Recipes

Slow Cooker White Chili with Chicken

Name: Slow Cooker White Chili with Chicken
Prep time: 15 min
Cook time: 240 min
Total time: 735 min
Ingredients: 0.5 pound dried Great Northern beans; 1 pound skinless, boneless chicken breast halves; 1 small onion, chopped; 3 cups chicken broth; 1 tablespoon chopped jalapeno pepper; 1 teaspoon ground cumin; 0.5 teaspoon ground oregano; 0.5 teaspoon garlic powder; 1 tomato, chopped; 4 ounces shredded Mexican cheese blend; 0.25 cup chopped fresh cilantro, or to taste

4.2

(41)

34 Reviews

2 Photos

Not your average chili. Because this is a chili and not a stew or soup, it is deliberately under-watered. I would add 1 cup of water if you are planning on leaving the house while this cooks, especially on High. And if you are using frozen chicken, allow an extra hour to reach the correct consistency. Also, you may need to add salt depending on how salty the broth you are using is. If you like your chili spicier, I would add a lot more jalapenos. I think I used about 3 tablespoons on a half recipe of this. For a more intense cumin flavor, use cumin seeds instead or add the cumin at the end.

Recipe by Renee

Published on April 2, 2019

2

Prep Time:

15 mins

Cook Time:

4 hrs

Additional Time:

8 hrs

Total Time:

12 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

½ pound dried Great Northern beans
1 pound skinless, boneless chicken breast halves
1 small onion, chopped
3 cups chicken broth
1 tablespoon chopped jalapeno pepper
1 teaspoon ground cumin
½ teaspoon ground oregano
½ teaspoon garlic powder
1 tomato, chopped (Optional)
4 ounces shredded Mexican cheese blend (Optional)
¼ cup chopped fresh cilantro, or to taste (Optional)

Directions

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans.
Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.

Nutrition Facts (per serving)

416	Calories
13g	Fat
33g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 416
% Daily Value *
Total Fat 13g	17%
Saturated Fat 7g	37%
Cholesterol 95mg	32%
Sodium 1000mg	43%
Total Carbohydrate 33g	12%
Dietary Fiber 10g	36%
Total Sugars 3g
Protein 42g
Vitamin C 9mg	43%
Calcium 298mg	23%
Iron 4mg	23%
Potassium 860mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.