Slow Cooker White Chicken Chili

$- 1.5 lbs boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup corn kernels (fresh or frozen) - 4 cups chicken broth The main ingredients make this chili hearty. The chicken gives it protein and flavor. White beans add creaminess and texture. The corn brings a sweet crunch. Onions and garlic add depth to the taste. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon paprika - ½ teaspoon salt (to taste) - ¼ teaspoon black pepper Spices are key to flavor. Cumin has a warm, earthy taste. Chili powder adds heat and depth. Paprika gives a hint of smokiness. Adjust salt and pepper to your liking. - Fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for garnish) Garnishes make your dish pop. Fresh cilantro adds brightness. Jalapeños can give an extra kick if you want more heat. Add these right before serving for the best flavor. - Chopping and rinsing Start by chopping the onion and mincing the garlic. Rinse the white beans under cold water. This step helps remove any extra salt. - Layering in the slow cooker Place the chicken breasts at the bottom of the slow cooker. Next, add the rinsed white beans. Then, toss in the diced green chilies, chopped onion, minced garlic, and corn. - Setting the slow cooker Pour the chicken broth over the layered ingredients. Sprinkle in the ground cumin, chili powder, paprika, salt, and pepper. Stir gently, but do not disturb the chicken too much. - Cooking times and temperature Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and tender when done. - Shredding chicken Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. - Mixing in cream and lime juice Return the shredded chicken to the slow cooker. Stir in the heavy cream and the juice of two limes. Mix well until everything is combined. Taste and adjust seasoning if needed. Cover and cook for an extra 30 minutes on low to heat through. Cooking on low gives a richer flavor. It allows the chicken to absorb more spices. I recommend cooking it low for 6-8 hours. If you are in a hurry, high works too, but only for 3-4 hours. Always check the chicken for tenderness. Adjusting seasoning can enhance your chili. Taste it before serving. If it needs more flavor, add salt or spices. A touch of lime juice can brighten the dish too. To make the chili creamier, add more heavy cream. You can also blend some of the beans. This gives a smooth texture and thickens the chili. Adding more vegetables can create a heartier dish. Try bell peppers, zucchini, or even spinach. They add nutrients and color to your meal. For sides, cornbread pairs well with the chili. A fresh salad can balance the meal nicely. You can also serve it with tortilla chips for crunch. Toppings can make your chili special. Use fresh cilantro for a fresh touch. Sliced jalapeños add spice for those who like heat. Sour cream can cool it down too. {{image_2}} You can change the protein in your chili. Try turkey for a leaner option. Ground beef works too but adds more fat. For beans, you can use black beans or pinto beans instead of white beans. This adds a different taste and color to your dish. Add more spices for extra flavor. Try cayenne pepper for heat. You might also like smoked paprika for a rich taste. Experiment with different chilies, like poblano or serrano. Each type brings a unique kick. To make this dish lower in carbs, swap heavy cream with plain Greek yogurt. This keeps it creamy but cuts calories. You can also add more vegetables like zucchini or bell peppers. They boost nutrition and add great texture. Once you make this chili, it can last in the fridge for 3-4 days. Store it in an airtight container to keep it fresh. Glass or plastic containers with tight lids work best. This helps to keep out air and moisture. You can freeze the chili too! Let it cool down first. Then, pour it into freezer-safe bags or containers. Remove as much air as you can from bags before sealing. This helps prevent freezer burn. To reheat, thaw overnight in the fridge. Then, warm it on the stove or in the microwave until hot. If you want to prepare it in advance, chop the veggies and measure the spices ahead of time. You can store these in the fridge for a couple of days. For quick reheating, portion the chili into smaller containers. This makes it easy to grab and heat when you are ready to eat. Yes, you can! Using frozen chicken in your slow cooker is safe. Just make sure to add extra time. If you cook on low, aim for 8-10 hours. On high, go for 4-6 hours. Always check the chicken's internal temperature. It should reach 165°F. This method works well and keeps the chicken juicy. If you want a lighter option, use half-and-half or whole milk. Coconut milk is another great choice. It adds creaminess and a hint of sweetness. Silken tofu blended smooth can also work. This will keep your chili rich without heavy cream. To heat things up, add more spices! Try a teaspoon of cayenne pepper. If you like heat, toss in sliced jalapeños. You can also add a dash of hot sauce. For a smoky flavor, chipotle peppers in adobo sauce are perfect. Adjust to your taste for the right kick. Absolutely! To cook on the stovetop, follow the steps but use a large pot. Sauté the onion and garlic first for more flavor. Then add the rest of the ingredients. Simmer for about 30-40 minutes. Stir occasionally until the chicken is cooked through. Shred and mix in the cream and lime juice before serving. This blog post covered all the steps to make delicious chili. We looked at key ingredients, spices, and garnishes. I shared tips for cooking and adjusting flavors. You can also explore fun variations and storage methods. Chili is simple to make and offers endless options. Enjoy the process and adapt the recipe to your taste. Happy cooking!$

Slow Cooker White Chicken Chili

Indulge in the rich flavors of creamy cilantro lime slow cooker white chicken chili, a perfect weeknight meal! This easy recipe combines tender chicken, white beans, and zesty lime for a dish that's both comforting and delicious. In just a few simple steps, you can have a hearty chili ready to warm your family. Click through for the full recipe and elevate your dinner game tonight!

Print Recipe Pin Recipe

Ingredients

1.5 lbs boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup corn kernels (fresh or frozen)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon salt (to taste)

¼ teaspoon black pepper

1 cup heavy cream

Juice of 2 limes

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions

In the slow cooker, place the chicken breasts at the bottom.

Add the drained white beans, diced green chilies, chopped onion, minced garlic, and corn on top of the chicken.

Pour in the chicken broth and add the ground cumin, chili powder, paprika, salt, and pepper. Stir gently to combine, being careful not to disturb the chicken too much.

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

Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and lime juice, mixing well until combined. Taste and adjust seasoning if necessary.

Cover and cook for an additional 30 minutes on low to heat through.

Serve hot, garnished with fresh cilantro and optional sliced jalapeños.

Prep Time, Total Time, Servings: 15 mins | 7-8 hours | 6 servings