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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (10 oz) diced green chilies For this creamy white chicken chili, the main ingredients are key. The chicken gives protein and a tender texture. I like using boneless, skinless chicken breasts for easy shredding. White beans add a nice creaminess and a touch of fiber. They help make the chili hearty and filling. Diced green chilies bring a mild spice and vibrant flavor. They also add a lovely color to the dish. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 4 cups low-sodium chicken broth Seasonings are vital for depth of flavor. Ground cumin adds warmth and an earthy taste. I find chili powder gives the dish a nice kick without being too hot. Using low-sodium chicken broth keeps the chili rich without being overly salty. This broth base is the heart of the dish. It ties all the flavors together, making every spoonful comforting. - 1 cup heavy cream or coconut cream - 1 cup corn (fresh, frozen, or canned) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Optional ingredients can enhance the dish. Adding heavy cream or coconut cream makes the chili creamy and rich. If you want a dairy-free option, coconut cream works great. Corn gives sweetness and texture, making each bite more exciting. Fresh cilantro adds a burst of flavor and a beautiful garnish. Lime wedges bring freshness and balance to the chili. Squeezing lime juice over the top right before serving makes it even better. Layering the Ingredients Start by placing the chicken breasts at the bottom of your slow cooker. This helps them cook well. Next, add the drained white beans on top of the chicken. Then, sprinkle the diced green chilies, diced onion, minced garlic, and corn over everything. This creates a nice mix of flavors. Adding the Broth and Seasonings Now, pour in the low-sodium chicken broth. This adds moisture and flavor. Next, stir in the ground cumin, chili powder, paprika, salt, and pepper. Make sure everything is mixed well. This step is key to getting the best taste. Setting the Cooker on Low or High Cover the slow cooker with the lid. You can set it on low for 6-7 hours or high for 3-4 hours. Both settings will cook the chicken nicely. If you have time, I recommend low. It allows the flavors to deepen. Timing for Chicken Cooking Check the chicken after the cooking time. It should be tender and easy to shred. If it’s not done, you can cook it a bit longer. Proper cooking is important for the best texture. Shredding the Chicken Once the chicken is cooked, take it out carefully. Use two forks to shred it into bite-sized pieces. This makes it easy to mix back into the chili. Adding Cream for Richness Stir in the heavy cream or coconut cream. This adds a nice creaminess to the chili. Mix thoroughly to ensure every bite is rich and satisfying. Allowing Flavors to Meld Let the chili sit on low for an extra 15-20 minutes. This helps all the flavors blend together. It’s a simple step, but it makes a big difference in taste. Using Fresh Ingredients Fresh ingredients make a big difference. Choose ripe tomatoes, crisp onions, and vibrant herbs. Fresh garlic adds a strong, bold taste. Fresh cilantro on top gives a nice finish. Consider fresh corn when in season for added sweetness. Adjusting Spices to Taste Taste is key in cooking. Start with the spices listed, then adjust. If you like it spicy, add more chili powder or even fresh jalapeños. If you want less heat, cut back on spices. Always taste as you go to find your perfect mix. Ensuring Creaminess To keep your chili creamy, stir in the heavy cream slowly. This helps it blend well. If you use coconut cream, it gives a nice flavor twist. Let the chili sit for a bit after adding cream. This helps it thicken and become richer. Preventing Burnt Bottoms Burnt chili is no fun! To avoid this, add enough broth. Stir well before cooking. If you notice it sticking, check the heat settings. Cooking on low is safer for long times. If cooking on high, watch it closely. Ideal Bowls and Accompaniments Serve your chili in rustic bowls. They add charm and keep the chili warm. Pair it with warm tortillas or cornbread. These are perfect for dipping. You can also serve it with a side salad for freshness. Garnishing for Presentation A great garnish makes your dish pop. Sprinkle fresh cilantro on top. Add a few lime wedges on the side. This adds color and a fresh taste. A drizzle of cream looks nice too. Create an appealing look that invites everyone to dig in! {{image_2}} Dairy-Free Options You can easily make this chili dairy-free. Use coconut cream instead of heavy cream. It adds a nice touch of sweetness and creaminess. Just stir it in at the end like you would with regular cream. Additional Protein Choices If you want to mix it up, try using turkey or even vegan protein. Shredded rotisserie chicken works great for a quick fix, too. You can also add cooked lentils for a plant-based option. Spicy Versions with Jalapeños Want some heat? Toss in diced jalapeños. You can add them at the start or mix them in before serving. This gives your chili a spicy kick that many will love. Southwestern Influences Add some southwestern flair with spices like smoked paprika or chipotle powder. These spices will deepen the flavor. You can also add black beans for a richer texture. Using Seasonal Vegetables Make your chili more colorful by adding seasonal veggies. Try bell peppers in summer or root vegetables in winter. They add great flavor and nutrition. Adapting for Winter vs. Summer In winter, you might want a thicker chili. Add more beans or corn for heartiness. In summer, keep it lighter. Focus on fresh herbs and veggies to brighten up the dish. To store your creamy white chicken chili, let it cool first. Place leftovers in an airtight container. This keeps the chili fresh and tasty. Store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing. To freeze your chili, use a freezer-safe container. Leave some space at the top. This allows for expansion. You can freeze it for up to 3 months. For best results, label the container with the date. When you’re ready to eat, thaw it in the fridge overnight. This helps maintain flavor and texture. You can reheat your chili on the stovetop or in the microwave. For the stovetop, place it in a pot over medium heat. Stir often until hot. If using a microwave, heat it in a microwave-safe bowl. Stir halfway through for even warming. Sometimes, the chili may thicken when reheating. If this happens, add a splash of chicken broth or water. This keeps the chili creamy and smooth. Always taste and adjust the seasoning if needed. Yes, you can use frozen chicken! Just place the frozen chicken breasts at the bottom of the slow cooker. They will cook well in the broth and spices. - Cooking from Frozen Cook the chili on high for about 4-5 hours. On low, it may take 8-9 hours. Make sure the chicken reaches 165°F for safety. Adding heat is easy! You can mix in some chopped jalapeños or a dash of hot sauce. - Tips for Adding Heat Try adding 1-2 teaspoons of cayenne pepper for a big kick. You can also sprinkle in some crushed red pepper flakes while it cooks. Absolutely! This chili keeps well and tastes even better the next day. - Meal Prep Recommendations Prepare it a day in advance and store it in the fridge. Just reheat it on the stove or microwave. You can also freeze it for later. This chili recipe offers a simple way to enjoy hearty flavors. You learned about the key ingredients, the cooking steps, and how to store leftovers. Remember to customize the spices to fit your taste. Whether you prefer it creamy or spicy, there are many variations to explore. Enjoy experimenting with this dish and make it your own. With each bowl, you’ll find easy meals that are tasty and comforting. Dive in and savor the richness of your creation!

Slow Cooker Creamy White Chicken Chili

Warm up your nights with comforting creamy white chicken chili that's bursting with flavor and easy to make! This slow cooker recipe features tender chicken, creamy beans, and a delightful blend of spices, topped with fresh cilantro and zesty lime. Perfect for chilly evenings, this dish serves up to six and requires just 15 minutes of prep. Click to explore the full recipe and enjoy a cozy meal that your family will love!
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (10 oz) diced green chilies

1 small onion, diced

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper to taste

1 cup heavy cream or coconut cream for a dairy-free option

1 cup corn (fresh, frozen or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

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

      Pour in the low-sodium chicken broth and stir in the cumin, chili powder, paprika, salt, and pepper. Make sure everything is well combined.

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

          Once the chicken is done, carefully remove it from the slow cooker, shred it with two forks, and return it back to the pot.

            Stir in the heavy cream or coconut cream to add creaminess to the chili. Mix thoroughly and adjust seasoning if needed.

              Let it sit for an additional 15-20 minutes on low to allow the flavors to meld.

                Serve the chili hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

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

                    - Presentation Tips: Serve in rustic bowls, drizzling with a little more cream on top and garnishing with cilantro. Accompany with warm tortillas or cornbread for dipping!