Cheesy Slow Cooker White Chili Recipes

SLOW-COOKED WHITE CHILI

Slow-Cooked White Chili image

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

Ingredients

2 pounds skinless, boneless chicken breast halves, cubed
1 (14.5 ounce) can chicken broth
5 (14 ounce) cans navy beans, rinsed and drained
2 (14 ounce) cans white corn, drained
2 (4 ounce) cans chopped green chilies
1 ½ teaspoons minced garlic
2 teaspoons ground cumin
1 ½ teaspoons red pepper flakes
1 teaspoon dried oregano
½ teaspoon salt
1 tablespoon dried minced onion, or to taste

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

EASY SLOW COOKER WHITE CHICKEN CHILI

Easy Slow Cooker White Chicken Chili image

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

Ingredients

3 (15.5 ounce) cans great Northern beans, undrained
2 (15.5 ounce) cans pinto beans, undrained
2 (15.25 ounce) cans corn, undrained
3 onions, diced
2 (14 ounce) cans chicken broth
1 rotisserie chicken, boned and cubed
2 (4 ounce) cans diced green chile peppers, undrained
1 tablespoon hot pepper sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste

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

CROCK POT CHEESY WHITE CHILI WITH CAULIFLOWER

Crock Pot Cheesy White Chili With Cauliflower image

This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal. TIP: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.

Provided by Olha7397

Categories One Dish Meal

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
2 onions, finely chopped
2 garlic cloves, minced
1 -2 jalapeno pepper, minced
1 tablespoon cumin seed
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1 (19 ounce) can white kidney beans, drained and rinsed or 1 cup dried white bean, soaked overnight, cooked and drained
3 cups vegetable stock
3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained
1 green bell pepper, cut into thin strips
2 cups shredded monterey jack cheese
4 ounces cream cheese, cut into 1/2 inch cubes
1 (4 1/2 ounce) can chopped mild green chilies (optional)
finely chopped green onion, garnish (optional)
finely chopped fresh cilantro, garnish (optional)

Steps:

In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.
Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 344.6, Fat 21.5, SaturatedFat 11.8, Cholesterol 54.3, Sodium 942.5, Carbohydrate 23.2, Fiber 7, Sugar 5.4, Protein 17.4

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