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Slow Cooker White Chicken Chili - Art From My Table - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 6 cups cook and shred Chicken, Boneless Breasts
  • 48 ounces Great Northern Beans, Canned
  • 16 ounces Salsa
  • 2 cups Chicken Broth/Stock
  • 1 cup Milk
  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 16 ounces Cheddar Cheese, Shredded
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Cumin

Serving Day Ingredients

  • 1/2 cups Sour Cream
  • 1/2 cups Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 697 Calories
  • 27g Total Fat
  • 14g Sat Fat
  • 1g Trans Fat
  • 194mg Cholesterol
  • 1752mg Sodium
  • 45g Total Carb
  • 10g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 67g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Art From My Table for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Stir together all of the ingredients.
  2. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add the contents of the freezer bag to the slow cooker.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. Top with sour cream and cilantro.

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