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- 1.5 lbs boneless, skinless chicken breasts - 1 medium onion, 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 pepper to taste - 1 cup heavy cream or coconut cream for a lighter option For this creamy white chicken chili, I suggest starting with fresh, high-quality chicken. It makes a big difference in taste. The onion and garlic add a strong base flavor. Together, they create a warm and inviting aroma as they cook. Use canned white beans and corn for easy prep. They add texture and nutrition. Diced green chilies bring a mild heat that elevates the dish. The chicken broth is key. It keeps everything moist and full of flavor. Season the chili with ground cumin, smoked paprika, and coriander. These spices add depth and warmth to the dish. Finally, adjust your salt and pepper to match your taste. - Fresh cilantro - Jalapeños - Lime wedges Garnishes can transform your dish. Fresh cilantro adds a burst of color and a bright taste. Sliced jalapeños provide a spicy kick for those who enjoy heat. Lime wedges give a fresh and zesty finish. Squeeze some lime juice over your bowl for a perfect blend. These garnishes not only enhance the look but also the flavor of your chili. 1. Start with the chicken. Place the chicken breasts right at the bottom of the slow cooker. This helps them cook evenly. 2. Next, add the chopped onion and minced garlic on top of the chicken. This will give your chili a tasty base. 3. Layer in the white beans, corn, and diced green chilies next. These add great texture and flavor. 4. Pour in the chicken broth. Then, sprinkle the cumin, smoked paprika, ground coriander, salt, and pepper on top. This builds the chili's flavor profile. 1. Now, cover the slow cooker. Set it on low for 7-8 hours or high for 4-5 hours. The chicken should cook until it is tender and juicy. 2. After cooking, take the chicken out. Use two forks to shred the chicken into bite-sized pieces. This makes it easier to mix back into the chili. Return the shredded chicken to the slow cooker. 1. Stir in the heavy cream or coconut cream. This will make your chili rich and creamy. Let it heat through for 10-15 minutes on low. 2. Finally, taste your chili. Adjust the seasoning by adding more salt and pepper if needed. This ensures each bite is full of flavor. Selecting the right chicken Choose boneless, skinless chicken breasts for this recipe. They cook evenly and shred well. You can use thighs if you prefer a richer taste. Just make sure they are skinless for a creamy chili. Ensuring perfect texture Cook the chicken low and slow. This method makes it tender and easy to shred. If you are short on time, cook on high for 4-5 hours. Either way, shred the chicken back into the chili for a great mix of flavors and textures. Bowl presentation ideas Serve your chili in deep bowls. Top it with fresh cilantro and jalapeño slices. A squeeze of lime adds a bright touch. This makes every bite burst with flavor and looks great too! Storing leftovers Place any leftover chili in an airtight container. Store it in the fridge for up to three days. You can also freeze it for up to three months. Thaw in the fridge overnight before reheating for the best taste. {{image_2}} You can change the protein in this chili. Try turkey or pork for a new taste. If you want a vegetarian option, use tofu or beans. These swaps keep flavors rich and delicious. Adding more vegetables adds nutrition. You can mix in bell peppers or zucchini. Spinach or kale also works well. These veggies boost flavor and color. You can adjust the spice levels to suit your taste. If you like heat, add more diced jalapeños. A pinch of cayenne pepper gives it a nice kick. If you prefer mild flavors, hold back on the spices. For cream options, you can use coconut cream for a lighter touch. This adds a hint of sweetness. You can also try Greek yogurt for a tangy twist. These choices make it fun to experiment! Store your leftover creamy white chicken chili in an airtight container. This helps keep it fresh. You can refrigerate it for up to three days. When you want a quick meal, just grab it from the fridge. For longer storage, freeze the chili. Use freezer-safe containers or bags. It can stay good for up to three months in the freezer. Be sure to label the bags with the date. This way, you always know what you have on hand. When you're ready to enjoy your chili again, you have a couple of easy options. For the microwave, pour the chili into a bowl. Heat it on high for one to two minutes. Stir halfway through to heat evenly. If you prefer the stove, pour the chili into a pot. Heat it over medium heat. Stir often until it’s hot. This method keeps the chili creamy and rich. Adjust the heat as needed to avoid boiling. Enjoy it warm like the first time! Can I make this chili without chicken? Yes, you can. Use beans or tofu instead of chicken. This makes it a great vegetarian dish. You can add more veggies like zucchini or bell peppers for extra flavor and nutrition. How long can I store leftovers? You can keep leftovers in the fridge for up to three days. Make sure to store it in an airtight container. If you want to keep it longer, freeze it for up to three months. What to serve with white chicken chili? This chili pairs well with cornbread or tortilla chips. You can also add a side salad for freshness. Lime wedges and extra cilantro make great toppings. Why did my chili turn out watery? A watery chili can come from too much broth or not enough thickening agents. Make sure to measure your broth carefully. You can also add more beans to help thicken it. How can I thicken the chili? To thicken your chili, mash some beans in the pot. You can also add a mixture of cornstarch and water. Let it cook a little longer to help it thicken up. What spices enhance the flavor? Using spices like cumin, smoked paprika, and ground coriander adds depth. You can also try cayenne for heat or oregano for a fresh taste. A pinch of salt and pepper brightens all the flavors. You learned about making white chicken chili. We covered key ingredients like chicken, veggies, and broth. The step-by-step guide helped you layer flavors and cook perfectly. I shared tips for texture and serving ideas. Feel free to customize the recipe with different proteins or add more veggies. Don’t forget to store leftovers correctly for future meals. With these insights, you're ready to create a tasty chili that’s sure to please everyone. Happy cooking!

Slow Cooker Creamy White Chicken Chili

Warm up your taste buds with this creamy white chicken chili recipe that’s perfect for any occasion! This easy slow cooker dish combines tender chicken, savory spices, and creamy goodness in one bowl. Discover the perfect blend of flavors and textures that will delight your family and friends. Ready to make dinner a hit? Click through to explore the full recipe and enjoy a comforting meal tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 medium onion, 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 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
 

Start by placing the chicken breasts at the bottom of the slow cooker.

    Add the chopped onion and minced garlic on top of the chicken.

      Layer in the white beans, corn, and diced green chilies.

        Pour in the chicken broth and sprinkle the cumin, smoked paprika, ground coriander, salt, and pepper over the top.

          Cover the slow cooker and set it on low for 7-8 hours or high for 4-5 hours until the chicken is cooked through and tender.

            Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back into the slow cooker.

              Stir in the heavy cream (or coconut cream) and let it heat through for an additional 10-15 minutes on low.

                Taste and adjust seasoning, adding more salt and pepper if needed.

                  Serve hot, garnished with fresh cilantro, jalapeño slices, and lime wedges on the side.

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

                      - Presentation Tips: Serve the chili in bowls, topped with extra cilantro and jalapeños. Offer lime wedges for squeezing over each serving for a fresh flavor kick.