Slow Cooked White Chili Crock Pot Recipes

SLOW-COOKER WHITE CHICKEN CHILI

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 WHITE CHICKEN CHILI

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.

CROCK POT WHITE CHICKEN CHILI

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.

EASY SLOW COOKER WHITE CHICKEN CHILI

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.

SLOW-COOKED WHITE CHILI

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.

SLOW-COOKED WHITE CHILI

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.

SLOW-COOKED WHITE CHILI (CROCK POT)

Steps:

• In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
• Yield: 8 servings (2 quarts).