SLOW COOKER WHITE CHILI WITH RICE
This is a compilation of several white chilis that I've tried over the years. After many attempts, these are the ingredients my family has come to love. It's easy and the ingredients are very forgiving. This can be topped with cheese, sour cream, guacamole, etc.
Provided by Kitchenwarrior
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 8h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium-high heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion mixture to a 6-quart slow cooker. Add beans, tomatoes, salsa, chicken broth, rice, chile peppers, jalapeno, cayenne pepper, oregano, cumin, salt, and pepper.
- Cook on Low for 7 hours.
- At the 7-hour mark, keep slow cooker temperature on Low and heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Add to the slow cooker, mix thoroughly, and continue to cook for 50 to 55 more minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 61.4 g, Cholesterol 63.9 mg, Fat 10.7 g, Fiber 9.4 g, Protein 32.2 g, SaturatedFat 2.4 g, Sodium 338.7 mg, Sugar 5.3 g
SLOW COOKED WHITE CHICKEN CHILI
An easy white chicken chili for football season. Using precut chicken breast strips means prep work is a cinch. We loved the rich and creamy broth along with the flavor from the Rotel, green chilies, and northern beans. A filling and satisfying meal. We liked that this wasn't super spicy chili so everyone could enjoy it. If you like a bit of spice, definitely top with sliced jalapenos.
Provided by Tiffany Ash @DejaBast
Categories Chicken
Number Of Ingredients 9
Steps:
- Open all canned goods. Drain and rinse great northern beans in a colander. Turn your Crock Pot on to high and add the following ingredients.
- Empty carton of chicken broth (32 oz) into Crock Pot. Add 2 packets of white chili seasoning mix to the broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chiles, garlic, lime juice, and cilantro. Stir mixture.
- Add a package of frozen Tyson chicken breast strips and stir into the mixture.
- Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
- I always like to get my chili to a nice rolling boil in the Crock Pot. Then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your Crock Pot to low. The earlier you start your Crock Pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
- My fiance loves to have his chili with steamed white rice, cheese, and sour cream. So as an option, steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!
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 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-COOKED CHILI
This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Time 8h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.
Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKED WHITE BEAN CHILI
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.
Nutrition Facts : Calories 336 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 772mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.
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
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- Add the olive oil and ground beef to the rice cooker. Close the lid and select the "white rice" or "cook" function, depending on the functions available on your cooker. Allow the beef to cook with the lid closed, opening it briefly to stir and break up the meat every couple of minutes, until the beef is fully browned (about 5 minutes total). Many rice cookers, including the model I used, do not heat unless the lid is closed, so remember to close it after each stir.
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