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Here’s what you need for this tasty crockpot white chicken chili. Each ingredient adds its own flavor. - 1.5 lbs boneless skinless chicken breasts - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 can (15 oz) corn, drained - 2 cups low-sodium chicken broth - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup heavy cream or coconut cream - 1/2 cup fresh cilantro, chopped, for garnish - 1 lime, cut into wedges for serving Gathering these ingredients is easy. You can find them at any grocery store. Make sure to choose fresh chicken and herbs. This dish cooks up creamy and full of flavor. The beans and corn add texture and nutrition. You can also swap heavy cream for coconut cream if you want a dairy-free dish. {{ingredient_image_1}} To start, layer the chicken in the crockpot. Use 1.5 lbs of boneless, skinless chicken breasts. Place them at the bottom of the pot. Next, add the chopped onion, minced garlic, drained white beans, drained corn, and diced green chilies. This mix creates a great base. Now, pour in 2 cups of low-sodium chicken broth. Make sure it covers the ingredients well. Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Season with salt and pepper to your taste. This step adds depth to your chili's flavor. You can cook this chili on low or high. If you choose low, set the crockpot for 6-7 hours. This long cooking time makes the chicken tender. If you are short on time, cook it on high for 3-4 hours. Either way, the chicken will cook through and be ready to shred. Once the cooking time is up, take the chicken out of the pot. Use two forks to shred it into bite-sized pieces. After shredding, return the chicken to the pot. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Let it cook for another 30 minutes on low to heat through. Before serving, taste the chili. Adjust the seasoning if needed. You can add more salt, pepper, or spices to fit your taste. Ladle the chili into bowls, garnish with fresh chopped cilantro, and serve with lime wedges for extra flavor. Enjoy! To shred chicken easily, use two forks. Hold one fork in each hand. Grab a piece of chicken with one fork. Then pull it apart with the other fork. This method works well for tender chicken. If you want to try something different, use a stand mixer. Place the cooked chicken in the bowl and mix on low speed. The chicken will shred quickly and evenly. Adjusting seasoning is key to great chili. Start with salt and pepper. Taste your chili before serving. If it lacks flavor, add more spices. You can boost the heat with cayenne pepper or extra chili powder. If you like fresh flavors, add lime juice just before serving. This gives a bright taste to your chili. Garnishes make your chili look great and add flavor. Fresh cilantro is a must for topping. You can also add sliced jalapeños for heat. Serve with lime wedges on the side. This adds a fresh burst of flavor. Pair your chili with tortilla chips or cornbread for a nice crunch. These sides make the meal feel special. Pro Tips Use Chicken Thighs for More Flavor: Chicken thighs are more flavorful and tend to stay juicier than chicken breasts. Consider substituting them for a richer taste. Adjust Spice Levels to Your Preference: Feel free to increase or decrease the amount of chili powder and cumin to suit your heat tolerance. For a kick, add some cayenne pepper! Let It Simmer for Best Flavor: Allowing the chili to simmer for an extra 30 minutes after adding the cream helps meld the flavors together beautifully. Garnish with Fresh Ingredients: Adding fresh lime juice and cilantro just before serving enhances the chili's flavor and adds a vibrant, fresh touch. {{image_2}} You can make this dish dairy-free. Just swap heavy cream for coconut cream. This change keeps the soup creamy, rich, and adds a light coconut flavor. To do this, add one cup of coconut cream at the end of cooking, like you would with heavy cream. To keep this dish gluten-free, check all your ingredients. Most canned goods are gluten-free, but always read labels. Use gluten-free broth and ensure your seasonings do not contain gluten. This way, everyone can enjoy the meal. If you want a quick option, use rotisserie chicken. Just shred the chicken and add it near the end of cooking. This saves time and adds great flavor. You can also substitute turkey or tofu for chicken. Turkey breast works well and is a lean option. Tofu gives a nice plant-based twist. Just be sure to cube the tofu and add it early in cooking so it absorbs flavors. To store your white chicken chili, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long it stays fresh. For longer storage, freezing is a great option. Portion the chili into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. When reheating, use the stove for best results. Heat it gently over medium-low heat until it’s warm. Stir it often so it heats evenly. If it seems thick, add a splash of broth or water. You can also reheat it in the microwave. Just use a microwave-safe bowl, cover it loosely, and heat in short bursts. Always check the temperature to ensure it’s safe to eat. Yes, you can use frozen chicken in the crockpot. Just place it at the bottom. The cooking time will be longer. For frozen chicken, cook on high for 4-5 hours or low for 8-9 hours. Check that the chicken reaches 165°F for safety. This method keeps the meat tender and juicy. To add heat to your chili, try a few methods. First, use more chili powder or cumin. You can also add fresh jalapeños or hot sauce. Another option is to stir in diced green chilies. Adjust the spice level to suit your taste. Start with small amounts and taste as you go. White chicken chili pairs well with many sides. Consider serving it with: - Cornbread - Tortilla chips - Fresh avocado slices - A side salad You can also add toppings like shredded cheese, sour cream, or more cilantro. Each option enhances the meal and adds flavor. Enjoy your chili however you like! This blog post covered ingredients, steps, tips, and variations for white chicken chili. You learned the best ways to prepare, cook, garnish, and store your dish. Remember, feel free to adjust spices and ingredients based on your taste. Whether you go for a dairy-free twist or use different proteins, the key is to enjoy the process. With these insights, you'll make a flavorful chili that warms the soul. Happy cooking and enjoy your delicious creation!

Creamy White Chicken Chili Delight

A rich and creamy chili featuring tender chicken, white beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup heavy cream or coconut cream
  • 0.5 cup fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges for serving

Instructions
 

  • In the crockpot, place the boneless chicken breasts at the bottom.
  • Add the chopped onion, minced garlic, drained white beans, drained corn, and diced green chilies on top of the chicken.
  • Pour the chicken broth over all the ingredients and sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
  • Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream (or coconut cream) and let cook for an additional 30 minutes on low to heat through.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or spices according to your preference.
  • Ladle the chili into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side for squeezing.

Notes

For a dairy-free option, use coconut cream instead of heavy cream.
Keyword chicken chili, comfort food, creamy chili