Best Slow Cooker Jalapeno Popper White Bean Chili Recipes
SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
TODAY SHOW WHITE BEAN CHILI (SLOW COOKER)
Slow cookers allow you to assemble a recipe with very little prep time. Best of all, the cooker does all of the work for you, with the ingredients simmering together for hours helping to bring out the best flavors.
Provided by Karen in MA
Categories Chicken Breast
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Heat 2 tablespoons olive oil in skillet over medium-high heat.
- Add onions, garlic, coriander, cumin and oregano. Saute until translucent and fragrant, approximately 5 minutes.
- Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
- Heat one tablespoon oil in same skillet over medium-high heat.
- Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, approximately 5-7 minutes. Transfer to slow cooker.
- Add wine, chicken stock, green chiles, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
- Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
- Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or simple leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, approximately 30-45 minutes.
- If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cap of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving.
- Serve in bread bowl and top with favorite garnishes.
- TIPS.
- For a hearty all in one meal, serve in a warm bread bowl.
- If you like your chili extra spicy, add ½ a diced jalapeno and sauté with onions before adding to slow cooker.
SLOW COOKER WHITE BEAN CHICKEN CHILI
A wonderful alternative to the standard red chili. This slow cooker chili is made with chicken, white beans, and green chiles with tomatillos. Serve with shredded cheese, sour cream, fresh lime wedges, and tortilla chips.
Provided by Neil Fox
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h30m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
- Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.
Nutrition Facts : Calories 349 calories, Carbohydrate 56.4 g, Cholesterol 23.9 mg, Fat 4.2 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 1935.7 mg, Sugar 8.3 g
PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! -Natasha Galbreath, Spanaway, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 344 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 1141mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein.
SLOW COOKER JALAPENO POPPER WHITE BEAN CHILI
From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.
Provided by claudbud
Categories Chicken Breast
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
- 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
- 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
- 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #soups-stews #poultry #chicken #crock-pot-slow-cooker #meat #chicken-breasts #equipment
You'll also love