Cheryls White Bean Chicken Chili Ww Points 4 Recipes

Steps:

• Turn your crock pot on high.
• Chop the chicken breasts into smaller pieces. I use my mini-chopper for this (it resembles ground chicken breast).
• On stovetop, brown the chicken over medium-high heat until no longer pink.
• Add remaining ingredients and mix well. Cook for a few minutes.
• Add everything to your crockpot and allow to cook about 5 hours.

Steps:

• Brown the chopped chicken in the chicken broth.
• Add chicken to crock pot set to low along with all other ingredients and mix well.
• Cover and allow to cook 4-6 hours.
• Add shredded cheese to bowls of chili, if desired.

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Steps:

• Saute' onion and garlic in pan until soft. Add Broth and chicken breasts and simmer until chicken shreds. You can use the Crock Pot for this so you can start in the morning and leave! Or start at night, shred chicken in the morning and finish in the crockpot in the afternoon.
• After shredding chicken, add beans and spices and simmer for as long as you want in the crockpot or for at least 30 minutes in pan. Add corn and warm and serve with shredded cheese and a dollop of sour cream on top.

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Steps:

• In a large crock pot place the chicken, broth, onion, and jalapenos.
• Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt).
• Cook in crock pot set to low for 10 hours.
• Before serving, garnish with rough chopped cilantro. (Don't forget the rice & cornbread!).