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To make this white bean chicken chili, you need a few simple ingredients. Here’s what you will gather: - 2 boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 can (4 oz) diced green chiles - 2 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup sour cream or Greek yogurt for creaminess - Fresh cilantro and lime wedges for garnish Each of these ingredients plays a key role in the flavor and texture of the dish. The chicken provides protein, while the white beans add creaminess. Corn and bell pepper give a nice crunch. The spices bring warmth and depth to the chili. Don't forget the sour cream or Greek yogurt! It adds a rich, smooth finish. You can also use cilantro and lime to brighten each bite. This recipe is flexible. You can adapt it to your taste or what you have on hand. Just make sure to have fun with it! - Layering the Slow Cooker Start by placing the chicken breasts at the bottom of the slow cooker. This step keeps the chicken moist. - Mixing Ingredients In a bowl, mix the drained white beans, corn, diced onion, minced garlic, diced green bell pepper, and diced green chiles. This mix adds great flavor and texture. Pour this mixture over the chicken in the slow cooker. - Cooking Times Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. The chicken should cook until tender and easy to shred. - Shredding the Chicken When the cooking time is up, shred the chicken inside the slow cooker using two forks. Mix the chicken back into the chili for even flavor. - Creaminess Addition Stir in the sour cream or Greek yogurt. This makes the chili creamy and rich. Mix well until everything is blended. - Adjusting Seasoning Taste the chili and add salt and pepper as needed. Adjusting the seasoning helps bring out all the flavors. Serve warm, and don’t forget to garnish with fresh cilantro and lime wedges for a bright finish. - Suggested Spices: To boost flavor, try adding more spices. You can use extra cumin, chili powder, or smoked paprika. These spices add depth and warmth to your chili. - Fresh Herbs: Fresh cilantro works great for garnishing. It adds a bright taste. You can also try adding fresh lime juice for a zesty kick. - Creaminess Alternatives: If sour cream or Greek yogurt is not your thing, use cream cheese. It gives a rich and creamy texture. You can also blend in cashew cream for a dairy-free option. - Bean Options: You can mix different beans for fun textures. Black beans or pinto beans can add variety. Each type brings its own taste. - Slow Cooker vs. Stovetop: The slow cooker makes this chili easy. It allows flavors to meld over time. If you're short on time, cooking on the stovetop is faster. Just simmer until the chicken is tender. - Meal Prep Options: This chili is great for meal prep. You can make a big batch and divide it into containers. It lasts well in the fridge and tastes better the next day. {{image_2}} Protein Substitutes You can swap the chicken breasts for turkey or pork. Both will work well with the spices. If you prefer plant-based options, use firm tofu or tempeh. These choices add protein and absorb flavor nicely. Vegetables to Include Feel free to add more veggies for taste and texture. Zucchini, carrots, or celery can enhance your chili. You can also toss in spinach or kale for extra greens. These additions make the dish more colorful and nutritious. Gluten-Free Options This recipe is already gluten-free. Just make sure your chicken broth has no gluten ingredients. You can also check all canned goods for gluten. Vegan Adaptation For a vegan version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Swap sour cream for cashew cream or coconut yogurt for creaminess. This keeps all the flavor while being plant-based. Accompanying Dishes Serve the chili with warm cornbread or tortilla chips. A side salad can add freshness and crunch. You might also try rice or quinoa for a hearty meal. Garnish Ideas Top your bowl with fresh cilantro and lime wedges. Avocado slices or diced tomatoes can add more color and flavor. A sprinkle of cheese can also enhance the dish if you enjoy dairy. This chili lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to cool it to room temperature before sealing. This helps keep the flavors intact and prevents spoilage. You can freeze this white bean chicken chili for up to 3 months. To freeze, let the chili cool completely. Then, use freezer-safe bags or containers. Remove as much air as you can from the bags before sealing. This keeps the chili safe from freezer burn. For thawing, place the frozen chili in the fridge overnight. You can also use the microwave for quick thawing. Just be careful not to overheat it. When reheating, the stove is best. Pour the chili into a pot and heat over medium. Stir often until it’s hot. This keeps the texture nice and creamy. You can also use the microwave. Heat in short bursts, stirring in between. This way, you warm it evenly without cooking it further. Yes, you can use frozen chicken. Just add a bit more time. Cook it on high for about 4-5 hours. Make sure the chicken reaches 165°F for safety. Frozen chicken can still turn out tender and juicy. To spice it up, add jalapeños or a pinch of cayenne pepper. You can also use spicy diced green chiles. For a kick, try adding some hot sauce before serving. Adjust to your taste for the perfect heat. Greek yogurt is a great swap for sour cream. It gives a similar creaminess. You can also use cream cheese for a richer taste. Silken tofu works well for a dairy-free option too. Leftovers can last 3-4 days in the fridge. Store them in airtight containers. For best taste, reheat and enjoy within this time frame. You can also freeze chili for up to three months. Absolutely! Bell peppers, zucchini, or spinach work great. You can add carrots or celery for extra crunch. Just chop them up and mix them in when you combine the other ingredients. This makes the chili even more nutritious. This recipe gives you all the steps to make a tasty chicken chili. You learned about the key ingredients and how to prepare them. We discussed great tips to boost flavor and texture. Plus, you have options for dietary needs and serving ideas. Enjoy making this dish your own! With a few swaps or twists, you can create your perfect chili. Now that you have the knowledge, it's time to cook and enjoy every bite.

White Bean Chicken Chili Slow Cooker

Warm up with this creamy white bean chicken chili that's packed with flavor and nutrients! This comforting dish features tender chicken, hearty white beans, and a blend of spices, all simmered to perfection in your slow cooker. Perfect for busy weeknights, it's easy to make and even easier to enjoy. Click to discover the full recipe and turn a few simple ingredients into a satisfying meal your family will love!
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Ingredients
  

2 boneless, skinless chicken breasts

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 can (4 oz) diced green chiles

2 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup sour cream or Greek yogurt (for creaminess)

Fresh cilantro and lime wedges (for garnish)

Instructions
 

Start by placing the chicken breasts at the bottom of the slow cooker.

    In a separate bowl, combine the drained white beans, corn, diced onion, minced garlic, green bell pepper, and diced green chiles.

      Pour this mixture over the chicken breasts in the slow cooker.

        Add in the chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to ensure all ingredients are evenly distributed.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

            When done, shred the chicken inside the slow cooker using two forks, and mix it back into the chili.

              Stir in the sour cream or Greek yogurt until well combined and creamy.

                Taste and adjust seasoning if necessary.

                  Serve warm and garnish with fresh cilantro and lime wedges.

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