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For my Slow Cooker White Chicken Chili, you'll need: - 2 boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern work best) - 1 can (4 oz) diced green chilies - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 1 teaspoon salt (adjust to personal preference) - ½ teaspoon freshly cracked black pepper - 1 cup frozen sweet corn - 1 cup heavy cream or coconut cream (for a dairy-free alternative) - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients come together to create a rich and smooth chili. Each one plays a vital role in the flavor profile. When shopping for ingredients, I recommend a few trusted brands: - Chicken Broth: Swanson’s or College Inn are great choices. - Canned Beans: Eden Organic or Goya offer high-quality options. - Canned Green Chilies: Hatch is my go-to for a good kick. - Spices: McCormick or Simply Organic have fresh options. Using good brands makes a difference in taste and quality. Always check the labels for added ingredients or preservatives. If you want to customize the chili, here are some easy swaps: - Chicken: Use turkey or shredded rotisserie chicken instead. - Beans: Black beans or pinto beans can work too. - Cream: For a lighter option, try Greek yogurt or sour cream. - Corn: Fresh corn can replace frozen if you have it on hand. - Spices: Adjust the chili powder for more heat or use taco seasoning for a twist. These substitutions keep the essence of the dish while allowing for flexibility based on your pantry. Enjoy experimenting! {{ingredient_image_2}} To start, place your two boneless, skinless chicken breasts at the bottom of the slow cooker. Make sure they lie flat for even cooking. Next, take a can of white beans and drain it. Rinse the beans under cold water, then add them to the slow cooker. Open the can of diced green chilies and pour them in too. This adds a lovely kick to the chili. Now, it’s time to add the onion and garlic. Finely dice one medium onion and mince three cloves of garlic. Layer these on top of your chicken and beans. They will give great flavor as they cook. Carefully pour in two cups of low-sodium chicken broth. This keeps your chili moist and tasty. Next, you will sprinkle in the spices: one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of chili powder. Don’t forget to add one teaspoon of salt and half a teaspoon of black pepper. Use a spoon to gently stir everything together. Cover the slow cooker with its lid. Set it to low for six to eight hours or high for three to four hours. The chicken should cook until it’s tender and easy to shred. When the cooking time is up, carefully take the chicken out. Use two forks to shred the chicken. Then, return the shredded chicken back into the pot. Next, add one cup of frozen sweet corn. Pour in one cup of heavy cream or coconut cream for a dairy-free option. Stir everything together. Cover the slow cooker again and cook on low for an extra 30 minutes. This step lets all the flavors blend beautifully. Before you serve, taste the chili. Adjust the seasoning if needed. To serve, ladle the chili into warm bowls. Garnish with fresh cilantro on top. Add a lime wedge on the side for a zesty touch. If you like heat, offer sliced jalapeños for an extra kick! Enjoy your comforting meal. To make your slow cooker white chicken chili truly shine, focus on the spices. Ground cumin and smoked paprika are key. They add warmth and depth. You can also try adding a little lime juice just before serving. It brightens the flavors. Fresh cilantro on top will give a nice touch too. If you like heat, add jalapeños or a dash of hot sauce. One common mistake is not seasoning enough. Taste your chili before serving. Adjust with salt and pepper if needed. Another mistake is overcooking the chicken. You want it tender, not dry. Make sure to remove it when it shreds easily. Lastly, don’t skip the cream. It adds richness and smoothness to the chili. If your chili is too thin, don’t worry! You can thicken it easily. One way is to mash some of the white beans. This adds creaminess. You can also let it cook uncovered for the last 30 minutes. This helps reduce the liquid. If you want, add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it in. Let it cook for a bit longer to thicken. Pro Tips Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chili powder or omit it altogether. For extra heat, consider adding diced jalapeños or a dash of cayenne pepper. Use Leftover Chicken: This recipe is a great way to utilize leftover rotisserie chicken. Simply shred it and add it to the slow cooker in the last 30 minutes of cooking for a quick and easy meal. Make it Ahead: This chili can be made a day in advance and stored in the refrigerator. The flavors will deepen overnight, making it even more delicious when reheated. Garnish Creatively: Enhance the presentation by adding toppings such as diced avocado, shredded cheese, or a dollop of sour cream. Fresh cilantro and lime juice also brighten up the dish. {{image_4}} You can easily make this chili vegetarian or vegan. Start by skipping the chicken. Use two cans of white beans instead. They add protein and keep the texture nice. For a vegan option, swap heavy cream with coconut cream. This adds a sweet touch and keeps it creamy. You can also add more veggies, like bell peppers or zucchini. They bring color and flavor to the dish. If you want to switch up the protein, you have options. Ground turkey or beef can work well. Just brown the meat in a pan before adding it to the slow cooker. You can also try shredded pork for a different taste. Each choice gives you a unique flavor while keeping the dish hearty and satisfying. Adjust the spice to fit your taste. If you like it milder, just cut back on the chili powder. For a spicy kick, add sliced jalapeños or a dash of cayenne pepper. You can also mix in some hot sauce before serving. Always taste your chili before serving. This way, you can make sure it’s just right for you and your guests. After you make slow cooker white chicken chili, let it cool. Place it in an airtight container. It will stay fresh in the fridge for up to four days. If you want to enjoy it later, make sure to store it right away. You can freeze white chicken chili too! First, let it cool completely. Then, pour it into a freezer-safe container or bag. Remove as much air as you can before sealing. This chili can last for about three months in the freezer. When you are ready, simply thaw it in the fridge overnight. To reheat, you have a few options. You can use the microwave or the stove. If using the stove, pour the chili into a pot and heat it over medium heat. Stir it often until it warms up. If using a microwave, place it in a bowl and heat for a few minutes, stirring halfway through. Always check that it is hot throughout before serving. Enjoy your comforting chili again! Yes, you can use frozen chicken in your slow cooker. It cooks safely and well. Just make sure to cook it on high for 4-5 hours instead of low. This ensures the chicken heats up properly. Thawing the chicken first can help it cook evenly. If you choose to use frozen chicken, remember to check that it reaches a safe temp of 165°F. To add heat to your chili, you have a few options. You can add diced jalapeños or a dash of hot sauce. Another great choice is to increase the chili powder amount. You might also try adding cayenne pepper for an extra kick. Adding fresh diced peppers will also bring more spice to the dish. Always taste your chili as you go, so it’s just right for you. White chicken chili pairs well with several tasty sides. Cornbread is a classic choice that adds a sweet touch. Fresh tortilla chips also make a great crunchy side. A simple green salad with lime dressing can balance the meal nicely. For a hearty option, consider serving rice or quinoa on the side. You could also offer avocado slices for creaminess. Each side enhances the chili's flavor and makes your meal more enjoyable. In this blog post, we explored how to make a tasty white chicken chili. We covered the main ingredients, step-by-step instructions, and helpful tips. You learned about ingredient substitutions, variations, and storage methods. This dish is versatile and easy to adapt. You can use different proteins or make it vegetarian. Now you’re ready to make a delicious meal. Enjoy your cooking adventure and impress your family or friends!

Comforting Slow Cooker White Chicken Chili

A hearty and flavorful white chicken chili made in a slow cooker, perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 can white beans (15 oz)
  • 1 can diced green chilies (4 oz)
  • 1 medium onion, finely 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
  • 0.5 teaspoon freshly cracked black pepper
  • 1 cup frozen sweet corn
  • 1 cup heavy cream or coconut cream
  • to taste none fresh cilantro, for garnish
  • to taste none lime wedges, for serving

Instructions
 

  • Begin by placing the chicken breasts at the bottom of the slow cooker, ensuring they lie flat.
  • Open the can of white beans, drain and rinse them under cold water, then add to the slow cooker alongside the diced green chilies.
  • Incorporate the finely diced onion and minced garlic into the slow cooker, layering them on top for added flavor.
  • Carefully pour in the low-sodium chicken broth, and then sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Use a spoon to gently stir and combine the ingredients.
  • Cover the slow cooker with its lid and set it to low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  • After cooking, gently remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the pot and stir well to combine.
  • Add the frozen sweet corn and pour in the heavy cream or coconut cream. Stir everything together and cover. Cook on low for an additional 30 minutes to allow the flavors to meld and heat through.
  • Before serving, taste the chili and adjust the seasoning if necessary, ensuring it’s perfectly flavorful.

Notes

Serve with fresh cilantro and lime wedges for added flavor.
Keyword chicken chili, comfort food, slow cooker