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Gather these key items for your Slow Cooker Creamy White Chicken Chili: - 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) white kidney beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (4 oz) diced green chilies - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon freshly ground black pepper - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped for garnish - Lime wedges, for serving Each ingredient plays a part in creating layers of flavor. The chicken serves as the base. White kidney beans add heartiness. Sweet corn brings a touch of sweetness. Diced green chilies give a mild spice. Onion and garlic boost the aroma of the dish. The spices, like cumin and paprika, warm the chili. Heavy cream or coconut cream adds a smooth finish. Finally, cheese and garnishes give a delightful touch. Start by placing the chicken breasts at the bottom of the slow cooker. This gives the meat a chance to soak in all the flavors. Next, layer the white kidney beans, sweet corn, diced green chilies, diced onion, and minced garlic over the chicken. This mix adds nice texture and taste. Carefully pour in the chicken broth. Make sure it covers all the layers. Now, sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Gently stir the mixture. Be careful not to disturb the chicken too much. This way, it stays tender while cooking. Now, secure the lid on the slow cooker. Set it to cook on low for 6-7 hours or on high for 3-4 hours. This will make your chicken tender and easy to shred. When the time is up, remove the chicken from the slow cooker. Place it on a cutting board and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot. Next, pour in the heavy cream or coconut cream. Add the shredded Monterey Jack cheese, too. Stir gently until the cheese melts and blends in. Let it heat through for about 10-15 minutes. Before serving, taste your chili. Adjust the seasoning if needed. Add more salt or spices to enhance the flavor. Now, it’s time to serve. Ladle the creamy white chicken chili into bowls. Top each bowl with fresh cilantro for color. Don’t forget lime wedges on the side for a bright burst of flavor! - Recommended cooking times for optimal flavor: Cook your chili on low for 6-7 hours. This slow cooking brings out deep flavors. If you’re short on time, the high setting works too. Cook for 3-4 hours. - Best practices for shredding chicken: Once your chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to mix back into the chili. - Tips for achieving the right creaminess: To make your chili creamy, add heavy cream or coconut cream last. Stir it in gently. This will keep your chili smooth and rich. Make sure to let it heat for 10-15 minutes so the flavors meld. - Dairy-free options: If you need a dairy-free option, substitute heavy cream with coconut cream. It adds a nice richness without the dairy. - Alternative protein sources: You can swap the chicken for turkey or even a plant-based protein. Chickpeas or tofu work well for a vegetarian version. - Customizing spice levels: Adjust the spice level by adding more or less smoked paprika. If you like it hotter, include sliced jalapeños or a pinch of cayenne pepper. This lets you control the heat to your taste. {{image_4}} You can switch up the beans or vegetables in this chili. If you want a different taste, try black beans or pinto beans. You can also add more veggies, like diced bell peppers, zucchini, or even carrots. Each choice adds a new layer of flavor. If you're looking for proteins beyond chicken, consider turkey or even shredded pork. Both options bring a unique twist to the dish. You can also try using tofu for a vegetarian take. It absorbs flavors well and keeps the chili hearty. To enhance flavors, think about adding herbs or spices. Fresh basil or parsley can brighten the dish. If you like a little kick, try adding cayenne pepper or red pepper flakes. This will give your chili a nice heat without overpowering it. Toppings can also make a big difference. Add crushed tortilla chips for crunch or avocado slices for creaminess. A dollop of sour cream can cool down the spice too. Don't forget fresh cilantro or lime juice for that zesty finish. These little extras make each bowl feel special! To keep your creamy white chicken chili fresh, place it in an airtight container. This helps seal in flavor and moisture. Let the chili cool first before sealing. It stays fresh in the fridge for about 3 to 4 days. If you notice any off smell or strange color, it’s best to toss it. Always reheat only what you plan to eat to keep the rest safe. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave space at the top of the containers, as the chili will expand when frozen. It can last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To reheat, simply warm it on the stove or in the microwave until hot. Stir it well to ensure even heating. Enjoy your tasty chili anytime! Can I make this recipe in a pressure cooker? Yes, you can! Use the same steps. Set the pressure cooker to high for 10-12 minutes. Let the pressure release naturally. Shred the chicken and add cream and cheese as directed. What can I serve with creamy white chicken chili? This chili pairs well with cornbread or tortilla chips. You can also serve it with a side salad or some fresh avocado slices for a tasty balance. How can I reduce the fat content in this recipe? To lower fat, swap heavy cream for low-fat milk or use coconut milk. You can also choose reduced-fat cheese. Trim any visible fat from the chicken before cooking. What to do if the chili is too thick? If your chili is thick, add a bit more chicken broth. Stir well and let it heat on low for a few minutes. How to fix a bland flavor? If the flavor is bland, add more salt or spices. A squeeze of lime juice can also brighten the taste. Taste as you go to find the right balance. Can I add more heat if desired? Absolutely! You can add more diced green chilies or a pinch of cayenne pepper. For extra spice, try adding sliced jalapeños or hot sauce. In this post, I shared an easy recipe for creamy white chicken chili. The main ingredients include chicken, beans, corn, and spices. I outlined steps for preparation, cooking, and finishing touches. You learned tips for perfecting your dish and variations for customization. I also covered storage options and answered common questions. Enjoy making this chili your own! Your cooking will impress family and friends. It’s a dish that warms the heart and belly.

Slow Cooker Creamy White Chicken Chili

Warm up your dinner table with this delicious Slow Cooker Creamy White Chicken Chili! This comforting recipe features tender chicken, hearty beans, and a blend of spices, finished with heavy cream and Monterey Jack cheese for an irresistible creamy texture. Perfect for busy days, it's easy to prepare and cooks while you go about your day. Click through to discover this easy recipe that will surely become a family favorite!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

1 can (4 oz) diced green chilies

1 medium onion, finely diced

3 cloves garlic, minced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped for garnish

Lime wedges, for serving

Instructions
 

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

    Evenly layer the drained and rinsed white kidney beans, sweet corn, diced green chilies, finely diced onion, and minced garlic over the chicken.

      Carefully pour in the chicken broth, ensuring it covers the ingredients. Sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Gently stir to combine all ingredients without disturbing the chicken too much.

        Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and easy to shred.

          When the cooking is complete, remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the pot with the remaining ingredients.

            Now, add the heavy cream (or coconut cream) and shredded Monterey Jack cheese to the slow cooker. Stir gently until the cheese is melted and fully incorporated, allowing it to heat through for an additional 10-15 minutes.

              Before serving, taste the chili and adjust the seasoning if needed, adding more salt or spices to suit your preference.

                Prep Time, Total Time, Servings:

                  - 15 minutes | 7 hours | 6 servings

                    Presentation Tips: Serve the creamy white chicken chili in generous bowls, topped with a sprinkle of freshly chopped cilantro for color and flavor. Add lime wedges on the side for a zingy contrast. For an extra touch, consider swirling in a little more cream or sprinkling additional cheese on top for a delightful finish!