Slow Cooked White Chili

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick, easy and tastes great. Delicious served with cornbread.


8 servings


3/4 pound skinless, boneless chicken breast halves, cubed
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 1/2 cups water
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chilies
1 teaspoon chicken bouillon granules
1 teaspoon ground cumin


In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7 to 8 hours or until chicken juices run clear and flavors are blended.

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