Slow Cooker White Chicken Chili Mac

Dairy Free
Popular
Health score
54%
Slow Cooker White Chicken Chili Mac
45 min.
12
358kcal

Suggestions


Craving a creamy, comforting, and surprisingly healthy meal that practically cooks itself? Then look no further than this Slow Cooker White Chicken Chili Mac! Imagine tender, shredded chicken and wholesome white beans simmered in a flavorful broth, infused with the bright zest of lime and a medley of vibrant veggies. This isn't your typical chili – we're talking creamy comfort without the dairy! It's dairy-free, packed with protein, and bursting with flavor.

This recipe is a weeknight winner, especially when you're short on time. Simply sauté a few ingredients, toss everything into your slow cooker, and let it work its magic. In just a couple of hours, you'll have a delicious and satisfying meal ready to enjoy. Plus, with a generous 12 servings, it's perfect for feeding a crowd or enjoying leftovers throughout the week.

And the best part? This White Chicken Chili Mac is incredibly versatile. It's fantastic as a hearty main course, but also makes a delightful side dish for potlucks or gatherings. Load it up with your favorite toppings like fresh cilantro and creamy avocado for an extra pop of flavor and texture. Get ready to savor a dish that's both good for you and incredibly delicious!

Ingredients

  •  anaheim chili diced
  •  avocado diced
  • 0.5 teaspoon pepper black freshly ground
  • 45 ounce beans white canned
  • cups chicken breast shredded cooked
  • tablespoons olive oil extra virgin 
  • 0.5 cup cilantro leaves fresh chopped
  • tablespoons garlic minced
  • 0.5 teaspoon garlic salt 
  • 0.8 cup bell pepper diced green
  • 0.3 cup ground cumin 
  •  juice of lime juiced
  • 0.5 teaspoon kosher salt 
  • large onion finely chopped
  • cups soup noodles dry
  • ounce ranch seasoning mix 
  • 64 ounces reduced sodium chicken broth 
  • cups zucchini sliced

Equipment

  • bowl
  • dutch oven
  • slow cooker

Directions

  1. Heat oil in a large dutch oven over medium heat.
  2. Saute onions and garlic until softened, about 5 minutes. Stir in Anaheim peppers, zucchini, green bell peppers, chicken and beans.
  3. Saute for 10 minutes, stirring often.
  4. Transfer to a large crock pot over high heat.
  5. Add broth, Ranch seasoning, lime juice, cumin, garlic salt, salt, pepper and pasta. Close lid and let cook for 2 hours on high. Reduce heat to low or warm. Right before serving stir in cilantro and top each individual bowl with diced avocado.

Nutrition Facts

Calories358kcal
Protein25.28%
Fat26.73%
Carbs47.99%

Properties

Glycemic Index
22
Glycemic Load
10.6
Inflammation Score
-7
Nutrition Score
19.905652253524%

Flavonoids

Cyanidin
0.06mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
0.45mg
Isorhamnetin
0.63mg
Kaempferol
0.09mg
Myricetin
0.03mg
Quercetin
3.29mg

Nutrients percent of daily need

Calories:358.14kcal
17.91%
Fat:10.94g
16.82%
Saturated Fat:1.97g
12.33%
Carbohydrates:44.18g
14.73%
Net Carbohydrates:36.13g
13.14%
Sugar:2.7g
3%
Cholesterol:26.25mg
8.75%
Sodium:477mg
20.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.27g
46.54%
Manganese:0.98mg
49.04%
Iron:7.68mg
42.68%
Fiber:8.05g
32.21%
Vitamin B3:5.9mg
29.51%
Selenium:20.43µg
29.18%
Phosphorus:287.84mg
28.78%
Potassium:1002.91mg
28.65%
Magnesium:101.08mg
25.27%
Copper:0.49mg
24.62%
Folate:97.1µg
24.27%
Vitamin C:17.57mg
21.3%
Vitamin B6:0.41mg
20.72%
Zinc:2.55mg
17.03%
Calcium:150.45mg
15.05%
Vitamin B1:0.2mg
13.66%
Vitamin E:1.97mg
13.12%
Vitamin B2:0.21mg
12.49%
Vitamin K:12.89µg
12.27%
Vitamin B5:0.92mg
9.23%
Vitamin A:226.75IU
4.54%
Vitamin B12:0.25µg
4.21%