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- 2 pounds boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 cup frozen sweet corn - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, seeded and minced (optional for added heat) - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - 1/2 cup sour cream (optional for extra creaminess) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Consider adding more spices like oregano or coriander for depth. - You can mix in diced tomatoes for added sweetness and texture. - Avocado slices make a great creamy topping on your chili. This recipe serves 6-8 people. Each serving has about: - Calories: 320 - Protein: 30g - Carbohydrates: 30g - Dietary Fiber: 5g - Fat: 10g This chili is a balanced meal packed with flavor and nutrients. You get protein from chicken and beans, healthy carbs from corn, and vitamins from the veggies. Enjoy it as a filling lunch or dinner! Start by placing the boneless, skinless chicken breasts in the slow cooker. Spread them out evenly. This is the base for your chili. The chicken will cook down and add great flavor. Next, add the diced onion, minced garlic, green bell pepper, and jalapeño (if you like heat). Then, toss in the frozen sweet corn. These veggies add color and taste to the dish. In a bowl, mix the rinsed white beans, chicken broth, ground cumin, chili powder, and smoked paprika. Add a pinch of salt and pepper. Stir well until everything blends nicely. This mix is key for flavor. Carefully pour the bean and broth mixture over the chicken and veggies. Make sure the chicken is submerged in the liquid. This helps it cook evenly and soak up all the great flavors. Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 3-4 hours. Cook until the chicken is tender and fully cooked. This slow cooking melds all the flavors together. About 30 minutes before serving, take the chicken out. Use two forks to shred it into smaller pieces. Return the shredded chicken to the pot. Mix it in with the chili for even distribution. For extra creaminess, stir in 1/2 cup of sour cream. Mix it well until smooth. This gives the chili a rich texture that makes it more comforting. Taste your chili and add more salt and pepper if needed. Let it cook for another 15-20 minutes. This ensures everything is hot and flavors blend well. When ready, serve the chili in bowls. Garnish with fresh cilantro and lime wedges for a zesty touch. To get the best flavor in your white chicken chili, use fresh ingredients. Fresh onions, garlic, and peppers make a big difference. I love adding a jalapeño for heat, but it’s optional. To boost flavor, use high-quality chicken broth. Homemade broth is best, but store-bought works too. Don't skip the spices! Ground cumin, chili powder, and smoked paprika give warmth and depth. Also, let the chili cook low and slow. This allows all the flavors to blend well. If you can, cook the chili overnight. The next day, your dish will be even better. If your chili is too thick, just add more broth. If it's too thin, you can thicken it with a slurry of cornstarch and water. Taste your chili often. If it lacks flavor, try adding salt or more spices. If you find it too spicy, add more sour cream. It cools down the heat and adds creaminess. Finally, remember to shred the chicken well. This helps it soak up more flavor and makes it easier to eat. Making chili for a crowd? Just double the recipe! Use a larger slow cooker or two. Keep the cooking time the same, but check for doneness. Consider serving toppings like cheese, avocado, or crispy tortilla strips. This allows guests to personalize their bowls. Set up a chili bar to make it fun! {{image_4}} You can change the beans in this chili for fun. Use black beans or pinto beans. These beans bring unique flavors and textures. If you like a creamier chili, try using cannellini beans. They blend well with the chicken and corn. If you want more heat, add more jalapeños or use a spicier pepper. You can also sprinkle in cayenne pepper to boost the spice. For a milder option, skip the jalapeño entirely. Adding sweet bell peppers gives flavor without heat. To make this chili vegetarian or vegan, swap the chicken for chickpeas or lentils. Use vegetable broth instead of chicken broth. You can add more veggies like zucchini or carrots for texture. For creaminess, use coconut cream or cashew cream instead of sour cream. This makes a tasty, plant-based meal everyone will love. After enjoying your white chicken chili, store any extras in an airtight container. Let the chili cool to room temperature before sealing it. This helps prevent moisture build-up. You can keep the leftovers in the fridge for up to four days. Always label the container with the date to track freshness. If you want to save your chili for later, freezing is a great option. Divide the cooled chili into smaller portions. Use freezer-safe bags or containers for easy storage. Make sure to leave some space in the container for expansion. You can freeze it for up to three months. To help with thawing, write the date on each bag. When you’re ready to enjoy your frozen chili, thaw it in the fridge overnight. Reheat it on the stove over medium heat. Stir often to avoid burning. If using a microwave, heat in 1-minute intervals, stirring in between. Add a splash of chicken broth if it seems too thick. Always make sure it’s heated through before serving. Yes, you can use fresh corn. Just cut it from the cob. Fresh corn will add a nice crunch and sweetness. However, using frozen corn is easier and saves time. For a substitute, try turkey or tofu. You can also use canned beans for a meat-free option. This will keep the chili hearty and filling. Most of the ingredients are gluten-free. Just make sure the chicken broth is gluten-free. Check the labels on your spices too, to ensure they are safe. Yes, you can. Sauté the veggies and chicken in a pot first. Then add the beans and broth. Simmer for about 30-40 minutes until everything is cooked through. Stir often to stop it from sticking. In this post, we explored the ingredients needed for a flavorful slow-cooked chili. We walked through each step, from prepping the chicken to adding creaminess. Tips and tricks helped you avoid common mistakes and cook for a crowd. We also covered variations for different tastes and how to store leftovers smartly. By following these steps, you can create a delicious meal for any occasion. Enjoy your cooking and feel free to experiment with flavors!

Slow Cooker White Chicken Chili with Corn

Warm up your evenings with this cozy slow cooker white chicken chili with sweet corn! It's a delightful blend of tender chicken, fresh vegetables, and creamy white beans, all simmered to perfection. Perfect for busy days, this easy recipe lets the slow cooker do the work for you. Ready in just a few steps, it’s sure to become a family favorite. Click through to explore the full recipe and enjoy a comforting bowl today!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

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

1 cup frozen sweet corn

1 medium onion, finely diced

2 cloves garlic, minced

1 green bell pepper, diced

1 jalapeño, seeded and minced (optional for added heat)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup sour cream (optional for extra creaminess)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Begin by placing the boneless, skinless chicken breasts evenly across the bottom of the slow cooker. This will serve as the hearty base for your chili.

    Add Fresh Vegetables: On top of the chicken, layer the diced onion, minced garlic, diced green bell pepper, minced jalapeño (if using), and frozen sweet corn. This combination of veggies will provide sweetness and depth of flavor to your dish.

      Mix Beans and Spices: In a separate medium-sized bowl, combine the rinsed white beans, chicken broth, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir the mixture well until all ingredients are fully incorporated.

        Combine Ingredients: Carefully pour the seasoned broth and bean mixture over the layered chicken and vegetables in the slow cooker. Ensure that the chicken is well submerged in the broth to promote even cooking.

          Slow Cook to Perfection: Cover the slow cooker with its lid. Set it on low heat for 6-8 hours or high heat for 3-4 hours. Cook until the chicken is tender and cooked through, allowing all the flavors to meld beautifully.

            Shred the Chicken: Approximately 30 minutes before serving, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return it back to the pot, mixing it into the chili.

              Add Creaminess: For a richer texture, stir in 1/2 cup of sour cream at this juncture, blending it well for a smooth and creamy chili.

                Final Seasoning: Taste the chili and adjust the seasoning with additional salt and pepper as needed. Allow it to continue cooking for another 15-20 minutes to ensure everything is heated through and flavors are fully developed.

                  Serve and Enjoy: Ladle the warm chili into individual bowls. Garnish each serving with freshly chopped cilantro and accompany with lime wedges on the side for a zesty finish.

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

                      - Presentation Tips: Consider serving the chili in rustic bowls and add toppings like sliced avocados, shredded cheese, or tortilla strips for added texture and flavor.