Slow Cooker Blanco Chicken Chili
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 Pounds of Boneless Chicken Cutlets, Cut into bite size pieces
  • 1 Large Onion
  • Jalapeno Pepper, Minced & Seeded
  • 4 Garlic Cloves, Minced
  • 2 Cans of Cannellini Beans, Rinsed and Drained
  • 3 Cups of Chicken Broth + Extra for Sauteing (if needed)
  • 1 Teaspoon Each Chili Powder + Cumin
  • ½ Teaspoon of Oregano + ½ Teaspoon of Dried Cilantro
  • Vegetable Cooking Spray
  • Fresh Cilantro, Optional
  1. Spray a saute pan liberally with vegetable cooking spray. Add chicken, onion, garlic and pepper to pan and cook until chicken is browned. If contents start to stick. add some extra chicken broth to prevent sticking. When browned on both sides, put into slow cooker that has also been sprayed with vegetable spray.
  2. Mash 1 cup of the drained beans in bowl and add ½ cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.
  3. Cook on low for about 3 to 3½ hours.
  4. In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve. This makes about 4 large bowls at 0 Freestyle Points.
  5. To keep at 0 Points, garnish with fresh cilantro, if using and you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1½ tablespoons of fat free sour cream or fat free Greek yogurt (per bowl) and all the 0 Point Salsa you would like. Enjoy!
Recipe by Dee Dee Does at