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I'd only had white chicken chili a couple of times, and both times it was much too salty. So I was eager to try this. I reduced salt further by cooking my own cannelini beans - one pound of beans makes the amount you need for this recipe. If you soak overnight, they cook quickly while you are doing the rest of the prep. I used a 5 qt crockpot. This was very good - the lime at the end adds a lot of flavor. I did not have the pickled jalapeno, so stirred in a spoonful or so of cider vinegar. It seems to me it needed a little extra - maybe more cumin or more spice? Still, a very satisfying meal, and I froze the leftovers for quick lunches later.

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duonyte April 26, 2012

I just made this for Sunday dinner with friends. I'm always looking for another good crockpot recipe to add to my stash but sadly, this one will not be added. It was a lot of work but the end product was not worth it. It tasted sort of 'meh'--not bad, just not great. It needs more flavoring/seasoning, and possibly more peppers but the thicker texture was the best thing about this chili.

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AJ_Seattle June 17, 2012
Cook's Country Slow-Cooker White Chicken Chili