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The ingredients for Slow Cooker White Chicken Chili are simple and fresh. Here’s what you need: - 2 pounds boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 2 cans (15 oz) white beans, drained and rinsed - 1 can (14 oz) diced green chilies - 1 cup corn (frozen or canned) - 4 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced - Fresh cilantro, for garnish - Optional: 1 cup shredded Monterey Jack cheese These ingredients blend well to create a rich and hearty chili. Each item plays a key role. The chicken gives protein and texture. The onion and garlic add depth of flavor. The white beans provide creaminess and heartiness. The green chilies and corn add a mild heat and a nice crunch. Using low-sodium chicken broth helps control salt levels while still giving a full flavor. The spices truly elevate this dish. Cumin adds warmth, while chili powder and smoked paprika bring a nice balance. Finally, a splash of lime juice brightens everything up. Fresh cilantro at the end adds a fresh touch. If you like cheese, the Monterey Jack is a great choice to sprinkle on top for added creaminess. Gather these ingredients, and you're ready to make a comforting bowl of chili. - Seasoning the chicken Start by taking the chicken breasts. Rub them with salt, pepper, cumin, chili powder, and smoked paprika. Make sure every piece is coated evenly. This seasoning gives a great flavor base for the chili. - Layering ingredients in the slow cooker Place the seasoned chicken at the bottom of the slow cooker. Next, add the diced onion, minced garlic, drained white beans, diced green chilies, and corn. Keep layering these ingredients to build a hearty mix. - Pouring in the broth Now, pour the low-sodium chicken broth over everything. This broth will blend the flavors as it cooks and keep the chicken moist. - Setting the slow cooker Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 4 hours. Cooking it low and slow helps the flavors to deepen and the chicken to become tender. - Shredding the chicken and final adjustments About 30 minutes before serving, remove the chicken. Use two forks to shred it right in the slow cooker. Stir everything well to mix in the chicken. Squeeze in the lime juice and taste. Adjust the seasoning with more salt and pepper if needed. - Garnishing options Serve the chili hot. Top each bowl with fresh cilantro for a bright touch. If you like, sprinkle shredded Monterey Jack cheese on top for added creaminess. - Pairing with sides or toppings This chili pairs well with warm tortillas or cornbread. For a fun twist, add avocado slices or jalapeños for extra flavor. - Ensuring proper seasoning: Start by seasoning the chicken well. Use salt, pepper, cumin, chili powder, and smoked paprika. This step is key for a flavorful base. Taste and adjust the flavors when you shred the chicken. You want every bite to burst with flavor. - Cooking time variations: Cooking times may vary depending on your slow cooker. For a low setting, aim for 6-8 hours. If you're short on time, the high setting works in 4 hours. Always check the chicken. It should be tender and easy to shred. - Customizing garnishes: Fresh cilantro adds a bright touch. You can also top with shredded Monterey Jack cheese for creaminess. Other options include avocado slices, sour cream, or jalapeños for a kick. Let your guests pick what they like. - Storing leftovers: Store any extra chili in an airtight container. It keeps well in the fridge for up to 4 days. If you want to freeze it, use freezer-safe bags. Just remember to leave some space for expansion. - Adding additional spices: Want to spice things up? Try adding more chili powder or a pinch of cayenne. You can also add ground coriander for a fresh twist. Don’t be shy to experiment with your spice cabinet! - Alternative garnishes and toppings: Consider crushed tortilla chips for crunch. Lime wedges brighten the dish. You can also use diced red onions or green onions for extra flavor. Mix and match to find your favorite combination. {{image_2}} You can switch up the protein in your chili. If you prefer turkey, use ground turkey instead of chicken. For a plant-based option, try tofu. Just make sure to press it first to remove extra water. When it comes to beans, feel free to get creative. Black beans or pinto beans work well in this chili. They add a nice texture and flavor. Experiment to find what you like best. If you need gluten-free options, this recipe is already perfect. All the ingredients are gluten-free as they are. Just check the labels on canned items like broth and beans. For dairy-free versions, skip the Monterey Jack cheese. You can use a dairy-free cheese or avocado for creaminess. Coconut milk can also add a rich flavor and texture. Do you like it mild or spicy? For a mild version, skip the chili powder and green chilies. You can also add more corn for sweetness. If you want heat, consider adding jalapeños or crushed red pepper flakes. You can toss in some hot sauce just before serving for an extra kick. Adjust the spices according to your taste, and enjoy! To store leftovers, place the chili in an airtight container. Make sure to let it cool first. This keeps it fresh and safe to eat later. In the refrigerator, your chili lasts about 3 to 4 days. Always check for any off smells or changes in color before eating it again. Freezing is a great option to save your chili for later. To freeze, let it cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. When you're ready to enjoy it again, thaw it in the fridge overnight. You can reheat it on the stove or in the microwave until it's hot. Use glass or BPA-free plastic containers for storage. They keep flavors fresh and make it easy to see what's inside. Avoid using metal containers, as they can react with the food. To prevent freezer burn, seal tightly and label with the date. This way, you know how long it has been stored. Can I cook this chili on a stovetop? Yes, you can. Just use a large pot. Cook on medium heat for about 30 minutes. Stir often to prevent sticking. How long does Slow Cooker White Chicken Chili last in the fridge? It lasts up to four days in the fridge. Make sure to store it in a sealed container. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just make sure to cook it longer. It should cook for 8-10 hours on low. Caloric content per serving Each serving has about 300 calories. This can vary based on added toppings. Key nutritional benefits of ingredients - Chicken provides lean protein. - Beans add fiber and nutrients. - Corn offers vitamins and minerals. - Spices boost flavor without calories. How many does this recipe serve? This recipe serves 6 to 8 people. Perfect for a family meal or gathering. Can it be scaled for larger servings? Yes, you can easily double the recipe. Just use a larger slow cooker. Adjust cooking time as needed. This blog post shared a tasty recipe for Slow Cooker White Chicken Chili, guiding you through each step. You learned about the key ingredients, cooking methods, and ways to customize for your taste. Don't forget, experimenting with spices or swapping ingredients can make this dish your own. Storing leftovers properly ensures you enjoy this meal longer. Now, get cooking and enjoy a warm bowl of chili filled with flavor and comfort.

Slow Cooker White Chicken Chili

Warm up your dinner routine with this hearty slow cooker white chicken chili, packed with flavor and easy to make! With simple ingredients like chicken, white beans, and spices, this comforting meal is perfect for busy weeknights. Just set it and forget it while your slow cooker does the work! Click through to discover the full recipe and enjoy a delicious, wholesome dish that the whole family will love!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz) white beans, drained and rinsed (such as cannellini or great northern)

1 can (14 oz) diced green chilies

1 cup corn (frozen or canned)

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, for garnish

1 cup shredded Monterey Jack cheese, for serving (optional)

Instructions
 

Begin by seasoning the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika, ensuring they are well coated.

    Place the seasoned chicken in the bottom of the slow cooker.

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

        Pour in the chicken broth, covering all the ingredients.

          Secure the lid on the slow cooker and set it on low for 6-8 hours or high for 4 hours.

            About 30 minutes before serving, shred the chicken with two forks right in the slow cooker. Stir well to combine.

              Squeeze in the lime juice and adjust seasoning with additional salt and pepper, if needed.

                Let it cook for an additional 30 minutes to blend the flavors.

                  Serve the chili hot, garnished with fresh cilantro and a sprinkle of Monterey Jack cheese if desired.

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