Slow Cooker Creamy White Chicken Chili

Slow Cooker Creamy White Chicken Chili

This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it's the perfect companion on a chilly night!

 Prep Time 5 minutes

 Cook Time 8 hours

 Total Time 8 hours 5 minutes

 Servings 6 servings

 Calories 441 kcal

 Author The Chunky Chef

Ingredients

• 1 lb boneless skinless chicken breasts trimmed of excess fat 
    Coupons 
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

Roasted Garlic-Parmesan Zucchini, Squash and Tomato

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Yield: About 5 - 6 servings

Ingredients

• 2 small zucchini (1 lb), cut into 1/2-inch thick slices
• 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
• 14 oz Flavorino or small Campari tomatoes, sliced into halves
• 3 Tbsp olive oil
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 1 1/4 tsp Italian seasoning
• Salt and freshly ground black pepper
• 1 cup (2.4 oz) finely shredded Parmesan cheese
• Fresh or dried parsley, for garnish (optional)

Directions

• Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
• In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
• Recipe source: Cooking Classy

Broccoli Cheese Soup

My Favorite Broccoli Cheese Soup

Yield: 4-6 servings

Ingredients

• 6 Tbsp butter, diced in cubes
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 Tbsp GF (Pamelas) flour
• 3 1/4 cups milk (anything but skim), then more to thin if desired
• 1 (14.5 oz can) chicken broth (GF)
• 1/2 cup heavy cream
• 3 cups finely chopped, fresh broccoli florets*
• 8 oz. (2 cups) freshly shredded sharp cheddar cheese (medium works fine too), plus more for serving
• 1 oz. (1/3 cup) freshly, finely shredded Parmesan cheese
• salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).

Directions

• Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.
• Recipe Source: Cooking Classy

Notes

*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.

Slow Cooker Cheesy Salsa Chicken

Ingredients

1 

can (16 oz) Old El Paso™ medium salsa OR Muir Glen™ organic medium salsa 

1 1/2 

pounds uncooked chicken breast, diced 

Salt, to taste

2 

cups Mexican-style cheese

2 

cups cooked Mexican rice

Fresh cilantro for garnish (Optional)

Directions

• Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top and sprinkle with a bit of salt. Place lid on slow cooker and cook, covered, for 3-5 hours on high or for 4-6 hours on low.
• Thirty minutes before serving, open slow cooker and sprinkle cheese over the chicken. Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. (Note: Keep the lid tightly sealed to keep the cheese from drying out or overcooking.)
• Serve chicken over rice. Garnish with cilantro, if desired.

Slow Cooker Turkey Wild Rice Soup

SLOW COOKER TURKEY WILD RICE SOUP

 

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PREP TIME

10 mins

COOK TIME

6 hours

TOTAL TIME

6 hours 10 mins

 

Slow Cooker Turkey Wild Rice Soup is hearty, comforting, and is the perfect dump and go recipe for your leftover turkey!

Author: Flavor the Moments

Serves: 6-8 servings

INGREDIENTS

• 1 medium yellow onion, chopped
• 2 large cloves garlic, minced
• 1 large celery stalk, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 bay leaf
• 2 sprigs fresh thyme or 1½ teaspoons dried
• 2 cups chopped or shredded leftover turkey (breast or thigh meat)
• ½ cup uncooked wild rice blend
• 6 cups Easy Homemade Turkey Stock
• salt and freshly ground pepper, to taste

INSTRUCTIONS

1. Place all ingredients into the slow cooker and cover. Cook on low for 6-8 hours or high for 4-6 hours. Remove bay leaf and thyme sprigs (the leaves will have fallen off). Season with salt and pepper, to taste, and enjoy!