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To make Slow Cooker White Chicken Chili, you need a few simple ingredients. Each one adds a special touch to the dish. Here is the list of ingredients: - 2 boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained - 1 can (4 oz) diced green chilies - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 cup corn (fresh, frozen, or canned) - 4 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup sour cream or Greek yogurt - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped, for garnish - Lime wedges for serving Each ingredient plays a role. The chicken provides a juicy base. The white beans add creaminess and protein. Diced green chilies bring heat and flavor. Onion and garlic give a nice aroma. Corn adds sweetness and texture. Using low-sodium chicken broth keeps the dish healthy. Seasonings like cumin, chili powder, and smoked paprika create depth. Sour cream or Greek yogurt makes it creamy. Finally, fresh cilantro and lime add brightness. I love how this chili is both simple and satisfying. You can easily find all these ingredients at the store. Feel free to swap some based on what you prefer or have at home. Enjoy cooking! 1. Layering the Chicken at the Bottom Start by placing the two boneless, skinless chicken breasts at the bottom of your slow cooker. This forms the base of your chili and helps keep the meat tender. 2. Adding Beans, Chilies, and Vegetables Next, add the rinsed white beans, the can of diced green chilies, and the finely diced onion. Don't forget the minced garlic and corn! Layer these ingredients right on top of the chicken. This keeps the flavors rich and balanced. 3. Pouring in Broth and Seasoning Now, pour in the four cups of low-sodium chicken broth. This adds moisture and flavor. Season with one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Add salt and pepper to taste. Give everything a gentle stir to mix well. 1. Setting the Slow Cooker Secure the lid on the slow cooker. Set it to cook on low for 6 to 8 hours. You can also choose high for 3 to 4 hours if you’re short on time. 2. Cooking Time and Temperature Let the slow cooker do its magic. The chicken should be tender and fully cooked when time is up. You can check it by cutting into the chicken. It should be white all the way through. 1. Shredding the Chicken Once cooked, carefully take out the chicken breasts. Place them on a cutting board. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the pot. 2. Incorporating Dairy Now, mix in one cup of sour cream or Greek yogurt. Add one cup of shredded Monterey Jack cheese. Stir until the cheese melts and the chili becomes creamy. 3. Adjusting Seasoning for Taste Taste your chili. Add more salt, pepper, or spices if needed. This step helps you get the flavor just right. Let the chili cook for an extra 15 minutes. This lets all the flavors blend together. Ladle the hot chili into bowls and enjoy! - Adding Fresh Herbs and Spices: Fresh herbs like cilantro can elevate your chili. Their bright taste adds depth. You can mix them in at the end for a fresh burst. Spices like cumin and smoked paprika bring warmth. Adjust these to match your taste. - Options for Extra Creaminess: Sour cream or Greek yogurt makes this chili rich. You can blend it in for smoothness. For a twist, try adding cream cheese or a splash of heavy cream. This will enhance the texture, making it feel luxurious. - Recommended Slow Cooker Type: A 6-quart slow cooker works best for this recipe. It gives enough space for all your ingredients. Look for one with a non-stick insert for easy cleanup. - Essential Cooking Tools for Preparation: A good knife and cutting board are key for prepping. Use measuring cups and spoons for accuracy. A can opener is a must for beans and chilies. Keep a pair of tongs handy for shredding chicken too. - Bowl Presentation Ideas: Serve your chili in warm bowls for comfort. Garnish with chopped cilantro and a lime wedge. This adds color and freshness. For crunch, offer crispy tortilla chips on the side. - Best Sides to Serve with Chili: Cornbread is a classic side. It pairs well with the chili's creaminess. A simple salad can balance the meal too. Try a light green salad with a citrus dressing. {{image_4}} You can change the meat if you want. Instead of chicken, use turkey. This keeps the dish leaner. For a vegetarian option, try using hearty mushrooms or lentils. They add great texture and flavor. You can also switch the beans. Use black beans or pinto beans if you prefer. Both add a nice taste and color to your chili. You can make the chili as mild or spicy as you like. For a milder taste, skip the green chilies or use fewer spices. Adding more sour cream can help reduce heat too. To spice it up, add jalapeños or more chili powder. If you want more depth, try adding cayenne pepper. Just a pinch can go a long way. If you're looking for gluten-free tips, this recipe is already safe. All the ingredients are gluten-free, so enjoy without worry. For low-fat alternatives, choose skinless chicken thighs instead of breasts. You can also use low-fat yogurt instead of sour cream. These swaps keep flavor while cutting fat. To store leftover chili, let it cool first. Use an airtight container for storage. Place the chili in the fridge within two hours of cooking. It will stay fresh for three to four days. Always label the container with the date. This helps you keep track of how long it’s been stored. If you have more chili than you can eat, freezing is a great option. Allow the chili to cool completely before freezing. Use freezer-safe containers or bags. Leave some space for the chili to expand. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. You can reheat chili on the stovetop or in the microwave. For the stovetop, heat on medium until warm, stirring often. This method helps keep the texture nice. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents hot spots and keeps it creamy. Always check if it's hot throughout before serving. You can store Slow Cooker White Chicken Chili in the fridge for up to four days. Make sure you keep it in an airtight container. This helps keep the flavors fresh. If you want to store it longer, consider freezing it. In the freezer, it can last for about three months. Cooking frozen chicken in a slow cooker is not safe. The chicken may not reach a safe temperature quickly. This can allow harmful bacteria to grow. Instead, thaw the chicken first. You can do this in the fridge overnight or in cold water for a faster option. Once thawed, you can add it to the slow cooker with the other ingredients. To make your meal complete, serve it with warm tortilla chips or cornbread. You can also add a fresh salad on the side. For an extra touch, top the chili with chopped cilantro and a squeeze of lime. This adds freshness and flavor to each bite! This blog post shared a simple recipe for Slow Cooker White Chicken Chili. We covered key ingredients, step-by-step cooking, tips for flavor, and variations. You now know how to store leftovers and what to serve with this dish. I hope this guides you in making a tasty meal that everyone will love. Enjoy your cooking journey!

Slow Cooker White Chicken Chili

Warm up with this velvety slow cooker white chicken chili that's perfect for any day! With tender chicken, creamy beans, and a kick of spices, this recipe is sure to be a family favorite. Just toss everything in your slow cooker and let the magic happen. Click through to explore the full recipe and enjoy cozy, delicious meals all week long! #SlowCookerRecipes #ChickenChili #ComfortFood #EasyRecipes
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Ingredients
  

2 boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, finely diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup sour cream or Greek yogurt

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped, for garnish

Lime wedges for serving

Instructions
 

Begin by placing the boneless chicken breasts in the bottom of your slow cooker to form the protein base.

    Next, add the rinsed white beans, diced green chilies, finely diced onion, minced garlic, and corn on top of the chicken.

      Pour in the low-sodium chicken broth, then season with ground cumin, chili powder, smoked paprika, and salt and pepper to taste. Carefully stir the mixture to combine all ingredients evenly.

        Secure the lid on the slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.

          After the cooking time, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot.

            Incorporate the sour cream (or Greek yogurt) and shredded Monterey Jack cheese into the chili. Stir until the cheese has melted completely and the mixture becomes creamy.

              Taste the chili and adjust the seasoning as needed by adding extra salt, pepper, or spices to suit your preference.

                Let the chili continue to cook for an additional 15 minutes, allowing the flavors to deepen and harmonize.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

                    - Presentation Tips: Ladle the hot chili into bowls, garnishing each serving with a generous sprinkle of fresh cilantro and placing a lime wedge on the side for an added zesty burst. For an extra texture, accompany with crispy tortilla chips for diving!