Slow Cooker White Chicken Chili

$- 2 lbs boneless, skinless chicken breasts - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (15 oz each) great northern beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 cup corn, frozen or canned, drained - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - ½ teaspoon salt - ½ teaspoon black pepper In this recipe, the chicken breasts serve as the main protein. They bring a lovely flavor and texture. The beans and corn add heartiness and nutrition. The onion and garlic provide a savory base. The broth ties everything together, making it rich and comforting. - 1 cup heavy cream or coconut milk (for a dairy-free choice) - Fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for garnish) - Tortilla chips (for serving) You can make your chili creamier by adding heavy cream. For a dairy-free option, use coconut milk. Fresh cilantro gives a bright touch and a pop of color. If you like spice, add jalapeños on top. Tortilla chips are great on the side for dipping. - This recipe makes 6-8 servings. - For fewer servings, you can cut the recipe in half. - If you want to freeze leftovers, use airtight containers for best results. The portion sizes work well for family dinners or meal prep. Adjust as needed for your crowd or to save for later. To start, gather all your ingredients. This makes cooking easier. 1. Place 2 lbs of boneless, skinless chicken breasts at the bottom of your slow cooker. 2. Next, add 1 medium chopped onion and 3 minced garlic cloves on top of the chicken. 3. Then, add 2 cans of drained great northern beans, 1 can of diced green chilies, and 1 cup of corn. 4. Pour in 4 cups of chicken broth. Sprinkle 1 teaspoon each of cumin, chili powder, and oregano, along with ½ teaspoon of salt and black pepper. 5. Now, stir everything gently to mix well. For cooking times, if you set your slow cooker to low, cook for 6-8 hours. If you use high, cook for 4-5 hours. Check the chicken. It should be tender and easy to shred. Once the cooking time is up, take the chicken out. Use two forks to shred it. Then, put the shredded chicken back into the pot. Next, stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Mix well. Let it simmer on low for 20-30 minutes. This helps blend all the flavors together. Taste it. Adjust the seasoning with more salt or spices if you want. For serving, use warm bowls. Ladle the chili into each bowl. Garnish with fresh cilantro and optional sliced jalapeños for a bit of spice. Serve with crispy tortilla chips on the side. They add a great crunch! To ensure your chicken is tender, I recommend using boneless, skinless chicken breasts. This cut cooks evenly and stays moist. Place the chicken at the bottom of the slow cooker. The chicken will absorb all the broth flavors as it cooks. For flavor enhancement, use fresh garlic and onion. Their aromas boost your chili’s taste. Add spices like cumin and chili powder early. This allows the spices to bloom. Don't forget to taste and adjust seasonings before serving. You can substitute ingredients easily. If you want a different bean, black beans work well. For a lighter option, try turkey instead of chicken. Adjust the spice level to your liking. If you want more heat, add diced jalapeños or extra chili powder. For a milder flavor, skip the spicy ingredients. You can always serve hot sauce on the side for those who like it hot. For storing leftovers, let the chili cool first. Place it in an airtight container. It will stay fresh in the fridge for about three days. When reheating, use a pot on medium heat. Stir often to prevent sticking. If it seems thick, add a splash of chicken broth. You can also microwave individual portions. Just cover the bowl to avoid splatters. {{image_4}} You can change the beans or proteins in this chili. Try black beans, pinto beans, or chickpeas. Each bean brings a unique taste and texture. For proteins, use turkey or tofu instead of chicken. They will work well and add their own flair. If you want a vegetarian or vegan dish, swap the chicken for cauliflower or tempeh. Use vegetable broth instead of chicken broth. You can also add more beans to make it hearty. Coconut milk is a great dairy-free option, making it creamy and rich. To make your chili unique, add spices or herbs. Consider adding smoked paprika for a deep flavor or cayenne for heat. Fresh herbs like cilantro or parsley can brighten the dish. Incorporating extra vegetables is another fun way to change it up. Bell peppers, zucchini, or carrots can enhance the texture and taste. Just chop them small and add them with the other ingredients. This makes your chili more colorful and packed with nutrients. You can serve your chili with many tasty sides. Try sour cream or Greek yogurt for creaminess. Grated cheese is also a great topping. For a complete meal, make it a one-pot dish. Add rice, quinoa, or pasta to the slow cooker. They will soak up flavors and make the dish filling. You can also serve it with warm tortillas or crusty bread for dipping. Enjoy exploring these variations to find your favorite combination! To keep your slow cooker white chicken chili fresh, follow these steps: - Refrigeration tips: Let the chili cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to four days. This keeps it safe and tasty. - Freezing techniques for longer shelf life: If you want to keep it longer, freeze the chili. Use freezer-safe bags or containers. Remove as much air as you can. Label them with the date. It can last up to three months in the freezer. The shelf life of your chili depends on how you store it: - How long it stays fresh in the fridge: In the fridge, your chili remains fresh for about four days. After that, it may lose flavor and safety. - Properly frozen duration: When frozen, it stays good for about three months. Make sure to thaw it in the fridge before reheating. It's important to check for signs of spoilage: - Identifying when it’s no longer good to eat: If you see any mold or if it smells sour, do not eat it. Also, if the texture seems slimy or off, throw it away. Always trust your senses to keep meals safe. What can I use instead of chicken? You can use turkey or tofu as a great substitute. Both options work well. Turkey gives a similar taste and texture. Tofu absorbs flavors and makes it vegetarian. Can I make this chili spicy? Absolutely! To add heat, include more diced green chilies or sliced jalapeños. You can also sprinkle in cayenne pepper or hot sauce to taste. How do I thicken my chili? To thicken your chili, try mashing some beans in the pot. You can also add cornstarch mixed with water. Another option is to simmer it longer with the lid off. Can I prepare this recipe in advance? Yes, you can prep the ingredients a day ahead. Just store them in the fridge. You can also cook and store the chili in the fridge for up to three days. Is this recipe healthy? Yes, this recipe can be healthy. It includes lean chicken, beans, and veggies. These ingredients provide protein, fiber, and essential nutrients. Can I reduce calories or fat content? You can reduce calories by using less heavy cream or switching to coconut milk. You can also use low-fat chicken or skip the cream entirely for a lighter dish. This blog post explored how to make a delicious chili using simple ingredients. You learned about main and optional ingredients, step-by-step cooking instructions, and tips for customizing your dish. The post also highlighted storage methods and variations for different diets. Chili is versatile and easy to make. You can adapt it to your taste and enjoy it countless ways. Get cooking and make this chili your own!$

Slow Cooker White Chicken Chili

Warm up with this Creamy White Chicken Chili Delight, a comforting and flavorful slow-cooker recipe that's perfect for chilly days! This dish combines tender chicken, creamy broth, and zesty spices for a meal everyone will love. Ready in just a few steps, it's perfect for weeknight dinners! Click through for the full recipe and tips to elevate your chili game. Don't forget to try it with tortilla chips! #ChickenChili #ComfortFood #SlowCookerRecipes #ChiliRecipes

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Ingredients

2 lbs boneless, skinless chicken breasts

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (15 oz each) great northern beans, drained and rinsed

1 can (4 oz) diced green chilies

1 cup corn (frozen or canned, drained)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

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

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Tortilla chips (for serving)

Instructions

Begin by placing the boneless, skinless chicken breasts in the bottom of your slow cooker.

Scatter the finely chopped onion and minced garlic evenly over the chicken.

Next, add the drained great northern beans, diced green chilies, and the corn into the slow cooker.

Pour in the chicken broth, then sprinkle the cumin, chili powder, oregano, salt, and black pepper on top. Gently stir to combine all the ingredients well.

Cover the slow cooker with its lid and set to cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked through and tender.

After cooking, carefully remove the chicken breasts from the slow cooker and shred the meat using two forks. Return the shredded chicken back into the pot.

Stir in the heavy cream (or coconut milk), mixing thoroughly to ensure everything is well incorporated. Allow it to simmer on low for an additional 20-30 minutes to warm through and blend the flavors beautifully.

Taste your chili and adjust the seasoning as needed, adding more salt or spices if desired.

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

- Presentation Tips: Serve the chili in warm bowls, garnished with a sprinkle of fresh cilantro and optional slices of jalapeños for an extra kick. Pair with crispy tortilla chips on the side for delightful dipping!