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- 2 boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium green bell pepper, diced - 2 cups low-sodium chicken broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon oregano - 1 cup corn kernels (fresh or frozen) - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) For this slow cooker white bean chicken chili, I always start with fresh ingredients. The chicken breasts are key to making this dish hearty. They soak up all the flavors while cooking. I use two cans of white beans, as they add a creamy texture and protein. Next, I dice a medium onion and mince two cloves of garlic. These add a nice base of flavor. I also chop up a green bell pepper for a fresh crunch. The spices are where the magic happens. Ground cumin, chili powder, smoked paprika, and oregano boost the flavor. You can adjust these to your taste. Don't forget the low-sodium chicken broth. It ties everything together. I add corn for sweetness. Finally, I season with salt and pepper. A squeeze of lime juice brightens up the dish. For garnishes, fresh cilantro and avocado slices make a delicious finish. These ingredients come together to create a warm and satisfying meal. 1. Start by placing the two chicken breasts at the bottom of your slow cooker. This keeps them moist. 2. Next, layer the drained white beans, diced onion, minced garlic, and diced green bell pepper on top of the chicken. This mix adds great flavor. 3. Pour the chicken broth over everything, ensuring all ingredients are submerged. This helps with even cooking. 4. Sprinkle the ground cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top. These spices give your chili depth. 5. Gently stir to combine the spices with the other ingredients. Be careful not to disturb the chicken too much. 6. Cover the slow cooker and set it to low for 6 hours or high for 3 hours. This slow cooking makes everything tender. 1. When cooking time ends, shred the chicken using two forks. Mix it back into the chili for even flavor. 2. Stir in the corn and lime juice, then let it cook for an additional 15 minutes on high. This warms everything through and adds sweetness. 3. Taste your chili and adjust the seasoning if needed. You can add more salt or spices to suit your taste. 4. Serve hot, and garnish with fresh cilantro and avocado slices for a beautiful finish. - Ensuring flavor infusion: To make sure the flavors blend well, add your spices right on top of the other ingredients. This helps them mix in as they cook. Stir gently when you combine them. - Cooking time adjustments: If you are short on time, use the high setting for three hours. If you have more time, the low setting for six hours works best. The longer cooking time gives the chicken more flavor. - Recommended slow cooker settings: Use the low setting for a gentle cook. This helps keep the chicken moist. If you need it done faster, the high setting is fine too, just keep an eye on it. - Best side dishes: Serve your chili with cornbread or tortilla chips. A fresh salad pairs well too. It adds a nice crunch and balance. - Storage in the fridge or freezer: Store leftovers in an airtight container. In the fridge, it lasts about three days. For longer storage, freeze it. It can last up to three months in the freezer. - Reheating properly: Reheat your chili on the stovetop for best results. Stir it often and heat it until it's warmed through. You can also use a microwave, but be sure to stir every minute for even heating. {{image_2}} You can switch things up in your Slow Cooker White Bean Chicken Chili. Here are a few easy swaps: - Using different beans: You can use black beans or pinto beans instead of white beans. Each type brings a new flavor and texture. - Adding vegetables: Toss in diced carrots or zucchini for extra crunch and nutrients. You can also add chopped spinach at the end for a fresh touch. - Spice level adjustments: If you want it spicier, add some diced jalapeños or a pinch of cayenne pepper. For a milder dish, skip the chili powder. Want to make this chili fit your diet? Here’s how: - Vegetarian/vegan options: Replace chicken with mushrooms or jackfruit. Use vegetable broth instead of chicken broth. This keeps the dish tasty and hearty. - Gluten-free alternatives: This recipe is naturally gluten-free with no added flours. Just make sure your broth and any added ingredients are also gluten-free. With these variations, your chili can fit any taste or dietary need! When storing leftovers, let the chili cool down first. Use an airtight container to keep it fresh. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze it. Make sure to use freezer-safe containers or bags. Label them with the date. This way, you won't forget when you made it! You can use either the microwave or the stovetop to reheat your chili. If you choose the microwave, heat in short bursts. Stir it well to avoid hot spots. For stovetop reheating, pour the chili into a pot. Heat on medium-low, stirring often. To keep the chili creamy, add a splash of chicken broth or a bit of sour cream. This helps maintain the smooth texture. Enjoy your warm bowl of chili! Can I use frozen chicken? Yes, you can use frozen chicken. Just add the frozen chicken breasts to the slow cooker. You may need to cook it a bit longer. Ensure the chicken reaches 165°F for safety. How to thicken the chili? To thicken the chili, you can mash some beans. Use a fork to mash a few beans in the pot. This adds creaminess and body to the chili. Another option is to add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in and heat. What can I serve with chili? Chili pairs well with many sides. Some ideas include cornbread, rice, or tortilla chips. You can also serve it with a fresh salad or sliced avocado. How long does it last in the fridge? This chili lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Can I make it in an Instant Pot? Yes! You can make this chili in an Instant Pot. Use the sauté function for the veggies, then add all other ingredients. Cook on high pressure for about 15 minutes. Let it naturally release for 10 minutes before serving. In this blog post, we explored how to make a delicious chili. We covered the key ingredients, including chicken, beans, and spices. I shared step-by-step instructions for cooking and adding the final touches. You learned tips to boost flavor and serving options. I also discussed variations for different tastes and dietary needs, plus smart storage practices. Chili is versatile and easy to make. It can warm your home and delight your taste buds. Enjoy experimenting with flavors and making it your own.

Slow Cooker White Bean Chicken Chili

Warm up your dinner with this cozy slow cooker white bean chicken chili, packed with flavor and nutrition! It's an easy, comforting dish made with tender chicken, hearty white beans, and zesty spices. Perfect for busy days, this recipe is not only simple but also a crowd-pleaser. Ready in just 6 hours, it’s the ultimate meal for any occasion. Click through now to explore the full recipe and make your chilly evenings delicious!
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Ingredients
  

2 boneless, skinless chicken breasts

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

1 medium onion, diced

2 cloves garlic, minced

1 medium green bell pepper, diced

2 cups low-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon oregano

1 cup corn kernels (fresh or frozen)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Instructions
 

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

    Add the drained white beans, diced onion, minced garlic, and diced green bell pepper on top of the chicken.

      Pour the chicken broth over the ingredients, ensuring everything is submerged.

        Sprinkle the ground cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top.

          Gently stir to combine the spices with the other ingredients, being careful not to disturb the chicken too much.

            Cover the slow cooker and set it to low for 6 hours or high for 3 hours.

              After cooking, shred the chicken using two forks, mixing it back into the chili.

                Stir in the corn and lime juice, letting it cook for an additional 15 minutes on high or until heated through.

                  Taste and adjust the seasoning if needed.

                    Serve hot, garnished with fresh cilantro and avocado slices.

                      Prep Time, Total Time, Servings: 15 minutes | 6 hours | 4 servings