Slow-cooker white chicken chili
Chicken, white beans, green chiles, and cream cheese cook into a large, mild slow-cooker chili.
Recipe source: Frugal Fit Mom
- Prep
- 10 min
- Cook
- 300 min
- Makes
- About 6 servings
- Budget note
- Slow-cooker pantry meal
Directions
- 1
Fill the slow cooker
Add chicken, broth, onion, garlic, beans, green chiles, enchilada sauce, cream cheese, cilantro, and spices to the slow cooker.
- 2
Cook
Cover and cook on high for about 5 hours or on low for about 8 hours, until the chicken reaches 165°F and is tender.
- 3
Finish
Stir well so the cream cheese blends into the broth. Taste and adjust seasoning before adding any optional toppings.
Make it work with what you have
Use cooked shredded chicken and shorten the cooking time, or replace part of the chicken with another can of white beans.
Simple and filling
Three cans of beans stretch one pound of chicken, and the slow cooker requires almost no active cooking time.
Storage
Cool promptly and refrigerate for up to 4 days, or freeze in portions for up to 3 months. Reheat to 165°F.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Buy cream cheese only when it is on sale, or use a smaller amount and mash some beans for body.
- Freeze portions before adding dairy if you want the smoothest reheated texture.
- Serve over rice when you need the pot to stretch beyond six portions.
Equipment
5- to 6-quart slow cooker · Can opener · Knife and cutting board
Dietary notes
Egg-free · Gluten-free when broth and enchilada sauce are certified
Check for allergens
Milk · Check broth and enchilada sauce labels for soy or wheat
Watch the original how-to
Video by Frugal Fit Mom. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
