Slow Cooked Fix and Forget White Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz. skinless, boneless, chicken brest halves, cubed (cubed after cooking).1 T cooking oil (or less)3 15 oz cans of Great northern bean or navy beans or canelli, rinsed and drained (I usually use 2 cans)2 4.5 oz cans of diced green chile peppers (can be reduced).1 med. onion chopped1.5 tsp cumin seeds1.5 tsp bottled mined garlic (or 3 cloves minced)1/4 tsp cayenne pepper or chili pepper1.4 tsp salt (I skip)sour cream for topping optionalavocado slices for topping optionalshredded cheese for topping optionalf
1. In a large skillet, cook chicken in hot oil just lightly brown (or broil to light brown). Cut up if using large pieces.
2. Place beans in a 3/5-4 qart slow cook. Masher slightly with potato masher. Can do this later.
3. Add chicken to beans. Stir in chicken broth, undrained chile peppers, onion, cumin seeds, garlic, cayenne pepper, and salt (if using).
4. Cover and cook on low-heat setting for 7-8 hours or high for 3.5-4. (I always use high).
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANDYLINES.
2. Place beans in a 3/5-4 qart slow cook. Masher slightly with potato masher. Can do this later.
3. Add chicken to beans. Stir in chicken broth, undrained chile peppers, onion, cumin seeds, garlic, cayenne pepper, and salt (if using).
4. Cover and cook on low-heat setting for 7-8 hours or high for 3.5-4. (I always use high).
Serving Size: Makes 6 main-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANDYLINES.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 4.0 g
- Cholesterol: 37.1 mg
- Sodium: 532.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 7.0 g
- Protein: 23.3 g
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