Slow Cooker - White Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker - White Chili calories by ingredient
Introduction
Shredded chicken and smooth white beans pack a lot of protein into this spicy, low-calorie white chili. (Modified from Low Carb Slow Cooker Cookbook) Shredded chicken and smooth white beans pack a lot of protein into this spicy, low-calorie white chili. (Modified from Low Carb Slow Cooker Cookbook)Number of Servings: 6
Ingredients
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1 tsp. kosher salt
1/4 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. chili powder
1 tsp. ground cumin
1 1/2 c. chicken broth
1 Tbsp. tomato paste
1 Tbsp. olive oil
1 lb. boneless skinless chicken tenderloins
2 cloves garlic, minced
1 19-oz. can great northern beans, drained and rinsed
(Optional - 2 c. baby spinach - not included in nutritional info)
Directions
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.