Best Slow Cooker White Chili With Rice Recipes
SLOW-COOKED WHITE CHILI
This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.
Provided by Sue Wilker Rockamann
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
- Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 68.8 g, Cholesterol 59.7 mg, Fat 4.2 g, Fiber 15 g, Protein 43.3 g, SaturatedFat 1 g, Sodium 2063.4 mg, Sugar 2 g
SLOW COOKER WHITE CHILI WITH RICE
This is a compilation of several white chilis that I've tried over the years. After many attempts, these are the ingredients my family has come to love. It's easy and the ingredients are very forgiving. This can be topped with cheese, sour cream, guacamole, etc.
Provided by Kitchenwarrior
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 8h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium-high heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion mixture to a 6-quart slow cooker. Add beans, tomatoes, salsa, chicken broth, rice, chile peppers, jalapeno, cayenne pepper, oregano, cumin, salt, and pepper.
- Cook on Low for 7 hours.
- At the 7-hour mark, keep slow cooker temperature on Low and heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Add to the slow cooker, mix thoroughly, and continue to cook for 50 to 55 more minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 61.4 g, Cholesterol 63.9 mg, Fat 10.7 g, Fiber 9.4 g, Protein 32.2 g, SaturatedFat 2.4 g, Sodium 338.7 mg, Sugar 5.3 g
SLOW-COOKER TURKEY AND BROWN RICE CHILI
Old El Paso® chopped green chiles provide a simple addition to this slow cooked turkey and brown rice chili. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
- In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 40 mg, Fiber 7 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1270 mg
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
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