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Crock Pot Chicken White Pounds Easy & Healthy Recipe! ✅

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Crock Pot White Chicken Chili is a delicious comfort food that will have you warmed up! All the flavors go well together and you will end up with a delicious soup that the whole family will enjoy!

A DELICIOUS HOMEMADE RECIPE FROM CHILE

Do you love chili but want to switch it up from time to time? This White Chicken Chili is just what you’re looking for. Stuffed with chicken, beans, vegetables, and spices, it all comes together to create a delicious and flavorful dinner recipe. Top this with your favorite toppings like sliced ​​limes, avocado, cilantro, or tortilla chips, and you’re set for a recipe that’s hard to turn down!

FREQUENT QUESTIONS:

Is white pepper really hot?

It’s actually chili. It’s a lighter, milder version of the beef chili many of us are used to.

What goes well with white chili with chicken?

This depends on how big of a meal you want. I like to serve them with tortilla chips. You could even serve it with cornbread or even Mexican cornbread!

Can I use chicken thighs?

You can use any chicken available, we used chicken breasts but you can also use thighs. If you’re in a pinch, you can use shredded rotisserie chicken. Since it’s already cooked, add it last to heat it up.

How to thicken white chili?

Thicken this dish by mashing some of the beans with a potato masher, the starch in the beans will thicken up nicely.

Should I use dried beans?

Canned blue beans can be used. I recommend using two cans for this recipe. Just brush them with dry beans.

Is there another name for navy beans?

The two types of beans that work best for this recipe are cannellini beans and navy beans. As stated above, you can use dried or canned beans.

Can you freeze chicken white pepper?

Yes. You can freeze this recipe. Place it in a freezer container or bag and place it in the freezer where it will keep for up to 3 months. To Thaw: Refrigerate overnight, reheat on stovetop or in microwave.

How do I store leftovers?

Place it in an airtight container and store in the refrigerator and it should keep for up to 3-4 days. Reheat on the stove or in the microwave.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • dried white beans
  • canola oil
  • chicken breast
  • onions
  • celery
  • Garlic
  • garlic powder
  • onion powder
  • cumin
  • salt and pepper
  • Dried oregano
  • jalapenos (optional)
  • low sodium chicken broth
  • cilantro

HOW TO MAKE CROCK POT WHITE CHICKEN CHILI:

Rinse and sort dry marinated beans (removing small stones, etc.). Place in the bottom of a 6 liter clay pot.

In a large skillet, heat canola oil over medium-high heat and brown chicken on both sides.

Arrange browned chicken on top of blue beans.

Chop the onion and celery and add them to the same skillet you cooked the chicken in. Cook for 5 minutes over medium heat, then add the garlic and cook for another 2 minutes.

Add the garlic powder, onion powder, cumin, salt, oregano, black pepper and stir to combine.

Add the jalapeños and chicken broth and bring to a boil.

Pour this mixture into the crock pot over the chicken. Cook on low heat for 6 hours or on high heat for 4 hours.

When it’s cooked, take the chicken out of the crock pot and prick it with two forks.

Add the shredded chicken back to the crock pot with the cilantro.

Serve in bowls with your favorite toppings (like sour cream, avocado, and lime wedges)!

WANT MORE RECIPES? TRY THESE!

White Chicken Pounds in Crock Pot

Crock Pot White Chicken Chili is a delicious comfort food that will have you warmed up! Slow and low cooked, all the flavors meld well together and you get a delicious soup the whole family will enjoy!

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  • 1 cup dry navy beans (see notes below for canned use)
  • 1 tablespoon canola oil
  • 2 pounds boneless skinless chicken breasts (about 2 large or 3 small)
  • 2 small sweet onions
  • 1 stick of celery
  • 2 cloves of garlic
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 2 tablespoons minced jalapeños optional
  • 6 cups low-sodium chicken broth
  • ¼ cup chopped fresh cilantro optional
  • lime wedges, avocado, sour cream and tortilla chips, for serving (optional)

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  • Rinse and sort blue beans (remove small stones, etc.) Place in bottom of 6-quart crock pot.
  • In a large skillet, heat canola oil over medium-high heat and brown chicken on both sides. Place chicken on top of white beans in slow cooker.
  • Chop the onion and celery and add them to the same skillet you cooked the chicken in. Cook for 5 minutes over medium heat, then add the garlic and cook for another 2 minutes.
  • Add the garlic powder, onion powder, cumin, oregano, and black pepper. Stir to combine.
  • Add the jalapeños and broth and bring to a boil.
  • Pour mixture into crock pot over chicken.
  • Cover and cook on low heat for 6 hours or high for 4 hours.
  • Remove chicken from crock pot and slice, then add cilantro and serve.
  • Top this with one of your favorite ingredients that would complement this dish well like avocado, lime, sour cream, etc.
  • Thicken this chili by breaking up some of the beans with a potato masher, the starch in the beans will thicken up nicely.
  • Add more salt to your liking. Start with a teaspoon and work from there.
  • Canned marinated beans or cannellini beans can be used. I recommend using two cans for this recipe. Just brush them with dry beans.
  • I use a combination of fresh garlic and garlic powder. I love the depth of flavor it adds. But feel free to use all fresh garlic or whole garlic powder instead of a combination.

Calories: 270kcal | Carbs: 21g | Protein: 31g | Fat: 7g | Saturated fat: 1g | Cholesterol: 76mg | Sodium: 794mg | Potassium: 823mg | Fiber: 4g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3 mg Nutritional Disclaimer

Other slow cooker recipes

  • The best mud meat pie
  • Cabbage rolls not stuffed with crockery
  • Creamy Italian Chicken Pasta with Crock Pot (+ Video)
  • Meatball Stroganoff Crock

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