Crock-Pot White Chicken Chili

This particular recipe came my way as many of my favorites often do, from the mother of a friend who I've known since high school. My husband and I had come to Missouri for a visit and ended up out at his parent's house for chili and a bonfire. After stuffing myself silly on chili and s'mores I knew I couldn't leave without the recipe and of course DK's mom immediately emailed it to me. I've made it a number of times since then, it has become the perfect cold weather staple in our household, although mine never tastes nearly as good as the original. By original I mean DK's mom's version, it is after all made with love; however, this recipe did originate at a restaurant not far from where I grew up.

Lewis and Clark's White Chicken Chili is still on the menu, although it has been forever and a day since I've ordered it. If you happen to live in the area I encourage you to spend a day down on Main Street, St. Charles where you can wander the assortment of unique shops and end the trip with a visit to Lewis and Clark's where you can try the real thing.
White Chicken Chili
makes 6-8 servings


3 Cans Reduced Sodium Great Northern Beans
1 Rotisserie Chicken (I bought one, but you can make your own)
1 Tablespoon olive oil
4 cloves garlic, minced 
1 medium yellow onion
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 4-oz cans chopped mild green chilies
4 cups chicken broth
12 oz Colby Jack cheese, shredded

Top with
shredded cheddar
sour cream
jalapeño pepper


  • In a large saucepan, add olive oil and onions then cook until the onions are translucent.
  • Add in the garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Sauté for 2-3 minutes, then transfer to a slow-cooker.
  • Remove the meat from the rotisserie chicken, add it, as well as the beans and chicken stock to the slow cooker.
  • Heat on low for 2-3 hours. Before serving add 12 oz of shredded Colby Jack cheese to thicken.
  • Serve topped with cheese, a dollop of sour cream, and a slice of jalapeño pepper.

Recipe Inspiration

The original recipe is from Lewis & Clark's: An American Restaurant and Public House in St. Charles, MO. It was printed in the food section of the Riverfront Times, “Recipes 1997” and later passed on to me by DK's mom.