Crock-Pot White Chicken Chili

As the temperatures drop and the days grow shorter, there's nothing quite like a bowl of cozy comfort food to warm your soul. Whether it's a chilly evening spent at home or a gathering with friends and family, a hearty meal can transform any moment into a special occasion. Among the many options available, white chicken chili stands out as a flavorful and creamy alternative to traditional chili, offering a unique twist that appeals to a wide range of palates.

Warm up your chilly evenings with this cozy creamy white chicken chili, a delightful twist on traditional chili! Ideal for family gatherings or quiet nights in, it features tender chicken, creamy textures, and the perfect hint of spice from green chiles. Slow-cooked to perfection in a Crock-Pot, this dish is easy to prepare and offers a comforting richness that is sure to please everyone. Explore endless customization options with toppings and ingredients. Enjoy the comforting embrace of flavors and warmth in every bowl!

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Ingredients

1 lb boneless, skinless chicken breasts

1 medium onion, diced

2 cloves garlic, minced

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

1 can (4 oz) diced green chiles

2 cups low-sodium chicken broth

1 cup corn (frozen or canned)

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1 cup heavy cream (or coconut milk for a dairy-free option)

Fresh cilantro for garnish

Tortilla chips or bread for serving

Optional toppings: lime wedges, avocado slices, shredded cheese, sour cream

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of the Crock-Pot. Season them lightly with salt, pepper, cumin, chili powder, and smoked paprika.

Add Vegetables & Beans: Add the diced onion, minced garlic, white beans, corn, and diced green chiles to the Crock-Pot.

Pour in the Broth: Pour the chicken broth over the top of all the ingredients, ensuring everything is submerged as best as possible.

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

Shred the Chicken: Once done, carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the chili.

Add Cream: Stir in the heavy cream (or coconut milk), mixing well to combine. Let it warm up again for about 15 minutes on low.

Taste & Adjust: Before serving, taste the chili and adjust the seasoning if necessary, adding more salt or spices as desired.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Offer lime wedges, avocado slices, tortilla chips, cheese, or sour cream on the side for topping.

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