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- 2 boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 medium onion, finely diced - 2 cloves garlic, finely 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 dried oregano - 1 cup corn kernels (fresh or frozen) - Salt and freshly ground black pepper to taste - Juice of 1 lime - Fresh cilantro - Avocado slices - Lime juice - Approximately 300 calories per serving - Key nutrients: protein, fiber, vitamins A and C, and iron This dish is packed with protein from the chicken and beans. The spices give it a warm, cozy flavor. The beans add fiber to keep you full. Each ingredient plays a part in making this chili comforting and healthy. You can also add garnishes for a fresh touch. Fresh cilantro and avocado slices add creaminess and brightness. A squeeze of lime juice brightens the dish and enhances its flavors. Each bowl is a warm hug on a cold day. 1. Start by laying the chicken breasts flat at the bottom of your slow cooker. This forms the base of your chili. 2. Next, evenly layer the white beans, diced onion, minced garlic, and green bell pepper on top of the chicken. This adds layers of texture and flavor. 1. Carefully pour the low-sodium chicken broth over the layered ingredients. Make sure everything is well covered in the broth. 2. Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano, and a pinch of salt and pepper on top. This mix of spices will give your chili its warm flavor. 3. Gently stir the spices into the other ingredients with a spoon. Be careful not to disturb the chicken too much, so it stays whole while cooking. 4. Cover the slow cooker with its lid. Set it to cook on low for 6 hours or on high for 3 hours, depending on your schedule. 1. When the cooking time is done, shred the chicken right in the slow cooker using two forks. This lets the chicken mix well with the chili. 2. Stir in the corn kernels and the fresh lime juice. Let the chili cook on high for another 15 minutes until everything is warmed up. 3. Taste your chili before serving. Adjust the seasoning with more salt and pepper if you need it. 4. Serve hot in bowls, garnished with chopped cilantro and slices of avocado for extra flavor and texture. How can I adjust spice levels? To make your chili just right, taste as you go. If you want more heat, add more chili powder or a dash of cayenne. For a milder chili, cut back on the chili powder. This way, you control the spice. How can I enhance flavor profiles? Try adding a splash of lime juice or a spoonful of honey. Fresh herbs like cilantro brighten the dish. You can also add a touch of smoked paprika for depth. These small changes really boost the flavors. What should I consider when choosing a slow cooker? Pick a slow cooker with a good size for your needs. A 4 to 6-quart model works great for this chili. Make sure the lid fits well to keep moisture in. Look for one with different heat settings. What are some prepping tips for busy days? Chop your veggies the night before. You can also measure out your spices ahead of time. Place everything in the slow cooker insert and refrigerate overnight. In the morning, just add chicken and broth, and set it to cook. What side dishes pair well with chili? Serve your chili with warm cornbread or tortilla chips. A simple salad with avocado and lime complements the meal too. Rice is another great option if you want something hearty. What are the best toppings for chili? Top your chili with fresh cilantro, creamy avocado slices, or a dollop of sour cream. Shredded cheese adds richness, while lime juice gives a fresh kick. Mix and match for your perfect bowl! {{image_4}} You can swap out the white beans for different kinds. Try using black beans, kidney beans, or pinto beans. Each type brings its own flavor and texture. If you like a creamier chili, use navy beans. They break down well and thicken the chili. For a colorful dish, mix in some red and green beans too. Just remember to rinse and drain any canned beans you choose. You can add more protein to your chili if you want. Besides chicken, try ground turkey or beef for a heartier dish. You can also add plant-based proteins like lentils or tempeh. They add great flavor and texture while keeping it healthy. If you want to keep it light, you can use shredded rotisserie chicken. It saves time and is very tasty. Adjusting the spice level is easy. If you like it spicy, add diced jalapeños or a pinch of cayenne pepper. You can also use hot sauce for a kick. For a milder chili, skip the chili powder and use sweet paprika instead. Taste as you go to find the right balance for your palate. Don’t forget, you can always add more spice, but it’s hard to take it out! How do you store leftover chili in the fridge? First, let the chili cool down to room temperature. Then, transfer it to an airtight container. It will stay fresh for about 3 to 4 days. Freezing is a great option too. You can freeze leftover chili for up to 3 months. Use freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date so you know when to use them. What are the best methods for reheating? I recommend using the stove or microwave. For the stove, pour the chili into a pot. Heat on low, stirring often until hot. In the microwave, use a microwave-safe bowl. Heat for 1 to 2 minutes, stirring halfway through. To avoid sogginess, do not add extra liquid when reheating. If the chili seems thick, add a small amount of broth instead. How can you use leftover chili creatively? You can make chili nachos by layering tortilla chips and cheese. Bake until the cheese melts, then top with chili. You can also use it as a filling for tacos or burritos. Add some cheese, lettuce, or salsa for a tasty twist. Another idea is to serve it over rice or quinoa. This adds more texture and makes a filling meal. Yes, you can use frozen chicken in your slow cooker. Just be mindful of the cooking time. When using frozen chicken, it’s best to cook on high for 4 to 5 hours. This ensures the chicken cooks all the way through. To make this work, place the frozen chicken at the bottom of the slow cooker. When using frozen ingredients, you need to adjust the cooking time. For frozen chicken, aim for 4 to 5 hours on high or 6 to 8 hours on low. The key is ensuring everything reaches a safe temperature. If you add frozen vegetables, they may need a little extra time too. To make this chili vegetarian, you can swap the chicken for plant-based protein. Consider using chopped mushrooms, lentils, or even a meat substitute. Replace the chicken broth with vegetable broth for a rich flavor. You can also add more beans or veggies to make it heartier. We explored how to make a delicious chili using chicken, beans, and fresh veggies. You learned about slow cooking steps, tips for flavor, and how to customize your dish. Remember, you can adjust spices and use various proteins to suit your taste. Storing leftovers properly and finding new ways to serve them can make meal prep easy. With these ideas, you can enjoy chili your way, whether it’s mild or spicy.

Slow Cooker White Bean Chicken Chili

Warm up your mealtime with this comforting Cozy Slow Cooker White Bean Chicken Chili. In just a few simple steps, you can create a delicious dish bursting with flavor using chicken, white beans, and vibrant spices. Perfect for weeknight dinners, this recipe is easy to follow and offers a hearty meal that the whole family will love. Ready to warm up your kitchen? Click through to discover the full recipe and enjoy a bowl of cozy goodness!
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Ingredients
  

2 boneless, skinless chicken breasts

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

1 medium onion, finely diced

2 cloves garlic, finely minced

1 medium green bell pepper, diced into small pieces

2 cups low-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 cup corn kernels (fresh or frozen)

Salt and freshly ground black pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Ripe avocado slices (for garnish)

Instructions
 

Begin by placing the chicken breasts flat at the bottom of your slow cooker. This will serve as the base for your chili.

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

      Carefully pour the low-sodium chicken broth over the layered ingredients, ensuring that everything is well submerged in the liquid.

        Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano, and a sprinkle of salt and pepper over the top of the mixture.

          Gently use a spoon to stir the spices into the other ingredients, taking care not to disturb the chicken too much—this will help it remain intact while cooking.

            Cover the slow cooker with its lid and set it to cook on low for 6 hours, or on high for 3 hours—depending on how much time you have.

              Once the cooking time is complete, shred the chicken directly in the slow cooker using two forks, mixing it back into the chili so it integrates with the other flavors.

                Stir in the corn kernels and the fresh lime juice, and let the chili cook on high for an additional 15 minutes, or until it’s warmed thoroughly.

                  Before serving, taste the chili and adjust the seasoning with additional salt and pepper, if desired.

                    Serve the chili hot in bowls, garnished generously with freshly chopped cilantro and slices of creamy avocado, adding an extra layer of flavor and texture.

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