Best Crock Pot Cheesy White Chili With Cauliflower Recipes

SLOW COOKER WHITE CHILI

Slow Cooker White Chili image

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. If you don't have a slow cooker, try our stovetop and oven version.

Time 10h10m

Yield Serves 10 to 12

Number Of Ingredients 11

Ingredients

6 boneless, skinless chicken thighs
1 (16.0-ounce) bag dried cannellini beans, picked through
1 (16.0-ounce) bag frozen sweet white corn
2 poblano peppers (or 2 green bell peppers), chopped
1 head cauliflower, trimmed and cut into small florets
1 yellow onion, chopped
2 quarts low-sodium chicken broth
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1/2 cup low-fat sour cream
2 teaspoons fine sea salt

Steps:

Arrange chicken in the bottom of a 6-quart slow cooker.
Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder.
Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours.
Stir in sour cream and salt, ladle into bowls and serve.

Nutrition Facts : Calories 300 calories, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 35 milligrams, Sodium 600 milligrams, Carbohydrate 42 grams, Protein 22 grams

SLOW-COOKED CHEESY CAULIFLOWER

Slow-Cooked Cheesy Cauliflower image

When my main course took up the entire oven, I needed a vegetable that I could make in the slow cooker. After searching for a recipe, I ended up writing my own. My dish turned out better than I could have hoped! -Heather Corson, Casper, Wyoming

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

2 medium heads cauliflower, cut into florets (about 18 cups)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1 cup dry bread crumbs

Steps:

In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 411mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CROCK POT WHITE CHILI

Crock Pot White Chili image

Make and share this Crock Pot White Chili recipe from Food.com.

Provided by Burgundy Damsel

Categories One Dish Meal

Time 8h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can great northern beans, undrained
1 (15 ounce) can pinto beans, undrained
2 lbs frozen corn
1 1/2 cups chicken, cooked and shredded
2 tablespoons onions, minced
1 red pepper, diced
3 tablespoons garlic, minced
3 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon oregano
30 ounces chicken broth

Steps:

Combine all in crock pot.
Cook on low 8-10 hrs or on high 4-5 hours.

Nutrition Facts : Calories 318, Fat 2.9, SaturatedFat 0.5, Sodium 669, Carbohydrate 61.2, Fiber 13.2, Sugar 1.3, Protein 17

BUFFALO CAULIFLOWER CHILI - CROCK POT

Buffalo Cauliflower Chili - Crock Pot image

This is probably one of the best if not the best vegetarian chilies we have had. The toppings are a must use as they add a nice layer of flavor. I loved all the flavors in this delightful chili and DH loved that it was not a hot chili. Big thanks to the kitchen treaty blog which is where this delicious chili recipes comes from.

Provided by Debbwl

Categories Cauliflower

Time 9h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups cauliflower, fresh cut into bite size pieces
1 onion, diced (about 2 cups)
4 cups cannellini beans, cooked (or 2 15-oz. cans, drained)
28 ounces diced tomatoes, canned with juice
4 ounces diced green chilies, canned fire-roasted
1/2 cup Frank's red hot sauce
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon cayenne pepper (plus more to taste if desired)
1/2 teaspoon kosher salt (plus more to taste if desired)
blue cheese
celery, diced
red onion, diced
sour cream

Steps:

Add all ingredients to a 3-quart or larger slow cooker. Stir.
Cook on low for 8-10 hours. Taste and add additional salt, if desired.
Serve with assorted toppings.
Enjoy!
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.