Slow Cooker - White Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp. kosher salt1/4 tsp. red pepper flakes1 tsp. ground black pepper1 tsp. chili powder1 tsp. ground cumin1 1/2 c. chicken broth1 Tbsp. tomato paste1 Tbsp. olive oil 1 lb. boneless skinless chicken tenderloins2 cloves garlic, minced1 19-oz. can great northern beans, drained and rinsed(Optional - 2 c. baby spinach - not included in nutritional info)
1. Combine salt, red pepper flakes, pepper, chili powder, and ground cumin in small bowl; set aside.
2. In small slow cooker, combine chicken broth, tomato paste, and half of spice mixture, stirring well. Set cooker to low and cover while cooking chicken.
3. Heat oil in medium saute pan over medium/medium-high heat. Place chicken in single layer and season with 1/2 of remaining spice mixture, cooking for 2-3 minutes. Turn chicken over, seasoning with the rest of the spice mixture and cooking until chicken is no longer pink. Remove from heat and shred into bite-sized pieces.
4. Add chicken to slow cooker, stirring well. Top with beans, leaving them on top - do not stir again.
5. Cover and cook on low for 4 hours, uncover and stir well (add optional spinach at this point if desired), then re-cover and cook 1-2 hour(s) more.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AMSTERDAMAND125.
2. In small slow cooker, combine chicken broth, tomato paste, and half of spice mixture, stirring well. Set cooker to low and cover while cooking chicken.
3. Heat oil in medium saute pan over medium/medium-high heat. Place chicken in single layer and season with 1/2 of remaining spice mixture, cooking for 2-3 minutes. Turn chicken over, seasoning with the rest of the spice mixture and cooking until chicken is no longer pink. Remove from heat and shred into bite-sized pieces.
4. Add chicken to slow cooker, stirring well. Top with beans, leaving them on top - do not stir again.
5. Cover and cook on low for 4 hours, uncover and stir well (add optional spinach at this point if desired), then re-cover and cook 1-2 hour(s) more.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AMSTERDAMAND125.
Nutritional Info Amount Per Serving
- Calories: 164.2
- Total Fat: 3.6 g
- Cholesterol: 45.1 mg
- Sodium: 810.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.5 g
- Protein: 21.7 g
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