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Slow-Cooked White Chili with Chicken

slow-cooked white chili with chicken Entree
Slow-Cooked White Chili with Chicken
  • Prep 15 min
  • Total 10 hr 15 min
  • Ingredients 12
  • Servings 6

Cluck, cluck! Chili goes white with chicken in a slow and spicy brew.

Updated March 3, 2005

Ingredients

  • 1
    lb. boneless skinless chicken thighs, cut into thin strips
  • 1
    cup dried great northern beans, rinsed, sorted
  • 1
    medium onion, chopped
  • 1
    garlic clove, minced
  • 2
    teaspoons dried oregano leaves
  • 1/2
    teaspoon salt
  • 1
    (10 3/4-oz.) can condensed cream of chicken soup
  • 5
    cups water
  • 1
    teaspoon cumin
  • 1/4
    teaspoon hot pepper sauce
  • 1
    (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • Fresh sage, if desired

Steps

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  • 1
    In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
  • 2
    Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
  • 3
    Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage.

  • This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
260
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
700mg
29%
Total Carbohydrate
23g
8%
Dietary Fiber
6g
24%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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