Comforting Slow Cooker White Chicken Chili

$- 2 chicken breasts (boneless, skinless) - 1 can (15 oz) white beans (such as cannellini or great northern) - 1 can (4 oz) diced green chilies These three ingredients form the heart of my chili. The chicken adds protein and richness. The white beans give it a creamy texture. Diced green chilies bring in the perfect amount of heat. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 2 cups low-sodium chicken broth The seasonings are key. Ground cumin gives a warm, earthy flavor. Smoked paprika adds a hint of smokiness. Chili powder rounds it all with a little kick. The low-sodium chicken broth keeps it light and tasty. - 1 cup heavy cream or coconut cream - 1 cup frozen corn - Fresh cilantro, for garnish - Lime wedges, for serving These optional ingredients can elevate your chili. Heavy cream or coconut cream makes it rich and smooth. Frozen corn adds sweetness and texture. Fresh cilantro gives a burst of freshness, while lime adds a tangy twist. {{ingredient_image_1}} - Preparing the chicken: Start by placing two chicken breasts at the bottom of your slow cooker. Ensure they are boneless and skinless for the best texture. - Rinsing the beans: Take one can of white beans, like cannellini or great northern. Drain and rinse the beans under cold water. This step removes excess sodium and helps keep the chili fresh. - Dicing the onions and garlic: Next, take a medium onion and dice it finely. Mince three cloves of garlic. These will add a nice depth of flavor to your chili. - Layering ingredients in the slow cooker: Add the rinsed beans and the diced green chilies to the slow cooker on top of the chicken. Then, sprinkle the diced onion and minced garlic over everything. - Adding seasonings and broth: Pour in two cups of low-sodium chicken broth. Then, add the seasonings: one teaspoon of ground cumin, one teaspoon of smoked paprika, half a teaspoon of chili powder, one teaspoon of salt, and half a teaspoon of black pepper. Stir gently to combine all the ingredients. - Setting the slow cooker: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should cook fully and shred easily when done. - Shredding the chicken: Once cooked, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. - Final touches before serving: Stir in one cup of frozen corn and one cup of heavy cream or coconut cream. Cover and cook for an additional 30 minutes on low heat. This step allows the flavors to meld and the dish to heat through. Before serving, taste and adjust the seasoning if needed. To make your chili taste just right, you can adjust the spices. Start with the recipe's amounts. Then, taste as you go. If you want more heat, add extra chili powder or cumin. Simmering is key for great flavor. Let your chili cook for at least six hours. This helps the spices blend well and brings out rich flavors. Shredding chicken can be messy, but there are easy ways to do it. After cooking, take the chicken out and use two forks. Pull the chicken apart gently. If you want a smoother texture, you can use a stand mixer. Just place the chicken in the bowl and mix on low speed. To make your chili creamy, add heavy cream or coconut cream at the end. This gives your dish a rich taste. How you serve your chili can make it even more appealing. Use deep bowls for serving. Garnish with fresh cilantro. This adds a nice touch. You can also add lime wedges on the side. They add a zesty flavor that brightens up the dish. If you like heat, sliced jalapeños are a fun addition too! Pro Tips Use Leftover Chicken: If you have leftover rotisserie chicken, you can use it in this recipe to save time! Adjust Spice Levels: Feel free to modify the amount of chili powder or add fresh jalapeños based on your spice preference. Make It Ahead: This chili can be made a day in advance; the flavors will deepen and improve overnight! Garnish Creatively: Top with avocado slices, sour cream, or shredded cheese for extra creaminess and flavor. {{image_2}} You can change the main protein in this chili. Turkey or beef works well if you prefer. You can also skip meat entirely and use mushrooms or lentils for a vegetarian option. For beans, try black beans or pinto beans instead of white beans. Each swap adds a new taste to your dish. Want to spice things up? Add diced jalapeños for a kick. You can also mix in fresh herbs like cilantro or parsley. Spices like oregano or cayenne pepper can change the flavor too. Experiment until you find your perfect mix! If you need a dairy-free option, switch heavy cream for coconut cream. This keeps it creamy without the dairy. For a low-sodium version, look for low-sodium broth and skip the salt. You can still enjoy great flavor while making it fit your diet! To keep your slow cooker white chicken chili fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly to avoid spills. In the fridge, the chili lasts up to five days. Always label your containers with the date for easy tracking. If you want to save some for later, freezing is a great option. Let the chili cool completely before you freeze it. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Frozen chili stays good for about three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. You can repurpose leftover chili in many fun ways. Try it over baked potatoes for a hearty meal. You can also use it as a filling for tacos or burritos. Another idea is to mix it into a soup for extra flavor. You can even use it as a topping for nachos with cheese. The options are endless! To add heat, try these tips: - Add sliced jalapeños to the slow cooker. - Sprinkle in more chili powder or cayenne pepper. - Use hot diced green chilies instead of mild ones. - Top each bowl with hot sauce for extra kick. These small changes can really boost the spice level. Adjust to your taste! Yes, you can use frozen chicken! Just remember: - Cooking time will increase. - For frozen chicken, cook on low for 8-9 hours. - On high, it should cook for about 4-5 hours. Make sure the chicken is fully cooked before shredding. It should reach 165°F inside. Here are some great options to serve: - Cornbread for dipping into the chili. - A fresh side salad for crunch. - Tortilla chips for a fun texture. - Sliced avocado for creamy richness. - Lime wedges for zesty flavor. These sides will enhance your meal! Enjoy your delicious chili with these tasty additions. Slow Cooker White Chicken Chili is easy and tasty. We covered essential ingredients like chicken, beans, and seasonings. You learned how to prepare, cook, and add finishing touches to elevate your dish. Remember, switching ingredients can create new flavors. Store leftovers properly for future meals. This chili is flexible for various diets. Enjoy the process, and don’t hesitate to get creative in the kitchen! Cooking should be fun and rewarding.$

Comforting Slow Cooker White Chicken Chili

A hearty and flavorful white chicken chili made in a slow cooker, perfect for cozy meals.

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Prep Time 15

Cook Time 6

Total Time 7 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pieces chicken breasts (boneless, skinless)
1 can white beans (15 oz, such as cannellini or great northern)
1 can diced green chilies (4 oz)
1 medium onion, diced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
1 teaspoon salt (adjust to taste)
0.5 teaspoon black pepper
1 cup frozen corn
1 cup heavy cream or coconut cream for a dairy-free option
1 bunch fresh cilantro, for garnish
1 pieces lime wedges, for serving

Instructions

Place the chicken breasts at the bottom of the slow cooker.
Drain and rinse the white beans, and add them to the slow cooker along with the diced green chilies.
Add the diced onion and minced garlic to the slow cooker.
Pour in the chicken broth and stir in the cumin, smoked paprika, chili powder, salt, and black pepper.
Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and shreds easily.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Stir in the frozen corn and heavy cream (or coconut cream), then cover and cook for an additional 30 minutes on low heat to combine the flavors and heat through.
Taste and adjust seasoning if needed before serving.

Notes

Serve in bowls garnished with fresh cilantro and lime wedges on the side for an added burst of flavor. Optionally, add some sliced jalapeños for an extra kick!

Keyword chicken, chili, slow cooker, white beans