• 1 lb. boneless skinless chicken breast, uncooked and cubed
  • 1/4 c. finely chopped onion
  • 3 garlic cloves, minced
  • 16 oz. tomatillos, drained and chopped (I use "salsa" setting on blender)
  • 1 can Ro-tel tomatoes, diced tomatoes with green chiles
  • 2 c. Chicken Broth
  • 4 oz. can diced green chiles (do not drain)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. crushed coriander seeds
  • 1/4 tsp. ground cumin
  • 1 & 1/2 cup of dried Hurst 15 Bean Soup
  • 3 T. lime juice
  • Salt & Pepper to taste
  • Garnish: shredded sharp Cheddar cheese

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****GIVEAWAY*** $100 Grocery Card! See Details below!
I love chili in the fall but sometimes it’s nice to step outside a traditional recipe and make something new.  My suggestion?  Give this 15 Bean Chicken Chili a shot.  It’s totally delicious and really easy! (plus the different beans all look so pretty.) Note: This is more of a white chili recipe, not a traditional “tomatoey” chili.

— Thanks to our friends at Hurst Beans, you can get $100 grocery card to the store of your choice! See the contest details HERE.

  1. Measure out 1.5 cups of dry beans.  Rinse and drain the beans.
  2. For best results, soak the beans overnight by placing in a bowl then covering with water.
  3. Next day: Drain the beans and add to the slow cooker.
  4. Place all remaining ingredients except the cheese in the slow cooker.
  5. Cover & Cook the chili on LOW for 8 hours.

To serve:  Place chili in a bowl and top with shredded sharp cheddar cheese. Serve with tortilla chips.  We like to serve this in individual portions when having a large gathering or even on Halloween!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker White Chicken Chili Nutrition **


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