Slow Cooker White Bean Chicken Chili Recipes

EASY SLOW COOKER WHITE CHICKEN CHILI

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

Easy Slow Cooker White Chicken Chili image

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

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

SLOW-COOKED WHITE BEAN CHILI

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

Slow-Cooked White Bean Chili image

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.

Ingredients

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

WHITE BEAN CHICKEN CHILI

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

White Bean Chicken Chili image

Steps:

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

SLOW COOKER WHITE CHICKEN CHILI

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 17

Slow Cooker White Chicken Chili image

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.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

SLOW COOKER WHITE BEAN CHICKEN CHILI

A wonderful alternative to the standard red chili. This slow cooker chili is made with chicken, white beans, and green chiles with tomatillos. Serve with shredded cheese, sour cream, fresh lime wedges, and tortilla chips.

Provided by Neil Fox

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

Time 2h30m

Yield 10

Number Of Ingredients 17

Slow Cooker White Bean Chicken Chili image

Steps:

Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

Nutrition Facts : Calories 349 calories, Carbohydrate 56.4 g, Cholesterol 23.9 mg, Fat 4.2 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 1935.7 mg, Sugar 8.3 g

Ingredients

1 tablespoon olive oil
2 medium Spanish onions, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons ground paprika
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon chili powder
1 tablespoon chopped garlic
2 (4 ounce) cans chopped green chile peppers
3 ½ cups tomatillo salsa
6 cups chicken stock
1 pound cubed skinless, boneless chicken
3 (15 ounce) cans white beans, drained
2 (15.25 ounce) cans sweet corn, drained
1 (12 fluid ounce) can or bottle beer
1 bunch cilantro, stemmed and roughly chopped

SLOW-COOKER WHITE CHICKEN CHILI

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready any time you please.

Provided by Katherine Sacks

Categories Freezer Food Chili Chicken Stew Chile Pepper Bean Dinner Winter Soup/Stew

Yield 6 servings

Number Of Ingredients 15

Slow-Cooker White Chicken Chili image

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.

Ingredients

2 pounds boneless, skinless chicken thighs
1 1/2 large onions, finely chopped
1 medium jalapeño, seeded, finely chopped
4 garlic cloves, finely chopped
2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
2 teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, preferably white, plus more
6 cups homemade chicken stock or low-sodium chicken broth
1 1/2 cups frozen corn, preferably "fire-roasted"
3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
Sour cream, cilantro, lime wedges, and cornbread (for serving)
Special Equipment
A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

SLOW-COOKER WHITE CHICKEN CHILI

This is the kind of dinner everyone wants to come home to! Chicken, corn and white beans floating in a rich and brothy base and flavored with green taco sauce. It's a guaranteed hit and the best part about it is that your slow cooker can do the work. Take 15 minutes to toss the ingredients in the pot, and you can forget about dinner for the next six hours. So next time you know you've got a busy day, make chili the slow-cooker way!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 6

Number Of Ingredients 10

Slow-Cooker White Chicken Chili image

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro.
Cover; cook on Low heat setting 6 to 7 hours.
Stir well and garnish each serving with cilantro.

Nutrition Facts : Calories 380, Carbohydrate 37 g, Cholesterol 95 mg, Fat 1/2, Fiber 7 g, Protein 43 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g

Ingredients

2 lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise
1 large onion, chopped (about 1 cup)
1 large red bell pepper, chopped (about 1 1/2 cups)
4 medium cloves garlic, finely chopped
1 can (15.25 oz) whole kernel corn, drained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 jars (8 oz each) green taco sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
Fresh cilantro, if desired

CHICKEN AND NORTHERN BEANS WHITE CHILI

Chili is one of our go-to winter dishes but there comes a time, about halfway through the season, when we tire of all our favorite cold weather recipes. If you know the feeling, we suggest this recipe as an antidote! It's got all the heartiness of your standard bowl o' red but has a couple of differentiators that make it deliciously different. It's brothy base makes it taste a little lighter as does the inclusion of chicken (or turkey, if you desire). But the seasoning is what will really wake up your taste buds-in addition to the expected chili powder, this recipe includes dried basil and most surprising of all: ground cloves. Though you wouldn't expect it, the sweet and peppery flavor of cloves goes beautifully in chili. So, next time you need a winter warm-up meal, we suggest this recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 12

Chicken and Northern Beans White Chili image

Steps:

Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.

Nutrition Facts : Calories 435, Carbohydrate 40 g, Cholesterol 100 mg, Fiber 10 g, Protein 431 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg

Ingredients

1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1 garlic clove, finely chopped
4 cups 1/2-inch cubes cooked chicken or turkey
3 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons chopped fresh cilantro
1 tablespoon dried basil leaves
2 teaspoons ground red chilies or Chili powder
1/4 teaspoon ground cloves
2 cans (15 to 16 oz each) great northern beans, undrained
1 medium tomato, chopped (3/4 cup)
Blue or yellow corn tortilla chips

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Slow Cooker White Bean Chicken Chili Recipes

EASY SLOW COOKER WHITE CHICKEN CHILI

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.

SLOW-COOKED WHITE BEAN CHILI

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

WHITE BEAN CHICKEN CHILI

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

SLOW COOKER WHITE CHICKEN CHILI

SLOW COOKER WHITE BEAN CHICKEN CHILI

A wonderful alternative to the standard red chili. This slow cooker chili is made with chicken, white beans, and green chiles with tomatillos. Serve with shredded cheese, sour cream, fresh lime wedges, and tortilla chips.

SLOW-COOKER WHITE CHICKEN CHILI

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready any time you please.

SLOW-COOKER WHITE CHICKEN CHILI

CHICKEN AND NORTHERN BEANS WHITE CHILI

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