I got this chili recipe from my little sister who is super proud of how healthy it is.  I’m not usually much of a chili fan, but this stuff is awesome!  It’s easy to make, just dump stuff in the crock pot.  It’s relatively cheap, around a dollar per serving, and it’s delicious. We had lots of left-overs, but this is one of those things that seems to taste even better the second or third time around.

White Chicken Chili (large crock pot version)

2 large boneless skinless chicken breast (About 2 lb.)

4 cans White/Northern beanscarroll-shelbys

1 can (15 oz.) Pinto beans

2 4 oz. cans of diced green chilies

2 – 2  1/2 c. Water

1/4 – 1/2 c. Flour (for thickening)

1 Carroll Shelby’s White Chicken Chili Kit


Drain & Rinse all beans (reduces sodium) and add with chilies to crock pot. beans-in-crockpot

In a side bowl, mix 2 cups water and the kit’s Masa flour, jalapeno& bell pepper

Packet, and spice packet plus 1/4 cup Of flour slowly so it doesn’t clump).  I

Suggest at least 2-4 dashes of cayenne even for the “mild” or the whole

Cayenne packet from Kit for “hot”. Pour contents over beans and stir.  Lay Chicken breasts on top. crock-with-chicken-on-top If beans aren’t properly covered in liquid (or evaporates too much) & there is still room, add another 1/2 cup of water with 1/4 cup of flour in it.  Put lid on and cook 6-8 hours on low or 3-4 hours on high.shred-chicken

Before serving, remove chicken breasts and shred meat using two forks (if Done, it should just about fall apart when you stick a fork in it).  Add Chicken back in, stir and serve.


Makes approx. 12 one cup servings with 237 calories, 1.5g of fat, only half a gram of saturated fat, and around 130 mg of sodium.

My sister swears by the Carroll Shelby‘s spice kit but says in a pinch, you could try substituting another White Chicken Chili Seasoning, but of course this will taste a bit different.