Tag Archives: slow cooker

White Chili (Crockpot recipe)

Posted on January 13, 2011 by Veronica

My friend, Ashley, shared this recipe with me recently and I had to make it ASAP because although I’ve saved countless recipes for it, I’ve never actually made it or even tried it! I have to say it’s very tasty, especially made her way with corn chips on the bottom and cheese on top (usually around here this is called a Frito pie). You just can’t go wrong with salty corn chips and cheese in your chili! Sooo good! Unless of course you’re watching your calories, then you’d be better off sprinkling a bit of cheese on top with just a few corn chips for garnish, as I did above. However, the chili is so good it can totally stand on it’s own. Any way you serve it would be great!

So here’s the recipe Ashley’s sister gave her when she got married (awww, those recipes are the best!) and that she has graciously permitted me to share with you! Enjoy!

White Chili (crockpot recipe)

Printable recipe
Printable recipe with picture

2 large white onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil

4 cups cubed (raw) chicken
2 cans white kidney (great northern) beans, drained & rinsed
1 can garbanzo (chick peas) beans, drained & rinsed
2 cups chicken broth
1 (4 oz) can chopped green chilis (I used 7 ounces)
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon cayenne

1/4 cup cilantro, chopped
corn chips
shredded cheese

Saute onions and garlic in olive oil until tender. Transfer to slow cooker. Add all other ingredients; except cilantro, corn chips and cheese. Cook on low 6-7 hours (high for 4 hrs). Stir in cilantro and serve over corn chips with cheese on top!

Recipe source: slightly tweaked from Ashley Allen

7 Comments

Posted in Lighter Fare, Slow-Cooker/Crockpot, Soups & Stews and tagged crock pot, crockpot, easy, frito pie, slow cooker, white chili recipe. Bookmark the permalink.

Slow Cooker Chicken Enchilada Chili

Posted on January 16, 2010 by Veronica

This chili is so easy and the results blew me away! I could not believe how delicious it was, especially for how little energy it required. I will definitely be making this over and over again throughout the remaining winter months.

Slow Cooker Chicken Enchilada Chili
Recipe from Betty Crocker
Prep time: 10 minutes Start to finish: 7 hours, 10 minutes Servings: 6 (1 2/3 cups each)

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Mexican-style stewed tomatoes, undrained
2 cans (15-16 oz each) chili beans in sauce, undrained
1 can (10 oz) Old El Paso enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro

1. Mix all ingredients exept sour cream and cilantro in a 4-5 quart slow cooker.
2. Cover; cook on Low heat setting 7-8 hours.
3. Stir mixture to break up chicken. (I had to pull it up and cut it against the side of the crockpot with a fork a little bit and did the same with the stewed tomatoes). Top each serving with sour cream and cilantro.

Nutrition Information Per Serving:
1 Serving: Calories 370; Total Fat 11g; Cholesterol 65mg; Sodium 1690mg; Total Carbohydrate 38g (Dietary Fiber 8g); Protein 30g

Notes: I used 1 large breast and 1 thigh for the meat and that equaled 1 1/4 lb. I accidentally only purchased 1 can of Mexican stewed tomatoes, so I substituted a can of chili-ready tomatoes for the other with great results. I will probably use the chili-ready tomatoes instead of the stewed next time b/c they are already diced and I wouldn’t have to cut up any big chunks.