Slow Cooker White Chicken Chili

This Chicken Chili is a modern twist on a game day classic. This chili is perfect the way it is, or add some chopped green onion and shredded cheese to bring it over the top delicious!


Here in Virginia it went from 90 degrees to around 40 in less than a day. We had a deluge of rain and a cold snap darkened our door step. It has been holding steady at 40 for a couple of weeks now.

I have also noticed that the evenings have been getting darker quicker and that is a sure fire sign that winter is knocking on our back door.

With that said, I have pulled the slow cooker down from the cabinet in the kitchen and dusted it off. I love the cool days like this, where in the morning I can toss a few ingredients into a slow cooker, go to work and come home to a hot meal. It takes a bit of planning on my part, but it is so worth the effort. This way you see, I can devote my time to other things, like work on another post for the blog.

This is a very economical way to cook. Not to mention it makes lots of leftovers to enjoy. I used bouillon cubes because I did not have stock. You can cut back on the sodium if you use regular chicken or vegetable stock.

The first time I made this chili was last year when it was just the Hubster and I watching the super bowl. I had some leftover and brought it in to work the next day. Everyone raved about it. They keep pestering me about the recipe, so I made it again and am just now getting around to posting the recipe. What can I say I am kind of a procrastinator.

Oh well, better late than never is what I always say.


White Chicken Chili


4 boneless skinless chicken breasts cut into bite size pieces
1 large onion chopped
1 chicken bouillon cube
32 oz water
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans great northern beans 15 oz
1 can of corn 11 oz
2 limes juiced
2 tablespoons cilantro


In 3-4 quart slow cooker combine chicken, onion, bouillon, water, oregano and pepper. Cook on low for 4-5 hours.
Stir in beans, corn, lime juice and cilantro. Cover and cook another 15-20 minutes or until beans and corn are hot.

Peace be with you,