SLOW-COOKED WHITE CHILI
This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.
Provided by Sue Wilker Rockamann
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 68.8 g, Cholesterol 59.7 mg, Fat 4.2 g, Fiber 15 g, Protein 43.3 g, SaturatedFat 1 g, Sodium 2063.4 mg, Sugar 2 g
SLOW-COOKED WHITE CHILI
This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. "It's quick, easy and tastes great," says Lori Weber of Wentzville, Missouri. "It's a family favorite that we enjoy with corn bread," she adds.
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 5-6 hours or until chicken is tender.
Nutrition Facts : Calories 180 calories, Fat 4g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 430mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
EASY SLOW COOKER WHITE CHICKEN CHILI
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.
Provided by Kevin and Tammy P
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
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
Provided by Ree Drummond : Food Network
Categories main-dish
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.
SLOW COOKER CHICKEN CHILI
This chili is super quick and delicious. The cinnamon and molasses add a touch of earthiness and round out the flavors.
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 6 servings (about 10 cups)
Number Of Ingredients 21
Steps:
- Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
- Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
- Serve with scallions, lime wedges and sour cream, if using.
CROCK POT WHITE CHICKEN CHILI
This white chicken chili recipe is adapted from a Betty Crocker slow cooker recipes cookbook. I often use frozen chicken breasts, and it can also be prepared conventionally on the stove top. Great comfort food!
Provided by SAMS_Club
Categories One Dish Meal
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
SLOW COOKER CHILLI
Batch-cook this chilli and freeze for healthy dinners when you're pushed for time. It'll soon become a family favourite with hidden vegetables to nourish fussy eaters
Provided by Caroline Hire - Food writer
Categories Dinner
Time 7h25m
Yield Serves 4 adults + 2 - 4 children
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
- Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.73 milligram of sodium
SLOW-COOKED CHICKEN CHILI
Assemble this midday and your dinner will be ready and waiting for you.
Provided by Taste of Home
Categories Lunch
Time 5h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1092mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
SLOW-COOKER WHITE CHICKEN CHILI
For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready any time you please.
Provided by Katherine Sacks
Categories Freezer Food Chili Chicken Stew Chile Pepper Bean Dinner Winter Soup/Stew
Yield 6 servings
Number Of Ingredients 15
Steps:
- If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
- If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
- Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
- To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
- Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
SLOW COOKER WHITE CHICKEN CHILI
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.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
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
SLOW COOKER CHILI
A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
- Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
- When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
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