Creamy Crockpot White Chicken Chili Recipes

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CREAMY SLOW COOKER WHITE CHICKEN CHILI



Creamy Slow Cooker White Chicken Chili image

Game day at the Williams' house isn't complete without a slow cooker full of this savory chicken chili simmering away. Make it extra spicy with chopped jalapeños or keep it creamy with a dollop of sour cream, and get settled in to watch the Ravens take the field.Recipe credit: Brandon Williams of the Baltimore Ravens

Provided by McCormick

Categories     Entrees,

Number Of Ingredients 15

1 3/4 pounds boneless skinless chicken breast
2 tsps cumin ground
2 tsps oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp red pepper ground
1 1/4 tsps salt
1/2 tsp black pepper ground
2 cans (15 ounces each) white beans such as cannellini, navy or great northern, drained and rinsed
1 1/2 cups yellow corn
1 medium yellow onion peeled and chopped
1 medium green bell pepper seeded and chopped
1 container (32 oz) unsalted chicken stock
1/2 cup finely chopped fresh cilantro
1/2 package (4 oz) cream cheese softened

Steps:

  • Place chicken in slow cooker. Mix seasonings, salt and pepper in small bowl. Sprinkle chicken with seasoning mixture. Add remaining ingredients, except cream cheese; stir to mix. Cover.
  • Cook 8 hours on LOW or 3 to 4 hours on HIGH.
  • Remove chicken from slow cooker. Shred, using 2 forks. Set aside.
  • Transfer 1 1/2 cups chili mixture from slow cooker to blender container. Add cream cheese. Pureé until smooth. Stir into slow cooker. Return chicken to slow cooker, stirring to mix. Cover.
  • Cook 5 to 10 minutes on HIGH, or until heated through. Stir before serving. Serve with desired toppings, such as sliced jalapeños, chopped avocado, sour cream, tortilla strips and shredded cheese.
  • Tips:• For thicker chili, whisk 1 tablespoon corn starch and 2 to 3 tablespoons milk or half and half in small bowl until smooth. Stir mixture into chili and cook 5 minutes longer on HIGH. • Substitute 1 jalapeño pepper, chopped or 2 cans chopped green chilis in place of the green bell pepper, for a spicy kick.

EASY SLOW COOKER CREAMY CHICKEN CHILI



Easy Slow Cooker Creamy Chicken Chili image

Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.

Provided by bradysmom

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 6h10m

Yield 6

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, undrained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package cream cheese

Steps:

  • Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
  • Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g

SLOW-COOKED WHITE BEAN CHILI



Slow-Cooked White Bean Chili image

My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. -Cindi Mitchell, St. Marys, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
1 to 2 cans (4 ounces each) chopped green chiles
3 garlic cloves, minced
3 teaspoons ground cumin
1-1/2 teaspoons white pepper
1 to 1-1/2 teaspoons cayenne pepper
Optional: Salsa verde and chopped fresh cilantro

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.

WHITE CHICKEN CHILI



White Chicken Chili image

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it's plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They're just delicious. So if you've got a package of chicken on hand, why not give this a try?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 9

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  • Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 1410 mg, Sugar 2 g, TransFat 0 g

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