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- 2 pounds boneless, skinless chicken breasts - 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed - 1 can (4 oz) diced green chilies The heart of this chili starts with chicken breasts. These add protein and a soft texture. White beans bring a creamy finish. They soak up flavors well. Diced green chilies add a mild heat and a fresh taste. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt (to taste) - 2 cups low-sodium chicken broth Seasonings make all the difference in flavor. Cumin and chili powder offer warmth and depth. Smoked paprika gives a subtle smokiness. Salt enhances all these flavors. Low-sodium chicken broth keeps the dish light but rich. - 1 cup corn kernels (fresh, frozen, or canned) - ½ cup sour cream - ½ cup cream cheese, softened - Fresh cilantro, for garnish - Lime wedges, for serving Corn adds sweetness and crunch, balancing the chili. Sour cream and cream cheese create smoothness. They make the chili rich and creamy. Fresh cilantro offers a burst of color and flavor. Lime wedges give a zesty finish. Start by layering the chicken in the slow cooker. Place two pounds of boneless, skinless chicken breasts at the bottom. This helps the chicken soak up all the good flavors. Next, add the veggies. Scatter one chopped onion, two minced garlic cloves, and one can of diced green chilies over the chicken. The mix of onion and garlic creates a nice base for the chili. Now it’s time to incorporate the beans and spices. Add one can of drained white beans and one cup of corn kernels. Sprinkle in one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of smoked paprika, one teaspoon of salt, and half a teaspoon of black pepper. Gently stir everything together. Make sure the chicken is covered by the beans and spices. This allows the flavors to blend well. Pour in the low-sodium chicken broth, which is two cups. Try to pour it over the mixture without disturbing the layers. This keeps the chicken at the bottom and helps it cook evenly. Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. Cooking on low gives the chicken a chance to become very tender. Make sure to cover the slow cooker with the lid. This helps keep the heat in. When the chili is done cooking, remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot. To add creaminess, stir in half a cup of softened cream cheese and half a cup of sour cream. Mix until everything is well combined. Taste and adjust seasoning if needed. Now your slow cooker white chicken chili is ready to serve! Ladle it into bowls and garnish with fresh cilantro and lime wedges. Enjoy the warmth and comfort of this hearty dish! To make the best slow cooker white chicken chili, you need to layer your ingredients well. Start with the chicken breasts at the bottom. This helps them cook evenly. Next, add the chopped onion, minced garlic, and diced green chilies. Make sure to cover the chicken. When you add the beans and spices, sprinkle them evenly over the top. This helps blend the flavors together. Pour the broth last, gently, to avoid disturbing the layers. If you want more heat, try adding extra chili powder or some diced jalapeños. For a great presentation, serve the chili in deep bowls. Make sure each bowl has a good scoop of chicken and creamy sauce. Top with fresh cilantro for a nice burst of color. A lime wedge on the side adds a zesty touch. Pair your chili with cornbread or tortilla chips for a satisfying meal. You can also add toppings like diced avocado or shredded cheese for extra flavor. Sometimes, chili can turn out too thick or too thin. If it’s too thick, add a bit more chicken broth or water and stir. If it’s too thin, let it cook longer with the lid off. This helps thicken it up. Common issues include bland taste or uneven cooking. If it’s bland, add more spices or salt. For uneven cooking, make sure to layer your ingredients properly next time. Remember, each step matters! {{image_2}} You can swap the chicken for turkey if you want a leaner option. Canned chicken is also a quick choice. For beans, try black beans or pinto beans. Each adds a new taste and texture. Want more spice? Add sliced jalapeños or a pinch of cayenne pepper. These will give your chili a nice kick. For toppings, think outside the box! Try creamy avocado or sharp cheese on top. They will enhance the flavors and make it look great. If you need gluten-free, just check the broth label. Most are safe, but some have gluten. For a dairy-free version, swap sour cream with cashew cream or coconut yogurt. These keep the creaminess while being dairy-free. Store your white chicken chili in proper containers. Use airtight or glass containers to keep it fresh. The chili stays good for about 3 to 4 days in the fridge. Make sure it cools down before you seal it up. This helps keep the flavors just right. If you want to save some for later, freezing is a great option. First, let the chili cool completely. Then, use freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it slowly on the stove or in the microwave. Stir it well to get an even heat. Don’t let those leftovers go to waste! You can turn your chili into new meals. Use it as a filling for tacos or burritos. Just spoon it into a tortilla, add toppings, and enjoy! You can also serve it over rice or pasta for a change. Transforming leftover chili keeps meals exciting. Cooking time varies based on your slow cooker setting. On low, it takes about 6 to 8 hours. If you're in a hurry, the high setting cooks it in 3 to 4 hours. Always check the chicken for doneness; it should shred easily. Yes, you can use frozen chicken. Just add an extra hour to the cooking time on low. If you want to thaw it first, place it in the fridge overnight. You can also use the microwave for quick thawing. Make sure it is fully cooked before serving. This chili pairs well with cornbread or tortilla chips. You can also serve it with a fresh salad or avocado slices. For drinks, a light beer or lemonade complements the flavors nicely. To add heat, include diced jalapeños or a pinch of cayenne pepper. You can also use hot sauce to taste. Start with a little, then adjust until it’s as spicy as you like. This blog post covered everything you need for tasty white chicken chili. We explored essential ingredients, step-by-step instructions, and helpful tips. You learned how to adjust the spice and even make swaps for diets. Remember, the secret is layering flavors and using a slow cooker for the best taste. Feel free to experiment with variations and serve it up hot. Whether you share leftovers or freeze for later, this chili is sure to please. Happy cooking!

Slow Cooker White Chicken Chili

Warm up your kitchen with this cozy slow cooker white chicken chili that's perfect for any occasion! Made with tender chicken, creamy ingredients, and zesty spices, this dish is both comforting and delicious. Just layer your ingredients and let the slow cooker do the work. Ready to savor the flavors? Click through to explore the full recipe and turn your meal into a delightful experience! Perfect for family dinners and gatherings!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, 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 (to taste)

½ teaspoon black pepper (to taste)

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

½ cup sour cream

½ cup cream cheese, softened

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Layer Chicken: Place the chicken breasts at the bottom of the slow cooker.

    Add Vegetables: Scatter the chopped onion, minced garlic, and green chilies over the chicken.

      Add Beans and Spices: Pour in the drained beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Gently stir to combine, ensuring the chicken is covered by the other ingredients.

        Add Broth: Pour the chicken broth over everything, being careful not to disturb the layers.

          Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

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

              Creamy Finish: Stir in the softened cream cheese and sour cream until fully combined and creamy. Adjust seasoning if needed.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

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

                    - Presentation Tips: Serve the chili in deep bowls, ensuring a generous scoop of creamy sauce and chicken is visible. Place a lime wedge on the rim of the bowl and sprinkle cilantro on top for a pop of color.