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- 1 lb (450g) boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup frozen corn - 4 cups chicken broth - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon oregano - ½ teaspoon salt (or to taste) - ½ teaspoon pepper (or to taste) - 1 cup heavy cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, for garnish When I make Slow Cooker Creamy White Chicken Chili, I start with boneless chicken breasts. They cook well and shred easily. White beans add creaminess and protein. Diced green chilies bring a mild heat that balances the dish. I like using fresh onion and garlic for flavor. Frozen corn gives a nice sweetness. The chicken broth is key; it makes everything juicy. Spices like cumin and chili powder bring warmth. Oregano adds depth too. Salt and pepper enhance all the flavors. - Cheese - Fresh herbs I love to finish my chili with a sprinkle of cheese. Monterey Jack melts perfectly and adds richness. Fresh herbs, like cilantro, add brightness. You can mix and match garnishes to fit your taste. - Slow cooker requirements - Recommended serving utensils For this recipe, you need a good slow cooker. It should hold all your ingredients well. I recommend one with a locking lid. This keeps heat in and helps the chili cook evenly. For serving, a ladle works best. It scoops the chili easily. A large bowl is perfect for people to help themselves. You can find the Full Recipe for more details and tips! Start by placing the boneless chicken breasts at the bottom of your slow cooker. This helps them cook evenly and stay moist. You want the chicken to soak up all those yummy flavors. After cooking, take the chicken out and shred it using two forks. This method ensures you get tender pieces. If you find it hard to shred, let the chicken rest for a few minutes. The heat will help it break apart easily. Next, grab a mixing bowl. Combine the drained white beans, diced green chilies, diced onion, minced garlic, and frozen corn. Add the chicken broth, cumin, chili powder, oregano, salt, and pepper. Stir well to mix everything evenly. This step is key for great flavor. You want every bite to taste delicious. Once mixed, pour this mixture over the chicken in the slow cooker. Now, it's time to set your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and easy to shred. After cooking, return to the slow cooker and add in the heavy cream and shredded Monterey Jack cheese. Stir until the cheese melts, making the chili creamy. Cook on low for another 30 minutes to let all the flavors blend nicely. Enjoy your creamy white chicken chili from the Full Recipe! To get the right creaminess in your chili, you can adjust the heavy cream. If you like it richer, add more cream. For a lighter version, use less. You can also use sour cream for a tangy twist. If you find your chili too thin, try these methods to thicken it: - Cornstarch: Mix 1 tablespoon with cold water and add it to the chili. - Mashed beans: Take some beans and mash them, then stir them back into the chili. Spices make a big difference in flavor. You can increase the chili powder for more heat or add smoked paprika for a smoky taste. Tasting as you cook helps you find your favorite mix. For the best broth, make your own. Use chicken bones, vegetables, and herbs. This adds depth to your chili that store-bought broth can’t match. This chili pairs well with many sides. You can serve it with cornbread, tortilla chips, or a fresh salad. Each adds a nice crunch and flavor contrast. If you have a large group, it’s easy to adjust servings. Just double the ingredients. The slow cooker can hold a lot, making it perfect for gatherings. You can also make it ahead of time and reheat it, saving you stress on the big day. For the full recipe, refer to the Slow Cooker Creamy White Chicken Chili. {{image_2}} You can easily change up the proteins in this chili. Turkey works well if you want a leaner option. You could also use tofu for a vegetarian version. Simply cube it and add it in the same way as chicken. Swapping out the beans is another fun twist. If you prefer black beans, they add a nice flavor. You can also mix in some diced bell peppers or zucchini for extra color and nutrition. Spices can change the entire taste of your chili. Try adding smoked paprika for a deeper flavor. If you like it spicy, add more chili powder or even cayenne pepper. Consider regional flavors too. For a southwestern twist, mix in some taco seasoning or roasted corn. These changes can make your chili feel fresh and exciting every time you make it. If you're looking for gluten-free options, you’re in luck! This recipe is naturally gluten-free. Just make sure the chicken broth you use is labeled as gluten-free. For a dairy-free alternative, swap heavy cream with coconut milk. It gives a nice creaminess and a hint of sweetness. This small change keeps the dish rich while meeting dietary needs. For more details on making this delicious dish, check the Full Recipe. After cooking your Slow Cooker Creamy White Chicken Chili, let it cool down. Transfer it to an airtight container. Store it in the fridge. This keeps it fresh for up to four days. To maintain the best taste, eat it within this time. If you want to keep it longer, consider freezing it. Always label your containers with the date. For freezing, use freezer-safe containers or heavy-duty bags. Leave a little space at the top for expansion. This chili can be frozen for up to three months. When you’re ready to eat, move it to the fridge to thaw overnight. You can also thaw it in the microwave. When reheating, do it on the stove or in the microwave. Heat until hot, stirring often to avoid hot spots. If stored properly, your chili lasts up to four days in the fridge. In the freezer, it stays good for about three months. Watch for signs of spoilage. If you see any mold or notice a sour smell, throw it out. Always trust your nose. Safety first! Yes, you can make this chili a day ahead. The flavors deepen when it sits. Store it in the fridge for up to three days. Just reheat on the stove or in the slow cooker. Best practices for make-ahead meals: - Let the chili cool before storing. - Use an airtight container to keep it fresh. - Add toppings just before serving for the best taste. I love pairing this chili with warm cornbread or tortilla chips. A side salad also balances the meal well. You can top the chili with cheese, sour cream, or avocado. Suggestions for side dishes and toppings: - Cornbread for a sweet touch. - Tortilla chips for crunch. - Fresh cilantro for garnish. - Sliced jalapeños for heat. Yes, you can make it vegetarian! Swap the chicken for beans or tofu. Use vegetable broth instead of chicken broth. This keeps the flavor rich and satisfying. Tips for substitution and maintaining flavor: - Use a mix of beans for texture. - Add extra spices to enhance taste. - Consider using a vegan cream for richness. To add heat, try diced jalapeños or hot sauce. You can also use spicy chili powder instead of regular. Mix in some cayenne pepper for an extra kick. Additives and techniques to increase heat: - Fresh diced chilies for a bold flavor. - Red pepper flakes for a long-lasting heat. - Adjust spices to match your taste. Yes, you can use frozen chicken in this recipe. Just add extra cooking time. Check that the chicken reaches 165°F for safety. Cooking adjustments for frozen poultry: - Cook on high for 4-5 hours instead of 3-4 hours. - Ensure the chili bubbles well before serving. For the full recipe, check out the Slow Cooker Creamy White Chicken Chili. This blog post covered a delicious creamy white chicken chili recipe. We explored key ingredients, cooking steps, and useful tips. You learned how to mix flavors, adjust textures, and even try variations. Proper storage ensures your chili stays fresh. Now, you have the tools to impress at your next meal. Remember, cooking is about fun and creativity. Enjoy the process and let your taste lead the way!

Slow Cooker Creamy White Chicken Chili

Warm up with this delicious Slow Cooker Creamy White Chicken Chili that’s perfect for cozy nights! Packed with tender chicken, zesty green chilies, and creamy Monterey Jack cheese, this recipe is not only easy to make but is also a flavorful treat your whole family will love. In just a few simple steps, you can create a hearty meal that simmers all day. Click through for the full recipe and get inspired to make this comforting dish!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen corn

4 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

1 cup heavy cream

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Instructions
 

Place the boneless chicken breasts at the bottom of the slow cooker.

    In a mixing bowl, combine the drained white beans, diced green chilies, diced onion, minced garlic, frozen corn, chicken broth, cumin, chili powder, oregano, salt, and pepper.

      Pour the mixture over the chicken in the slow cooker.

        Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and shreds easily.

          Once the cooking time is up, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.

            Stir in the heavy cream and Monterey Jack cheese, mixing until the cheese has melted and the chili is creamy.

              Cook on low for another 30 minutes to warm through and blend flavors.

                Serve hot, garnished with fresh cilantro.

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