Slow Cooker White Chicken Chili
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 266.1
- Total Fat: 6.7 g
- Cholesterol: 53.4 mg
- Sodium: 687.6 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 12.4 g
- Protein: 23.4 g
View full nutritional breakdown of Slow Cooker White Chicken Chili calories by ingredient
Introduction
Can Use Slow Cooker or Dutch Oven Can Use Slow Cooker or Dutch OvenNumber of Servings: 7
Ingredients
-
1 tsp Cumin seed
1.50 tsp Oregano, ground
0.25 tsp Pepper, black
450 Chicken Thigh
4 clove Garlic
1 large Onions, raw
0.12 cup, sliced Jalapeno Peppers
2 tbsp Extra Virgin Olive Oil
0.50 serving 1 Med. Green Bell Pepper
2.50 cup Chicken Broth (College Inn, Fat Free & Lower Sodium)
1.75 cup Black Beans, Low Sodium (Goya)
30 oz Goya Cannellini Beans
1 cup, pieces or slices Mushrooms, fresh
Directions
Step 1.
Dust chicken with oregano, cumin, and pepper. Heat oil in a large skillet over medium-high heat (for slow cooker) or dutch oven. Add chicken and cook until chicken is browned all over, 4 to 5 minutes, stirring now and then. Add onion, mushrooms, bell pepper and jalapeņo pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker (if using that method).
Step 2.
Puree 2 can of cannellini beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth. Add to slow cooker along with remaining black beans and broth. Cover and cook on low for 3 to 3 1/2 hours (slow cooker) or 45 mins at 325 degrees (dutch oven).
Step 3.
Stir before serving. Sprinkle with cheese (not included in calorie count)
Serving Size: 6 Servings
Dust chicken with oregano, cumin, and pepper. Heat oil in a large skillet over medium-high heat (for slow cooker) or dutch oven. Add chicken and cook until chicken is browned all over, 4 to 5 minutes, stirring now and then. Add onion, mushrooms, bell pepper and jalapeņo pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker (if using that method).
Step 2.
Puree 2 can of cannellini beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth. Add to slow cooker along with remaining black beans and broth. Cover and cook on low for 3 to 3 1/2 hours (slow cooker) or 45 mins at 325 degrees (dutch oven).
Step 3.
Stir before serving. Sprinkle with cheese (not included in calorie count)
Serving Size: 6 Servings