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- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) white kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced I love using boneless, skinless chicken breasts because they cook well and shred easily. Canned white kidney beans add creaminess and protein. Corn gives a sweet crunch, while diced green chilies add a gentle kick. Aromatics like diced onion and minced garlic create a savory base that enhances every bite. - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper Spices transform this dish. Ground cumin provides warmth, while dried oregano adds a herbal note. Smoked paprika brings depth, and salt and pepper balance the flavors. Each spice plays a role in creating a comforting and flavorful chili. - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 cup shredded Monterey Jack cheese For creaminess, I use either heavy cream or coconut cream. Heavy cream adds richness, while coconut cream makes it dairy-free but still creamy. Shredded Monterey Jack cheese melts beautifully, contributing to the overall texture and flavor. This is what makes the chili truly delightful. Start by adding the chicken breasts to your slow cooker. Use 2 lbs of boneless, skinless chicken. This gives you tender meat. Make sure the chicken is laid flat at the bottom. Next, layer in the other ingredients. Add one can of white kidney beans and one can of corn. Then, pour in the diced green chilies. Add one diced onion and three minced garlic cloves. This will add great flavor to your chili. Now, it's time to cook. Pour in 4 cups of chicken broth. Add one teaspoon each of ground cumin, dried oregano, and smoked paprika. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Mix everything gently. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender when done. Once the cooking time ends, take out the chicken breasts. Shred them with two forks. Return the shredded chicken to the pot. Now stir in one cup of heavy cream or coconut cream and one cup of shredded Monterey Jack cheese. Mix until melted and combined. Let it heat for another 10-15 minutes. Taste and adjust any seasonings if needed before serving. Adjusting seasonings can change your dish. Start with the basic spices in the recipe. Taste before serving. If it needs more flavor, add a pinch of salt or pepper. You can also use more cumin or smoked paprika for a richer taste. Remember, everyone's taste is different. Trust your own palate! Prepping ingredients ahead of time makes cooking easier. Chop the onion and garlic the night before. Drain and rinse the beans and corn too. Store them in the fridge. When you're ready to cook, just toss everything in the slow cooker. This saves time and keeps your kitchen tidy. If you need a dairy-free option, use coconut cream instead of heavy cream. It adds a nice flavor too! You can swap Monterey Jack cheese with dairy-free cheese. For a lighter chili, try using chicken thighs instead of breasts. They stay juicy and add great taste. {{image_2}} You can make this chili spicy by adding jalapeños. Just chop them up and stir them in with the other veggies. You can also add extra spices like cayenne pepper or red pepper flakes. This heat pairs well with the creaminess of the dish. Adjust the amount based on your taste. Start small and add more if you want more kick. If you want a vegetarian version, just swap out the chicken. You can use plant-based substitutes like tofu or chickpeas. This keeps the texture nice and hearty. You can also add more beans or lentils for protein. Make sure to use vegetable broth instead of chicken broth for flavor. Feel free to mix up the ingredients to suit your taste. You can try different beans like black beans or pinto beans. Each adds a unique flavor and texture. For cheese, you can use pepper jack for a bit of spice or sharp cheddar for a stronger taste. If you want a lighter broth, consider using low-sodium chicken broth or even a homemade version. To store leftovers, first let the chili cool. Then, transfer it to an airtight container. Make sure to leave some space at the top. Chili can expand when it freezes. Store it in the fridge for up to three days. When you’re ready to enjoy it again, just reheat it on the stove or in the microwave. If you want to freeze the chili, use freezer-safe bags or containers. Divide the chili into smaller portions for easy meals. Label each bag with the date. Freeze the chili for up to three months. To reheat, let it thaw in the fridge overnight. Then, warm it on the stove or microwave, stirring often. In the fridge, your slow cooker creamy white chicken chili lasts about three days. In the freezer, it stays good for up to three months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. Yes, you can use frozen chicken for this chili. Just make sure to add an extra hour to the cooking time. It is best to use boneless, skinless chicken breasts. This way, the chicken will cook evenly and become tender. The slow cooker does a great job of making chicken juicy, even from frozen. To add heat, you can use diced jalapeños or a splash of hot sauce. You can also increase the amount of smoked paprika or add cayenne pepper to the mix. Start with a small amount and taste as you go. This lets you find the perfect heat level for your family. If you want more kick, try adding a pinch of crushed red pepper flakes. Serve this chili with warm tortillas or cornbread for a hearty meal. You can also add toppings like avocado, sour cream, or extra cheese. Fresh cilantro and lime wedges brighten up the dish. A side salad can add freshness and balance the meal. Enjoy the chili with your favorite sides for a complete experience! This post covered the key elements for making Slow Cooker Creamy White Chicken Chili. You learned about the main ingredients, spices, and the creamy elements that create great flavor. I also shared step-by-step instructions and helpful tips to save time and adjust flavors. Remember, you can customize the recipe to your taste with variations and substitutions. With the right storage methods, your chili can stay fresh longer. Enjoy crafting your perfect bowl of chili, and share it with loved ones!

Slow Cooker Creamy White Chicken Chili

Warm up with this delicious Slow Cooker Creamy White Chicken Chili! Packed with tender chicken, creamy cheese, and flavorful spices, this easy recipe is perfect for busy nights. With just a few simple ingredients and hands-free cooking, you can enjoy a comforting bowl of chili in no time. Click through to explore this creamy delight and discover tips for a stunning presentation that will impress your family and friends!
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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) corn, drained

1 can (4 oz) diced green chilies

1 medium onion, 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 black pepper

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

1 cup shredded Monterey Jack cheese

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In the slow cooker, add the boneless, skinless chicken breasts.

    Layer the white kidney beans, corn, diced green chilies, diced onion, and minced garlic over the chicken.

      Pour in the chicken broth and stir in the ground cumin, oregano, smoked paprika, salt, and black pepper. Mix everything together gently.

        Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.

            Stir in the heavy cream (or coconut cream) and Monterey Jack cheese until melted and well combined. Let it heat through for an additional 10-15 minutes.

              Taste the chili and adjust the seasoning if necessary before serving.

                Prep Time, Total Time, Servings:

                  - 15 minutes | 7 hours | 6 servings

                    - Presentation Tips: Serve the chili in bowls garnished with chopped fresh cilantro and lime wedges on the side for an extra burst of flavor. Add a swirl of extra cream or a sprinkle of cheese for a lovely finish!