Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Ingredients:

• 1 pound (480 g) chicken tenders,halved
• 1 1/4 cups (310 ml) reduced-sodium,fat-free chicken broth
• 1/4 cup 960 ml) dry white wine
• 1/2 cup (125 g) thinly sliced leak or green onions
• 2 cloves garlic,peeled and minced
• 3/4 teaspoon dried tarragon leaves
• 1/2 cup (125 g) halved red grape
• 1/2 cup (125 g) halved green grape
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) cold water
• salt and freshly ground black pepper

Ingredients:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 3/4 cups (430 ml) nonfat chicken broth
• 10 3/4 oz (370 ml) can low-fat cream of mushroom soup
• 3/4 cup (180 g) sliced mushrooms
• 3/4 cup (180 ml) evaporated skim milk

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Arrange chicken breasts in slow cooker.Sprinkle with garlic powder and onion powder.
3. In a mixing bowl,combine chicken broth,mushroom soup,mushrooms and milk.Mix well.
4. Pour soup mixture over chicken breasts.
5. Cover and cook on low-heat setting for 8-9 hours. More slow cooker recipes>>>>

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Ingredients:

• 14 1/2 oz (435 ml) can reduced-sodium chicken broth
• 1/4 cup 960 ml) freshly squeezed lemon juice
• 6 garlic cloves,peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons chicken bouillon
• 2 1/2 pounds (1.44 kg) skinless and boneless chicken breasts
• 2 tablespoons unsalted butter,melted
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) water
• salt and freshly ground black pepper,to taste
• lemon wedges for garnish

Cooking Method:

1. In a slow cooker,combine chicken broth,lemon juice,garlic,chicken bouillon and dried oregano.
2. Stir well to dissolve bouillon.
3. Add chicken breasts and butter.
4. Cover slow cooker and cook on low-heat setting for 3-4 hours or until chicken just tender (do not overcook!).
5. Remove cooked chicken breasts from slow cooker,reserving cooking liquid, and cut into cubes.
6. In a medium pan,combine cornstarch and water.Stir well to dissolve cornstarch.
7. Add reserved cooking liquid and,stirring, bring mixture to a boil over medium-high heat.
8. Reduce heat to low and simmer for a further 1 minute.
9. Remove from the heat and set aside.
10. Season cornstarch mixture with salt and black pepper.Stir in a few drops of freshly squeezed lemon juice.
11. Pour sauce over cubed chicken,garnish with fresh chopped parsley.
12. Serve over cooked pasta with fresh lemon wedges on side.

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper

Ingredients:

• 1 1/2 pounds (1.44 kg) ground beef or lamb
• 1/4 cup (60 g) chopped yellow onion
• 3  14 1/2 oz (435 ml) cans reduced-sodium chicken broth
• 2 cups coarsely chopped zucchini
• 1 1/2 cups (375 g) coarsely chopped tomatoes
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic,peeled and minced
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon snipped fresh mint
• 1/2 cup crumbled feta cheese

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 1 1/4 cups reduced-sodium and fat-free chicken broth
• 4 carrots,sliced
• 3/4 cup (180 g) sliced scallions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon Thai peanut sauce
• 1 teaspoon granulated sugar
• 1 teaspoon Asian sesame oil
• 3 cups (750 g) cooked rice,warm
• salt and freshly ground black pepper,to taste

Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 2 teaspoons olive oil
• 1 large yellow onion,peeled and diced
• 1 pound (480 g) boneless and skinless chicken thighs,cut into bite pieces
• 3 cloves garlic,peeled and minced
• 1/2 teaspoon crushed fennel seeds
• pinch of red pepper flakes
• 6 cups (1.5 L) homemade chicken broth
• 28 oz (840 g) can diced tomatoes
• 1 cup (250 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups (500 g) uncooked noodles
• 1 cup (250 g) shredded Parmesan cheese
• fresh basil for garnish

Ingredients:

• 4 tablespoons melted unsalted butter
• 5 tablespoons all-purpose flour
• 3 cups (750 ml) milk
• 3 cups low-sodium chicken broth
• 1/2 onion,peeled and diced
• 3-4 cups (750-1000g) chopped broccoli florets (just the bushy tops - discard the stem.)
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 2 oz (60 g) cream cheese
• 2 cups (500 g) shredded cheddar  cheese
• salt and freshly ground black pepper to taste
• extra cheese for topping

Ingredients:

• 1/3 cup (80 g) melted butter
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic,peeled and minced
• 6 tablespoons all-purpose flour
• 24 oz (720 ml) evaporated milk
• 5 cups (1.25 L) low-sodium chicken broth
• 5 cups (1.25 kg) diced broccoli florets
• 1/8 teaspoon dried thyme
• 1/2 cup (125 g) heavy (double) cream
• 12 oz (360 g) sharp cheddar cheese,shredded
• 2 oz (60 g) shredded Parmesan cheese
• salt and freshly ground black pepper