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- 2 boneless skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup corn (fresh or frozen) The chicken breasts are the star here. They provide a juicy base for the chili. White beans add creaminess and heartiness. Diced green chilies bring a mild heat, and onions and garlic give depth to the flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper The spices are key to making this chili pop. Ground cumin adds warmth, while chili powder gives it a rich flavor. Paprika provides a subtle smokiness. Salt and pepper bring everything together. - Fresh cilantro - Sour cream or Greek yogurt - Juice of 1 lime Garnishes can elevate your dish. Fresh cilantro adds brightness and color. Sour cream or Greek yogurt adds creaminess and coolness. A squeeze of lime juice at the end brightens all the flavors. Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add 1 diced medium onion and sauté for about 5 minutes until the onion turns translucent. Then, add 2 minced garlic cloves and cook for another minute. This adds a rich base flavor to your chili. Transfer the onion and garlic mix to your slow cooker. Next, take 2 boneless skinless chicken breasts and place them directly in the slow cooker. On top of the chicken, add in the following ingredients: - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 cup chicken broth - 1 cup corn (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper Stir gently to combine all ingredients, making sure the chicken is mostly submerged in the broth. This helps the chicken stay moist and flavorful. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 4-5 hours. You want the chicken to be cooked through and tender. About an hour before it's done, check the chicken for doneness. It should shred easily with a fork when fully cooked. Once the chicken is done, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This step is key for mixing it back into the chili. Return the shredded chicken to the pot and stir it in well. Now, add the juice of 1 lime to the chili. This brightens the flavors and adds a fresh touch. Taste your chili and adjust the seasonings as needed. You can add more salt or spices if you like. Ladle the chili into bowls. For extra flavor, top each serving with fresh cilantro and a dollop of sour cream or Greek yogurt if you wish. This adds creaminess and balances the heat of the dish. Enjoy your warm and hearty Slow Cooker White Bean Chicken Chili! To make your white bean chicken chili shine, use spices wisely. Ground cumin, chili powder, and paprika are key. They add depth and warmth. Start with the amounts in the recipe, but feel free to adjust. If you want more heat, add extra chili powder. Cook the chicken until it is tender. The slow cooker does the work here. For best results, aim for 6-8 hours on low. If you're short on time, cook on high for 4-5 hours. Always check that the chicken is fully cooked and shreddable. To make your chili creamier, consider adding sour cream or Greek yogurt at the end. This gives a rich texture. You can also use cream cheese for a thicker mix. Experiment with different beans as well. Great northern beans work well, but you can try black beans for a twist. Each bean brings its own flavor and creaminess. Choosing the right slow cooker matters. A 6-quart model is perfect for this recipe. It gives enough space for all the ingredients without overflowing. Adjust cooking times based on your slow cooker model. Some cook faster than others. Always check the chicken's doneness with a fork. If it shreds easily, it's ready. {{image_2}} You can switch the chicken for turkey or beef. Both options work well. Turkey gives a lean taste, while beef adds richness. For a vegetarian option, use jackfruit or mushrooms. These choices will add depth and flavor to your dish. Feel free to mix up the beans! You can use black beans or pinto beans for a different taste. Each bean adds its own flavor and creaminess. You can also add more vegetables. Bell peppers or zucchini will boost the chili's nutrition and color. Simply chop them and toss them in with the other ingredients. Want more heat? Add cayenne pepper or crushed red pepper flakes. Start with a small amount and taste as you go. If the chili is too spicy, you can tone it down. Just leave out the diced green chilies or reduce the chili powder. This way, you can control the heat to your liking. To store the leftovers, let the chili cool first. Place it in an airtight container. This keeps it fresh. Glass containers or BPA-free plastic work best. They seal well and prevent spills. You can store the chili in the fridge for up to three days. If you want to save some for later, freezing is a great option. Divide the chili into portions. Use freezer-safe bags or containers. Be sure to leave some space for expansion. When you want to eat it, take it out of the freezer. Thaw it overnight in the fridge. You can reheat it on the stove or in the microwave. Make sure it's hot all the way through. You can keep this chili in the fridge for three days. In the freezer, it lasts up to three months. Check for signs of spoilage before eating. Look for off smells or changes in color. If it smells sour or has an odd look, it’s best to toss it. Yes, you can use frozen chicken breasts. Just be aware that cooking time will increase. Make sure the chicken reaches 165°F to be safe to eat. It is best to add extra broth or liquid to help it cook evenly. This chili goes well with many sides. Here are a few great options: - Cornbread - Rice - Tortilla chips - Fresh avocado - Salad with lime dressing These sides add texture and flavor to your meal. To add heat to your chili, consider these suggestions: - Add diced jalapeños or serrano peppers. - Mix in cayenne pepper or crushed red pepper flakes. - Use spicy diced green chilies instead of mild ones. - Stir in hot sauce before serving for a kick. Adjust the spice level to fit your taste. Yes, you can make this chili in an Instant Pot. Here’s how: 1. Use the sauté function to cook the onions and garlic. 2. Add the chicken and other ingredients. 3. Seal the pot and cook on high pressure for 15-20 minutes. 4. Quick-release the pressure, shred the chicken, and stir in lime juice. This method saves time and still gives you great flavor. This blog post covered how to make a tasty Slow Cooker White Bean Chicken Chili. We discussed the main ingredients like chicken, beans, and spices. You learned step-by-step instructions, tips for flavor, and variations to suit your taste. Use the storage tips to keep your chili fresh for later. Enjoy every bowl with your favorite toppings. This dish is not just easy; it’s also satisfying. Your friends and family will love it. Dive into this recipe and start cooking today.

Slow Cooker White Bean Chicken Chili

Warm up with this delicious Slow Cooker White Bean Chicken Chili that's perfect for any occasion! Packed with tender chicken, hearty white beans, and vibrant spices, this recipe is easy to prepare and effortless to enjoy. Just throw in your ingredients, set it, and let the slow cooker do the work. Ready to dive into a bowl of comfort? Click through to explore the full recipe and get cooking today!
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Ingredients
  

2 boneless skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup corn (fresh or frozen)

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prepare the Slow Cooker: Begin by heating the olive oil in a skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Transfer this mixture to the slow cooker.

    Add the Chicken: Place the chicken breasts in the slow cooker on top of the onion and garlic mixture.

      Combine Ingredients: Pour in the drained white beans, diced green chilies, chicken broth, corn, cumin, chili powder, paprika, salt, and pepper. Stir gently to combine all ingredients, ensuring the chicken is partially submerged in the broth.

        Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours until the chicken is cooked through and tender.

          Shred the Chicken: Once cooked, remove the chicken breasts carefully from the slow cooker. Shred the chicken using two forks and return it to the pot.

            Finish with Lime: Add lime juice to the chili and stir to combine. Taste and adjust seasoning if necessary.

              Serve: Ladle the chili into bowls and top with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

                Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 4-6