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Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro.

January is the month for soups and slow cooked meals. This time of year my crock-pot has a permanent spot on the kitchen counter so we use it daily – and we pretty much do just that! This Crock-pot White Chicken Chili

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is one of those really simple dump and go meals. Just make sure to soak the beans in a big bowl of water the night before so you can toss everything together in the morning. Cook on low all day, shred the chicken and serve with delicious toppings. We enjoy cilantro, fresh avocado, sour cream and crunchy tortilla strips.

If you want to thicken up the broth a bit, take your spoon or ladle and squish some of the cooked beans against the side of the crock-pot before serving! From time to time we also add extras in this soup. Put in whatever extras you have around the house like corn, carrots, celery, or herbs for more flavor and textures!

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White Chicken Chili

White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro. 
Course dinner
Keyword chicken, chili, crockpot, slow coooker, soup
Servings 6 people
Author Amber

Ingredients

  • 1 pound Northern beans soaked overnight
  • 2 chicken breasts
  • 12 ounces salsa verde
  • 48 ounces chicken broth
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon ground pepper
  • 1 bay leaf
  • 1 sprig rosemary optional
  • sour cream topping
  • tortilla strips topping
  • fresh cilantro topping

Instructions

  • Soak the beans in water overnight. 
  • Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
  • Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
  • Cook on low 8-10 hours. 
  • Remove the rosemary sprig and bay leaf. 
  • Remove the chicken breasts, shred, and return to crock-pot. 
  • Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
  • Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips. 

What topping will you put on your Crock-pot White Chicken Chili?

Southwest Chicken Wrap

This post is sponsored by Tyson Foods, Inc. All comments and opinions are my own.

This Southwest Chicken Wrap is a tasty lunch made with Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a Skinny Chipotle Mayo wrapped in a whole wheat tortilla.

After those high calorie holiday meals and extra sugary treats, I force myself make smarter food choices to start off the new year, as many people do. Lunchtime is my “make it or break it” part to my day. It is so easy to grab a soda and fast food mid-day, so it takes extra effort to plan out my lunches and stick to it. Having something tasty, wholesome, convenient, filling and better for me is the goal and this Southwest Chicken Wrap hits all the notes. Plus, I am hitting the gym more frequently so a high protein diet is a must!

Tyson Grilled & Ready Fully Cooked Chicken

A delicious Southwest Chicken Wrap starts with quality chicken. Tyson Grilled & Ready chicken products can help simplify meal time by saving time and supplying protein. I find it in the freezer section at my local Walmart! Tyson Grilled & Ready Fully Cooked Oven Roasted Diced Chicken Breast has 19g of protein per serving of its 100% all-natural, made with white meat chicken. No antibiotics are ever used!

Also try the Tyson Grilled & Ready Fully Cooked Grilled Fajita Chicken Strips for some extra flavor and 17g of protein per serving!

Save $1 on one Tyson Grilled & Ready product at Walmart with this Ibotta Rebate Offer.

Offer good from 1/12/19 – 2/10/19!

Southwest Chicken Wrap

This Southwest Chicken Wrap is a breeze to make thanks to Tyson Grilled and Ready products. You can quickly heat the chicken up in the microwave or cook on the stove-top for 3-5 minutes. I like to add just a drizzle of olive oil to a hot pan, add the chicken with a pinch of salt and pepper and toss the chicken until re-heated. SO easy, SO fast and SO convenient for various meals- not just these yummy Southwest Chicken Wraps. The meal possibilities are endless!

Skinny Chipotle Mayo

A good sandwich or wrap has a great sauce. A lot of sauces add a lot of fat/calories that I am trying to stay away from so this Skinny Chipotle Mayo is added to cut back a bit but still supply a lot of flavor.

What you need:

  • Light mayonnaise
  • Greek yogurt
  • Lime juice
  • Chipotle peppers in adobo sauce- can be easily found at your local grocery store
  • Fresh cilantro

Place ingredients into a food processor and blend until creamy. Store in a sealable container in the fridge for one week. Use on sandwiches, wraps, salads, as a dip and more!

I am getting hungry with all this Southwest Chicken Wrap and Skinny Chipotle Mayo talk. Time to get cooking because lunchtime is here.

#ad, Southwest Chicken Wrap, @tysonbrand Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lunch idea, lunch wrap, skinny chipotle mayonnaise
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Southwest Chicken Wrap

Southwest Chicken Wrap is a tasty lunch made with Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a skinny Chipotle mayo wrapped in a whole wheat tortilla.
Course lunch
Keyword chicken, chipotle, lunch, mayo, wrap
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Amber

Ingredients

Southwest Chicken Wrap

  • 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast Tyson® Grilled & Ready® Fully Cooked Grilled Fajita Chicken Strips can be substituted for extra flavor
  • 1 leaf of lettuce
  • 1 tortilla/wrap recommend whole wheat
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup black beans drained
  • 1/4 cup corn
  • 3 cherry tomatoes quartered
  • Olive oil
  • Salt
  • Pepper
  • 1 Tablespoon skinny Chipotle mayo

Skinny Chipotle Mayo

  • 1/2 cup light mayonnaise
  • 1/4 cup Greek yogurt
  • 1 Tablespoon lime juice
  • 2 Chipotle chiles in adobo sauce
  • 1 Tablespoon fresh cilantro

Instructions

  • Make a batch of Skinny Chipotle Mayo by adding 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 Tablespoon freshly squeezed lime juice, 2 Chipotle chiles from a can and 1 Tablespoon fresh cilantro into a food processor or blend. Blend for 1 minute and store in a sealed container in the fridge. 
  • On the stove on a medium-high heat, add 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts to a hot pan with some olive oil. Add salt and pepper and toss often for 3-5 minutes to reheat chicken. 
    Alternately, you can heat 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts in the microwave for 1 minute. 
  • Wash the lettuce and cherry tomatoes. Drain the beans and corn if canned. Quarter the cherry tomatoes. 
  • Place heated Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts, 1/2 cup lettuce, 1/4 cup corn, 1/4 cup black beans, tomatoes, 1/4 cup cheese and a tablespoon of the Skinny Chipotle Mayo lined in the center of a tortilla. Roll up the ingredients and serve. 

How do you plan on building smarter eating habits this year? Let me know in the comments below and tell me how Tyson Grilled & Ready products are going to help you out!

Chicken Enchilada Dip

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Chicken Enchilada Dip

Chicken Enchilada Dip is a fun way to enjoy all the deliciousness of enchiladas in appetizer form made with shredded chicken, enchilada sauce, black beans, corn, taco seasoning and loads of cheese.

Chicken Enchilada Dip is one of those “anytime, anywhere” sort of dips. It’s good on game day or while entertaining friends or because it’s Saturday and your hungry for enchiladas. It is just so gooood and a big hit while entertaining – make it for your friends only if you want to be stuck making this every time you see them there after.

I enjoy eating this with pretzel crisps but any sort of tortilla or cracker will be great. The Snack Factory Pretzel Crisp Buffalo Wing flavor is amazing for an extra kick of flavor with this!


Chicken Enchilada Dip

Chicken Enchilada Dip is really easy to toss together. You do need to cook a chicken breast beforehand which can be something leftover, poached quickly or as I like to do which is cooked in a crockpot until fully cooked and shreds easily. I also like to get the cream cheese really creamy by beating it with a hand mixer, followed by adding the taco seasoning, cheese and enchilada sauce. This helps get a consistent flavor throughout the entire dish to ensure every single bite is tasty as can be!

chicken enchilada dip, game day dip, chicken appetizer recipe, enchilada
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Chicken Enchilada Dip

Chicken Enchilada Dip is a fun way to enjoy all the deliciousness of enchiladas in appetizer form made with shredded chicken, enchilada sauce, black beans, corn, taco seasoning and loads of cheese. 
Cook Time 25 minutes
Author Amber

Ingredients

  • 10 ounces enchilada sauce
  • 15 ounces black beans drained
  • 15 ounces corn drained
  • 1 cooked chicken breast shredded
  • 1 packet taco seasoning
  • 4 ounces cream cheese
  • 2 cups Monterey Jack cheese shredded
  • cilantro garnish
  • tortilla chips or pretzels crisps

Instructions

  • Cook the chicken. You can poach the chicken, use some leftover rotisserie or what I did which is place in the crockpot for a few hours. Shred the chicken breast. 
  • Preheat oven to 375 degrees. 
  • In a medium mixing bowl, add cream cheese and taco seasoning. Use a hand mixer to beat until creamy. Add the enchilada sauce and HALF the shredded cheese. Beat again. Stir in the drained corn and beans. Transfer to a casserole dish. 
  • Flatten the top and sprinkle on the other half of shredded cheese. 
  • Bake uncovered for 25-30 minutes. The top should start to brown and bubble. 
  • Sprinkle fresh cilantro over top and serve with tortilla chips or pretzel crisps. 

Burrito Bowls with Creamy Enchilada Sauce

Burrito Bowls with Creamy Enchilada Sauce are so delicious with a bed of rice, black beans, grilled corn, grilled bell peppers, grilled chicken, lettuce, sour cream, guacamole, and a creamy enchilada sauce on the side to smother over everything. Creamy enchilada sauce was one of those amazing mistakes that ended up working out perfectly.

We were making burrito bowls a few years back and the plan was to make nacho sauce for over the top and I was certain there was shredded cheese in the fridge. So I was whisking the roux and went to grab the cheese and there was no cheese. We always have cheese… how can we possibly not have cheese? Imagine Amber in freak out mode as the rice, chicken, corn, and bell peppers are all 5 seconds from being finished cooking. Plan B. I did have cream cheese and I did find a can of enchilada sauce in the pantry so creamy enchilada sauce was born. It is so yummy! Is creamy enchilada sauce a thing? I’m not even sure if its a thing or not but it should be. 

Burrito Bowls with Creamy Enchilada Sauce are so good and you have endless possibilities of what you can put in them. Make some grilled steak or skip an ingredient to add something different like a Pico de Gallo. There is a lot of freedom to use the ingredients you like and swap out to cater to your personal taste.  Make some of our Firehouse Guacamole to go on top.

 

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Burrito Bowls with Creamy Enchilada Sauce
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burrito-bowl-with-creamy-enchilada-sauce
  • 2 chicken breasts
  • 15 ounce can black beans
  • 2 ears of corn
  • 1 red bell pepper
  • 1 green bell pepper
  • 10 ounce can enchilada sauce
  • 8 ounce cream cheese
  • 1 cup shredded cheese of choice (we used mild cheddar today)
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup uncooked rice
  • 2 cups chopped lettuce
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • olive oil
  1. Gather ingredients, prepare grill, rice cooker (can also cook in pot), foil, measuring cups, kitchen utensils, whisk, pan, cutting board, and knife.
  2. Throw 2 ears of corn into a bowl of water to soak. Soak for at least 10 minutes.
  3. Prepare the guacamole first. Try our Firehouse Guacamole recipe! Or you can buy a store bought guacamole.
  4. Fire up the grill to a medium to medium/high heat.
  5. Begin to cook the rice according too packaged directions. Set your kitchen timer because you will be busy prepping lots of other ingredients. Remove from heat when finished.
  6. Prepare the 2 chicken breast. You want to fillet them to have 4 total pieces. Sprinkle the tablespoon of chili powder and tablespoon of garlic powder on all sides of chicken. Add more or less seasoning according to your personal preference.
  7. Throw the chicken on the grill. Total cooking time will be around 20 minutes flipping when needed.
  8. Set the corn on the grill leaving the husk on. Corn will also cook 20 minutes flipping when needed.
  9. Slice the bell peppers and toss with a pinch of olive oil. Wrap in foil and put onto grill to cook 10 minutes.
  10. Cook the black beans, shred the cheese, chop the needed lettuce and finish all prep.
  11. Remove the chicken, corn and bell peppers from grill. Slice the chicken. Remove the husk from the corn ear and cut the kernels away.
  12. On a medium heat, melt the 8 ounces of cream cheese with the can of enchilada sauce. whisk until creamy. This step only takes a few minutes so I do this last.
  13. Assemble the burrito bowls starting with a bed of rice, layer of lettuce, black beans, bell peppers, shredded cheese, corn, guacamole, and sour cream, chicken and finally smother with the creamy enchilada sauce.
  14. Enjoy!

 

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Crock-Pot Turkey Chili

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Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 

This Turkey Chili is a family favorite for those chilly days through the winter. The simplicity and wholesome comfort makes this meal a real winner.  We like to add beans to our chili to give more flavor and heartiness.  The recipe also calls for ground turkey and V8 juice to give more nutritional value and less fat than a typical chili. Try our homemade Chili Seasoning and add this to the dinner lineup!

Crock-Pot Turkey Chili

Get slow cooking!

Begin by browning the ground turkey on the stove-top with a bit of olive oil and season with salt and pepper before adding to the crock-pot. Chop the onion and bell pepper and add to the crock-pot followed by all the beans, tomatoes, tomato paste, V8 Juice, hot sauce and chili seasoning. We like to prep this chili the night before so in the morning everything just gets dumped in the crock-pot before work and we can home with a zero hassle, warm, comforting family dinner.

Toppings

Switch up your Crock-pot Turkey Chili with different toppings! Here are some ideas to mix and match:

  • Red onion
  • Serrano or Jalapeno
  • Sour Cream
  • Tortilla strips
  • Hot sauce
  • Cilantro
  • Shredded cheese
  • Avocado slices
  • Salsa
  • Guacamole

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips | crockpot recipes | winter recipe | family friendly recipes | ground turkey | #chili
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Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 
Course dinner
Keyword chili, crockpot, slow cooker, turkey
Prep Time 20 minutes
Author Amber

Ingredients

  • 1+ pounds ground turkey
  • olive oil
  • salt
  • pepper
  • 15 ounce can kidney beans drained
  • 15 ounce can great northern beans drained
  • 15 ounce can black beans drained
  • 15 ounce can diced petite tomatoes drained
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 3 cups vegetable juice
  • 1 envelope chili seasoning
  • 6 ounces tomato paste
  • 1-3 Tablespoons Hot sauce optional

Instructions

  • Brown the ground turkey on the stove-top with some olive oil and season with salt and pepper. Place into crock-pot. 
  • Drain the beans and tomatoes. Add to crock-pot. 
  • Chop the onion and bell pepper. Add to crock-pot. 
  • Add in the tomato paste, 1 envelope chili seasoning and hot sauce. Add 2 Tablespoons for a medium spice level, 1 for mild and 3 for HOT depending on how your family likes it. My family likes it with 2 Tablespoons. 
  • Stir ingredients together with the vegetable juice and cook on low for at least 5 hours. 
  • Serve with toppings of choice. We enjoy serrano peppers, sour cream, shredded cheddar cheese and tortilla strips.