Grammy's Kitchen · White Chicken Chili · Easy Slow Cooker White Chicken Chili
One of 49 white chicken chili recipes we measured
2 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 59% |
| fat | 0% | 1% |
| aromatics | 5% | 10% |
| salt | 0% | 0% |
| vegetables and beans | 22% | 9% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 2 1/2 cups low sodium chicken broth ((divided)) |
| 539 g | 1 can canned white kidney beans ((540 ml or 19oz) drained and rinsed, divided) |
| 340 g | 1 can sweet corn ((341 ml or 12oz) drained) |
| 75 g | 1/2 medium onion ((finely diced)) |
| 122 g | 1 can canned green chiles ((127 ml or 4.3oz)) |
| 6 g | 2 cloves garlic ((minced)) |
| 8 g | 1 tablespoon chili powder |
| 2 g | 1 teaspoon cumin |
| 6 g | 1 teaspoon salt |
| 907 g | 4 boneless skinless chicken breasts ((about 2 lb)) |
| 125 g | 4 oz cream cheese room temperature ((125 grams) room temperature) |
Method: 5 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Really delicious. I used chicken thighs, fire roasted corn and chiles for a bit of extra flavor. A big hit!” — a cook, 5.0★
“This worked exactly as written, thanks!” — a cook, 5.0★