Slow-cooked White Chili With Chicken

Slow-cooked White Chili With Chicken

Cluck, cluck! Chili goes white with chicken in a slow and spicy brew.
  • 10 Hours 15 Minutes Total
  • 9 Servings

Ingredient List

  • 1 lb (500 g) boneless skinless chicken thighs, cut into thin strips
  • 1 cup (250 mL) dried great northern beans, rinsed, sorted
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tsp (10 mL) dried oregano leaves
  • 1/2 tsp (2 mL) salt
  • 1 can condensed cream of chicken soup
  • 5 cups (1.25 L) water
  • 1 tsp (5 mL) cumin
  • 1/4 tsp (1 mL) hot pepper sauce
  • 1 can Old El Paso* Chopped Green Chiles
  • Fresh sage, if desired

Preparation

  1. In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
  2. Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
  3. Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage.

Expert Tips

  • This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.
  • For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.