm going to eat and find the calories. If I ate 1.5 cups for dinner, that'd be 1137 calories! Sadie, how did you figure at 1/2 cup servings? I want to be able to figure out other things I enter recipes for too. Thanks for the help!
Sadie Whitley January 28, 2014 at 07:46 PM
The USA FDA serving sizes are 4oz per serving. I learned this a while back, so this is how I track calories as well.
Denise January 28, 2014 at 08:52 PM
Ok, but do we just assume every recipe we read is going by the USA FDA guidelines? With this recipe, wouldn't that mean this recipe only makes 3-4 cups (if it serves 6-8)?
Justanotheropinion January 29, 2014 at 02:15 AM
There are a gazillion places on the web to get recipes - can Patch have actual news?
Denise January 29, 2014 at 08:56 AM
Justa, there is a "news" section for news. This is the lifestyle section where community members share...
mike beard January 29, 2014 at 09:23 AM
Are there waves in Temecula?
Denise January 29, 2014 at 10:16 AM
Mike, you may not get an answer about that on this posted chili recipe, but you might on one of the other boards? Good luck!
Dick M. January 29, 2014 at 05:32 PM
I would be too tempted to improve it by adding about 3 or 4 tbsp. of fresh ground dried New Mexico red chilis.
bryan January 29, 2014 at 08:53 PM
Sad to hear about patch's demise. templated stories and ads masquerading as content contributed to this end IMO. These guys seem to have found the balance in Contra Costa: http://news24-680.com Good content, no fluff, moderated comment stream. If you want news alerts go to: https://www.facebook.com/News24680 RIP Patch
Denise January 29, 2014 at 09:02 PM
Did it used to be different, bryan? I'm relatively new to it, really. Although it has a lot of ads...I like it. I don't come here for news alerts, though. I like the community boards. I'm going to try this recipe too! ;)
Patty Charhut January 29, 2014 at 10:25 PM
I really love slow cooking: with a little advance prep in the AM, you can put everything in the slow cooker and come back 4-8 hours later to a complete, hot meal. This recipe looks great! I gather many of my recipes from Zen of Slow Cooking (thezenofslowcooking.com) just in case you're looking for more delicious recipes!
Grace Terry January 30, 2014 at 10:56 AM
White chicken chili - I've been serving variations of this recipe for years and it's always a hit! I've never served it to anyone who didn't like it. Have never added cloves, I'll have to try that. Easier short-cut - use canned chicken. And skip the puree step...Also can use dehydrated onion and garlic to make it super-quick. Chicken bouillon can be used instead of chicken stock. Also ingredients can be mixed together and heated on the stove. It tastes best if allowed to meld for an hour or so, but perfectly presentable as soon as it is heated. One year at Christmas I gave family members a gift sack with 5 cans of white beans, a can of chicken, and the spices (including bouillon, dehydrated onion and garlic) in a zip-lock bag. Also added a box of cornbread mix to the sack. They loved it. Made for a quick and easy dinner when needed. One more thing: dried beans can be cooked all day or all night in the crock pot and then seasoned for this recipe. Have fun finding your favorite way to cook white chili!
Pam Georgas January 30, 2014 at 11:17 AM
So I just recently heard that the majority of the Patch sites have been abandoned, their editors let go. Is there anyone here who's town Patch is still active?
Denise January 30, 2014 at 11:22 AM
Watsonville Patch is updated all day long.
Pam Georgas January 30, 2014 at 11:31 AM
Where is Watsonville? Are they updating it with local news or more national?
Denise January 30, 2014 at 11:39 AM
North Central Coast. Looks like both are being updated? I see one on top of the page this morning by David Ryan Polgar, January 28, 2014 at 06:26 PM
Denise January 30, 2014 at 11:54 AM
Oh, ok. Fine by me. I have more than enough local news sites and stations for that. I like the community news ;)
Linda Maloney January 30, 2014 at 12:58 PM
I'm reading this recipe from The Toms River Patch in NJ and the NJ patches are very active!!!! We also have a lot going on here with our governor, so the interactive section has been quite entertaining. Hope most of you are enjoying your weather because ours has been a nightmare! NJ is hosting The Superbowl this weekend and we're hoping it reaches into the 30's for the event! So enjoy this recipe, it looks quite good!
Pam Georgas January 30, 2014 at 03:27 PM
I am cooking it right now...Won't be done for tonight's dinner, but we will have it for the weekend. I am liking this blog. With all the division in this country driven by differences in politics, religion, economics, etc.. It is nice to find a topic everyone can share and agree on...good food! (I am in CT)
Tom Davidson January 31, 2014 at 11:50 PM
Oh. Now they're deleting posts !
Tom Davidson February 01, 2014 at 01:13 AM
Odd. It's only 10:12. My previous post was hours ago.
Linda Maloney February 01, 2014 at 02:13 AM
Tom, What patch are you writing this from? There has been massive lay-offs of Patch editors nation-wide. My Patch is Toms River, NJ and we survived the lay-offs, but many are not as fortunate. You may be having difficulty posting because of this. Well it's 2:04 on the east coast and it is way past my bedtime, but I wish you luck with your posting. If you have no luck on your patch, you can always join us in NJ (our governor is creating quite a stir). Yup! I think you'll be quite entertained by us! Or you can just forgetta bout it! I hope I was of some assistance to you!
Sue Martin February 02, 2014 at 11:03 AM
Barnstable-Hyannis Patch (Cape Cod) is definitely there and active.
Justanotheropinion February 05, 2014 at 01:42 AM
@Denise - this shows up on our 'local news page' as NEWS - hence my comment.

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