CROCKPOT WHITE CHICKEN CHILI
Try this CROCKPOT WHITE CHICKEN CHILI recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 small white onion diced
- 1/2 teaspoon cayenne pepper
- sliced avocado
- 1 teaspoon chili powder
- 1 can pinto beans
- sour cream
- fresh cilantro
- 1 poblano pepper diced
- lime wedges
- juice of one lime
- 1 jalapeno, diced
- pepper jack cheese
- tortilla strips
- 1 can cannellini beans
- 1 small yellow zucchini diced
- 32 oz pacific foods low sodium chicken broth
- 2 lbs. boneless skinless chicken tenderloins or 4 boneless skinless breast
- 1 can northern beans
- 1 carton (12oz) pacific foods organic cream of chick
- 1 tablespoon cumin or to taste
- 1 1/2 teaspoon white pepper
- 1/2 teaspoon red chili flakes optional. i like it spicy ?
- diced jalapeno
- Carbohydrate 101.86169 g
- Cholesterol 73.685 mg
- Fat 56.3066100028947 g
- Fiber 33.8631498757601 g
- Protein 41.29281 g
- Saturated Fat 19.9585040003997 g
- Serving Size 1 1 recipe (2684g)
- Sodium 1594.17400000006 mg
- Sugar 67.9985401242399 g
- Trans Fat 4.7158325000784 g
- Calories 1026 calories
Place removable cast aluminum insert from your crockpot to the stove top.Heat on medium, add olive oil.Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.Add chopped zucchini.Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well.Drain and rinse beans under cold water, then add to crockpot.Add chicken tenderloins whole. You’ll shred at the end of cooking.Set your slow cooker to LOW setting. Cover and cook for 6-8 hours.Before serving, shred chicken while in crockpot. Use two forks to do so.Serve with suggested toppings above.
