Slow Cooked Fix and Forget White Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooked Fix and Forget White Chili calories by ingredient
Introduction
I substitute chili powder for the cayenne.Hearty meal with little prep time. Requires slow cooker, though it could be done on stove top. I substitute chili powder for the cayenne.
Hearty meal with little prep time. Requires slow cooker, though it could be done on stove top.
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 chopped
1.5 tsp cumin seeds
1.5 tsp bottled mined garlic (or 3 cloves minced)
1/4 tsp cayenne pepper or chili pepper
1.4 tsp salt (I skip)
sour cream for topping optional
avocado slices for topping optional
shredded cheese for topping optional
f
Tips
Recipe calls for adding sour cream and avocado. I skipped this. We use an avocado in our mixed green salad. Spices can be increased or decreased according to preferance.
I have seen variations of this with shredded cheese added to top at the end.
Directions
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.