Creamy White Bean Chicken Chili Simple Slow Cooker Dish

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- 1 lb boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern) - 1 can (15 oz) diced tomatoes - 2 tsp cumin - 1 tsp paprika - 1 tsp chili powder - ½ tsp salt - ½ tsp black pepper - 1 cup chicken broth - 1 cup cream cheese, softened - 1 cup fresh corn kernels - Optional garnishes (cilantro, lime wedges) This chili starts with simple yet hearty ingredients. The chicken breasts give the dish a good base. I like to use white beans for their creamy texture. They blend well with the other flavors. Diced tomatoes add a nice acidity. For seasoning, I use a mix of spices. Cumin, paprika, and chili powder bring warmth and depth. Salt and black pepper enhance the overall flavor. Chicken broth helps to create a rich, savory base. Finally, cream cheese adds creaminess. Fresh corn gives a sweet crunch. You can top it with cilantro and lime for a fresh kick. These ingredients come together to make a warm and cozy meal. First, place the chicken breasts at the bottom of your slow cooker. This helps keep the meat juicy. Next, layer in the white beans. Make sure they are drained and rinsed. Add the diced tomatoes with their juice. Then, include the diced onion, minced garlic, and chopped jalapeño. Pour in the chicken broth and sprinkle the seasonings: cumin, paprika, chili powder, salt, and black pepper. These spices add great flavor. Now it's time to cook. Cover the slow cooker and set it to low for 6-8 hours. If you’re short on time, set it to high for 3-4 hours. Both settings will cook the chicken well. To check if the chicken is done, use a meat thermometer. It should reach 165°F. You can also check by cutting into the chicken. It should look white and not pink. Once your chicken is cooked, take it out and shred it with two forks. This makes it easy to mix into the chili. Return the shredded chicken to the slow cooker. Now, add the softened cream cheese and corn. Stir it all together until the cream cheese melts. Let it cook for an extra 20-30 minutes on low. This thickens the chili and blends the flavors. Taste it to see if you need more seasoning. - Preparing ingredients ahead of time: Start by chopping your onions and mincing garlic. You can do this the night before. Store them in the fridge. This way, when you are ready to cook, everything is ready to go. It makes the process smooth and quick. - Cooking time variations based on specific slow cookers: Different slow cookers cook at different rates. If you have an older model, it might take longer. Always check your food for doneness. If your chili is not ready in the set time, give it more time. - Thinning the chili if too thick: If your chili turns out too thick, add a bit more chicken broth. Stir it in slowly until you reach a consistency you like. - How to add a creamy texture: Add cream cheese at the end of cooking. This will make your chili rich and creamy. Stir until it melts in completely. - Adjusting spice levels: If you like heat, add more jalapeño or a pinch of cayenne. For less spice, remove the seeds from the jalapeño. - Adding fresh herbs or toppings: Fresh cilantro or parsley can brighten your chili. Squeeze lime on top before eating for extra flavor. Consider adding a dollop of sour cream for creaminess. {{image_2}} You can swap chicken breasts for turkey or chicken thighs. Turkey keeps it lean, while thighs add rich flavor. For a creamy texture without dairy, choose a dairy-free cream cheese. This keeps the chili rich and creamy, without the lactose. You can try other beans too. Black beans or pinto beans work great. They add different tastes and textures. If you want fresh veggies, toss in chopped bell peppers or zucchini. These swaps add color and nutrients to your dish. Want more heat? Add extra jalapeños to the mix. You can keep the seeds in for more spice. If your family prefers mild flavors, cut back on the spices. Use less chili powder or add a dash of paprika instead. This way, everyone can enjoy the chili. To keep your creamy white bean chicken chili fresh, store it in an airtight container. Place the leftovers in the fridge right after they cool. This helps prevent bacteria growth. You can safely store the chili in the refrigerator for up to four days. If you want to save some for later, freezing is a great option. Scoop the chili into freezer-safe bags or containers. Leave some space at the top because the chili will expand as it freezes. You can freeze it for up to three months without losing flavor. When you’re ready to eat, thaw the chili in the fridge overnight. For quick thawing, place the bag in cold water for a couple of hours. To reheat, warm it on the stove over low heat or in the microwave. Stir well to ensure even heating. Enjoy your meal without the stress! Yes, you can use canned chicken. Drain and rinse the chicken before adding it to the slow cooker. This saves time and works well. However, fresh chicken gives a better flavor. Canned chicken may not be as tender. If you use frozen chicken, increase the cooking time. Cook on low for 8-10 hours. On high, cook for 4-5 hours. Always check that the chicken reaches 165°F. This ensures it is safe to eat. You can serve many great sides with this chili. Here are some ideas: - Cornbread: Sweet and fluffy, it pairs well. - Rice: White or brown rice soaks up the chili well. - Salad: A fresh green salad adds crunch. - Tortilla chips: Perfect for scooping up the chili. - Bread: A crusty loaf is great for dipping. Feel free to get creative with your pairings! This blog post guides you through making creamy white bean chicken chili. We covered key ingredients, from chicken to spices, and the cooking steps. I shared tips for perfect texture and flavor adjustments. Experiment with variations like using different meats or beans. Don’t forget proper storage for your leftovers. Enjoy this comforting dish any time of year. You’ll find joy in cooking and sharing it with family and friends. Dive into your kitchen, enjoy the process, and savor the final dish!

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Are you ready to warm up your day with a bowl of creamy white bean chicken chili? This easy slow cooker dish packs in flavor and comfort, making it perfect for busy weeknights. With simple ingredients and an effortless cooking process, you’ll have a delicious meal waiting by the time you finish your day. Let’s dive into how you can create this cozy, satisfying chili with just a few steps!

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Ingredients

Main Ingredients for Creamy White Bean Chicken Chili

– 1 lb boneless, skinless chicken breasts

– 2 cans (15 oz each) white beans (cannellini or great northern)

– 1 can (15 oz) diced tomatoes

Seasonings and Broth

– 2 tsp cumin

– 1 tsp paprika

– 1 tsp chili powder

– ½ tsp salt

– ½ tsp black pepper

– 1 cup chicken broth

Additional Ingredients

– 1 cup cream cheese, softened

– 1 cup fresh corn kernels

– Optional garnishes (cilantro, lime wedges)

This chili starts with simple yet hearty ingredients. The chicken breasts give the dish a good base. I like to use white beans for their creamy texture. They blend well with the other flavors. Diced tomatoes add a nice acidity.

For seasoning, I use a mix of spices. Cumin, paprika, and chili powder bring warmth and depth. Salt and black pepper enhance the overall flavor. Chicken broth helps to create a rich, savory base.

Finally, cream cheese adds creaminess. Fresh corn gives a sweet crunch. You can top it with cilantro and lime for a fresh kick. These ingredients come together to make a warm and cozy meal.

Step-by-Step Instructions

Preparation Steps

First, place the chicken breasts at the bottom of your slow cooker. This helps keep the meat juicy. Next, layer in the white beans. Make sure they are drained and rinsed. Add the diced tomatoes with their juice. Then, include the diced onion, minced garlic, and chopped jalapeño. Pour in the chicken broth and sprinkle the seasonings: cumin, paprika, chili powder, salt, and black pepper. These spices add great flavor.

Cooking Process

Now it’s time to cook. Cover the slow cooker and set it to low for 6-8 hours. If you’re short on time, set it to high for 3-4 hours. Both settings will cook the chicken well. To check if the chicken is done, use a meat thermometer. It should reach 165°F. You can also check by cutting into the chicken. It should look white and not pink.

Finishing the Chili

Once your chicken is cooked, take it out and shred it with two forks. This makes it easy to mix into the chili. Return the shredded chicken to the slow cooker. Now, add the softened cream cheese and corn. Stir it all together until the cream cheese melts. Let it cook for an extra 20-30 minutes on low. This thickens the chili and blends the flavors. Taste it to see if you need more seasoning.

Tips & Tricks

Best Practices for Slow Cooking

– Preparing ingredients ahead of time: Start by chopping your onions and mincing garlic. You can do this the night before. Store them in the fridge. This way, when you are ready to cook, everything is ready to go. It makes the process smooth and quick.

– Cooking time variations based on specific slow cookers: Different slow cookers cook at different rates. If you have an older model, it might take longer. Always check your food for doneness. If your chili is not ready in the set time, give it more time.

Achieving Perfect Consistency

– Thinning the chili if too thick: If your chili turns out too thick, add a bit more chicken broth. Stir it in slowly until you reach a consistency you like.

– How to add a creamy texture: Add cream cheese at the end of cooking. This will make your chili rich and creamy. Stir until it melts in completely.

Flavor Enhancements

– Adjusting spice levels: If you like heat, add more jalapeño or a pinch of cayenne. For less spice, remove the seeds from the jalapeño.

– Adding fresh herbs or toppings: Fresh cilantro or parsley can brighten your chili. Squeeze lime on top before eating for extra flavor. Consider adding a dollop of sour cream for creaminess.

Variations

Healthier Alternatives

You can swap chicken breasts for turkey or chicken thighs. Turkey keeps it lean, while thighs add rich flavor. For a creamy texture without dairy, choose a dairy-free cream cheese. This keeps the chili rich and creamy, without the lactose.

Ingredient Swaps

You can try other beans too. Black beans or pinto beans work great. They add different tastes and textures. If you want fresh veggies, toss in chopped bell peppers or zucchini. These swaps add color and nutrients to your dish.

Spice Level Adjustments

Want more heat? Add extra jalapeños to the mix. You can keep the seeds in for more spice. If your family prefers mild flavors, cut back on the spices. Use less chili powder or add a dash of paprika instead. This way, everyone can enjoy the chili.

Storage Info

Storing Leftovers

To keep your creamy white bean chicken chili fresh, store it in an airtight container. Place the leftovers in the fridge right after they cool. This helps prevent bacteria growth. You can safely store the chili in the refrigerator for up to four days.

Freezing Instructions

If you want to save some for later, freezing is a great option. Scoop the chili into freezer-safe bags or containers. Leave some space at the top because the chili will expand as it freezes. You can freeze it for up to three months without losing flavor.

When you’re ready to eat, thaw the chili in the fridge overnight. For quick thawing, place the bag in cold water for a couple of hours. To reheat, warm it on the stove over low heat or in the microwave. Stir well to ensure even heating. Enjoy your meal without the stress!

FAQs

Can I use canned chicken for this recipe?

Yes, you can use canned chicken. Drain and rinse the chicken before adding it to the slow cooker. This saves time and works well. However, fresh chicken gives a better flavor. Canned chicken may not be as tender.

How do I adjust the cooking time for frozen chicken?

If you use frozen chicken, increase the cooking time. Cook on low for 8-10 hours. On high, cook for 4-5 hours. Always check that the chicken reaches 165°F. This ensures it is safe to eat.

What can I serve alongside creamy white bean chicken chili?

You can serve many great sides with this chili. Here are some ideas:

– Cornbread: Sweet and fluffy, it pairs well.

– Rice: White or brown rice soaks up the chili well.

– Salad: A fresh green salad adds crunch.

– Tortilla chips: Perfect for scooping up the chili.

– Bread: A crusty loaf is great for dipping.

Feel free to get creative with your pairings!

This blog post guides you through making creamy white bean chicken chili. We covered key ingredients, from chicken to spices, and the cooking steps. I shared tips for perfect texture and flavor adjustments. Experiment with variations like using different meats or beans. Don’t forget proper storage for your leftovers. Enjoy this comforting dish any time of year. You’ll find joy in cooking and sharing it with family and friends. Dive into your kitchen, enjoy the process, and savor the final dish!

- 1 lb boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern) - 1 can (15 oz) diced tomatoes - 2 tsp cumin - 1 tsp paprika - 1 tsp chili powder - ½ tsp salt - ½ tsp black pepper - 1 cup chicken broth - 1 cup cream cheese, softened - 1 cup fresh corn kernels - Optional garnishes (cilantro, lime wedges) This chili starts with simple yet hearty ingredients. The chicken breasts give the dish a good base. I like to use white beans for their creamy texture. They blend well with the other flavors. Diced tomatoes add a nice acidity. For seasoning, I use a mix of spices. Cumin, paprika, and chili powder bring warmth and depth. Salt and black pepper enhance the overall flavor. Chicken broth helps to create a rich, savory base. Finally, cream cheese adds creaminess. Fresh corn gives a sweet crunch. You can top it with cilantro and lime for a fresh kick. These ingredients come together to make a warm and cozy meal. First, place the chicken breasts at the bottom of your slow cooker. This helps keep the meat juicy. Next, layer in the white beans. Make sure they are drained and rinsed. Add the diced tomatoes with their juice. Then, include the diced onion, minced garlic, and chopped jalapeño. Pour in the chicken broth and sprinkle the seasonings: cumin, paprika, chili powder, salt, and black pepper. These spices add great flavor. Now it's time to cook. Cover the slow cooker and set it to low for 6-8 hours. If you’re short on time, set it to high for 3-4 hours. Both settings will cook the chicken well. To check if the chicken is done, use a meat thermometer. It should reach 165°F. You can also check by cutting into the chicken. It should look white and not pink. Once your chicken is cooked, take it out and shred it with two forks. This makes it easy to mix into the chili. Return the shredded chicken to the slow cooker. Now, add the softened cream cheese and corn. Stir it all together until the cream cheese melts. Let it cook for an extra 20-30 minutes on low. This thickens the chili and blends the flavors. Taste it to see if you need more seasoning. - Preparing ingredients ahead of time: Start by chopping your onions and mincing garlic. You can do this the night before. Store them in the fridge. This way, when you are ready to cook, everything is ready to go. It makes the process smooth and quick. - Cooking time variations based on specific slow cookers: Different slow cookers cook at different rates. If you have an older model, it might take longer. Always check your food for doneness. If your chili is not ready in the set time, give it more time. - Thinning the chili if too thick: If your chili turns out too thick, add a bit more chicken broth. Stir it in slowly until you reach a consistency you like. - How to add a creamy texture: Add cream cheese at the end of cooking. This will make your chili rich and creamy. Stir until it melts in completely. - Adjusting spice levels: If you like heat, add more jalapeño or a pinch of cayenne. For less spice, remove the seeds from the jalapeño. - Adding fresh herbs or toppings: Fresh cilantro or parsley can brighten your chili. Squeeze lime on top before eating for extra flavor. Consider adding a dollop of sour cream for creaminess. {{image_2}} You can swap chicken breasts for turkey or chicken thighs. Turkey keeps it lean, while thighs add rich flavor. For a creamy texture without dairy, choose a dairy-free cream cheese. This keeps the chili rich and creamy, without the lactose. You can try other beans too. Black beans or pinto beans work great. They add different tastes and textures. If you want fresh veggies, toss in chopped bell peppers or zucchini. These swaps add color and nutrients to your dish. Want more heat? Add extra jalapeños to the mix. You can keep the seeds in for more spice. If your family prefers mild flavors, cut back on the spices. Use less chili powder or add a dash of paprika instead. This way, everyone can enjoy the chili. To keep your creamy white bean chicken chili fresh, store it in an airtight container. Place the leftovers in the fridge right after they cool. This helps prevent bacteria growth. You can safely store the chili in the refrigerator for up to four days. If you want to save some for later, freezing is a great option. Scoop the chili into freezer-safe bags or containers. Leave some space at the top because the chili will expand as it freezes. You can freeze it for up to three months without losing flavor. When you’re ready to eat, thaw the chili in the fridge overnight. For quick thawing, place the bag in cold water for a couple of hours. To reheat, warm it on the stove over low heat or in the microwave. Stir well to ensure even heating. Enjoy your meal without the stress! Yes, you can use canned chicken. Drain and rinse the chicken before adding it to the slow cooker. This saves time and works well. However, fresh chicken gives a better flavor. Canned chicken may not be as tender. If you use frozen chicken, increase the cooking time. Cook on low for 8-10 hours. On high, cook for 4-5 hours. Always check that the chicken reaches 165°F. This ensures it is safe to eat. You can serve many great sides with this chili. Here are some ideas: - Cornbread: Sweet and fluffy, it pairs well. - Rice: White or brown rice soaks up the chili well. - Salad: A fresh green salad adds crunch. - Tortilla chips: Perfect for scooping up the chili. - Bread: A crusty loaf is great for dipping. Feel free to get creative with your pairings! This blog post guides you through making creamy white bean chicken chili. We covered key ingredients, from chicken to spices, and the cooking steps. I shared tips for perfect texture and flavor adjustments. Experiment with variations like using different meats or beans. Don’t forget proper storage for your leftovers. Enjoy this comforting dish any time of year. You’ll find joy in cooking and sharing it with family and friends. Dive into your kitchen, enjoy the process, and savor the final dish!

Creamy White Bean Chicken Chili Slow Cooker

Warm up your dinner table with this delicious creamy white bean chicken chili! Packed with tender chicken, white beans, and a medley of spices, this slow-cooked dish is comforting and satisfying. Perfect for any night of the week, your family will love the creamy texture and rich flavor. Ready in just a few hours, it’s a hassle-free way to bring a burst of flavor to your meal. Click through to explore the full recipe and impress your loved ones!
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) diced tomatoes, undrained

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 jalapeño, finely chopped (seeds removed for less heat)

2 tsp cumin

1 tsp paprika

1 tsp chili powder

½ tsp salt

½ tsp black pepper

1 cup cream cheese, softened (or a dairy-free alternative)

1 cup corn kernels (frozen or fresh)

Fresh cilantro or parsley for garnish

Lime wedges for serving

Instructions
 

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

    Add the drained and rinsed white beans, diced tomatoes (with juice), diced onion, minced garlic, chopped jalapeño, chicken broth, cumin, paprika, chili powder, salt, and black pepper over the chicken.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.

        Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.

          Return the shredded chicken to the slow cooker.

            Add the softened cream cheese and corn kernels. Stir well until the cream cheese is completely melted and incorporated.

              Let the chili cook for an additional 20-30 minutes on low to thicken and allow flavors to meld.

                Taste and adjust seasoning if necessary before serving.

                  Prep Time: 15 mins | Total Time: 7-8 hr (with slow cooking) | Servings: 6

                    - Presentation Tips: Serve the chili in bowls, garnished with fresh cilantro or parsley, and lime wedges on the side for a burst of freshness. Consider adding a dollop of sour cream for extra creaminess.

                      WANT TO SAVE THIS RECIPE?