Crock Pot White Chicken Chili Recipes

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

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.

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.

Steps:

• Spray the slow cooker with non-stick cooking spray (I use olive oil spray).
• Mix all ingredients (except sour cream) in your slow cooker.
• Cover and cook on high for 3-4 hours, or low for 6-9 hours.

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

Steps:

• Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
• Place chicken on top of onions.
• Top with beans & corn.
• In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
• Chop up 2nd onion & place on top.
• Cover & cook on low for 8 to 10 hours.
• Before serving stir gently to break up chicken.
• OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.

Steps:

• Combine all ingredients in crock pot.
• Cover, cook on low 8 hours or on high 4 hours.
• Ladle into bowls and serve!

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Steps:

• Put all ingredients in the crock-pot, in the same order listed. (It is very important to put the chicken on bottom since it takes the longest to cook.).
• Cook on low for 8-10 hours.
• When ready to serve, slowly stir the chicken from the bottom.
• It tastes fabulous plain or you can top with dollop of sour cream and crunched up tortilla chips. I also add cheese and fresh green onion.

Steps:

• Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
• Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
• Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

Steps:

• Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
• Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
• Cook until chili is warmed through, about 30 minutes more.