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To make a tasty slow cooker white chicken chili, you need some key ingredients. Here’s what you’ll need: - 1 lb boneless, skinless chicken breasts - 1 medium yellow onion, diced - 2 cloves garlic, minced - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (4 oz) diced green chilies - 4 cups low-sodium chicken broth - 1 cup heavy cream or coconut cream - Juice of 1 lime - Fresh cilantro, chopped (for garnish) The beans and corn add great texture. The chicken brings protein, making this dish hearty. You will also need some spices to give your chili flavor. Here’s the list: - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper These spices add warmth and depth. Cumin gives a nutty flavor, while chili powder adds a bit of heat. Smoked paprika adds a lovely smoky taste. Toppings can elevate your chili. Here are some ideas: - Diced avocado - Shredded cheese - Sour cream These toppings add creaminess and a fresh feel. You can mix and match based on what you like! Enjoy making this easy and flavorful dish. 1. Start with the chicken: Place 1 lb of boneless, skinless chicken breasts at the bottom of the slow cooker. This keeps the chicken moist as it cooks. 2. Prep the veggies: Dice 1 medium yellow onion and mince 2 cloves of garlic. These add great flavor to the chili. 3. Layer the ingredients: On top of the chicken, add the diced onion, minced garlic, 1 can of drained and rinsed white beans, 1 can of drained corn, and 1 can of diced green chilies. 4. Pour in the broth: Add 4 cups of low-sodium chicken broth over the mixture. This broth gives the chili its rich taste. 5. Season it up: Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir gently to mix. Ensure the chicken is covered by the broth. 6. Set the slow cooker: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and fully cooked. 1. Shred the chicken: Once cooked, remove the chicken breasts. Use two forks to shred them into bite-sized pieces. 2. Add cream and lime: Return the shredded chicken to the slow cooker. Pour in 1 cup of heavy cream (or coconut cream) and squeeze in the juice of 1 lime. Stir well to combine. 3. Let it thicken: Let the chili simmer on low for an additional 15-20 minutes. This helps to thicken the chili and blend the flavors. Taste the chili and adjust the seasoning if needed. Enjoy this warm, creamy dish with toppings like chopped cilantro, diced avocado, and a dollop of sour cream. How to select high-quality chicken Choose fresh, boneless, skinless chicken breasts. Look for bright, pink meat with no foul smell. If possible, buy organic or free-range chicken for better flavor. This choice makes your chili taste great. Tips for seasoning and adjusting flavors Start with the recipe's spices, like cumin and chili powder. After cooking, taste the chili. If it needs more flavor, add a pinch of salt or extra spices. You can also add a squeeze of lime juice for brightness. Adjust these flavors to match your taste. Slow cooker settings for optimal results Use the low setting for a longer cook time, about 6-7 hours. This helps the chicken become tender and absorb flavors. If you're short on time, the high setting cooks in 3-4 hours. Just know that the texture may differ slightly. Pairing with sides like bread or chips Serve your chili with warm, crusty bread or crispy tortilla chips. These sides add texture and make the meal more filling. You can also use cornbread for a sweet touch. Creative presentation ideas Serve the chili in deep bowls and top it with fresh cilantro, diced avocado, and a dollop of sour cream. This makes your dish look colorful and inviting. You can also sprinkle some cheese on top for extra richness. Recommended drink pairings Pair your chili with a cold drink like limeade or iced tea. A light beer can also complement the spices well. If you prefer non-alcoholic options, try sparkling water with lime for a refreshing touch. {{image_2}} You can easily change the beans or veggies in this dish. Try black beans or kidney beans for a different taste. You can also add bell peppers or zucchini for more color and nutrition. If you want a dairy-free option, swap heavy cream for coconut cream. This gives a nice sweetness and creaminess. You can even use oat milk or cashew cream if you like. For spice lovers, you can add more heat. Try jalapeños or cayenne pepper to kick it up a notch. Want more flavor? Add some smoked paprika or even curry powder. Each swap can change the dish in fun ways. This chili can be gluten-free. Just make sure to use gluten-free broth and check all labels. For a low-carb meal, leave out the corn and use cauliflower instead. It keeps the texture while being friendly to your diet. If you want a vegetarian version, skip the chicken. Use extra beans or lentils for protein. You can also add more veggies like carrots or spinach. This keeps the chili hearty and satisfying. After enjoying your slow cooker white chicken chili, you might have some left. First, let it cool down completely. This step is key for food safety. Next, store it in an airtight container. Glass or plastic containers work well. You have two main options for storage: - Refrigeration: Keep the chili in the fridge for up to 4 days. This is a great choice if you plan to eat it soon. - Freezing: If you want to save it for later, freeze it. Chili can last up to 3 months in the freezer. Just make sure to label the container with the date. When you're ready to enjoy your chili again, there are easy ways to reheat it. You can use either the microwave or stovetop. - Microwave: Place the chili in a microwave-safe bowl. Cover it loosely and heat in 1-minute intervals. Stir in between to ensure even heating. - Stovetop: Pour the chili into a pot. Heat it over medium heat. Stir often until it warms through. Keep in mind that flavors may fade after storage. You might want to add a bit more salt, lime juice, or spices to bring back the taste. This little tweak will help make your leftovers just as tasty as the first serving. Can I cook frozen chicken in the slow cooker? No, you should not cook frozen chicken in the slow cooker. It takes too long to heat and can lead to unsafe bacteria growth. Always use thawed chicken for best results. How can I thicken the chili further? To thicken your chili, you can mash some of the white beans. Another option is to add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in while the chili simmers. What can I use instead of heavy cream? If you want a lighter option, use coconut cream or half-and-half. You can also try plain yogurt for a tangy twist, but add it just before serving to keep it creamy. Can I use fresh instead of canned ingredients? Yes, you can use fresh ingredients! Substitute fresh beans and corn for canned. Just make sure to cook the beans before adding them to the chili. How long does the chili last in the fridge? The chili lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Can I freeze the chili and for how long? Yes, you can freeze the chili for up to 3 months. Make sure it cools completely before placing it in freezer-safe containers. In this blog post, we covered how to make delicious slow cooker chili. You learned about key ingredients like chicken, beans, and spices. I shared step-by-step instructions for prepping and cooking. We also explored tips for perfecting flavors and serving suggestions. As you try this recipe, remember that variations can make it your own. Adjust ingredients based on your taste and dietary needs. Enjoy the rich flavors of your chili, and don't hesitate to experiment!

Slow Cooker White Chicken Chili

Warm up with this delicious creamy white chicken chili, perfect for cozy nights! With tender chicken, white beans, and spices, this easy slow-cooker recipe delivers rich, comforting flavors. Discover how to create a creamy dish that's sure to impress at any gathering. Don't miss out on the optional toppings to elevate your bowl! Click to explore the full recipe and make this hearty chili a new favorite at your dinner table.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium yellow onion, diced

2 cloves garlic, minced

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

1 can (15 oz) corn kernels, drained

1 can (4 oz) diced green chilies

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream or coconut cream

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional toppings: diced avocado, shredded cheese, sour cream

Instructions
 

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

    Add the diced onion, minced garlic, white beans, corn, and diced green chilies on top of the chicken.

      Pour the chicken broth over the mixture.

        Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir gently to combine, ensuring the chicken is covered by the broth.

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

            Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

              Add the heavy cream (or coconut cream) and lime juice. Stir well to incorporate.

                Let the chili simmer on low for an additional 15-20 minutes to thicken slightly.

                  Taste and adjust seasoning if necessary before serving.

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

                      - Presentation Tips: Serve the chili in bowls, topped with chopped cilantro, diced avocado, and a dollop of sour cream for added creaminess. Enjoy with warm crusty bread or tortilla chips on the side.