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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, 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 These main ingredients create a rich and creamy base. The chicken breast gives you tender meat. The white beans add a nice texture. Green chilies bring a mild heat. Onions and garlic add great flavors. Corn sweetens the chili, while spices give it depth. - 1 cup diced bell peppers - ½ teaspoon onion powder - ½ teaspoon garlic powder - 1 teaspoon lime juice Adding diced bell peppers boosts color and taste. Onion and garlic powder can add more depth. Lime juice brightens the dish, giving a fresh touch. - Fresh cilantro, for garnish - Lime wedges, for serving Garnish with fresh cilantro for a pop of color. Lime wedges let you add a zesty kick right before eating. Each bite becomes more enjoyable with these simple touches. Start by gathering all your ingredients. This helps you stay organized. Use fresh chicken for best taste. Chop your onion and mince the garlic ahead of time. Rinse the white beans to remove excess sodium. Measure out your spices to avoid last-minute scrambles. 1. Place the chicken breasts at the bottom of the slow cooker. 2. Add the chopped onion, minced garlic, diced green chilies, corn, and rinsed white beans. 3. Sprinkle in the cumin, chili powder, and smoked paprika. 4. Pour in the chicken broth, making sure the chicken is submerged. 5. Season with salt and pepper to taste. Stir gently to mix. 6. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. Check that the chicken is tender. About 30 minutes before serving, shred the chicken using two forks. It should fall apart easily. Stir in the heavy cream to make it rich and creamy. Let it heat through for a bit. Taste your chili and adjust the seasoning if needed. Enjoy this warm and comforting dish! To boost flavor in your creamy white chicken chili, use fresh ingredients. Fresh garlic and onions make a big difference. The chicken broth should be low-sodium. This way, you can control the salt. Adding a squeeze of lime brightens the taste. Fresh cilantro as a garnish adds zest. Don't skip the smoked paprika; it gives a nice depth. For the best results, layer ingredients properly. Place chicken at the bottom; it cooks best there. Keep the slow cooker covered. This traps steam and helps cook evenly. If you can, avoid lifting the lid during cooking. Each time you peek, it adds extra time to your meal. Stirring at the end is key, too. It helps mix in the cream and flavors well. Don’t rush the cooking time. Cooking on low for 6-7 hours gives the best taste. If you use too much liquid, the chili may be too soupy. Stick to the chicken broth amounts listed. Avoid over-seasoning early; taste before adding more salt or spices. Lastly, don't forget to shred the chicken in the slow cooker. This helps the flavors meld together. {{image_2}} You can easily change some ingredients to fit your needs. If you're gluten-free, make sure you use gluten-free chicken broth. For a dairy-free option, swap the heavy cream for coconut milk. This will add a nice, creamy texture without dairy. If you want to reduce carbs, use cauliflower instead of white beans. This keeps the chili hearty while lowering carbs. For a vegetarian version, replace chicken with chickpeas and use vegetable broth. You still get great flavor and protein. Spice levels can change your chili experience. If you love heat, add more diced green chilies or even jalapeños. For a milder chili, leave out the chili powder. You can also add a pinch of sugar to balance the heat. If you want a smoky flavor, increase the smoked paprika. This gives your chili depth without extra spice. Always taste as you go, so you find the right balance for you. Serving your chili can be fun and creative. Try topping your chili with crushed tortilla chips for crunch. You can also add shredded cheese or avocado for creaminess. A dollop of sour cream or Greek yogurt adds tang and richness. Consider serving it in a bread bowl for a unique twist. This not only looks great but makes for a tasty meal. You can also pair it with cornbread or a simple salad on the side for a complete meal. After enjoying your creamy white chicken chili, let it cool down. Transfer it to an airtight container. This helps keep your chili fresh and tasty. Store it in the fridge for up to four days. Make sure to seal it well. This way, the flavors will stay bright and delicious. To freeze your chili, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. You can freeze it for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat your chili, you can use a pot or microwave. If using a pot, heat it on low. Stir it often to avoid burning. If using a microwave, heat it in short bursts. Stir in between to help it warm evenly. Add a splash of chicken broth if it seems too thick. Enjoy your creamy, comforting chili! You can use half-and-half or whole milk for a lighter option. These will make the chili creamy, but not as rich. If you want a dairy-free choice, try coconut milk. It gives a nice flavor and keeps the chili smooth. Yes, you can make this chili a day or two ahead. Just cook it as usual and let it cool. Then, store it in the fridge in a sealed container. When you are ready to eat, reheat it on the stove or in the slow cooker. If you want to thicken your chili, use one of these methods: - Add more white beans. Mash some and stir them in. - Mix cornstarch with water to make a slurry. Stir this into the chili. - Let it cook longer with the lid off to reduce the liquid. These tips will help you get the perfect thickness for your chili! This blog post covered how to make creamy white chicken chili. We explored key ingredients, cooking steps, and helpful tips to boost flavor. You learned how to store your leftovers and even had a look at variations and FAQs. My final thoughts: with the right ingredients and techniques, you can create a delicious meal. Enjoy your cooking adventure and get ready for a warm bowl of chili!

Creamy White Chicken Chili Slow Cooker

Warm up with a bowl of creamy white chicken chili that's perfect for any occasion! This easy recipe features tender chicken, white beans, and a blend of spices all cooked to perfection in your slow cooker. In just a few simple steps, create a comforting dish that's rich and full of flavor. Ready to spice up your mealtime? Click through to explore this delicious creamy white chicken chili recipe and bring a taste of comfort to your table!
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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, 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, for garnish

Lime wedges, for serving

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the chopped onion, minced garlic, green chilies, corn, drained white beans, cumin, chili powder, smoked paprika, and chicken broth over the chicken breasts in the slow cooker.

      Season with salt and pepper to taste. Stir the ingredients gently to combine while ensuring the chicken is submerged in the liquid.

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

          About 30 minutes before serving, shred the chicken in the slow cooker using two forks and stir in the heavy cream.

            Allow the chili to heat through, then taste and adjust the seasoning if needed.

              Serve hot, garnished with fresh cilantro and lime wedges for squeezing over the top.

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