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- 1.5 lbs boneless, skinless chicken breast - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup corn (fresh or frozen) - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped - Lime wedges, for serving This creamy white chicken chili recipe is simple and delightful. The main ingredients anchor the flavor. The chicken gives a hearty base. White beans add creaminess, while green chilies bring a mild kick. Onions and garlic add depth. Corn gives it a sweet crunch. Chicken broth makes it warm and rich. Heavy cream finishes the dish with a luscious texture. Spices like cumin and chili powder boost the flavor. Smoked paprika adds warmth without heat. Don't forget salt and pepper to enhance all the tastes. For garnishes, fresh cilantro brightens up each bowl. Lime wedges give a zesty touch that livens up the chili. Each ingredient plays a role in creating a cozy meal you’ll love. To start, place the boneless, skinless chicken breasts flat in the slow cooker. This gives the chicken a nice base. Make sure they are not overcrowded so they cook evenly. Next, add the chopped onion, minced garlic, diced green chilies, corn, and drained white beans. Spread these evenly over the chicken. Each ingredient adds its own flavor, making your chili rich and tasty. Now, pour the chicken broth over everything. It should cover the ingredients well. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine. Be careful not to move the chicken too much. Secure the lid and set the cooker to low for 6-7 hours or high for 3-4 hours. When the cooking time is up, shred the chicken with two forks right in the slow cooker. Mix it well into the chili. Pour in the heavy cream and stir until smooth. Let it heat through for a bit longer. Taste and adjust seasoning if needed, then serve hot! To boost flavor in your creamy white chicken chili, try these simple adjustments: - Increase cumin to 1.5 teaspoons for a deeper taste. - Add a pinch of cayenne pepper for a kick. - Use smoked salt instead of regular salt for a unique twist. - Squeeze in fresh lime juice for added brightness. Experiment with spices to find your perfect mix. You can change the thickness of your chili by adjusting the cream: - For a creamier texture, add more heavy cream. - If you want it lighter, reduce the cream to ½ cup. - You can also add more chicken broth for a soupier feel. - To thicken, mash some of the white beans before mixing. These small tweaks can make a big difference. Serve your chili with tasty sides to enhance the meal: - Cornbread is perfect for dipping. - Top with crunchy tortilla chips for texture. - Add a dollop of sour cream for creaminess. - Fresh avocado slices add creaminess and flavor. - Pair with a fresh salad for a light touch. These options not only complement the chili but also make it more fun. {{image_4}} You can change the beans in this recipe. Try black beans or pinto beans instead of white beans. You can also use shredded turkey instead of chicken. If you want a vegetarian dish, swap the chicken for extra veggies like zucchini or bell peppers. Just keep the same spices to keep the flavor strong. To make it milder, skip the diced green chilies. You can also use fewer spices. If you like heat, add more chili powder or diced jalapeños. A pinch of cayenne pepper can also give your chili a nice kick. Just remember to taste as you go! For gluten-free options, check the broth label. Most chicken broths are gluten-free. To make it dairy-free, replace the heavy cream with coconut milk or a dairy-free cream. You can still enjoy rich flavors without the dairy. Adjust the salt and spices after these swaps to keep it tasty. Store leftovers in an airtight container. This keeps the chili fresh and tasty. Let it cool before sealing. Place it in the fridge within two hours after cooking. It will stay good for up to four days. When reheating, add a splash of broth to keep it creamy. To freeze, let the chili cool completely. Pour it into freezer-safe bags or containers. Leave space at the top for expansion. Seal tightly and label with the date. To reheat, thaw it in the fridge overnight. Warm it on the stove over low heat. Stir often to keep it smooth. When stored properly, creamy white chicken chili lasts about four days in the fridge. In the freezer, it can last up to three months. For best taste, eat it within one month. Always check for any off smells or colors before eating. Yes, you can use frozen chicken. Just add an extra hour to the cook time. Make sure the chicken is fully submerged in the broth. This will help it cook evenly. Thawing beforehand will give you a shorter cooking time. To make this in an Instant Pot, layer the ingredients as you would in the slow cooker. Set it to pressure cook for 15 minutes. After cooking, let the pressure release naturally for 10 minutes. Shred the chicken, add cream, and stir well. Absolutely! For a vegetarian version, swap the chicken for mixed vegetables or tofu. Use vegetable broth instead of chicken broth. This keeps the dish hearty and flavorful. You can also add more beans for protein. You can use many toppings to enhance your chili. Consider adding shredded cheese, diced avocado, or sour cream. Fresh jalapeños add heat, while crispy tortilla strips give crunch. Experiment and find your favorites! Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C) to be safe. You can also shred the chicken; it should fall apart easily. If it’s pink or tough, keep cooking until done. This blog laid out a simple recipe for a tasty chili. We explored the key ingredients like chicken, beans, and spices. I shared easy steps to prepare, layer, and cook your dish. Tips on enhancing flavors and variations were also included. Remember, cooking is fun and can be flexible. Use the suggestions to make it your own. Enjoy your delicious chili with family or friends!

Creamy White Chicken Chili Slow Cooker

Warm up with a bowl of creamy white chicken chili that's perfect for any occasion! This easy slow cooker recipe combines tender chicken, flavorful spices, and creamy goodness for a comforting meal your family will love. Just layer your ingredients, set it, and let the slow cooker do the work! Ready to impress at your next dinner? Click through for the full recipe and make this delicious dish today!
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Ingredients
  

1.5 lbs boneless, skinless chicken breast

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

1 can (4 oz) diced green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup corn (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Begin by placing the boneless, skinless chicken breasts flat on the bottom of your slow cooker.

    Carefully layer the chopped onion, minced garlic, diced green chilies, corn, and drained white beans over the chicken in an even spread.

      Sprinkle the ground cumin, chili powder, and smoked paprika over the mixture. Pour the chicken broth on top, ensuring everything is covered. Season generously with salt and pepper to taste. Gently stir without disturbing the chicken too much, ensuring it remains submerged in the liquid.

        Secure the lid of the slow cooker, and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.

          About 30 minutes prior to serving, shred the chicken directly in the slow cooker using two forks, mixing it into the chili. Pour in the heavy cream and stir until well combined.

            Let the chili continue to heat through for the remaining time, then taste and adjust the seasoning with additional salt and pepper if necessary.

              Serve the creamy white chicken chili steaming hot, garnished with a sprinkle of fresh cilantro and a few lime wedges for zesting on top.

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

                  - Presentation Tips: Ladle the chili into bowls and top with a generous amount of chopped cilantro. Place lime wedges on the side to invite guests to add freshness to their servings.