Slow Cooker White Chicken Chili From Rotel Food

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EASY SLOW COOKER WHITE CHICKEN CHILI



Easy Slow Cooker White Chicken Chili image

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

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

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

RO*TEL® SLOW COOKER WHITE CHICKEN CHILI



Ro*Tel® Slow Cooker White Chicken Chili image

A slow cooker recipe for white chicken chili assembled quickly with chicken thighs, canned beans and zesty tomatoes

Provided by ReadySetEat

Categories     Main Dish, Soup/Stew/Chili

Time 8h15m

Yield 6

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
2 cans (15 oz each) Great Northern beans
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Sour cream and lime wedges, optional

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place 1 can undrained beans in slow cooker; mash with potato masher or spoon until smooth. Drain second can of beans. Place beans, chicken, undrained tomatoes, broth, onion, cumin and oregano in slow cooker; stir to combine.
  • Cover; cook on LOW 8 hours or on HIGH 4 hours.
  • Remove chicken and pull into shreds with 2 forks. Return chicken to slow cooker; stir to combine. Serve chili with sour cream and lime wedges, if desired.

Nutrition Facts : @id https, Calories 261 calories

SLOW-COOKER WHITE CHICKEN CHILI



Slow-Cooker White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 23

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

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.

WHITE CHICKEN CHILI WITH ROTEL TOMATOES



White Chicken Chili With Rotel Tomatoes image

I adapted a White Chicken Chile I found here. I loved it so much I had it for breakfast. The Rotel Tomatoes is an inpiration from watching Paula Deen.

Provided by Marlowe Earl

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3/4-1 lb boneless skinless chicken breast, cubed
1 large onion, minced
2 garlic cloves, minced
4 cups chicken broth
2 (16 ounce) cans great northern beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (10 1/2 ounce) can Rotel tomatoes & chilies
4 cups baked corn tortilla chips (optional)
1/2 cup shredded reduced-fat sharp cheddar cheese (optional)
sour cream (optional)

Steps:

  • Heat oil in large pot over medium-high heat.
  • Add chicken and cook until no longer pink.
  • Remove chicken and set aside.
  • Add onion and garlic to skillet and cook until tender.
  • Place chicken, onion, and garlic in pot.
  • Add chicken stock, beans, Rotelle tomatoes salt and pepper.
  • Cook about 30 minutes on medium heat or until the chicken is the desired tenderness.
  • Place servings into bowl (If using tortilla chips put them in bowl first).
  • Sprinkle with cheese and add sour cream.
  • CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
  • Cook on low 5 to 6 hours.

Nutrition Facts : Calories 400, Fat 6.7, SaturatedFat 1.4, Cholesterol 49.4, Sodium 1412.6, Carbohydrate 45.3, Fiber 13, Sugar 2.3, Protein 40.2

SLOW COOKER WHITE CHICKEN CHILI



Slow Cooker White Chicken Chili image

From Betty Crocker: http://www.bettycrocker.com/recipes.aspx/slow-cooker-white-chicken-chili-with-hominy/a02b3c72-60ee-4c64-838b-227bf0a3a479?WT.dcsvid=NDI4NDY4NTMzNgS2&rvrin=2514BEFC-EC2A-49E3-A25F-29D8AD79DD14&WT.mc_id=Newsletter_BettyCrocker_01_15_2010

Provided by Emren

Categories     One Dish Meal

Time 10h5m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 7

1 1/4 lbs boneless skinless chicken thighs
2 (15 7/8 ounce) cans great northern beans, rinsed and drained
1 (1 1/4 ounce) envelope low-sodium taco seasoning
1 (4 ounce) can canned diced green chiles
10 3/4 ounces low-sodium condensed cream of mushroom soup
1 cup sour cream (optional)
1 cup green onion, chopped (optional)

Steps:

  • Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

Nutrition Facts : Calories 254.3, Fat 4.3, SaturatedFat 1.1, Cholesterol 78.7, Sodium 159.5, Carbohydrate 25.4, Fiber 8.5, Protein 28.5

BEST SLOW COOKER WHITE CHICKEN CHILI



Best Slow Cooker White Chicken Chili image

Hatch chiles and tomatillos take this white chili to another level. I like to make my own roasted salsa verde but you can always use jarred or canned. Cooked in the slow cooker for ease and convenience. Top with your choice of sliced avocados, shredded cheese, cilantro, or sour cream.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 4h

Yield 6

Number Of Ingredients 13

1 pound tomatillos, husked
½ onion, cut into 2 pieces
1 serrano pepper
2 cloves garlic, unpeeled
½ cup chopped fresh cilantro
1 teaspoon salt
4 cups chicken broth
2 (15 ounce) cans great Northern beans, drained
2 skinless, boneless chicken breast halves
2 teaspoons ground cumin
½ teaspoon salt, or to taste
4 Hatch chile peppers, halved and seeded
½ cup shredded jalapeno Jack cheese

Steps:

  • Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
  • Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  • Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
  • Cook until chili is warmed through, about 30 minutes more.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 41.9 g, Cholesterol 35.3 mg, Fat 6.2 g, Fiber 9.9 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 1453.2 mg, Sugar 6.6 g

SLOW COOKER WHITE CHICKEN CHILI



Slow Cooker White Chicken Chili image

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

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

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

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