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To make this hearty white chicken chili, you'll need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans, rinsed and drained - 1 can (15 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup corn (frozen or fresh) - 4 cups chicken broth These ingredients create a rich base for your chili. The chicken adds protein, while the beans provide fiber. Green chilies give a mild heat that you can enjoy. The flavor comes alive with these spices: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste Each spice plays a role. Cumin adds warmth, paprika gives depth, and oregano brings a hint of earthiness. Adjust the salt and pepper to suit your taste for the perfect balance. For that creamy finish and fresh touch, include: - 1 cup sour cream or Greek yogurt - Fresh cilantro, chopped for garnish - Lime wedges for serving Adding sour cream or Greek yogurt at the end makes the chili smooth and rich. The cilantro offers freshness, while lime adds a zesty kick. These toppings elevate the dish and make it visually appealing. Enjoy each bite of warmth and flavor! Start by laying the chicken breasts at the bottom of your slow cooker. This step is key. The chicken absorbs all the flavors from the other ingredients. It also becomes tender as it cooks. Make sure the chicken is evenly spaced for even cooking. Next, grab a big bowl. Combine the rinsed white beans, diced green chilies, diced onion, minced garlic, and corn. Add the chicken broth, ground cumin, smoked paprika, oregano, salt, and pepper. Mix everything well. Pour this tasty mix over the chicken in the slow cooker. This blend creates a rich, flavorful base. Now it’s time to cook! Cover the slow cooker and set it to low for 6-8 hours or high for 4 hours. I prefer the low setting for the best flavor. The chicken will be tender and easy to shred. Be sure to check that the chicken is fully cooked before serving. To shred chicken easily, cook the chicken until it is very tender. After cooking, take the chicken out of the slow cooker. Use two forks to pull the chicken apart. Hold one fork steady and use the other to tear the meat. This method works well and gives you nice, bite-sized pieces. To make your chili creamy, stir in sour cream or Greek yogurt. Add one cup to the slow cooker after shredding the chicken. Mix gently until it blends well. Let it heat for about 10 to 15 minutes. This gives your chili a rich texture and a tangy taste. You can adjust the flavor of your chili by adding more spices. If you want more heat, add crushed red pepper or jalapeños. For a brighter taste, squeeze in some lime juice. Taste the chili and add salt and pepper as needed. This way, you can customize it just how you like! {{image_2}} You can easily make this chili vegetarian. Swap the chicken for jackfruit or tofu. Jackfruit has a meaty texture and absorbs flavors well. Tofu is great for adding protein and creaminess. Use firm tofu for the best results. Just cube it and add it in with the other ingredients. If you love heat, try adding jalapeños or hot sauce. Fresh or pickled jalapeños give a nice kick. Chop them up and mix them in during cooking. For extra spice, drizzle some hot sauce on top before serving. Adjust the amount based on your heat preference. You can boost nutrition by adding more vegetables. Bell peppers are sweet and colorful. Dice them and mix them in. Zucchini adds a mild taste and soft texture. Just chop it into small pieces and throw it in with the other ingredients. More veggies mean more flavor and health benefits. You can keep your white chicken chili in the fridge for up to four days. Make sure to store it in an airtight container. This will help keep it fresh and tasty. Always let the chili cool down before you put it in the fridge. If you want to save some for later, freezing is a great option. First, let the chili cool completely. Then, pour it into freezer bags or containers. Leave some space at the top, as the chili will expand when frozen. This chili can last up to three months in the freezer. To thaw, move it to the fridge overnight. When you are ready to enjoy your leftover chili, there are a few ways to reheat it. You can use the microwave for quick warming. Just heat in short bursts, stirring in between. If you want to use the stovetop, pour the chili into a pot and warm it over medium heat. Stir often to ensure it heats evenly. Add a splash of chicken broth if it seems too thick. Enjoy your comforting meal again! Yes, you can use frozen chicken breasts. Just remember that cooking from frozen will add extra time. I recommend cooking on high for about 5-6 hours instead of 4 hours. The chicken will still shred well and stay juicy. To thicken your chili, try these easy methods: - Cornstarch Slurry: Mix equal parts cornstarch and cold water. Stir this mix into the chili and let it cook for 15 minutes. - Mash Beans: Use a fork to mash some of the white beans in the pot. This will help create a thicker texture without changing the flavor. - Add More Sour Cream: Stir in extra sour cream or Greek yogurt. This adds creaminess and thickness. Yes, this recipe is gluten-free! The ingredients do not contain gluten. Always check labels, especially for broth and canned goods, to ensure there are no hidden gluten sources. If you want to be extra safe, you can always use gluten-free broth. This blog post shared key steps to make a flavorful chili. We covered main ingredients like chicken and white beans. You learned how to prepare and cook everything, plus tips for shredding chicken perfectly. We also looked at fun variations, storage tips, and answered common questions. In the end, this recipe is simple and adaptable. Enjoy creating a dish that warms your soul!

Slow Cooker White Chicken Chili

Warm up your dinner table with this Creamy Verde Slow Cooker White Chicken Chili that takes just minutes to prep! Packed with tender chicken, white beans, corn, and flavorful spices, this hearty recipe cooks effortlessly in your slow cooker. Top it off with a dollop of sour cream and fresh cilantro for a burst of flavor. Click through to discover how to make this comforting dish that will delight your family and friends!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) white beans, rinsed and drained

1 can (15 oz) diced green chilies

1 medium onion, diced

3 cloves garlic, minced

1 cup corn (frozen or fresh)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1 cup sour cream or Greek yogurt

Fresh cilantro, chopped for garnish

Lime wedges for serving

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the slow cooker.

    Add Ingredients: In a bowl, combine the white beans, diced green chilies, diced onion, minced garlic, corn, chicken broth, cumin, smoked paprika, oregano, salt, and pepper. Mix well. Pour this mixture over the chicken in the slow cooker.

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

        Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return it to the chili.

          Stir in Creaminess: Add the sour cream (or Greek yogurt) to the slow cooker and stir gently until well incorporated. Allow it to heat through for an additional 10-15 minutes.

            Adjust Seasoning: Taste the chili and adjust the salt and pepper as needed.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges for squeezing.

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