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- 1.5 lbs boneless, skinless chicken breasts - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon ground coriander - Salt and ground black pepper to taste - 1 cup heavy cream or coconut cream This creamy white chicken chili is all about the right mix of ingredients. I start with the chicken at the bottom. It cooks slowly and stays moist that way. The onion and garlic add a nice kick. They mix well and fill your kitchen with a warm aroma. The white beans and corn add sweetness and texture. The green chilies give it a nice touch of heat without being too spicy. The broth is the base. It brings everything together. I use chicken broth for a rich flavor. The seasonings, like cumin and smoked paprika, add depth. They work together for a nice, balanced taste. Finally, I add cream. It makes the chili rich and creamy. You can use coconut cream if you want a lighter option. It still tastes great! Each ingredient plays a role in making this dish a favorite for many. Start by placing the chicken breasts at the bottom of your slow cooker. This layer is important for even cooking. Next, sprinkle the chopped onion and minced garlic over the chicken. This adds great flavor to the dish. Now, layer in the drained white beans, corn, and diced green chilies. This colorful mix makes the chili more appealing. Carefully pour the chicken broth on top of the layers. It helps cook everything evenly. Finally, add the ground cumin, smoked paprika, ground coriander, salt, and pepper. This mix of spices gives the chili its unique taste. Now it's time to cook! Cover the slow cooker and set it to low for 7-8 hours or high for 4-5 hours. Cooking on low helps the flavors blend well. The chicken should be tender enough to shred easily. Check after the time is up to ensure it's cooked through. After cooking, use tongs to take out the chicken breasts. Place them on a cutting board. Shred the chicken with two forks until fluffy. Return the shredded chicken to the slow cooker and stir it into the mix. Next, stir in the heavy cream or coconut cream. Let it warm for an extra 10-15 minutes on low, stirring now and then. Before serving, taste the chili. Adjust the seasoning by adding more salt and pepper if needed. Serve hot, garnished with chopped cilantro, and add jalapeños and lime wedges for a fresh touch. To boost the taste of your chili, consider adding spices. Try cayenne pepper for a kick. A dash of oregano or thyme can also add depth. If you like it spicy, slice fresh jalapeños and mix them in. They add heat and a fresh taste. When shredding chicken, use two forks. This method breaks apart the meat well. For creaminess, you can adjust the amount of heavy cream. Start with one cup, then add more if you want it richer. Coconut cream is a great choice for a lighter option. Garnish each bowl with fresh cilantro. It adds color and flavor. If you love heat, top with sliced jalapeños. Serve lime wedges on the side for a zesty touch. Pair your chili with crusty bread or a side salad for a full meal. {{image_4}} You can easily modify this recipe to fit your diet. If you want a dairy-free option, use coconut cream instead of heavy cream. It adds a nice, rich taste. Just swap one cup of heavy cream for one cup of coconut cream. For a vegetarian version, skip the chicken. Use two cans of beans instead. White beans work great, but you can mix it up. Try black beans or kidney beans for a different flavor. Sometimes you may not have all the ingredients. No worries! You can swap white beans for chickpeas or lentils. Each will give a unique taste and texture. If you want to change the corn, use frozen peas or diced bell peppers. They add color and sweetness. You can also adjust the spices. Add more cumin for a stronger flavor. Or, include a pinch of chili powder for a bit of heat. Adding local chili peppers can give this dish a fun twist. If you love spice, try using jalapeños or Anaheim peppers. They bring a nice kick without being too hot. You can also switch the meat. Instead of chicken, use turkey for a lighter option. Or, try shrimp for a seafood flair. This will change the flavor but keep it delicious! To store your creamy white chicken chili, let it cool down first. Place it in a clean, airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to four days. However, it tastes best when you eat it within two days. If you want to keep the chili longer, freezing is a great option. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Leave some space for the chili to expand. You can freeze it for up to three months. To thaw, move it to the fridge overnight. This keeps it from losing flavor and texture. When you’re ready to eat the chili, reheat it gently. The best method is to use a pot on the stove. Heat it over medium-low heat, stirring often. This way, it warms evenly without overcooking. If you use a microwave, do it in short bursts. Stir after each burst to avoid hot spots. Enjoy your meal again without losing that creamy goodness! To add spice, try these options: - Add sliced jalapeños to the mix. - Use hot diced green chilies instead of mild ones. - Mix in some cayenne pepper or chili powder. These suggestions help bring heat without taking over the dish. Yes, you can! Prepare the chili up to the cooking step. - Store the uncooked ingredients in the fridge for up to a day. - You can also freeze them for later use. When ready, just cook in the slow cooker. This makes meal prep easy. For a complete meal, consider these pairings: - Serve with warm, crusty bread or cornbread. - Top the chili with shredded cheese or sour cream. - Fresh lime wedges add a zesty touch. - Cilantro and sliced jalapeños are great for garnishing. Yes, you can use frozen chicken breasts. - Just place them in the slow cooker without thawing. - Increase the cooking time by about an hour. This way, you still get tender chicken without extra steps. This blog post covered making a simple and delicious Slow Cooker Creamy White Chicken Chili. We went over the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about flavor enhancements, dietary variations, and storage methods. Remember, cooking can be flexible. Adjust spices and ingredients to suit your taste or needs. Enjoy your chili with your favorite sides for a satisfying meal that warms you up! Happy cooking!

Slow Cooker Creamy White Chicken Chili

Craving a delicious and comforting dish? Discover how to make Creamy White Chicken Chili Delight that will warm your soul! With tender shredded chicken, white beans, and a blend of spices, this slow cooker recipe is easy to follow and packed with flavor. Perfect for cozy dinners, it’s sure to impress your family and friends. Click through now to explore the full recipe and make dinner unforgettable!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 medium onion, finely chopped

2 cloves garlic, minced

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

1 can (15 oz) corn, drained

1 can (4 oz) diced green chilies

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

Salt and ground black pepper to taste

1 cup heavy cream or coconut cream for a lighter option

¼ cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (for garnish, optional)

Lime wedges (for serving)

Instructions
 

Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker, ensuring they are evenly spread out.

    Sprinkle the chopped onion and minced garlic over the chicken, distributing them evenly to enhance flavor.

      Next, layer in the drained white beans, sweet corn, and diced green chilies, creating a colorful mix in the cooker.

        Carefully pour the chicken broth over the layered ingredients. Then, evenly sprinkle the ground cumin, smoked paprika, ground coriander, along with a pinch of salt and freshly cracked black pepper to taste.

          Securely cover the slow cooker. Set it to cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is thoroughly cooked and tender enough to shred easily.

            Once the cooking time is up, use tongs to carefully remove the chicken breasts from the slow cooker. Place them on a cutting board, and shred the meat using two forks until it's nice and fluffy. Return the shredded chicken back into the slow cooker, stirring it into the mixture.

              Next, stir in the heavy cream (or coconut cream for a lighter option) and allow it to warm through for an additional 10-15 minutes on the low setting, stirring occasionally.

                After heating, taste the chili and adjust the seasoning, adding more salt and pepper if desired to achieve your preferred flavor.

                  Serve the chili piping hot, garnishing each bowl with freshly chopped cilantro. If you like a touch of heat, top with sliced jalapeños and serve with lime wedges on the side for an extra burst of citrus flavor.

                    Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                      - Presentation Tips: Serve the creamy chili in vibrant ceramic bowls, topped generously with additional cilantro and sliced jalapeños for a colorful look. The lime wedges on the side will not only add visual appeal but also invite guests to enhance their servings with a dash of freshness!