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For this creamy white bean chicken chili, you will need: - 2 pounds boneless, skinless chicken breasts - 3 cans (15 oz each) white beans (like cannellini or great northern), rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups chicken broth (low sodium) - 1 can (4 oz) diced green chilies - 1 cup corn kernels (fresh, frozen, or canned) To add flavor, gather these seasonings: - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt (or to taste) - 1/4 teaspoon black pepper - 1 tablespoon olive oil - Juice of 1 lime For a tasty finish, consider these toppings: - Fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) - Shredded cheese (like Monterey Jack or cheddar, for serving, optional) This combination makes for a hearty and satisfying meal that warms you right up! Start by seasoning the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat. Sear the chicken for about 2-3 minutes on each side. This adds a nice flavor and color. Set the chicken aside once it's lightly browned. In your slow cooker, add the diced onion, minced garlic, and rinsed white beans. Then, add the diced green chilies and corn. Sprinkle in the ground cumin, chili powder, smoked paprika, and salt. Pour in the chicken broth. Mix everything well to combine. Place the seared chicken breasts on top of the mixture in your slow cooker. Cover it and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easy to shred. Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix it in. Stir in the fresh lime juice for brightness. Taste the chili and adjust the salt and pepper as needed. If the chili is too thick, add a splash of chicken broth to reach your desired consistency. Serve the chili hot, garnished with freshly chopped cilantro. Add a dollop of sour cream and some shredded cheese if you like! To make your white bean chicken chili shine, focus on layers of flavor. Start by searing the chicken. This step adds a lovely depth. Use fresh herbs, like cilantro, for a bright finish. Lime juice lifts the flavors and balances the richness of the beans. Adding a splash of hot sauce can give it a nice kick. Experiment with spices, too. Smoked paprika adds a smoky twist, while cumin brings warmth. To ensure the best results, always use low-sodium chicken broth. This helps you control the saltiness. Remember to rinse and drain the white beans well. This removes excess sodium and helps the chili stay creamy. Set your slow cooker on low for a long cook time. This allows the flavors to meld together perfectly. For easy shredding, let the chicken rest for a few minutes after cooking. This keeps it juicy and tender. When serving, ladle the chili into rustic bowls. Top with a swirl of sour cream for creaminess. A sprinkle of shredded cheese adds richness, too. Fresh cilantro not only looks lovely but boosts flavor. Add crunchy tortilla chips on the side for a fun texture. For a heartier meal, serve it with cornbread or over rice. Enjoy the delightful combination of flavors and textures! {{image_2}} You can make a tasty vegetarian version of this chili. Replace the chicken with 2 cups of diced tofu or tempeh. Use vegetable broth instead of chicken broth. Keep the beans and spices the same for great flavor. This option is rich in protein and fiber. If you love heat, add diced jalapeños or a teaspoon of cayenne pepper. You can also use hot chili powder instead of regular chili powder. This will give your chili a nice kick. Adjust the spice to fit your taste. You can swap ingredients based on what you have. If you don't have white beans, use black beans or pinto beans. You can also switch corn for diced bell peppers for a different crunch. Fresh herbs like parsley can replace cilantro if you prefer. Just make sure to keep the spices for that classic chili taste. Store any leftover white bean chicken chili in an airtight container. Let it cool first. Place it in the fridge if you plan to use it within three days. For longer storage, consider freezing it. To reheat, you can use the stove or microwave. On the stove, heat it over medium heat until hot. Stir often to prevent sticking. In the microwave, place it in a bowl and cover it. Heat for 1-2 minutes, stirring halfway through. You can freeze white bean chicken chili. Pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken. Just add it to the slow cooker without thawing. The cooking time may be a bit longer, about 7 to 9 hours on low. Ensure the chicken reaches 165°F (75°C) for safety. To spice it up, add diced jalapeños or extra chili powder. You can also use spicy green chilies. If you like heat, try adding hot sauce to your bowl just before serving. This chili pairs well with cornbread or tortilla chips. You can also serve it with a fresh salad or rice. For a fun twist, offer a topping bar with sour cream, cheese, and avocado. It lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools completely before sealing. Yes, you can! Simply cook the chicken in a pot over medium heat. Add the other ingredients and simmer on low for about 30 to 40 minutes until the chicken is cooked and tender. Shred the chicken before serving. White bean chicken chili is simple and fun to make. We covered the main ingredients, seasonings, and optional toppings. You learned how to prep the chicken and cook everything in a slow cooker. Tips helped you enhance the flavor and serving ideas added flair. I also shared variations, storage tips, and answered FAQs. Try this recipe to enjoy a hearty meal. The warm flavors will surely delight your taste buds!

White Bean Chicken Chili Slow Cooker

Warm up with this creamy white bean chicken chili that's perfect for any season! Bursting with flavor from tender chicken, hearty white beans, and a blend of spices, this easy slow cooker recipe is a must-try. In just a few simple steps, you’ll have a comforting meal ready to serve. Click through to explore this delicious recipe and make your next dinner a hit!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

3 cans (15 oz each) white beans (such as cannellini or great northern), rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

2 cups chicken broth (low sodium)

1 can (4 oz) diced green chilies

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Shredded cheese (such as Monterey Jack or cheddar, for serving, optional)

Instructions
 

Prep the Chicken: Season the chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken for about 2-3 minutes on each side until lightly browned. This step enhances the flavor.

    Combine Ingredients: In your slow cooker, add the diced onion, minced garlic, rinsed white beans, diced green chilies, corn, cumin, chili powder, smoked paprika, and chicken broth. Mix well.

      Add Chicken: Place the seared chicken breasts on top of the mixture in the slow cooker.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.

          Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken back to the pot.

            Finishing Touch: Stir in the lime juice, and adjust seasoning with salt and pepper as needed. If the chili is too thick, you can add a splash more chicken broth to reach your desired consistency.

              Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Add a dollop of sour cream and a sprinkle of shredded cheese if desired.

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

                  - Presentation Tips: Serve the chili in rustic bowls, topping each with a drizzle of sour cream and a sprig of cilantro. You can add some tortilla chips on the side for added crunch!