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To make a delicious creamy white bean chicken chili, gather these essential ingredients: - 1 lb boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern), thoroughly drained and rinsed - 1 can (15 oz) diced tomatoes, undrained with juice - 1 medium onion, diced finely - 4 cloves garlic, minced or pressed - 1 cup chicken broth (low-sodium preferred) - 1 jalapeño pepper, finely chopped (seeds removed for a milder flavor) - 2 tsp ground cumin - 1 tsp smoked paprika - 1 tsp chili powder - ½ tsp salt (to taste) - ½ tsp freshly ground black pepper (to taste) - 1 cup cream cheese, softened (or your favorite dairy-free substitute) - 1 cup corn kernels (frozen or fresh) - Fresh cilantro or parsley leaves, chopped for garnish - Lime wedges for serving, for a zesty finish Each ingredient plays a key role in creating layers of flavor. The chicken adds protein, while white beans give creaminess. Diced tomatoes add moisture and taste. Onions and garlic provide a base flavor. Jalapeño adds a mild heat that can be adjusted by removing the seeds. Chicken broth enhances the overall taste. The spices—cumin, smoked paprika, and chili powder—give depth and warmth. Cream cheese and corn round out the dish with a rich texture and sweetness. Finally, garnishes like cilantro and lime bring freshness and zest to each bowl. With these ingredients, you will create a comforting dish that warms your heart and fills your belly. Start by placing the chicken breasts at the bottom of your slow cooker. This helps them cook evenly. Next, layer the other ingredients on top of the chicken. Add the white beans, the diced tomatoes with juice, diced onion, minced garlic, jalapeño, and chicken broth. Now, sprinkle in the spices: cumin, smoked paprika, chili powder, salt, and black pepper. Cover the slow cooker with its lid. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. Cooking on low lets the flavors develop better, while high cooks faster. Once the cooking time is up, take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. This method keeps the chicken tender and easy to mix back into the chili. If the chicken is hard to shred, it may need more cooking time. Now, it’s time to make the chili creamy. Add the softened cream cheese and corn to the slow cooker. Stir well until the cream cheese melts into the chili. This adds a rich texture and flavor. Let the chili cook on low for another 20-30 minutes. This step allows the flavors to blend and thickens the chili. Before serving, taste it to adjust the salt or pepper if needed. To boost the taste of your creamy white bean chicken chili, try adding more spices. I suggest: - 1 tsp of oregano for a herbaceous note. - A pinch of cayenne pepper for added heat. - A squeeze of lime juice right before serving for brightness. These simple changes make a big difference in flavor. You can also toss in some diced bell peppers or even a handful of spinach for extra nutrition. Before serving, check a few key points. Make sure the chicken is fully cooked and tender. It should shred easily. Taste the chili and adjust the salt and pepper if needed. If it seems too thick, stir in a bit more chicken broth. Remember to mix well after adding cream cheese. This ensures it blends smoothly and creates that creamy texture. When it's time to serve, use vibrant bowls. Garnish each bowl with fresh cilantro or parsley. This adds a nice pop of color. Place lime wedges on the side for a zesty finish. For a special touch, top each serving with a dollop of sour cream. Serve with crusty bread or tortilla chips for dipping. Enjoy your delicious creation! {{image_4}} If you want a lighter meal, you can use lean chicken or turkey. For a dairy-free twist, try coconut cream instead of cream cheese. This adds a lovely richness without the dairy. You can also reduce the amount of cream cheese for fewer calories. Feel free to mix up the beans! You can use black beans or pinto beans. Each type brings its own flavor. For veggies, try adding bell peppers or zucchini. They add color and extra nutrients. You could even toss in some spinach for a boost of greens. To adjust the spice, play with the jalapeño pepper. If you like it mild, remove all the seeds. For more heat, leave some seeds in or add a pinch of cayenne pepper. You can also use hot sauce to kick it up a notch. Taste as you go to find your perfect balance! To store leftovers, let the chili cool first. Then, place it in an airtight container. You can store it in the fridge for up to 4 days. If you want to keep it longer, freeze the chili. Use freezer-safe containers or bags. Leave some space at the top for expansion. This way, your chili stays fresh and tasty. When you reheat the chili, do it gently. You can use the microwave or the stove. If using the microwave, heat it in short bursts. Stir it often to keep the heat even. On the stove, warm it over low heat. Add a splash of chicken broth or water if it seems thick. This helps keep the flavor and texture just right. This creamy white bean chicken chili lasts well in the fridge. It stays good for about 4 days. In the freezer, it keeps for 2 to 3 months. Always check for signs of spoilage before eating. If it looks or smells off, it's best to throw it out. Enjoy your chili while it’s fresh for the best taste! Yes, you can use frozen chicken breasts in this chili. Just place them directly in the slow cooker. Cook on high for about 4-5 hours. On low, it will take about 8-9 hours. The chicken will cook well and stay juicy. Make sure to check if the chicken is fully cooked before shredding. To make this chili vegetarian, skip the chicken. You can use canned chickpeas or lentils as a protein boost. For cream cheese, try a dairy-free option like cashew cream or coconut cream. This keeps the dish creamy without using animal products. If you want more heat, add extra jalapeños or a chopped serrano pepper. You can also use red pepper flakes, cayenne pepper, or a dash of hot sauce. Taste as you go to find your perfect level of spice. This blog post shared a simple slow cooker chili recipe. You learned about essential ingredients like chicken, beans, and spices. Step-by-step instructions guide you on how to prepare this dish perfectly. I offered tips to enhance flavor and avoid mistakes. We explored variations for health and spice levels, making this chili flexible. Finally, I covered storage and reheating tips. Enjoy making this tasty dish for your friends and family!

Creamy White Bean Chicken Chili Slow Cooker

Savor the flavors of our Creamy White Bean Chicken Chili Delight, the perfect comfort food for any occasion! With tender chicken, creamy cheese, and zesty spices, this slow cooker recipe is as easy as it is delicious. In just a few simple steps, you can create a hearty meal that will warm your soul. Click through to explore this mouthwatering recipe and bring a touch of warmth to your table today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 cans (15 oz each) white beans (cannellini or great northern), thoroughly drained and rinsed

1 can (15 oz) diced tomatoes, undrained with juice

1 medium onion, diced finely

4 cloves garlic, minced or pressed

1 cup chicken broth (low-sodium preferred)

1 jalapeño pepper, finely chopped (seeds removed for a milder flavor)

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

½ tsp salt (to taste)

½ tsp freshly ground black pepper (to taste)

1 cup cream cheese, softened (or your favorite dairy-free substitute)

1 cup corn kernels (frozen or fresh)

Fresh cilantro or parsley leaves, chopped for garnish

Lime wedges for serving, for a zesty finish

Instructions
 

Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This ensures they cook evenly and soak up the flavors.

    Layer the cooked ingredients by adding the thoroughly drained and rinsed white beans, the undrained diced tomatoes with their juice, diced onion, minced garlic, finely chopped jalapeño, and the chicken broth on top of the chicken. Follow with the spices: cumin, smoked paprika, chili powder, salt, and black pepper.

      Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked, tender, and easily shredded.

        Once cooked, carefully remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.

          Return the shredded chicken back into the slow cooker, mixing it with the other ingredients.

            Add the softened cream cheese and corn kernels to the mixture. Stir well until the cream cheese is fully melted and seamlessly incorporated into the chili.

              Allow the chili to cook on low for an additional 20-30 minutes. This step enhances the flavor profile and thickens the chili to your desired consistency.

                Before serving, taste the chili and adjust the seasoning with additional salt or pepper as necessary.

                  Prep Time: 15 mins | Total Time: 7-8 hrs (including cooking time) | Servings: 6

                    - Presentation Tips: Serve the chili in vibrant bowls, garnished with freshly chopped cilantro or parsley for a pop of color. Add lime wedges alongside for a refreshing and zesty kick. For an extra creamy treat, top each bowl with a dollop of sour cream. Enjoy your delightful creation!