Thursday, May 17, 2012

Slow Cooker White Chili

This is an old WW standby and a really delicious 'white' chili on a cold day. 

This makes a LOT so portion some of it into freezer containers and freeze for another day.

Slow Cooker White Chili
8 servings (1 1/2 cups)

for the crockpot:
4 cups chicken broth
1 pound skinless boneless chicken breasts, cut into 1 inch pieces
2 (15oz)  cans Great Northern beans, drained and rinsed
2 med. zucchini diced
2 onions chopped
1 tbs. ground cumin
2 garlic cloves, minced
1 tsp. chili powder

for serving:
1 cup frozen corn kernels
1/2 cup sour cream
1/2 tsp. salt and pepper or to taste

Mix broth, chicken, beans, zucchini, onions, spices cook on high in slow cooker for 3 1/2 hours (or on low all day)

Stir in corn and sour cream, heat through, season with salt and pepper and serve.


  1. I added Quinoa to my homemade chili yesterday! And everyone loved it! I think I will have to add some zucchini next time!

  2. I made this for supper tonight. Yum! I used a lot more seasoning, simply because we like spices! Tasty! Easy!

  3. This is a very good chili. Lots of veggies and easy to make. Make sure to chop the onions into small pieces and next time I'll make the chicken pieces a bit smaller too. My sour cream curdled when I added it for some reason, maybe it was too cold and should have been room temperature. However, this did not affect the taste at all. It just looked a bit funny.