Time 4h10m Number Of Ingredients 14 Steps:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes.Add salsa mixture to the Crock Pot and add corn, beans, broth, cooked chicken, cream cheese (optional), lime juice, and seasonings. Cook on high for 4 hours. About 10 minutes before serving, add the shredded cheese and stir until melted (this is how we like it best). You can also serve the cheese on the side as a garnish. Serve with tortilla chips, cilantro, avocado, or any other preferred garnishes.
Yield 24 Number Of Ingredients 12 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.
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.
Time 8h25m Yield 6 to 8 servings Number Of Ingredients 23 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.
Yield serves 3-4 Number Of Ingredients 15 Steps:
Add first 12 ingredients - chicken breasts through lime juice - into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
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.
Time 6h10m Yield 5 Number Of Ingredients 10 Steps:
Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
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.
More about “crock pot white chicken chili recipes”
Time 8h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Chop up 1 onion & place on the bottom of a 4 quart slow cooker. Place chicken on top of onions. Top with beans & corn. In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken. Chop up 2nd onion & place on top. Cover & cook on low for 8 to 10 hours. Before serving stir gently to break up chicken. OPTIONAL: Top with sour cream, chips, cheese or jalapeno’s.
