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- 1.5 lbs boneless skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern) - 1 can (15 oz) sweet corn - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (4 oz) diced green chilies, with juices - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and freshly cracked 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 This chili recipe shines with its simple yet tasty ingredients. You start with boneless skinless chicken breasts, which cook to a tender finish. The white beans add creaminess and protein. Sweet corn brings a natural sweetness that balances the dish. Onions and garlic give the chili a rich flavor. They add depth when cooked down. The diced green chilies bring a mild heat and extra flavor. Ground spices like cumin, chili powder, and smoked paprika create warmth and complexity. Adjust salt and pepper to fit your taste. For a creamier texture, you can add heavy cream or coconut cream. Both options work well. Fresh cilantro adds a pop of color and flavor when you serve. Lime wedges provide a bright, zesty kick, which brightens the dish. This mix of ingredients makes the chili both comforting and exciting. It is perfect for any meal. {{ingredient_image_2}} To start, place the boneless skinless chicken breasts at the bottom of your crockpot. This layer keeps the chicken moist as it cooks. Next, chop your onion finely and mince the garlic. Layer these over the chicken. Then, add the drained white beans, sweet corn, and diced green chilies on top. This colorful mix adds great texture and flavor. For seasoning, sprinkle ground cumin, chili powder, and smoked paprika over the layers. Don't forget to add salt and cracked pepper to taste. This step is key for maximum flavor in your chili. Now, secure the lid on your crockpot. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The longer cooking time lets the chicken become very tender. This is important, as letting flavors meld makes your chili taste better. When the cooking time is up, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix well. Next, add the heavy cream or coconut cream. This will make your chili rich and creamy. Let it simmer on low for another 30 minutes. Taste your chili and adjust the seasoning if needed. Add more salt, pepper, or spices to suit your taste. Finally, ladle the creamy white chicken chili into bowls. Garnish with fresh chopped cilantro and serve with lime wedges. Enjoy the savory comfort of this dish! - Choosing the right beans: I recommend using cannellini or great northern beans. They have a creamy texture that blends well in chili. Rinse them well to remove extra sodium and keep your chili light. - Ways to enhance creaminess: For an extra creamy finish, use heavy cream or coconut cream. Adding this at the end makes the chili rich and smooth. Both options bring great flavor and texture. - Overcooking the chicken: Cook the chicken just right to keep it juicy. If you cook too long, it can dry out. Stick to the time and check for doneness. - Incorrect seasoning balance: Always taste your chili before serving. Adjust salt, pepper, and spices to get the right flavor. A little tweak can make a big difference. - Ideal accompaniments: Serve your chili with warm bread or fluffy rice. Both options soak up the chili's creamy goodness and make a complete meal. - Creative presentation ideas: Use rustic bowls for a cozy feel. Garnish with cilantro and a sprinkle of smoked paprika. A lime wedge adds a pop of color and flavor. Pro Tips Choose the Right Beans: Using a mix of white beans can add depth to the texture and flavor. Great northern, cannellini, or even navy beans work wonderfully. Enhance the Flavor: For an extra kick, add a dash of cayenne pepper or some diced jalapeños along with the green chilies. This will elevate the chili's overall profile. Make It Ahead: This chili tastes even better the next day as the flavors continue to meld. Consider making a larger batch and storing leftovers in the fridge for a quick meal later. Garnish Creatively: Besides cilantro and lime, consider topping with avocado slices, crushed tortilla chips, or a dollop of sour cream for added creaminess and crunch. {{image_4}} You can make this chili more colorful and healthy. Try adding bell peppers or zucchini. Cut them into small pieces and mix them in. They add a nice crunch and flavor. You can also add greens like spinach or kale. Just toss them in during the last 30 minutes of cooking. This way, they stay bright and fresh. If you need a dairy-free chili, swap the heavy cream for coconut cream. It gives a nice, rich taste without dairy. For those on low-carb or keto diets, you can skip the corn. Use more beans or add in cauliflower rice. This keeps it filling without the carbs. Want some heat? Add sliced jalapeños to your chili. They bring a spicy kick that many love. You can also get creative with seasonings. Try adding fresh herbs like cilantro or parsley. A dash of lime juice brightens the entire dish. Mix and match to find your favorite flavor combinations! To keep your chili fresh, cool it down first. Then, place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Pour the chili into freezer-safe bags. Squeeze out the air and seal them tight. Your chili can last in the freezer for about three months. When you want to eat it, just thaw it overnight in the fridge. You can reheat your chili in two easy ways. The microwave is quick and simple. Place your chili in a bowl and cover it with a lid. Heat it for one to two minutes, stirring halfway. For stovetop reheating, pour the chili into a pot. Heat it over medium heat, stirring often. To keep the creaminess, add a splash of cream while warming. This helps your chili stay rich and smooth. In the fridge, your chili stays good for about three days. Check for signs of spoilage before eating. If you see mold or if it smells off, throw it away. Always trust your senses. If it looks or smells strange, it is best not to eat it. Yes, you can use frozen chicken. Just add extra cooking time. When you use frozen chicken, set your crockpot on high for about 5-6 hours. This helps the chicken cook through evenly. Make sure to check that the chicken reaches 165°F for safety. To add spice, use diced jalapeños or more green chilies. You can also mix in a teaspoon of cayenne pepper. If you like heat, try adding hot sauce at the end. Adjust the spice level to fit your taste. Yes, you can create a vegetarian version. Replace chicken with more beans or use tofu. Use vegetable broth instead of chicken broth. For creaminess, stick with coconut cream or a thick dairy-free yogurt. Absolutely! This chili tastes great when made ahead. Cook it, let it cool, and store it in the fridge. You can reheat it on the stove or in the crockpot later. The flavors will deepen and taste even better. You can top your chili with shredded cheese, sour cream, or sliced avocado. Fresh cilantro adds a nice touch, too. A squeeze of lime brings out the flavors. Get creative with your toppings! Your white chicken chili can last about 3-4 days in the fridge. Store it in an airtight container for best results. Always check for signs of spoilage before eating. Yes! This chili freezes well. Let it cool completely, then place it in freezer-safe containers. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. White chicken chili pairs well with cornbread or tortilla chips. You can also serve it with rice or a fresh salad. These sides balance the meal and add more texture. Yes, this chili is gluten-free! All the ingredients are safe for a gluten-free diet. Just check your broth and any toppings to ensure they are gluten-free. Crockpot white chicken chili is a tasty, easy meal that anyone can make. I shared the main ingredients like chicken, beans, and seasonings. I explained how to prepare and cook your chili perfectly, along with tips to avoid common mistakes. You can even add veggies or modify the recipe to fit your diet. Storing leftovers is simple, and reheating keeps the flavors vibrant. Enjoy your homemade chili on colder days and serve it with your favorite sides! Let your taste buds explore this delightful dish.

Creamy White Chicken Chili Delight

A delicious and creamy chili made with tender chicken, white beans, and spices, perfect for a cozy 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 350 kcal

Ingredients
  

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

Instructions
 

  • Begin by placing the boneless chicken breasts at the bottom of your crockpot, ensuring they are evenly spread out.
  • Layer the chopped onion, minced garlic, drained white beans, drained corn, and diced green chilies over the chicken, creating a colorful mix.
  • Gently pour the low-sodium chicken broth over all the ingredients, ensuring they are submerged. Then, sprinkle in the ground cumin, chili powder, smoked paprika, and season generously with salt and freshly cracked pepper.
  • Secure the lid on the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to become tender and fully cooked.
  • When done, carefully remove the chicken breasts from the crockpot using tongs and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot and mix well.
  • Stir in the heavy cream (or coconut cream) and let the chili simmer on low for an additional 30 minutes, allowing the flavors to meld beautifully.
  • Taste your creation and adjust seasoning as needed, adding more salt, pepper, or spices to your liking.
  • To serve, ladle the creamy white chicken chili into individual bowls, generously garnish with fresh chopped cilantro, and offer lime wedges on the side for a zesty squeeze.

Notes

For a delightful dairy-free twist, use coconut cream instead of heavy cream.
Keyword chicken, chili, creamy, crockpot, white beans