Gourmet White Chili in a Slow Cooker

Diane Hopson Smith


Make life simple and still enjoy good taste. Put this chili in you slow cooker/crockpot. Serve it up with a wedge of sweet cheesy cornbread.

The combination of flavors in this chili is outstanding. We loved the velveeta and the cloves in this dish.

Serve this crowd pleasing chili on a cool day, rainy day or game day. Or if you are a chili lover like I am, any day of the week.

Adapted from my Fix and and Forget It Cookbook.

My photo

pinch tips: Slow Cooker/Crock Pot Hints





5 Min


5 Hr


Slow Cooker Crock Pot


1 lb
dried great northern white beans
2 medium
onions, chopped
1 Tbsp
olive oil, extra virgin
4 clove
garlic, minced
8 oz chopped green chilies (i used two 4-oz cans)
2 tsp
ground cumin
2 tsp
dried oregano
1/4 tsp
ground cloves
1/4 tsp
cayenne pepper
2 lb
boneless, skinless chicken breast, cubed
6 c
chicken broth
1 1/2 tsp
1/2 tsp
1 c
velveeta cheese, cubed
garnish with grated cheddar cheese, sour cream, salsa and/or jalapeno pepper slices

Directions Step-By-Step

Rinse beans and discard any dark or discolored beans. Cover with water and soak over night. Or follow directions on bag for quick method.
Saute onion in olive oil until tender. Add garlic, green chilies, cumin, oregano, cloves and cayenne pepper. Saute an additional 2 minutes.
Place all ingredients except for the velveeta cheese and garnishes in slow cooker; stir to combine.
Cover and cook 4 to 6 hours on high or 6 to 8 hours on low.
Add velveeta cheese the last 10 minutes of cooking time. Stir to incorporate.
Ladle into bowls and top with your favorite ganishes.

Serve with a wedge of sweet cheesy cornbread. We also like it served over rice. Enjoy!

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican