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Slow Cooker White Chicken Chili - Lunch

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Slow Cooker White Chicken Chili - Lunch

Melissa
The Cook
6 Servings
10 Ingredients
13 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.

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6 Servings
10 Ingredients
13 Comments

Ingredients

  • ½ tablespoons Olive Oil
  • 1 ¼ cups dice Onion, Yellow
  • 2 teaspoons mince Garlic, Cloves
  • 4 ounces drain 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

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

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. Heat oil in skillet and saute onions and garlic until they start to soften.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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
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Make It Now Cooking Directions

Slow Cook

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

  1. Heat oil in skillet and saute onions and garlic until they start to soften.
  2. Transfer to crock pot and add green chiles, chicken, cumin, oregano, beans and chicken broth.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. 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

Categories

shellfish-free, fish-free, soy-free, traditional, kid-friendly, nut-free, winter, fall, spring, egg-free, slow-cooker, soup/stew/chili

Categories

shellfish-free, fish-free, soy-free, traditional, kid-friendly, nut-free, winter, fall, spring, egg-free, slow-cooker, soup/stew/chili

13 Comments

Join the discussion

  2. Hello! I’m trying this out today, and had a question about the beans. Is that measurement before for the dry beans or cooked beans? I soaked some overnight and it looks like a LOT.

    Reply

      1. Actually, this is GREAT! I wanted to make a double batch, but thought I didn’t have the beans to do it. Thanks for your help and for the recipe.

        Reply

  3. Have you ever prepped everything up to the crockpot step? I wonder how it would freeze that way? Then you could thaw and dump in the crockpot on the day you want to eat it.

    Reply

  4. I am putting the ingredients in my crockpot now and am thinking I messed up. I soaked and precooked the beans but when I put this altogether it looks like it will be a mushy, runny soup instead of chili. The beans were already quite soft from cooking over night (recipe calls for cooked beans right?) and when I add the liquid it is just a lot!! Also, having cooked the chicken already and then cooking it in the crockpot for so long makes me think it will be overdone. Help?!

    Reply

    1. No you did it right! Cooked beans and cooked chicken. The crockpot time is for the flavors to meld together. The moisture will cook down.

      Reply

  6. I have made a similar version for years. Could you not use canned, drained great northerns? Would save a lot of time and you can find these organic, as well.

    Reply

    1. Yes, you certainly could use canned beans if you wanted and cook for a little less time. I would also reduce the chicken broth as well.

      Reply