Crockpot White Bean Chicken Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.6
- Total Fat: 5.3 g
- Cholesterol: 33.2 mg
- Sodium: 715.4 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 10.2 g
- Protein: 21.9 g
View full nutritional breakdown of Crockpot White Bean Chicken Chili calories by ingredient
Introduction
I found this and made a lot of my own additions and changes and it is delicious! You can use lower sodium canned beans to make it a little healthier. I found this and made a lot of my own additions and changes and it is delicious! You can use lower sodium canned beans to make it a little healthier.Number of Servings: 8
Ingredients
-
1 lb. of boneless skinless chicken breasts
2 cans of white beans (I use 1 can of great northern beans and 1 can of small white beans for variety)
1 can of sweet corn
1 16oz. jar of salsa verde
1 onion
3-5 cloves of garlic, depending on taste
2 jalepenos
1 cup of low sodium chicken broth
1 14.5oz. can of diced tomatoes
1 Bay Leaf
Cumin
Oregano
Pepper
Extra Virgin Olive Oil (for sauteeing)
corn starch and skim milk (if you desire a thicker consistency)
Directions
1. Add all of the chopped onion, 1 cut up jalepeno (seeded), and the garlic cloves to the oil in a sautee pan. You can add some of the spices at this point, if you would like.
2. Cut the chicken breasts into chunks, slightly larger than bite size.
3. Once the onion is translucent, add them to the bottom of the crockpot. Next add the chicken, and after that the rest of the ingredients. When adding the beans and tomatoes, do not drain off the liquid. The corn should be drained before adding. Once all the ingredients are added, lightly stir the contenst to incorporate.
4. Cook the contents on low for 2 hours before checking the doneness of the chicken. At this point if you want to thicken the chili, add the cornstarch and milk mixture and stir through the contents. Crockpots may vary, but with mine it takes around 3 hours to fully cook the chicken, while still remaining moist.
5. Before serving, remove the bay leaf and discard. Serve with sides or alone.
Makes 8 servings. (I'm not quite sure how much each serving is, but a cup or more is a rough estimate depending on what you added.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYKATMN.
2. Cut the chicken breasts into chunks, slightly larger than bite size.
3. Once the onion is translucent, add them to the bottom of the crockpot. Next add the chicken, and after that the rest of the ingredients. When adding the beans and tomatoes, do not drain off the liquid. The corn should be drained before adding. Once all the ingredients are added, lightly stir the contenst to incorporate.
4. Cook the contents on low for 2 hours before checking the doneness of the chicken. At this point if you want to thicken the chili, add the cornstarch and milk mixture and stir through the contents. Crockpots may vary, but with mine it takes around 3 hours to fully cook the chicken, while still remaining moist.
5. Before serving, remove the bay leaf and discard. Serve with sides or alone.
Makes 8 servings. (I'm not quite sure how much each serving is, but a cup or more is a rough estimate depending on what you added.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYKATMN.