Savory Slow Cooker White Chicken Chili Simple Recipe

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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white kidney beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1/4 cup fresh cilantro, chopped - Sliced jalapeños and lime wedges for serving When I make slow cooker white chicken chili, I start with the main ingredients. I use one pound of boneless, skinless chicken breasts for a tender base. I also add a can of white kidney beans and sweet corn. These give the chili great texture. Next, I focus on the seasonings and broth. I add one teaspoon of ground cumin and chili powder. Smoked paprika adds a nice depth of flavor, too. Lastly, I pour in four cups of chicken broth to keep everything nice and moist. To finish, I include creamy elements and garnishes. One cup of heavy cream makes the chili rich and smooth. I also chop fresh cilantro for a pop of color and flavor. Sliced jalapeños and lime wedges add a nice touch when serving. This simple mix of ingredients creates a comforting dish that is sure to please! Start by placing the chicken breasts at the bottom of your slow cooker. This layer will give your chili a strong base. Next, add the white kidney beans and sweet corn on top of the chicken. Then, sprinkle the finely chopped onion, minced garlic, and diced green chilies evenly. Each layer adds its own special flavor. Now, it’s time to spice things up! Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper over everything. This step ensures every bite is packed with flavor. Now, carefully pour in the chicken broth. Make sure the chicken is fully covered. This helps it cook well. Once the broth is in, cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. Wait patiently until the chicken is tender. You’ll know it’s done when it shreds easily with a fork. After cooking, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Next, stir in the heavy cream. This makes your chili creamy and rich. Let it cook on low for another 30 minutes. This step allows the flavors to blend perfectly. Finally, taste the chili and adjust the seasoning if needed. Make sure it’s just right for you! To ensure tender chicken in your chili, it's vital to cook it low and slow. This method helps break down the meat, making it easy to shred. Always place the chicken at the bottom of the slow cooker. This positioning allows the juices from the chicken to flavor the other ingredients. When using different slow cooker brands, adjust your cooking times. Some cook faster than others. If you notice your chicken isn't tender after the suggested time, let it cook longer. Check it often to avoid overcooking. For a kick of heat, consider adding more spices. A pinch of cayenne pepper can elevate the dish. You could also try adding diced jalapeños to the mix for a fresh bite. Incorporating other vegetables can add more depth. Try bell peppers, zucchini, or even carrots. These not only enhance the flavor but also add nutrition. Experiment with your favorites to find the best blend. Pair your chili with warm tortilla chips or crusty bread. Both options are perfect for dipping and add a nice crunch. For garnishing, fresh cilantro and sliced jalapeños can brighten the dish. A squeeze of lime adds a zesty touch. Present these on the side to let guests customize their bowls. This makes serving fun and interactive! {{image_4}} You can switch chicken for turkey. Turkey gives a nice twist to the dish. It also cooks well in the slow cooker. If you want a meatless option, use beans or lentils instead of chicken. This makes a great vegetarian chili. You still get the creamy texture and hearty taste that everyone loves. To change the spice level, use different types of chilies. For a mild flavor, use sweet bell peppers or poblano peppers. For a spicy kick, try jalapeños or serrano peppers. Start with a small amount, then taste as you go. This way, you can find the perfect heat for your family. If you want a dairy-free chili, replace the heavy cream. Use coconut milk or almond cream instead. Both options add creaminess without dairy. They also bring a unique flavor to the dish. Just stir it in at the end, like you would with heavy cream. This keeps your chili rich and delicious! To store leftover chili, let it cool first. Then, transfer it to an airtight container. Make sure to seal it well. Place it in the fridge. Enjoy it within 3-4 days. This keeps the flavors fresh and tasty. To freeze the chili, let it cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove until hot and serve. For the best flavor and texture, eat the chili within a week if refrigerated. Freezing helps extend its shelf life. Always check for any off smells or changes in texture before eating. Following these tips keeps your chili as delicious as the day you made it. The cooking time depends on your setting. If you cook on low, it takes 6-8 hours. If you use high, it takes about 3-4 hours. The chicken should be tender and easy to shred when done. Always check the chicken to make sure it is fully cooked. Yes, you can use frozen chicken breasts. Just add them directly to the slow cooker. You should increase the cooking time by about 1-2 hours. Make sure to check the chicken’s temperature before serving. It should reach 165°F to be safe to eat. You can serve it with warm tortilla chips or crusty bread. A fresh salad pairs well too. For garnishes, add lime wedges, fresh cilantro, or sliced jalapeños. These add flavor and color to your meal. You can also serve it with rice or cornbread for a hearty side. In this article, we explored creating a delicious white chicken chili. We detailed the main ingredients like chicken, beans, and corn. We provided step-by-step instructions for cooking and shredding the chicken. You learned tips for enhancing flavors and serving ideas. We also covered ingredient swaps and storage options. White chicken chili is easy and fun to make. It’s perfect for gatherings or cozy nights at home. Enjoy cooking and share your tasty creations!

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Looking for a comforting meal that’s easy to make? This Savory Slow Cooker White Chicken Chili recipe is your answer! With just a few simple ingredients, you can create a warm, hearty dish that’s packed with flavor. From tender chicken to zesty spices and creamy elements, each bite will delight your taste buds. Let’s dive into this simple recipe that will become a go-to favorite in your kitchen!

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Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 can (15 oz) white kidney beans, drained and rinsed

– 1 can (15 oz) sweet corn, drained

Seasonings and Broth

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– 4 cups chicken broth

Creamy Elements and Garnishes

– 1 cup heavy cream

– 1/4 cup fresh cilantro, chopped

– Sliced jalapeños and lime wedges for serving

When I make slow cooker white chicken chili, I start with the main ingredients. I use one pound of boneless, skinless chicken breasts for a tender base. I also add a can of white kidney beans and sweet corn. These give the chili great texture.

Next, I focus on the seasonings and broth. I add one teaspoon of ground cumin and chili powder. Smoked paprika adds a nice depth of flavor, too. Lastly, I pour in four cups of chicken broth to keep everything nice and moist.

To finish, I include creamy elements and garnishes. One cup of heavy cream makes the chili rich and smooth. I also chop fresh cilantro for a pop of color and flavor. Sliced jalapeños and lime wedges add a nice touch when serving. This simple mix of ingredients creates a comforting dish that is sure to please!

Step-by-Step Instructions

Preparing the Slow Cooker

Start by placing the chicken breasts at the bottom of your slow cooker. This layer will give your chili a strong base. Next, add the white kidney beans and sweet corn on top of the chicken. Then, sprinkle the finely chopped onion, minced garlic, and diced green chilies evenly. Each layer adds its own special flavor. Now, it’s time to spice things up! Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper over everything. This step ensures every bite is packed with flavor.

Cooking Process

Now, carefully pour in the chicken broth. Make sure the chicken is fully covered. This helps it cook well. Once the broth is in, cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. Wait patiently until the chicken is tender. You’ll know it’s done when it shreds easily with a fork.

Shredding and Finishing Touches

After cooking, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Next, stir in the heavy cream. This makes your chili creamy and rich. Let it cook on low for another 30 minutes. This step allows the flavors to blend perfectly. Finally, taste the chili and adjust the seasoning if needed. Make sure it’s just right for you!

Tips & Tricks

Cooking Tips

To ensure tender chicken in your chili, it’s vital to cook it low and slow. This method helps break down the meat, making it easy to shred. Always place the chicken at the bottom of the slow cooker. This positioning allows the juices from the chicken to flavor the other ingredients.

When using different slow cooker brands, adjust your cooking times. Some cook faster than others. If you notice your chicken isn’t tender after the suggested time, let it cook longer. Check it often to avoid overcooking.

Flavor Enhancements

For a kick of heat, consider adding more spices. A pinch of cayenne pepper can elevate the dish. You could also try adding diced jalapeños to the mix for a fresh bite.

Incorporating other vegetables can add more depth. Try bell peppers, zucchini, or even carrots. These not only enhance the flavor but also add nutrition. Experiment with your favorites to find the best blend.

Serving Suggestions

Pair your chili with warm tortilla chips or crusty bread. Both options are perfect for dipping and add a nice crunch.

For garnishing, fresh cilantro and sliced jalapeños can brighten the dish. A squeeze of lime adds a zesty touch. Present these on the side to let guests customize their bowls. This makes serving fun and interactive!

Variations

Ingredient Swaps

You can switch chicken for turkey. Turkey gives a nice twist to the dish. It also cooks well in the slow cooker. If you want a meatless option, use beans or lentils instead of chicken. This makes a great vegetarian chili. You still get the creamy texture and hearty taste that everyone loves.

Spice Level Adjustments

To change the spice level, use different types of chilies. For a mild flavor, use sweet bell peppers or poblano peppers. For a spicy kick, try jalapeños or serrano peppers. Start with a small amount, then taste as you go. This way, you can find the perfect heat for your family.

Dairy-Free Options

If you want a dairy-free chili, replace the heavy cream. Use coconut milk or almond cream instead. Both options add creaminess without dairy. They also bring a unique flavor to the dish. Just stir it in at the end, like you would with heavy cream. This keeps your chili rich and delicious!

Storage Info

Refrigeration Instructions

To store leftover chili, let it cool first. Then, transfer it to an airtight container. Make sure to seal it well. Place it in the fridge. Enjoy it within 3-4 days. This keeps the flavors fresh and tasty.

Freezing Tips

To freeze the chili, let it cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove until hot and serve.

Shelf Life

For the best flavor and texture, eat the chili within a week if refrigerated. Freezing helps extend its shelf life. Always check for any off smells or changes in texture before eating. Following these tips keeps your chili as delicious as the day you made it.

FAQs

How long does the chili take to cook in a slow cooker?

The cooking time depends on your setting. If you cook on low, it takes 6-8 hours. If you use high, it takes about 3-4 hours. The chicken should be tender and easy to shred when done. Always check the chicken to make sure it is fully cooked.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add them directly to the slow cooker. You should increase the cooking time by about 1-2 hours. Make sure to check the chicken’s temperature before serving. It should reach 165°F to be safe to eat.

What can I serve with white chicken chili?

You can serve it with warm tortilla chips or crusty bread. A fresh salad pairs well too. For garnishes, add lime wedges, fresh cilantro, or sliced jalapeños. These add flavor and color to your meal. You can also serve it with rice or cornbread for a hearty side.

In this article, we explored creating a delicious white chicken chili. We detailed the main ingredients like chicken, beans, and corn. We provided step-by-step instructions for cooking and shredding the chicken. You learned tips for enhancing flavors and serving ideas. We also covered ingredient swaps and storage options.

White chicken chili is easy and fun to make. It’s perfect for gatherings or cozy nights at home. Enjoy cooking and share your tasty creations!

- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white kidney beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1/4 cup fresh cilantro, chopped - Sliced jalapeños and lime wedges for serving When I make slow cooker white chicken chili, I start with the main ingredients. I use one pound of boneless, skinless chicken breasts for a tender base. I also add a can of white kidney beans and sweet corn. These give the chili great texture. Next, I focus on the seasonings and broth. I add one teaspoon of ground cumin and chili powder. Smoked paprika adds a nice depth of flavor, too. Lastly, I pour in four cups of chicken broth to keep everything nice and moist. To finish, I include creamy elements and garnishes. One cup of heavy cream makes the chili rich and smooth. I also chop fresh cilantro for a pop of color and flavor. Sliced jalapeños and lime wedges add a nice touch when serving. This simple mix of ingredients creates a comforting dish that is sure to please! Start by placing the chicken breasts at the bottom of your slow cooker. This layer will give your chili a strong base. Next, add the white kidney beans and sweet corn on top of the chicken. Then, sprinkle the finely chopped onion, minced garlic, and diced green chilies evenly. Each layer adds its own special flavor. Now, it’s time to spice things up! Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper over everything. This step ensures every bite is packed with flavor. Now, carefully pour in the chicken broth. Make sure the chicken is fully covered. This helps it cook well. Once the broth is in, cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. Wait patiently until the chicken is tender. You’ll know it’s done when it shreds easily with a fork. After cooking, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Next, stir in the heavy cream. This makes your chili creamy and rich. Let it cook on low for another 30 minutes. This step allows the flavors to blend perfectly. Finally, taste the chili and adjust the seasoning if needed. Make sure it’s just right for you! To ensure tender chicken in your chili, it's vital to cook it low and slow. This method helps break down the meat, making it easy to shred. Always place the chicken at the bottom of the slow cooker. This positioning allows the juices from the chicken to flavor the other ingredients. When using different slow cooker brands, adjust your cooking times. Some cook faster than others. If you notice your chicken isn't tender after the suggested time, let it cook longer. Check it often to avoid overcooking. For a kick of heat, consider adding more spices. A pinch of cayenne pepper can elevate the dish. You could also try adding diced jalapeños to the mix for a fresh bite. Incorporating other vegetables can add more depth. Try bell peppers, zucchini, or even carrots. These not only enhance the flavor but also add nutrition. Experiment with your favorites to find the best blend. Pair your chili with warm tortilla chips or crusty bread. Both options are perfect for dipping and add a nice crunch. For garnishing, fresh cilantro and sliced jalapeños can brighten the dish. A squeeze of lime adds a zesty touch. Present these on the side to let guests customize their bowls. This makes serving fun and interactive! {{image_4}} You can switch chicken for turkey. Turkey gives a nice twist to the dish. It also cooks well in the slow cooker. If you want a meatless option, use beans or lentils instead of chicken. This makes a great vegetarian chili. You still get the creamy texture and hearty taste that everyone loves. To change the spice level, use different types of chilies. For a mild flavor, use sweet bell peppers or poblano peppers. For a spicy kick, try jalapeños or serrano peppers. Start with a small amount, then taste as you go. This way, you can find the perfect heat for your family. If you want a dairy-free chili, replace the heavy cream. Use coconut milk or almond cream instead. Both options add creaminess without dairy. They also bring a unique flavor to the dish. Just stir it in at the end, like you would with heavy cream. This keeps your chili rich and delicious! To store leftover chili, let it cool first. Then, transfer it to an airtight container. Make sure to seal it well. Place it in the fridge. Enjoy it within 3-4 days. This keeps the flavors fresh and tasty. To freeze the chili, let it cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove until hot and serve. For the best flavor and texture, eat the chili within a week if refrigerated. Freezing helps extend its shelf life. Always check for any off smells or changes in texture before eating. Following these tips keeps your chili as delicious as the day you made it. The cooking time depends on your setting. If you cook on low, it takes 6-8 hours. If you use high, it takes about 3-4 hours. The chicken should be tender and easy to shred when done. Always check the chicken to make sure it is fully cooked. Yes, you can use frozen chicken breasts. Just add them directly to the slow cooker. You should increase the cooking time by about 1-2 hours. Make sure to check the chicken’s temperature before serving. It should reach 165°F to be safe to eat. You can serve it with warm tortilla chips or crusty bread. A fresh salad pairs well too. For garnishes, add lime wedges, fresh cilantro, or sliced jalapeños. These add flavor and color to your meal. You can also serve it with rice or cornbread for a hearty side. In this article, we explored creating a delicious white chicken chili. We detailed the main ingredients like chicken, beans, and corn. We provided step-by-step instructions for cooking and shredding the chicken. You learned tips for enhancing flavors and serving ideas. We also covered ingredient swaps and storage options. White chicken chili is easy and fun to make. It’s perfect for gatherings or cozy nights at home. Enjoy cooking and share your tasty creations!

Slow Cooker White Chicken Chili

Treat your taste buds to a bowl of Creamy White Chicken Chili Delight that's perfect for chilly evenings! This slow-cooked recipe features tender chicken, white beans, and sweet corn, all simmered in a rich broth and finished with cream for that extra comfort. In just a few easy steps, you can create a heartwarming dish your family will love. Click through now to explore the full recipe and get tips on perfect garnishes!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) white kidney beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (4 oz) diced green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups chicken broth

1 cup heavy cream

1/4 cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (for garnish)

Lime wedges (for serving)

Instructions
 

Start by placing the boneless, skinless chicken breasts at the base of your slow cooker for a solid foundation.

    On top of the chicken, layer the drained and rinsed white kidney beans, sweet corn, finely chopped onion, minced garlic, and the diced green chilies, spreading them evenly.

      Evenly sprinkle the ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper over the entire mixture to ensure every bite is flavorful.

        Carefully pour the chicken broth into the slow cooker, making sure that the chicken breasts are fully submerged in the liquid for optimal cooking.

          Cover the slow cooker with its lid, setting it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender enough to shred easily.

            Once the chicken is thoroughly cooked, remove the breasts from the slow cooker and use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the slow cooker, mixing well.

              Stir in the heavy cream, allowing the chili to cook on low for an additional 30 minutes, which lets the flavors meld beautifully together.

                Before serving, taste the chili and adjust the seasoning as needed to ensure it's just right for your palate.

                  Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                    - Presentation Tips: Serve the creamy chili in individual bowls, garnishing each serving with a generous sprinkle of fresh cilantro and several slices of jalapeños for a bit of heat. Present lime wedges on the side for an extra zesty touch. To enhance the experience, offer warm tortilla chips or crusty bread for delightful dipping alongside the chili. Enjoy!

                      WANT TO SAVE THIS RECIPE?