Slow Cooker White Chicken Chili Recipes

SLOW COOKER WHITE CHICKEN CHILI Ingredient:
  • 3 tablespoons unsalted butter
  • 1 large yellow or red onion, finely chopped
  • Kosher salt
  • 10 garlic cloves, finely chopped
  • 1 jalapeño, minced
  • 3 (4-ounce) cans chopped green chiles, hot, mild or a combination
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne
  • 2 pounds boneless, skinless chicken thighs
  • 3 cups chicken stock
  • 2 (14-ounce) cans great Northern beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 cup finely chopped fresh cilantro (about 1 small bunch), optional
  • 1 lime, juiced (about 2 tablespoons)
  • Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Slow Cooker White Chicken Chili

Trusted Brands: Recipes and Tips , Dinner , Main course , weekday , soups and stews

Author: Sarah Digregorio

This Tangy, Mildly Spicy White-bean Chili Is As Warming And Comforting As A Traditional Chili, But In A Lighter, Brighter Form. Plenty Of Green Chiles - Fresh And Canned - Provide Kick While Creamy White Beans Mellow It All Out. To Decrease The Heat Level, Remove And Discard The Seeds From The Jalapeño Before You Mince It. A Large Handful Of Chopped Cilantro Added At The End Brings Freshness, But If You Don't Care For Cilantro, Pass It At The Table Along With The Other Toppings Or Omit It Entirely. Continuing The Spirit Of Customizing Your Chili, You Can Make This In The Slow Cooker Or On The Stovetop. Use 3 Cups Chicken Stock In The Slow Cooker And 4 Cups On The Stovetop, Where Liquid Is More Likely To Evaporate.

Time: 6h

Yield: 6 to 8 servings

Number Of Ingredients: 17

Steps:
  • In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
  • Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts:

@context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams


EASY SLOW COOKER WHITE CHICKEN CHILI Ingredient:
  • 3 (15.5 ounce) cans great Northern beans, undrained
  • 2 (15.5 ounce) cans pinto beans, undrained
  • 2 (15.25 ounce) cans corn, undrained
  • 3 onions, diced
  • 2 (14 ounce) cans chicken broth
  • 1 rotisserie chicken, boned and cubed
  • 2 (4 ounce) cans diced green chile peppers, undrained
  • 1 tablespoon hot pepper sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste

Easy Slow Cooker White Chicken Chili

Soups , Stews and Chili Recipes , Chili Recipes , White Chili Recipes

Author: Kevin And Tammy P

Very Quick And Easy, A Never-fail Recipe. My Family And Friends Just Love It. Serve With Corn Chips, Diced Onions, And Shredded Cheddar Cheese.

Yield: 24

Number Of Ingredients: 12

Steps:
  • Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
  • Cook on Low until flavors combine, about 8 hours.
Nutrition Facts:

Calories 201.3 calories, Carbohydrate 27.4 g, Cholesterol 22.5 mg, Fat 4.5 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 1.2 g, Sodium 512.3 mg, Sugar 2.9 g


SLOW-COOKER WHITE CHICKEN CHILI Ingredient:
  • 6 boneless, skinless chicken breast fillets
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and ground white pepper
  • 1 pound dried Great Northern beans, soaked overnight and rinsed
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cans green chiles, chopped
  • 2 medium onions, diced
  • 2 green bell peppers, chopped
  • 1 jalapeno, sliced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/4 cup masa
  • 1 1/2 cups frozen sweet corn
  • Juice of 1 lime
  • 1/2 cup grated Monterey Jack cheese, plus more for serving
  • Sour cream, for serving
  • Chopped fresh cilantro, for serving
  • Corn tortillas, warmed, for serving

Slow-cooker White Chicken Chili

main-dish

Author: Ree Drummond : Food Network

Time: 8h25m

Yield: 6 to 8 servings

Number Of Ingredients: 23

Steps:
  • Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  • Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  • Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
  • To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
Nutrition Facts:


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