Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

I found this recipe in a prevention cookbook. This chili is good for when you want something different.


  1. Heat oil in large skillet over medium-high heat.
  2. Add chicken and cook until no longer pink.
  3. Remove chicken and set aside.
  4. Add onion and garlic to skillet and cook until tender.
  5. Place chicken, onion, and garlic in crockpot.
  6. Add wine, beans, mustard powder, cumin, salt and pepper.
  7. Cook on low 5 to 6 hours.
  8. Place servings into bowl (If using tortilla chips put them in bowl first).
  9. Sprinkle with cheese and add sour cream.
Most Helpful

This SCREAMS 6 *s It was sooo good. I couldnt belive the taste. I did make some changes. I boiled the chicken in water, to omit the oil. I also doubled the cumin, pepper, and mustard and put it all in the crockpot on high for 3 hours. It turned out so wonderful! I didnt use any chips, sour cream or cheese...the taste was fabulous by itself and I wanted to savor it! Thanks for a keeper!

~*Miss Diggy*~ October 01, 2002

Ohhhhh Shari2!!!!! Did this ever hit the spot! We had a cold rainy day and I thought perfect to make your White Chicken Chili. I made it exactly as you stated and it was tummy-patting good. I recommend this to everyone. :-)

Merlot September 30, 2002

I took this recipe up a notch to spicy. I did use chicken stock, leftover chicken, diced smoked sausage, can of green chilies, pinch of cayenne pepper and a couple slashes of hot sauce. Simmered 5 hours in the crock pot. Excellent. Good base recipe.

marcoandrita December 16, 2009