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Crock Pot - White Chili

I really enjoy the lighter version of chili, in the form of white chili. Be sure to pick up some Mexican Oregano, the flavor is terrific. Wheat Thins - the black pepper kind are really good with this chili.
Course Main Course
Servings 8
Author E. Marie


  • 1 16 oz can navy beans drained
  • 4 14 oz cans chicken broth
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 T ground white pepper
  • 1 T Mexican Oregano crushed
  • 1 T ground cumin
  • 1 t salt
  • 1/4 t ground cloves
  • 5 C chopped cooked chicken
  • fresh chiles your choice, hot or mild , roasted & peeled – seeded, optional
  • 1 C water
  • Garnishes: Monterey Jack cheese, salsa, sour cream


  1. Put all of the ingredients, except the garnishes, in the Crock-Pot. Cover and cook on Low 8-10 hours or on High 4-5 hours. Serve with flour or corn tortillas, or crackers! Top with whatever garnishes you like. Serve immediately