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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (4 oz) diced green chilies - 1 onion, finely chopped - 3 cloves garlic, minced - 1 cup chicken broth (low sodium) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup corn (fresh, frozen, or canned) - 1 cup heavy cream or coconut milk - Fresh cilantro - Sliced avocado - Tortilla chips Gather these ingredients before you start cooking. The chicken is the star, and the beans add creaminess. Diced green chilies bring a nice kick. Onions and garlic add depth to the flavor. Chicken broth keeps it moist and tasty. For seasonings, cumin, chili powder, and paprika are key. They give warmth and spice. Salt and black pepper enhance all the flavors. Corn adds sweetness and texture. Heavy cream or coconut milk makes it rich and smooth. For serving, fresh cilantro brightens the dish. Sliced avocado adds creaminess. Tortilla chips give a crunchy contrast. This chili is not just filling; it’s a feast for your taste buds! First, take one pound of boneless, skinless chicken breasts. Place them at the bottom of your slow cooker. Next, add one can of white beans, which you should drain and rinse. Then, include one can of diced green chilies, one finely chopped onion, and three minced garlic cloves. Now it’s time to season. Pour in one cup of low-sodium chicken broth. Sprinkle one teaspoon each of ground cumin, chili powder, and paprika over the top. Add half a teaspoon of salt and black pepper. This mix creates a rich base for your chili. Cover your slow cooker. You can cook on low for six to seven hours or on high for three to four hours. The key is to ensure the chicken cooks thoroughly and becomes tender. If you cook for too short a time, the chicken may not shred well. After cooking, carefully remove the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the slow cooker. Next, mix in one cup of corn and one cup of heavy cream or coconut milk. Stir well to blend all the flavors. Finally, drizzle in two tablespoons of lime juice. Give it another good mix and let it cook on low for an extra 30 minutes. This helps all the flavors meld together. When you serve, enjoy your chili warm. You can garnish it with fresh cilantro and avocado slices. Don't forget to add some tortilla chips on the side for crunch! You can easily customize your chili to fit your taste. - Adding Beans, Spices, or Vegetables: Feel free to add more beans. Black beans or pinto beans work well. You can also add bell peppers or zucchini for extra veggies. - Making It Healthier: Swap heavy cream for light cream or yogurt. This keeps it creamy but cuts calories. Pairing your chili with the right sides makes a great meal. - Pairing with Bread, Rice, or Salads: Serve it with crusty bread or over rice. A fresh salad is also a nice touch. - Creative Garnish Ideas: Top your chili with fresh cilantro and avocado slices. You can also add tortilla chips for crunch. Slow cooking brings out all the amazing flavors in your chili. - Ensuring Flavor Depth: Cook on low for 6-7 hours. This lets the spices blend well. - Importance of Seasoning Adjustments: Taste your chili before serving. Add extra salt or spices if needed. This makes sure it’s just right. {{image_2}} You can switch the chicken with turkey or pork. Both add great flavor. If you want a meat-free dish, consider using jackfruit or lentils. These options keep the dish hearty and satisfying. If you love heat, add jalapeños or cayenne pepper. Start small and taste as you go. For a milder version, skip the spicy peppers and use sweet bell peppers instead. Adjusting the spices helps you find your perfect flavor balance. For a dairy-free chili, use coconut milk instead of heavy cream. It gives a nice richness without dairy. You can also use cashew cream for a creamy texture. Both options keep the chili creamy and delicious while being vegan-friendly. After enjoying your chili, store any leftovers in an airtight container. Let the chili cool to room temperature first. This helps keep it fresh. Place it in the fridge. It will last for about 3-4 days. Make sure to label the container with the date. This way, you won’t forget when you made it. If you want to keep the chili longer, freezing is a great option. First, let the chili cool completely. Pour it into a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. You can store it in the freezer for up to 3 months. Remember to label it with the date and contents. This makes it easy to find later. To reheat your chili, you have a few options. The best way is to use the stovetop. Pour the chili into a pot and heat it over medium heat. Stir often until it’s hot. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps heat it evenly. No matter how you reheat, taste it first. Adjust the seasoning if needed. Enjoy your warm, comforting bowl of chili! Slow Cooker White Chicken Chili takes about 6 to 7 hours on low heat. If you choose high heat, it takes about 3 to 4 hours. Cooking on low gives the flavors time to blend well. I like using low for the best taste and tender chicken. Yes, you can make this chili ahead of time. Prepping it in advance saves time on busy days. It tastes even better the next day as the flavors develop more. Just store it in the fridge after it cools down. When you’re ready to eat, warm it on the stove or in the microwave. You can serve this chili with many tasty sides. Here are some ideas: - Cornbread for a sweet bite - Rice for a filling option - Tortilla chips for crunch - A fresh salad for a light touch - Avocado slices on top for creaminess These sides add more flavor and texture to your meal. There are a few easy ways to thicken your chili. Here are some techniques: - Use more beans. Mash some and stir them in. - Add a cornstarch slurry. Mix cornstarch with water and add it to the chili. - Stir in more cream or coconut milk. This adds richness and thickness. These tips help you adjust the chili to your preferred consistency. You now have a simple path to making Slow Cooker White Chicken Chili. With key ingredients like chicken, beans, and spices, you can create a dish full of flavor. Cooking it slowly helps tenderize the chicken, while adding different options lets you personalize your meal. Don’t forget about storing leftovers and reheating tips! This chili is easy to make and perfect for sharing with family. Dive in, customize it, and enjoy every bite of this hearty dish.

Slow Cooker White Chicken Chili

Warm up with a comforting bowl of creamy slow cooker white chicken chili that’s perfect for any day! This easy recipe is packed with tender chicken, hearty white beans, and a blend of spices, all simmered to perfection. Just set it and forget it while you enjoy the delicious aroma fill your home. Click through for the full recipe and get ready to impress your family and friends. #SlowCookerChili #ComfortFood #OnePotMeal #EasyRecipes
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

1 onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth (low sodium)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream or coconut milk

2 tablespoons lime juice

Fresh cilantro, for garnish

Avocado slices, for topping

Tortilla chips, for serving

Instructions
 

Prep the Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker.

    Add the Base: Add the white beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.

      Season It Up: Pour in the chicken broth and sprinkle the cumin, chili powder, paprika, salt, and pepper over the mixture.

        Cook Slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender.

          Shred the Chicken: Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the slow cooker.

            Stir in Cream: Add the corn and heavy cream (or coconut milk) to the slow cooker. Stir well to combine.

              Finish with Lime: Drizzle in the lime juice and mix again, cooking for an additional 30 minutes on low to let the flavors meld.

                Serve and Garnish: Serve the chili warm in bowls, garnished with fresh cilantro, avocado slices, and a side of tortilla chips.

                  Prep Time, Total Time, Servings: 15 Minutes | 7 Hours | 6 Servings

                    - Presentation Tips: Use colorful bowls to serve the chili. Scatter a few tortilla chips on top and add a sprinkle of cilantro for a bright and inviting look.