Slow Cooker White Chicken Chili - Dump and Go Dinner
6
Servings
10
Ingredients
8
Comments
Packed with beans and diced chicken, this mild white chicken chili is a great fall meal for toddlers. For a spicier version, add some red pepper flakes.
6
Servings
10
Ingredients
8
Comments
Ingredients
- ½ tablespoons Olive Oil
- 1 ¼ cups dice Onion, Yellow
- 2 teaspoons mince Garlic, Cloves
- 4 ounces Mild Green Chiles, Diced, Canned
- 2 cups cook and dice Chicken, Boneless Breasts
- 1 teaspoon Cumin
- 1 teaspoon Oregano, Dried
- 4 cups drain and rinse Great Northern Beans, Canned
- 3 cups Chicken Broth/Stock
- 1 cup Cheddar Cheese, White, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Divide all ingredients except cheese into indicated number of freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in skillet and saute onions and garlic until they start to soften.
- Transfer to crock pot and add green chiles, chicken, cumin, oregano, beans and chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Just before serving, add cheese and stir until melted.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 354
- Total Fat
- 10g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 60mg
- Sodium
- 1198mg
- Total Carbohydrates
- 37g
- Fiber
- 8g
- Sugar
- 4g
- Protein
- 31g
- WW Freestyle
- 3
8 Comments
Join the discussionCould this be done in the instapot on cooking day?
It certainly could be adapted for the Instant Pot. Here’s a great post that gives lots of tips on making recipe adaptations in the Instant Pot: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
Please report back with your recipe if you try it!
I found instructions on freezing the chili in a zip lock bag inside a round bowl that will fit nicely in the instapot (remove bowl once frozen). On serve day, place the chili in the instapot, add 1 to 2 cups of broth, and select “Chili” (30 minutes). Directions say it should take about 23 minutes to reach pressure and then 30 minutes of cooking for a total of about 53 minutes.
Would it be ok to not cook the chicken before freezing with other ingredients? Then shred after it is cooked?
You can certainly try it that way but we have not tested this recipe using raw chicken to guarantee the cooking times.
Do you have to cook the chicken prior to freezing everything together?
Yes you do, this recipe calls for COOKED and DICED chicken.
So, after 4-8 hours in the crock pot the chicken WILL be cooked regardless. So i think it would work. I might try it, but just check with a meat thermometer to be safe.