Crockpot White Chili Recipes

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:

• 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:

• Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
• Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.

Steps:

• Add all ingredients (except the mozzarella) to the crockpot as you open or prepare them. You do not need to drain and rinse the beans or the chilies. I used a 3-1/2 quart crockpot which was quite full but you could use a 4-1/2 quart size also.
• Cover and cook on low heat for 8-9 hours. Add 2 or 3 uncooked chicken breasts cut in a small dice halfway through the cooking time if you wish.
• To serve: Season to taste with salt and pepper if needed. Serve topped with shredded mozzarella cheese if you wish.

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:

• 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:

• 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:

• In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.

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.

Steps:

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