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Crock Pot White Chicken Chili

Dinner, High Potassium, High Protein, Low Sodium


Based on 12-14 servings per recipe.

  • 1 cup dried Great Northern beans
  • 1 cup dried black eyed peas
  • 1 cup dried lima beans
  • 1/2 cup dried small lima beans
  • 8 cups water
  • 2 medium onions, diced
  • 3 tablespoons minced garlic
  • 2 pounds chicken breast, diced
  • 1-2 jalapeño chili peppers, diced
  • 2 tablespoons vegetable oil or canola
  • 2 cups frozen corn
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 cups sour cream


  1. Rinse and sort the dried beans.
  2. Place beans in Crock-Pot (slow cooker) with water.
  3. Set temperature to low.
  4. Meanwhile, sauté onions, garlic, diced chicken, and jalapeños in vegetable or canola oil in a skillet for about 10 minutes, until lightly browned.
  5. Add to the Crock-Pot.
  6. Add corn and spices to mixture.
  7. Let cook 9-11 hours, or overnight.
  8. Before serving, stir in the sour cream.

About This Recipe

This rich and meaty chili will feed a crowd and is packed full of protein and fiber.

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