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- 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 can (15 oz) corn, drained - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup low-sodium chicken broth The main ingredients create a great base for this dish. The boneless chicken offers lean protein. White beans add fiber and texture. Diced green chilies give it a mild heat. Corn adds sweetness and crunch. Onion and garlic boost flavor. Chicken broth ties it all together. - 1 tsp ground cumin - 1 tsp paprika - 1 tsp dried oregano - 1/2 tsp salt - 1/2 tsp black pepper Spices make this dish pop. Ground cumin brings warmth. Paprika adds a slight smokiness. Oregano adds depth. Salt and pepper enhance the flavors. Adjust these to your taste if you want a bolder flavor. - 1 cup sour cream - 1/2 cup cream cheese, softened - Fresh cilantro for garnish Creamy additions give this chili its rich texture. Sour cream adds tanginess. Cream cheese makes it super creamy. Fresh cilantro brightens the dish and adds color. These toppings elevate your bowl of chili to a whole new level. For the full recipe, check out the detailed instructions to make this comforting dish! - Place chicken breasts in slow cooker - Ensure even distribution of chicken To start, I place the boneless, skinless chicken breasts evenly at the bottom of my slow cooker. This step is key. It helps the chicken cook well and soak up all the flavors. When the chicken is spread out, it cooks evenly, leading to a great taste in every bite. - Combine beans, chilies, corn, onion, garlic, and broth - Stir in spices thoroughly Next, I grab a mixing bowl. I combine the drained white beans, diced green chilies, drained corn, finely chopped onion, minced garlic, and chicken broth. After that, I stir in the spices: ground cumin, paprika, dried oregano, salt, and black pepper. Mixing these ingredients well is crucial. It ensures each spoonful is packed with flavor. - Pour mixture over chicken and cover - Choose low (6 hours) or high (3 hours) setting Then, I pour the flavorful mixture over the chicken in the slow cooker. I make sure the chicken gets coated nicely. After that, I cover the slow cooker with its lid. This is where the magic happens! I choose the cooking time: low for 6 hours or high for 3 hours. Either way, my chili will turn out delicious. - Remove chicken from slow cooker - Shred using two forks When cooking time is up, I carefully lift the chicken out of the slow cooker using tongs. I then shred the chicken into bite-sized pieces using two forks. This step brings the dish together, making it easy to eat. - Return shredded chicken to slow cooker - Mix in sour cream and cream cheese - Cook an additional 15 minutes on low Finally, I return the shredded chicken back into the slow cooker. I mix in the sour cream and softened cream cheese, stirring until everything is creamy and smooth. This makes the chili rich and comforting. I cover the slow cooker one last time and let it cook on low for an additional 15 minutes. This step melds all the flavors beautifully. If you're curious about the full details, check out the Full Recipe! - Place the chicken breasts evenly in the slow cooker. This helps them cook well. - Use low heat for longer cooking times, about six hours. High heat cooks in three hours. This gives the flavors time to blend. - Add spices like chili powder or coriander for more depth. - Squeeze some lime juice to brighten the dish. This adds a nice acidic touch. - Serve the chili in warm bowls for a cozy feel. - Top with fresh cilantro and a dollop of sour cream. - Pair with crispy tortilla chips or fluffy rice on the side. This adds texture and balance. For a full recipe, refer to the Slow Cooker Creamy Green Chili Chicken. {{image_4}} If you want to switch things up, try using turkey instead of chicken. Ground turkey works well and keeps the dish light. You can also use shredded rotisserie chicken for a quick option. For beans, chickpeas or black beans can add a nice twist. If you prefer a different flavor, swap the white beans for pinto beans. When it comes to peppers, feel free to use red or yellow bell peppers instead of green. They add a sweet touch and a pop of color. To change the heat, think about what you like. If you want it spicier, add chopped jalapeños or a pinch of cayenne pepper. Start with a small amount and taste as you go. You can always add more, but it’s hard to take it out if it gets too hot! For a milder flavor, leave out the spicy ingredients. You can also balance out the heat with a dash of lime juice or a bit of sugar. If you want to make this dish dairy-free, use coconut cream instead of sour cream and cream cheese. This keeps the dish creamy while adding a hint of sweetness. For a veggie-based option, replace the chicken with diced zucchini or mushrooms. You can add more beans or corn to fill out the meal. These swaps create a delicious meal that everyone can enjoy. Check out the Full Recipe for more ideas! After you enjoy your Slow Cooker White Chicken Chili, let it cool down. Store any leftovers in the fridge. Use airtight containers to keep it fresh. I recommend glass or BPA-free plastic containers. This helps prevent spills and keeps flavors intact. If you want to save some for later, freezing is a great option. First, let the chili cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave until hot. In the fridge, your chili stays fresh for about 3 to 4 days. In the freezer, it can last up to 3 months. Just make sure to label your containers with the date. This way, you’ll know when it’s time to enjoy it again. You can add heat by including jalapeños or cayenne pepper. Try adding a chopped jalapeño when mixing the other ingredients. If you like it really hot, use more cayenne. Adjust the heat to your taste! Yes, you can use frozen chicken. Just add an extra hour to the cooking time on low. This helps ensure the chicken cooks thoroughly and stays juicy. I suggest serving it with tortilla chips or a fresh salad. You could also try cornbread or rice for a nice balance. These sides complement the chili's flavors well. If your chili is watery, you can mix in a bit of cornstarch. Mix one tablespoon of cornstarch with cold water before adding it to the slow cooker. Let it cook for a few more minutes to thicken. Yes, you can make this chili on the stovetop! Just cook the chicken in a pot first, then add the other ingredients. Let it simmer for about 30 minutes, stirring often. This method is quick and still tasty. Yes, you can make this dish gluten-free. Just check the labels on your beans, broth, and seasonings. Many brands offer gluten-free options, making it easy to enjoy this chili without worry. This blog post covered how to make delicious slow cooker white chicken chili. You learned about the key ingredients, cooking steps, and tips to enhance flavor. I shared how to customize the dish for your taste and dietary needs. Remember, this recipe is flexible and fun to make. You can serve it with rice or tortilla chips for a complete meal. Enjoy making this hearty dish that is sure to please everyone. Happy cooking!

Slow Cooker White Chicken Chili

Indulge in the comforting flavors of Slow Cooker Creamy Green Chili Chicken, perfect for busy weeknights! This easy recipe combines tender chicken, white beans, and zesty green chilies into a creamy, delicious dish that's sure to please. Ready in just 6 hours, it’s a set-and-forget meal your family will love! Click to explore this simple recipe and elevate your dinner game tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 can (15 oz) corn, drained

1 small onion, finely chopped

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 tsp ground cumin

1 tsp paprika

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

1 cup sour cream

1/2 cup cream cheese, softened at room temperature

Fresh cilantro, chopped (for garnish)

Instructions
 

Begin by placing the boneless, skinless chicken breasts evenly at the bottom of your slow cooker. This will ensure even cooking and flavor absorption.

    In a mixing bowl, combine the drained white beans, diced green chilies, drained corn, finely chopped onion, minced garlic, chicken broth, ground cumin, paprika, dried oregano, salt, and black pepper. Stir until all ingredients are well incorporated.

      Pour this flavorful bean and vegetable mixture over the chicken in the slow cooker, ensuring the chicken is well coated with the sauce.

        Cover the slow cooker with its lid and select the cooking time: set it to low for 6 hours or high for 3 hours. Let the magic happen!

          After the cooking time is up, carefully lift the chicken out of the slow cooker using tongs, and shred it into bite-sized pieces using two forks.

            Return the shredded chicken back into the slow cooker, mixing it with the remaining ingredients for an even distribution.

              Incorporate the sour cream and softened cream cheese, stirring until everything is well blended and creamy, creating a luscious sauce.

                Cover the slow cooker one last time and allow it to cook on low for an additional 15 minutes to warm through and meld the flavors.

                  Before serving, taste the dish and adjust the seasoning with additional salt or pepper if needed.

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

                      - Presentation Tips: Serve the creamy green chili chicken in warm bowls topped with a sprinkle of chopped fresh cilantro and a generous dollop of sour cream. Balance the richness of the dish by adding a side of crispy tortilla chips for a delightful crunch!