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- 2 pounds boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern) - 1 can (4 oz) diced green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt (adjust to taste) - ½ teaspoon black pepper (adjust to taste) - 1 cup corn kernels - ½ cup sour cream - ½ cup cream cheese, softened - Fresh cilantro, chopped - Lime wedges For my Slow Cooker White Chicken Chili, I use simple, fresh ingredients. Each plays a key role in creating a warm and tasty dish. I start with chicken breasts. They are the heart of this meal. I like to use boneless, skinless cuts. They cook well and shred easily. The white beans add creaminess, while the diced green chilies give a gentle kick. Next, I add a chopped onion and minced garlic. These give a rich base flavor. For spices, I use ground cumin, chili powder, smoked paprika, salt, and black pepper. They work together to create a warm, inviting taste. The low-sodium chicken broth is important too. It keeps the dish light and tasty. Adding corn kernels gives a nice texture. Finally, I finish it off with sour cream and cream cheese for creaminess. A sprinkle of fresh cilantro adds brightness. Serve this with lime wedges for a fresh twist. Gather these ingredients, and you are ready to make a comforting bowl of chili! - Layer the chicken at the bottom of the slow cooker. - Add onions, garlic, and green chilies on top of the chicken. Start by placing the boneless, skinless chicken breasts in the slow cooker. Spread them out evenly. Next, sprinkle the chopped onion, minced garlic, and diced green chilies over the chicken. This layering adds flavor and aroma as it cooks. - Incorporate beans and spices into the mixture. - Add chicken broth carefully. Now, pour in the drained and rinsed white beans. Add the corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Toss these ingredients gently to coat the chicken well. Then, carefully pour the low-sodium chicken broth over the top. This keeps the layers intact. - Set to cook on low for 6-8 hours or high for 3-4 hours. - Shred the chicken after cooking. Cover the slow cooker and set it to cook. If you choose low, let it cook for 6-8 hours. For high, cook for 3-4 hours. When done, take out the chicken. Shred it using two forks and return it to the pot. - Stir in sour cream and cream cheese. - Taste and adjust seasoning as needed. Next, add the softened cream cheese and sour cream to the chili. Stir until smooth and creamy. This makes the dish rich and comforting. Taste it and adjust the seasoning for perfection. - Ladle into bowls and garnish with cilantro and lime. Finally, ladle the chili into deep bowls. Top with freshly chopped cilantro. Serve lime wedges on the side. Squeezing lime adds brightness to this cozy dish. To boost flavor, consider adding spices like cayenne for heat or oregano for earthiness. You can also stir in extra ingredients like bell peppers or zucchini for more texture. Toppings make a big difference. I love using creamy avocado slices or shredded cheese. A dollop of sour cream on top adds richness and balances the spice. To keep chicken tender, use the low setting on your slow cooker. This allows the chicken to cook slowly and absorb all the flavors. Make sure not to open the lid too often. Opening the lid lets heat escape and can lead to overcooking. Trust the process; it will be worth it! For a beautiful serve, use deep bowls. Ladle the chili in and let it swirl. A lime wedge on the bowl's rim adds a pop of color. Finish with a sprinkle of fresh cilantro for a bright touch. This not only looks great but also enhances the fresh flavor. {{image_4}} You can switch the chicken for ground turkey. It gives a lighter taste. Use about 2 pounds of ground turkey. Cook it until browned before adding to the slow cooker. You can also use plant-based proteins. Options like lentils or chickpeas add great flavor. If using different meats, adjust the cooking time. Ground turkey cooks faster than chicken. Aim for 3-4 hours on high or 6 hours on low. Feel free to mix up the beans. You can use black beans or pinto beans instead of white beans. Both options add new tastes and textures. Want more nutrition? Add extra veggies! Bell peppers, zucchini, or carrots work well. Chop them up and toss them in with the other ingredients. This adds color and health benefits to your dish. Looking for a kick? Add more chilies or jalapeños. Start with one or two, then taste it. You can always add more spice later. If you want a milder version, remove the seeds from the jalapeños. Another great option is to sprinkle in cayenne pepper. Adjust the amount based on your spice tolerance. Enjoy your cozy bowl of chili just the way you like it! To store leftovers, let the chili cool first. Then, pack it in an airtight container. Make sure to keep it in the fridge. It can last for about 3 to 4 days. If you want to freeze the chili, use freezer-safe containers. Leave some space at the top for expansion. It will keep well for about 3 months. To reheat, let it thaw overnight in the fridge. Best practices include reheating slowly to keep the flavors. Avoid using the microwave if possible, as it can change the texture. For reheating, I prefer using the stove. Pour the chili into a pot and warm it up over low heat. Stir often to warm it evenly. If it feels thick, add a splash of chicken broth to thin it. You can use the microwave too. Just place the chili in a microwave-safe bowl. Heat it in short bursts, stirring in between. Adjust the consistency by adding broth if needed. You can store this chili for up to five days in the fridge. Make sure to keep it in an airtight container. If you want to store it longer, freeze it. It can last up to three months in the freezer. Just let it cool before you freeze it. When you are ready to eat, thaw it overnight in the fridge. Yes, this chili is great for meal prep. You can make it a day or two in advance. Just store it in the fridge after it cools. You can also freeze it for later use. It will taste just as good and save you time on busy days. This chili pairs well with many sides. Here are some ideas: - Cornbread: Sweet and soft, it complements the chili nicely. - Rice: White or brown rice can soak up the flavors. - Tortilla Chips: Crunchy chips add a fun texture. - Salad: A fresh side salad balances the hearty chili. This chili has a mild heat level. The diced green chilies give it a nice flavor without being too hot. If you want it spicier, add jalapeños or more chili powder. Adjust to your taste for the perfect kick! This recipe for Slow Cooker White Chicken Chili combines simple ingredients with easy steps. You can create a tasty meal that warms the soul. Don't forget to customize the flavors to your liking. Use different proteins or beans to match your taste. Store leftovers for delicious meals later. Enjoy sharing this chili with friends or family. It’s a great dish for any gathering. Trust me; you will impress everyone! Grab your slow cooker, and start cooking today.

Slow Cooker White Chicken Chili

Warm up with this Cozy Slow Cooker White Chicken Chili that's perfect for any occasion. Packed with tender chicken, creamy beans, and a blend of spices, this dish is easy to make and full of flavor. Throw it all in your slow cooker for a hassle-free meal that's ready when you are. Click through to explore this delicious recipe and discover how to make your next family dinner unforgettable!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

1 cup corn kernels (can be fresh, frozen, or canned)

½ cup sour cream

½ cup cream cheese, softened to room temperature

Fresh cilantro, chopped, for garnish

Lime wedges, for brightening the dish

Instructions
 

Layer the Chicken: Begin by placing the boneless, skinless chicken breasts at the base of your slow cooker, ensuring they are evenly spread out.

    Add Vegetables: Next, sprinkle the chopped onion, minced garlic, and diced green chilies over the chicken, layering them evenly on top.

      Incorporate Beans and Spices: Pour in the drained and rinsed white beans along with the corn. Then, add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Gently toss these ingredients together to evenly coat the chicken with the spices.

        Add Broth: Carefully pour the low-sodium chicken broth over the entire mixture, avoiding disruption of the carefully layered ingredients.

          Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is thoroughly cooked and tender to the touch.

            Shred the Chicken: Once the cooking time is complete, take out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and mix gently.

              Creamy Finish: Add the softened cream cheese and sour cream into the pot, stirring until both are fully incorporated, creating a rich, creamy finish. Taste and adjust the seasoning if necessary.

                Serve: Ladle a generous amount of the chili into deep serving bowls. Top with freshly chopped cilantro and serve with lime wedges on the side, allowing guests to squeeze in some acidity for an added burst of flavor.

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

                    - Presentation Tips: For an appealing presentation, serve the chili in deep bowls featuring a vibrant swirl of creamy sauce and tender chicken. Adorn the bowls with a lime wedge elegantly placed on the rim, and finish with a scattering of cilantro for a fresh, colorful touch.