Slow Cooker White Chili with Chicken

Gluten Free
Dairy Free
Health score
38%
Slow Cooker White Chili with Chicken
735 min.
4
344kcal

Suggestions


Are you ready to warm up your kitchen with a delicious and hearty meal? Our Slow Cooker White Chili with Chicken is the perfect dish for those chilly evenings when you crave something comforting yet healthy. This gluten-free and dairy-free recipe is not only easy to prepare but also packed with flavor and nutrition, making it an ideal choice for lunch or dinner.

Imagine coming home after a long day to the enticing aroma of spices and tender chicken wafting through your home. With just a few simple ingredients, you can create a satisfying meal that serves four, perfect for family gatherings or meal prep for the week ahead. The combination of Great Northern beans, chicken, and a medley of spices creates a creamy, rich chili that will leave you feeling full and content.

What’s more, this slow cooker recipe allows you to set it and forget it! Simply toss everything into the slow cooker and let it do the work for you. In just a few hours, you’ll have a delicious dish ready to serve. Top it off with fresh tomatoes and cilantro for a burst of flavor that will elevate your dining experience. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this Slow Cooker White Chili with Chicken is sure to become a favorite in your recipe collection.

Ingredients

  • cups chicken broth 
  • 0.5 pound cannellini beans dried
  • 0.5 teaspoon garlic powder 
  • teaspoon ground cumin 
  • tablespoon jalapeno chopped
  • small onion chopped
  • 0.5 teaspoon ground oregano 
  • pound chicken breast halves boneless skinless

Equipment

  • bowl
  • slow cooker

Directions

  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. Drain and rinse beans.
  3. Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
  4. Cook on High for 4 hours or on Low for 8 hours.
  5. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
  6. Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.

Nutrition Facts

Calories344kcal
Protein44.22%
Fat10.76%
Carbs45.02%

Properties

Glycemic Index
18.5
Glycemic Load
0.43
Inflammation Score
-8
Nutrition Score
28.810000067172%

Flavonoids

Luteolin
0.05mg
Isorhamnetin
0.88mg
Kaempferol
0.11mg
Myricetin
0.01mg
Quercetin
3.74mg

Nutrients percent of daily need

Calories:343.92kcal
17.2%
Fat:4.11g
6.32%
Saturated Fat:0.89g
5.57%
Carbohydrates:38.68g
12.89%
Net Carbohydrates:26.64g
9.69%
Sugar:2.97g
3.3%
Cholesterol:76.1mg
25.37%
Sodium:795.31mg
34.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38g
75.99%
Folate:282.98µg
70.75%
Vitamin B3:13.43mg
67.14%
Selenium:44.54µg
63.62%
Vitamin B6:1.15mg
57.52%
Phosphorus:509.1mg
50.91%
Manganese:0.96mg
48.2%
Fiber:12.05g
48.19%
Potassium:1289.13mg
36.83%
Magnesium:143.51mg
35.88%
Vitamin B1:0.49mg
32.97%
Copper:0.55mg
27.4%
Iron:4.14mg
22.97%
Vitamin B5:2.29mg
22.93%
Vitamin B2:0.36mg
21.33%
Zinc:2.17mg
14.45%
Calcium:125.36mg
12.54%
Vitamin C:10.16mg
12.31%
Vitamin K:5.98µg
5.69%
Vitamin B12:0.26µg
4.37%
Vitamin E:0.61mg
4.09%
Vitamin A:88.92IU
1.78%
Source:Allrecipes