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Since the weather is still pretty chilly, we all want to get a warm and hearty meal on the table. The good news, as entertaining expert Clinton Kelly shows us, is that it doesn’t need to be a lot of work. For a super-easy, crowd-pleasing winter meal, he pulls out his slow cooker and makes this white bean and chicken chili. "It's so delicious and makes the house smell so good," he says. Not only that, he adds, "this is my favorite recipe for the slow cooker, hands down!" 

Pro Tips from Clinton: Here's the biggest tip I can give you about making something in a slow cooker: When you add something fresh at the end, such as citrus juice, it always brightens and elevates the dish. Before serving the chili, for example, I stir in some lime juice. Also, another thing I love to make in a slow cooker is chicken stock. Just throw the ingredients in and let the cooker work its magic! 

For more simple and popular recipes from Clinton, check out his Shrimp de Jong and no-bake Banana Toffee Pie


  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and black pepper
  • 3 tablespoons olive oil
  • 2 yellow onions, chopped
  • 8 cloves garlic, finely chopped
  • 1 jalapeno, minced (seeded for less heat, if desired)
  • Three 4-ounce cans chopped mild green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cayenne
  • 1 teaspoon dried oregano
  • 3 cups chicken stock
  • Two 14-ounce cans great Northern beans, drained and rinsed
  • One 5-ounce bag baby spinach
  • 2 limes, halved
For Serving:
  • Shredded white cheddar, Monterey Jack or cotija cheese
  • Diced avocado
  • Sour cream
  • Fresh cilantro leaves


Serves: 8


Add chicken to a slow cooker and season with salt and pepper.    

In a large saute pan, heat olive oil over medium heat. Add the onion with a large pinch of salt and saute until softened, 7 to 10 minutes. Add the garlic, jalapeno, green chiles, cumin, cayenne and oregano and stir another 1 to 2 minutes. 

Transfer the mixture to the slow cooker, then add chicken stock. Cover and cook on low until the chicken is tender, about 4 hours.  

Remove the chicken, shred it and return it to the slow cooker. Add the beans and spinach and stir. Replace the cover and cook another 30 minutes to an hour. Taste for salt and season, as needed. 

Just before serving, squeeze the lime juice into the chili and stir. Serve the chili in bowls and let everyone choose their toppings.