Slow Cooker White Chicken Chili

$Here are the main ingredients you need for this white chicken chili: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup corn (fresh or frozen) - 2 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - Salt and pepper, to taste - 1/2 cup heavy cream (or coconut milk for a dairy-free option) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can add extra toppings to make your chili even better: - Sour cream for creaminess - Avocado slices for a fresh taste - Shredded cheese for added flavor - Jalapeños for some heat - Tortilla chips for a crunchy side This recipe can fit many diets: - Dairy-free: Use coconut milk instead of heavy cream. - Gluten-free: All ingredients are gluten-free, so enjoy without worry. - Low-carb: Skip the corn and focus on chicken and beans for a low-carb option. Start by placing the boneless chicken breasts in your slow cooker. This helps to keep the chicken moist. Next, add the drained white beans, diced green chilies, and chopped onion. Toss in the minced garlic and corn as well. These ingredients build flavor and texture. Pour the chicken broth over everything. Finally, sprinkle the cumin, chili powder, oregano, salt, and pepper on top. This gives the chili a nice kick. You can set your slow cooker to low heat for 6-7 hours. This slow cooking makes the chicken tender and allows all the flavors to blend well. If you're short on time, use high heat for 3-4 hours. Both methods work, but low heat is best for deep flavor. Always make sure the chicken is cooked through before moving on. Once the chicken is done, take it out and shred it with two forks. This makes it easy to mix back in. Return the shredded chicken to the slow cooker. Now, stir in the heavy cream or coconut milk. This step makes the chili creamy and rich. Let it cook for an additional 15-20 minutes on low heat. This warms everything through and ensures a smooth texture. Taste your chili and adjust the seasoning if needed. To boost the taste of your chili, try these simple seasoning hacks. Use fresh herbs like cilantro for a bright touch. If you like heat, add diced jalapeños or a splash of hot sauce. A squeeze of lime juice adds a nice zing too. You can swap out the cumin for smoked paprika for a deeper flavor. If you want a creamy twist, add more heavy cream or use coconut milk for a dairy-free option. Using the right tools makes cooking easier. A good slow cooker is key for this dish. I recommend one with a timer so you can set it and forget it. Use a meat thermometer to check the chicken's doneness. This helps ensure it is safe to eat. A sturdy pair of tongs is great for shredding chicken. A ladle makes serving easier, too. Serving your chili well makes it more fun. Ladle the chili into bowls and sprinkle fresh cilantro on top. This gives it a pop of color. Add lime wedges on the side for a fresh burst. You can also use a dollop of sour cream or avocado slices for added creaminess. These touches make the dish look inviting and tasty! {{image_2}} You can add heat to your white chicken chili in fun ways. Jalapeños are a great choice. Chop them up and mix them in. You can also use hot sauce. Just a dash can bring a nice kick. If you like it really spicy, add a few slices of fresh chili on top when serving. This lets everyone spice it to their taste. If you're not in the mood for chicken, try turkey instead. Ground turkey works well and tastes great. You can also use tofu for a meat-free option. Firm tofu holds its shape, so cube it and mix it in. Both options make the dish hearty and satisfying. You can switch up the beans too! While white beans are the star here, other beans can shine as well. Black beans add a nice color and flavor. Kidney beans are another option. They bring a different texture and work well in chili. Use what you have on hand, and it will still taste amazing. To store leftover chili, let it cool down first. Then, place it in an airtight container. Keep it in the fridge. This helps maintain its flavor and texture. Leftover chili can last for about 3 to 4 days in the fridge. You can freeze white chicken chili for longer storage. Pour the cooled chili into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly. When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. In the fridge, your chili lasts about 3 to 4 days. If frozen, it can last for up to 3 months. However, for the best taste, try to eat it sooner. Yes, you can use frozen chicken in this recipe. The slow cooker will cook it safely. Just make sure to cook it longer. If you use frozen chicken, set the slow cooker on high for about 4-5 hours. If you use thawed chicken, it will cook well on low for 6-7 hours. Both methods give tender chicken. To thicken your chili, try a few simple methods. One way is to mash some of the white beans. This adds body and creaminess. Another way is to let it cook longer with the lid off. This helps some liquid evaporate. You can also stir in a bit of cornmeal or flour mixed with water. This adds thickness without changing the taste much. Yes, you can prep this chili ahead of time. Chop the veggies and store them in the fridge. You can also season the chicken and beans in advance. Just keep everything in separate containers. On cooking day, just add them to the slow cooker. This saves time and makes it easy to enjoy a warm meal. This blog post explored the essentials for making the perfect chili. We covered required and optional ingredients, plus dietary needs. You learned how to prepare the slow cooker, adjust temperatures, and add final touches. I shared tips for flavor, tools, and presentation. We also looked at variations and storage methods to keep your chili fresh. Chili is simple to customize and perfect for gatherings. Enjoy experimenting with flavors and ingredients!$

Warm up with this creamy white chicken chili that's perfect for cozy nights! This easy slow cooker recipe features tender chicken, white beans, and zesty green chilies, all brought together with a touch of cream for richness. In just a few simple steps, you can create a delicious meal that serves six. Discover the full recipe and make your next dinner unforgettable—click through for all the creamy goodness!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 cup corn (fresh or frozen)

2 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

Salt and pepper, to taste

1/2 cup heavy cream (or coconut milk for a dairy-free option)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Place the boneless chicken breasts into the slow cooker.

Add the drained white beans, diced green chilies, chopped onion, minced garlic, and corn to the slow cooker.

Pour in the chicken broth and sprinkle the cumin, chili powder, oregano, salt, and pepper over the top.

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

Once the chicken is cooked, remove it and shred it with two forks.

Return the shredded chicken to the slow cooker and stir in the heavy cream (or coconut milk) until well combined.

Allow the chili to cook for an additional 15-20 minutes on low heat to heat through.

Taste and adjust seasoning if necessary.

Prep Time: 15 minutes | Total Time: 7 hours (including slow cooking) | Servings: 6

- Presentation Tips: Ladle the chili into bowls, garnish with chopped cilantro and serve with lime wedges on the side for a burst of freshness. You can also add a dollop of sour cream or avocado slices for extra creaminess!