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- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 small onion, finely diced - 2 cloves garlic, minced - 2 green chilies, diced (can be canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 4 cups chicken broth - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - Salt and freshly ground black pepper to taste You can adjust the flavors to fit your taste. Here are some ideas: - Add diced bell peppers for extra crunch. - Use jalapeños for heat. - Swap chicken for turkey or a meat alternative. - Add a can of diced tomatoes for more texture. Garnishes make your dish pop. Here are my favorites: - Fresh cilantro leaves for color and flavor. - Lime wedges for a zesty kick. - Extra shredded Monterey Jack cheese for creaminess. - Avocado slices for richness. Using these ingredients, you will create a warm, comforting bowl of chili. Feel free to mix and match! Start with two pounds of boneless, skinless chicken breasts. Place them in the slow cooker's bottom. Next, finely dice one small onion and chop two cloves of garlic. You’ll also need two green chilies, diced. Rinse and drain one can of white beans and one can of corn. Gather all these ingredients for easy access. After preparing the ingredients, layer them in the slow cooker. First, put the chicken breasts down. On top of the chicken, add the onion, garlic, green chilies, white beans, and corn. This order helps the chicken cook well in the broth. Now it’s time to cook. Pour four cups of chicken broth over the layers. Season the mix with one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Add salt and black pepper to taste. Cover the slow cooker, and set it to low for six to seven hours or high for three to four hours. Once the chicken is tender, take it out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir in one cup of sour cream and half of the cup of shredded Monterey Jack cheese. Let it cook on low for an extra 10 to 15 minutes. Taste the chili and adjust seasoning as needed. Enjoy your slow cooker white chicken chili with fresh cilantro and lime. To boost the flavor of your white chicken chili, start with fresh ingredients. Fresh garlic and onion make a big difference. You can also try adding fresh herbs like cilantro or parsley. They add freshness and depth. For more heat, add extra diced green chilies or a pinch of cayenne. If you want a smoky flavor, use smoked paprika. It gives a warm taste that pairs well with the chili. Shredding chicken can be tricky, but it's easy once you know how. After cooking, let the chicken rest for a few minutes. This helps keep it moist. Use two forks to shred the meat. Simply pull the forks apart to create bite-sized pieces. If you prefer, you can use a hand mixer on low speed. This method works well for a larger batch. Just be gentle to avoid making the chicken mushy. If your chili seems too thick, add a splash of chicken broth. Stir until you reach your desired consistency. For creaminess, mix in more sour cream or cheese. This will make the chili rich and smooth. If you like it a bit thinner, you can also add some milk or cream. Adjust these ingredients to fit your taste. Remember to taste often and season as needed. {{image_4}} You can easily adjust this recipe for many diets. For a low-carb option, skip the white beans. Add extra chicken instead. If you want a dairy-free version, use coconut cream instead of sour cream. You can also use a dairy-free cheese for a similar taste. Feel free to add more veggies! Chopped bell peppers or zucchini work well. You can also toss in spinach or kale for extra nutrients. If you want more protein, add black beans or chickpeas. They will blend nicely and give a hearty feel. To change the spice level, use milder or hotter green chilies. If you prefer a kick, add diced jalapeños or a dash of cayenne pepper. If you want it mild, skip the green chilies. You can also serve hot sauce on the side for those who like it spicy. After you finish your meal, let the chili cool. Then, transfer it into airtight containers. I suggest using glass or BPA-free plastic. Label the containers with the date. Store them in the fridge for up to three days. This keeps your chili fresh and tasty for your next meal. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space in the container, as the chili will expand when frozen. It can last for up to three months in the freezer. When you're ready to eat, simply thaw it in the fridge overnight before reheating. To reheat your chili, you have a few options. You can use the microwave, stovetop, or slow cooker. If using the microwave, heat it in short intervals, stirring in between. For stovetop, place it in a pot over medium heat, stirring until warm. If using a slow cooker, set it on low and heat until it's hot. Always check the temperature to ensure it’s safe to eat. Yes, you can use frozen chicken breasts in this recipe. Just keep in mind that you should cook the chili longer. If you are using frozen chicken, set your slow cooker to high and cook for 4-5 hours. This ensures the chicken cooks fully and stays juicy. To make this chili vegetarian or vegan, swap out the chicken for a plant-based protein, such as cauliflower or chickpeas. Use vegetable broth instead of chicken broth. You can also replace sour cream with a non-dairy yogurt or cashew cream for a creamy texture. This chili pairs well with many sides. Here are a few ideas: - Cornbread - Tortilla chips - Rice - Fresh avocado slices - A light salad These sides add texture and flavor, making your meal even more enjoyable. Yes, you can make this chili on the stovetop. Start by sautéing the onion and garlic in a pot. Then, add the chicken, beans, corn, and spices. Pour in the broth and bring everything to a boil. Reduce the heat, cover, and simmer for about 30-40 minutes until the chicken is cooked. Shred the chicken and mix in the sour cream and cheese. This method saves time while still delivering great flavor. We explored the key ingredients needed for your Slow Cooker White Chicken Chili. You learned step-by-step instructions on preparation, cooking, and finishing touches. We shared tips to boost flavor and adjust textures. Variations help you cater to different diets and spice preferences. Proper storage ensures your leftovers stay fresh and tasty. In conclusion, this recipe is simple and adaptable. Enjoy making it your own, and taste the joy it brings.

Slow Cooker White Chicken Chili

Warm up your mealtime with this deliciously creamy Slow Cooker White Chicken Chili! Packed with tender chicken, white beans, corn, and zesty spices, it's an easy recipe you can set and forget. Perfect for cozy evenings, this dish is sure to please everyone at the table. Dive into the full recipe, discover the step-by-step guide, and create a comforting bowl of chili tonight. Click through to explore and bring this tasty dish to your kitchen!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 small onion, finely diced

2 cloves garlic, minced

2 green chilies, diced (can be canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups chicken broth

1 cup sour cream

1 cup shredded Monterey Jack cheese

Salt and freshly ground black pepper to taste

Fresh cilantro leaves and lime wedges for garnish

Instructions
 

Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will allow them to cook evenly in the broth.

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

      Evenly sprinkle the ground cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper over the layered ingredients.

        Carefully pour the chicken broth over everything in the slow cooker, ensuring that all ingredients are submerged in the liquid for consistent cooking.

          Securely cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.

            Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the slow cooker, stirring gently to combine.

              Incorporate the creamy sour cream and half of the shredded Monterey Jack cheese into the chili. Stir well to create a smooth, creamy texture. Allow it to cook for an additional 10-15 minutes on low until warmed through and combined.

                Before serving, taste the chili and adjust seasoning with additional salt and pepper if needed.

                  - Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6-8

                    - Presentation Tips: Ladle the chili into generous bowls and top with the remaining shredded cheese and fresh cilantro. Serve alongside lime wedges for a zesty squeeze over the chili, enhancing both flavor and presentation. Enjoy!