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Crock Pot White Chicken Chili

Posts: 107 Member
edited September 2024 in Recipes
So I can't take credit for this recipe - I found it online! But I was off work today and did A LOT of cleaning so I wanted a no-fuss dinner. What's better than a crockpot meal, right? :) In mine, I did exactly as shown below, including washing the beans so there was less sodium. I even bought no salt diced tomatoes!! (based on that, I'm sure my version has less sodium than what's listed below)

Ingredients

4 cans (15 oz.) S&W White Beans (I used white Great Northern beans)
1 can (15 oz.) Del Monte Petite Cut Diced Tomatoes
1 can (4 oz.) Ortega Fire Roasted Green Chiles, Diced
2 pkgs. McCormick White Chicken Chili Seasoning
3 cups Water
2 Large Chicken Breasts, Boneless/Skinless (8 oz. ea.)



Directions
Drain and rinse beans. Add beans, tomatoes, chiles, both packages of seasoning mix and 3 cups water to crock pot. Stir ingredients to mix well.

Lay both chicken breasts on top of bean and seasoning mixture. Put lid on crock pot.

Turn on to high setting. Cook 3-4 hours, or 6-8 hours on low setting.

Before serving, remove chicken breasts from crock pot, and shred the meat. Add the chicken back in the crock pot, stir and serve.

Makes approximately 12 1-cup servings.

Number of Servings: 12

Nutrition (listed next to the recipe):
* Calories: 167.2

* Total Fat: 1.1 g
* Cholesterol: 21.9 mg
* Sodium: 862.0 mg
* Total Carbs: 29.9 g
* Dietary Fiber: 9.6 g
* Protein: 18.2 g

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Replies

  • Posts: 639 Member
    bump
  • Posts: 507 Member
    That sounds delicious! I rinse my beans to get rid of some of the sodium also. My husband has high blood pressure issues. I'm afraid the sodium is too high in the seasoning packets, too. I think I'll use some Cumin and maybe a little chili powder instead.. thanks
  • Posts: 1,670 Member
    Yummy! Unfortunately white chicken chili has been ruined in my brain ... need sour cream and topped with cheese!
    I think that would kill the calorie count!
  • Posts: 144 Member
    This looks awesome and super easy. I could easily substitute the chicken with vegetarian chicken at the end of the recipe. I'll have to try this one this coming weekend. Thanks!
  • Posts: 128 Member
    would like to try this.....thanks!
  • Posts: 103 Member
    sounds good, thanks!
  • Posts: 196 Member
    Sounds yummy....one way to cut the sodium is to use dried beans....which takes a little more planning but a great easy way to cut the sodium levels.
  • Posts: 3
    Hey baby.. This sound really good. I doubt mike would eat it. Men can be picky eaters. But as I saw posted below, using dried beans would def cut sodium. I only cook dried beans anyway and I have some dry navy beans I can use. You just have to cook them in advance which take more time so that would have to be planned if you decide to go the dry bean route. But I am going to try this. I have all the ingredients except the white chili seasonings and the green thingys...I can make this and devide it into 1 cup servings and put them in the freezer....I love you!!!!
  • Posts: 40
    Sounds great! Thanks for sharing! :)
  • Posts: 52
    does it taste as good as it sounds? :love:
  • Posts: 107 Member
    does it taste as good as it sounds? :love:

    YES! leftovers for dinner tonight! :bigsmile:
  • Posts: 124 Member
    sounds great. We like chili with out the beans, so I will most likely modify a little.
  • Posts: 12 Member
    does it taste as good as it sounds? :love:

    Yes, it does! I've made this and it's really great!
  • Posts: 1,786 Member
    Yum...I'm going to make this on the weekend....Thanks : )
  • Posts: 16
    bump
  • Posts: 26
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  • Posts: 404 Member
    bump
  • Posts: 12 Member
    I have a curry version on my new blog!!!

    http://mybrooklyncookyn.blogspot.com/
  • Posts: 12 Member
    @Mcctin
    use dry beanss and soak. you can soak in advance and freeze for later use
    try my version http://mybrooklyncookyn.blogspot.com/
  • Posts: 309
    bump
  • Posts: 402 Member
    bump
  • Posts: 3
    :flowerforyou: found it!!!
    So I can't take credit for this recipe - I found it online! But I was off work today and did A LOT of cleaning so I wanted a no-fuss dinner. What's better than a crockpot meal, right? :) In mine, I did exactly as shown below, including washing the beans so there was less sodium. I even bought no salt diced tomatoes!! (based on that, I'm sure my version has less sodium than what's listed below)

    :flowerforyou:

    4 cans (15 oz.) S&W White Beans (I used white Great Northern beans)
    1 can (15 oz.) Del Monte Petite Cut Diced Tomatoes
    1 can (4 oz.) Ortega Fire Roasted Green Chiles, Diced
    2 pkgs. McCormick White Chicken Chili Seasoning
    3 cups Water
    2 Large Chicken Breasts, Boneless/Skinless (8 oz. ea.)



    Directions
    Drain and rinse beans. Add beans, tomatoes, chiles, both packages of seasoning mix and 3 cups water to crock pot. Stir ingredients to mix well.

    Lay both chicken breasts on top of bean and seasoning mixture. Put lid on crock pot.

    Turn on to high setting. Cook 3-4 hours, or 6-8 hours on low setting.

    Before serving, remove chicken breasts from crock pot, and shred the meat. Add the chicken back in the crock pot, stir and serve.

    Makes approximately 12 1-cup servings.

    Number of Servings: 12

    Nutrition (listed next to the recipe):
    * Calories: 167.2

    * Total Fat: 1.1 g
    * Cholesterol: 21.9 mg
    * Sodium: 862.0 mg
    * Total Carbs: 29.9 g
    * Dietary Fiber: 9.6 g
    * Protein: 18.2 g
  • Posts: 66
    This sounds really good, I'll have to make a point to pick up the beans, chiles, and seasoning the next chance I get! Thanks for sharing!

    jo
  • Posts: 116 Member
    bump
  • Posts: 36
    Bump again. My wife (SilentJo, near the end of page 1) and I made this once before, and it was great! I forgot to download the recipe, though, so I had to come back to this topic.

    We got a little bit more calories -- I think she said around 190? And we take two "servings", but that's still less than 400 for a big bowl of chili. But whenever we do something big like this, we enter it as a recipe on MFP, and calculate how many servings it was. Last time, it made 10 cups. So we call it 10 servings, and take 2 at a time. Four two-and-a-half cup servings might be more ideal, but our bowls are not quite that big.

    For what it's worth, my wife doesn't like beans, so we only used 2 cans of beans. In their place, we used a can of mixed vegetables (carrots, green beans, lima beans, and corn) and a can of corn, so it comes out more like a stew/soup, I think. I'm actually fine with it that way.

    The thing about beans, for those of you worried about the sodium, is they carry a lot of potassium. This is good for your muscles, and I think most people don't get enough of it. Bananas and yogurt also carry potassium, if you want more in your diet.

    And definitely rinse those beans. They're in some nasty heavy syrup. I can't go for that. Put 'em in a strainer/colander, and rinse them real good. Shake 'em good, get all that crap off of 'em.
  • Posts: 33
    bump
  • Posts: 7 Member
    bump
  • Posts: 38 Member
    bump, sounds yummy!
  • Posts: 28 Member
    Gonna try this!
  • Posts: 106
    bump
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