The Pioneer Woman Tasty Kitchen
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Crockpot White Chicken Chili

4.33 Mitt(s) 9 Rating(s)9 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 5

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Level: Easy

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Description

I love using my crockpot! Food tastes so much better when it’s cooked slowly, with NO effort. This chili is a perfect simple comfort food. Throw together some homemade guacamole to serve on top, and you’ve got heaven in a bowl!

Ingredients

  • 3 whole Raw Chicken Breasts, Cut Into Bite-sized Pieces
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 cans (15 Oz. Size) White Beans, Drained
  • 1 can (15 Oz. Size) Pink Beans (Pinquitos)
  • 2 cans (4 Oz. Size) Diced Green Chiles
  • 1 cup Frozen Corn
  • 2 cups Chicken Stock
  • 1 whole Jalapeno, Minced
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Chipotle Chili Powder
  • Salt And Pepper, to taste
  • 2 cups Shredded Pepper Jack Cheese
  • ½ cups Finely Crushed Tortilla Chips

Preparation

Throw all of the ingredients, except for the cheese and the tortilla chips, into your slow cooker.

Cook on Low for 6-8 hours. During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened.

Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

***Recipe updated on 1/18/11! I just realized that I left the corn out of the recipe – it’s in the picture! Oh and upped the spice level since that seems to be an across-the-board comment!***

3 Comments

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dolly1030 on 9.14.2010

This was a great recipe and big hit in our house!

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brandibug on 4.20.2010

This was super simple and oh-so delicious. I will definitely be making this again.

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DessertForTwo on 4.16.2010

Looks delish! And easy! Thanks for sharing!

9 Reviews

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sheryl on 11.15.2014

I made this today and everyone loved it! I omitted the cumin and the tortilla chips, and added an extra jalapeno and an extra garlic clove – also added some bay leaves because my dh likes them in just about everything. This had SO much flavor – thanks for a great recipe!

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whitetictac on 10.3.2012

Excellent. I also modified just a bit, at the end I added 8oz. cream cheese. Also for lots of heat, I left some of the jalapeño seeds in. Thanks for a great recipe that will surely become part of my fall and winter go-tos!

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Sara on 10.31.2011

This was fantastic! My boyfriend and I are very big fans of the white bean chili at Olga’s and this was very similar in taste. A perfect treat for a Halloween night.

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amygarvin on 2.18.2011

This was so good! To be fair, I changed quite a bit of the recipe (it’s like a disorder I have).
-I left out the corn, and added a diced orange bell pepper instead.
-I only used two chicken breasts and added a fourth can of beans.
-I used four cups of chicken broth instead of just two, and I thought the liquid level was perfect.
-I skipped the jalapeno. It definitely didn’t end up very spicy, but I wanted my two-year-old to be able to eat it, and it still ended up with nice flavor.

I loved how this used crushed tortilla chips to thicken the soup. I garnished with quite a bit of cilantro. :) And while eating it I thought: I bet this would be good with a small can of Ro-Tel stirred in at the end!

Good work, Anna…! I’ll definitely be making this again!

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whoistracy on 2.17.2011

Made this using the original recipe I had printed- should have checked here first! It did need more spice. Will try it next time with the upped spice amounts. It was still pretty tasty though.

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