Slow Cooker Creamy White Chicken Chili Simple Dish

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To make this creamy white chicken chili, you will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (10 oz) diced green chilies - 1 small onion, finely diced - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper, to taste - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 cup corn (fresh, frozen, or canned) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap out some ingredients if needed. For the chicken, use turkey or tofu for a different taste. If you don’t have white beans, canned chickpeas work well. You can use fresh chilies or jalapeños if you prefer more heat. If you want a lighter chili, replace heavy cream with almond milk or skip it altogether. Using fresh ingredients can add great flavor. Fresh garlic and onion will taste better than dried. Fresh corn adds crunch, but frozen corn is still a good choice. Canned beans are quick and easy, but you can cook dried beans for a more homemade touch. Rinse canned beans well to remove extra salt. Start with 1 pound of boneless, skinless chicken breasts. Place these in the bottom of your slow cooker. Make sure they sit flat for even cooking. This step is key for a juicy chicken. Next, add the layers on top of the chicken. Pour in 1 can of drained white beans. Then, add 1 can of diced green chilies. After that, sprinkle in 1 small finely diced onion. Don’t forget the 2 minced garlic cloves and 1 cup of corn. This mix adds great flavor and texture. Now, carefully pour in 4 cups of low-sodium chicken broth. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Stir gently so you don’t disturb the chicken. Cover the slow cooker with the lid. Set it to low heat for 6-7 hours or high heat for 3-4 hours. When the chicken is fully cooked, it will be tender and easy to shred. To make your chili extra creamy, use heavy cream or coconut cream. I love coconut cream for a dairy-free twist. Add it after cooking, and stir it in well. This makes the chili rich and smooth. If you want a lighter version, try using half-and-half instead. Always adjust the cream to your taste. Want to kick up the flavor? Try adding fresh lime juice just before serving. It gives a fresh zing that brightens every bite. You can also toss in some diced avocado for creaminess. Another option is to add a handful of fresh cilantro at the end. This adds a burst of flavor and a pop of color. If your chili feels too thick, add more chicken broth. This helps loosen it up. If it tastes bland, add a pinch of salt or more spices. Sometimes, a dash of hot sauce can bring it to life. If your chicken is dry, make sure you shred it well and mix it back in with the cream. This helps keep it moist. {{image_4}} You can easily change the heat in this chili. To make it spicier, add chopped jalapeños or a dash of hot sauce. If you prefer it mild, skip the diced green chilies or use fewer spices. Adjusting the chili powder and cumin can also help. Taste as you go, so you find the perfect balance for your family. Want to make this chili vegetarian or vegan? Start by swapping the chicken for cooked lentils or extra beans. Use vegetable broth instead of chicken broth for a rich base. Replace heavy cream with coconut cream or a plant-based cream. You still get that creamy texture and yummy flavor while keeping it plant-based! Adding veggies boosts the nutrients and flavor. Try tossing in diced bell peppers, zucchini, or carrots. You can also add chopped spinach or kale toward the end of cooking for a fresh touch. More vegetables give you that hearty feel while keeping the dish colorful and fun to eat! After enjoying your chili, let it cool. Transfer the chili to an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps you track how fresh it is. When it’s time to eat again, take the chili out of the fridge. Pour it into a pot over medium heat. Stir often until it heats through. If it’s too thick, add a splash of chicken broth to loosen it. You can also use the microwave. Heat it in short bursts, stirring in between. To freeze, use a freezer-safe container. Leave some space at the top, as the chili will expand. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your creamy white chicken chili anytime! Yes, you can cook this chili on the stovetop. Start by heating a large pot over medium heat. Add the diced onion and garlic, cooking until soft. Then, add the chicken breasts, broth, beans, chilies, corn, and spices. Bring it to a boil, then lower the heat. Cover and simmer for about 30 minutes, or until the chicken is tender. Shred the chicken and stir in the cream, as you would in the slow cooker. To thicken your chili, you have a few options. One simple way is to mash some of the white beans. This adds body without changing the taste. You can also mix a tablespoon of cornstarch with water, then stir it in. Let it cook for a few more minutes until it thickens. If you prefer a creamier texture, add more heavy cream or coconut cream. Creamy white chicken chili pairs well with many sides. Warm tortillas or cornbread are great for dipping. You can also serve it with a fresh salad or rice for a filling meal. For an extra touch, add lime wedges and chopped cilantro on top for brightness. This blog covers key points to make creamy white chicken chili. We discussed ingredient choices, effective cooking steps, and tips to boost flavor. You also learned ways to adjust spice levels and the best storage methods. Remember, making chili can be fun and flexible. Experiment with your own twist! With practice, you'll create a dish that's tasty every time. Enjoy sharing your creamy chili with friends and family.

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Are you ready to enjoy a warm, comforting meal? Slow Cooker Creamy White Chicken Chili is an easy dish you can whip up with just a few ingredients. It’s perfect for busy days when you want something delicious without the fuss. In this post, I’ll guide you through simple steps, ingredient swaps, and tips to make the creamiest chili ever. Let’s get started on this tasty adventure!

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Ingredients

List of Ingredients

To make this creamy white chicken chili, you will need:

– 1 pound boneless, skinless chicken breasts

– 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

– 1 can (10 oz) diced green chilies

– 1 small onion, finely diced

– 2 cloves garlic, minced

– 4 cups low-sodium chicken broth

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– ½ teaspoon smoked paprika

– Salt and pepper, to taste

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

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

– Fresh cilantro, chopped (for garnish)

– Lime wedges (for serving)

Ingredient Substitutions

You can swap out some ingredients if needed. For the chicken, use turkey or tofu for a different taste. If you don’t have white beans, canned chickpeas work well. You can use fresh chilies or jalapeños if you prefer more heat. If you want a lighter chili, replace heavy cream with almond milk or skip it altogether.

Tips for Fresh vs. Canned Ingredients

Using fresh ingredients can add great flavor. Fresh garlic and onion will taste better than dried. Fresh corn adds crunch, but frozen corn is still a good choice. Canned beans are quick and easy, but you can cook dried beans for a more homemade touch. Rinse canned beans well to remove extra salt.

Step-by-Step Instructions

Preparing the Chicken

Start with 1 pound of boneless, skinless chicken breasts. Place these in the bottom of your slow cooker. Make sure they sit flat for even cooking. This step is key for a juicy chicken.

Layering the Ingredients

Next, add the layers on top of the chicken. Pour in 1 can of drained white beans. Then, add 1 can of diced green chilies. After that, sprinkle in 1 small finely diced onion. Don’t forget the 2 minced garlic cloves and 1 cup of corn. This mix adds great flavor and texture.

Cooking Settings and Times

Now, carefully pour in 4 cups of low-sodium chicken broth. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Stir gently so you don’t disturb the chicken. Cover the slow cooker with the lid. Set it to low heat for 6-7 hours or high heat for 3-4 hours. When the chicken is fully cooked, it will be tender and easy to shred.

Tips & Tricks

Perfecting the Creaminess

To make your chili extra creamy, use heavy cream or coconut cream. I love coconut cream for a dairy-free twist. Add it after cooking, and stir it in well. This makes the chili rich and smooth. If you want a lighter version, try using half-and-half instead. Always adjust the cream to your taste.

Enhancing Flavor with Additions

Want to kick up the flavor? Try adding fresh lime juice just before serving. It gives a fresh zing that brightens every bite. You can also toss in some diced avocado for creaminess. Another option is to add a handful of fresh cilantro at the end. This adds a burst of flavor and a pop of color.

Troubleshooting Common Issues

If your chili feels too thick, add more chicken broth. This helps loosen it up. If it tastes bland, add a pinch of salt or more spices. Sometimes, a dash of hot sauce can bring it to life. If your chicken is dry, make sure you shred it well and mix it back in with the cream. This helps keep it moist.

Variations

Spice Level Adjustments

You can easily change the heat in this chili. To make it spicier, add chopped jalapeños or a dash of hot sauce. If you prefer it mild, skip the diced green chilies or use fewer spices. Adjusting the chili powder and cumin can also help. Taste as you go, so you find the perfect balance for your family.

Vegetarian and Vegan Options

Want to make this chili vegetarian or vegan? Start by swapping the chicken for cooked lentils or extra beans. Use vegetable broth instead of chicken broth for a rich base. Replace heavy cream with coconut cream or a plant-based cream. You still get that creamy texture and yummy flavor while keeping it plant-based!

Adding Extra Vegetables

Adding veggies boosts the nutrients and flavor. Try tossing in diced bell peppers, zucchini, or carrots. You can also add chopped spinach or kale toward the end of cooking for a fresh touch. More vegetables give you that hearty feel while keeping the dish colorful and fun to eat!

Storage Info

How to Store Leftovers

After enjoying your chili, let it cool. Transfer the chili to an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps you track how fresh it is.

Reheating Instructions

When it’s time to eat again, take the chili out of the fridge. Pour it into a pot over medium heat. Stir often until it heats through. If it’s too thick, add a splash of chicken broth to loosen it. You can also use the microwave. Heat it in short bursts, stirring in between.

Freezing Tips

To freeze, use a freezer-safe container. Leave some space at the top, as the chili will expand. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your creamy white chicken chili anytime!

FAQs

Can I cook this on the stovetop instead?

Yes, you can cook this chili on the stovetop. Start by heating a large pot over medium heat. Add the diced onion and garlic, cooking until soft. Then, add the chicken breasts, broth, beans, chilies, corn, and spices. Bring it to a boil, then lower the heat. Cover and simmer for about 30 minutes, or until the chicken is tender. Shred the chicken and stir in the cream, as you would in the slow cooker.

How can I thicken the chili?

To thicken your chili, you have a few options. One simple way is to mash some of the white beans. This adds body without changing the taste. You can also mix a tablespoon of cornstarch with water, then stir it in. Let it cook for a few more minutes until it thickens. If you prefer a creamier texture, add more heavy cream or coconut cream.

What can I serve with creamy white chicken chili?

Creamy white chicken chili pairs well with many sides. Warm tortillas or cornbread are great for dipping. You can also serve it with a fresh salad or rice for a filling meal. For an extra touch, add lime wedges and chopped cilantro on top for brightness.

This blog covers key points to make creamy white chicken chili. We discussed ingredient choices, effective cooking steps, and tips to boost flavor. You also learned ways to adjust spice levels and the best storage methods. Remember, making chili can be fun and flexible. Experiment with your own twist! With practice, you’ll create a dish that’s tasty every time. Enjoy sharing your creamy chili with friends and family.

To make this creamy white chicken chili, you will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (10 oz) diced green chilies - 1 small onion, finely diced - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper, to taste - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 cup corn (fresh, frozen, or canned) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap out some ingredients if needed. For the chicken, use turkey or tofu for a different taste. If you don’t have white beans, canned chickpeas work well. You can use fresh chilies or jalapeños if you prefer more heat. If you want a lighter chili, replace heavy cream with almond milk or skip it altogether. Using fresh ingredients can add great flavor. Fresh garlic and onion will taste better than dried. Fresh corn adds crunch, but frozen corn is still a good choice. Canned beans are quick and easy, but you can cook dried beans for a more homemade touch. Rinse canned beans well to remove extra salt. Start with 1 pound of boneless, skinless chicken breasts. Place these in the bottom of your slow cooker. Make sure they sit flat for even cooking. This step is key for a juicy chicken. Next, add the layers on top of the chicken. Pour in 1 can of drained white beans. Then, add 1 can of diced green chilies. After that, sprinkle in 1 small finely diced onion. Don’t forget the 2 minced garlic cloves and 1 cup of corn. This mix adds great flavor and texture. Now, carefully pour in 4 cups of low-sodium chicken broth. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Stir gently so you don’t disturb the chicken. Cover the slow cooker with the lid. Set it to low heat for 6-7 hours or high heat for 3-4 hours. When the chicken is fully cooked, it will be tender and easy to shred. To make your chili extra creamy, use heavy cream or coconut cream. I love coconut cream for a dairy-free twist. Add it after cooking, and stir it in well. This makes the chili rich and smooth. If you want a lighter version, try using half-and-half instead. Always adjust the cream to your taste. Want to kick up the flavor? Try adding fresh lime juice just before serving. It gives a fresh zing that brightens every bite. You can also toss in some diced avocado for creaminess. Another option is to add a handful of fresh cilantro at the end. This adds a burst of flavor and a pop of color. If your chili feels too thick, add more chicken broth. This helps loosen it up. If it tastes bland, add a pinch of salt or more spices. Sometimes, a dash of hot sauce can bring it to life. If your chicken is dry, make sure you shred it well and mix it back in with the cream. This helps keep it moist. {{image_4}} You can easily change the heat in this chili. To make it spicier, add chopped jalapeños or a dash of hot sauce. If you prefer it mild, skip the diced green chilies or use fewer spices. Adjusting the chili powder and cumin can also help. Taste as you go, so you find the perfect balance for your family. Want to make this chili vegetarian or vegan? Start by swapping the chicken for cooked lentils or extra beans. Use vegetable broth instead of chicken broth for a rich base. Replace heavy cream with coconut cream or a plant-based cream. You still get that creamy texture and yummy flavor while keeping it plant-based! Adding veggies boosts the nutrients and flavor. Try tossing in diced bell peppers, zucchini, or carrots. You can also add chopped spinach or kale toward the end of cooking for a fresh touch. More vegetables give you that hearty feel while keeping the dish colorful and fun to eat! After enjoying your chili, let it cool. Transfer the chili to an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps you track how fresh it is. When it’s time to eat again, take the chili out of the fridge. Pour it into a pot over medium heat. Stir often until it heats through. If it’s too thick, add a splash of chicken broth to loosen it. You can also use the microwave. Heat it in short bursts, stirring in between. To freeze, use a freezer-safe container. Leave some space at the top, as the chili will expand. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your creamy white chicken chili anytime! Yes, you can cook this chili on the stovetop. Start by heating a large pot over medium heat. Add the diced onion and garlic, cooking until soft. Then, add the chicken breasts, broth, beans, chilies, corn, and spices. Bring it to a boil, then lower the heat. Cover and simmer for about 30 minutes, or until the chicken is tender. Shred the chicken and stir in the cream, as you would in the slow cooker. To thicken your chili, you have a few options. One simple way is to mash some of the white beans. This adds body without changing the taste. You can also mix a tablespoon of cornstarch with water, then stir it in. Let it cook for a few more minutes until it thickens. If you prefer a creamier texture, add more heavy cream or coconut cream. Creamy white chicken chili pairs well with many sides. Warm tortillas or cornbread are great for dipping. You can also serve it with a fresh salad or rice for a filling meal. For an extra touch, add lime wedges and chopped cilantro on top for brightness. This blog covers key points to make creamy white chicken chili. We discussed ingredient choices, effective cooking steps, and tips to boost flavor. You also learned ways to adjust spice levels and the best storage methods. Remember, making chili can be fun and flexible. Experiment with your own twist! With practice, you'll create a dish that's tasty every time. Enjoy sharing your creamy chili with friends and family.

Slow Cooker Creamy White Chicken Chili

Warm up with this comforting creamy white chicken chili, the perfect blend of flavors and textures! Made with tender chicken, hearty white beans, and a splash of cream, this easy slow cooker recipe is both delicious and satisfying. In just a few simple steps, you can create a cozy bowl of goodness that your family will love. Click through to discover all the details and enjoy a comforting meal tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 can (10 oz) diced green chilies

1 small onion, finely diced

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

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

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Begin by placing the boneless chicken breasts at the bottom of your slow cooker, ensuring they form a single layer for even cooking.

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

      Carefully pour in the low-sodium chicken broth, then sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything gently to ensure the ingredients are well combined without disturbing the chicken too much.

        Securely cover the slow cooker with its lid and set it to low heat for 6-7 hours, or high heat for 3-4 hours, until the chicken is fully cooked and tender.

          After the cooking time is up, use tongs to carefully remove the chicken breasts from the slow cooker. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken back into the pot.

            Stir in the heavy cream or coconut cream, which will lend a luscious creaminess to the chili. Mix thoroughly to integrate the cream and adjust the seasoning with additional salt and pepper if desired.

              Allow the chili to sit on low heat for an additional 15-20 minutes, giving the flavors ample time to meld together beautifully.

                Serve the chili hot, garnished with a sprinkle of freshly chopped cilantro and lime wedges on the side to add a zesty kick.

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

                    - Presentation Tips: To enhance your serving, ladle the chili into rustic bowls, drizzling a little extra cream on top and garnishing with cilantro for a pop of color. Accompany with warm tortillas or cornbread for delightful dipping!

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