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In the realm of comfort food, few dishes evoke the same sense of warmth and satisfaction as a hearty bowl of creamy white chicken chili. This dish transcends mere sustenance; it embodies the essence of cozy gatherings, family dinners, and those quiet evenings where a satisfying meal is just what you need. With its luscious texture and vibrant flavors, creamy white chicken chili has earned its place as a beloved staple in many households, captivating taste buds and hearts alike.

Slow Cooker White Chicken Chili

Experience the warmth and comfort of creamy white chicken chili, a delightful twist on traditional chili that combines tender chicken, hearty white beans, and a rich creamy base. This dish is perfect for cozy family gatherings or a satisfying weeknight meal. With spices like cumin and chili powder adding depth, and fresh lime and cilantro brightening the flavors, it's both nutritious and indulgent. Follow our easy guide to create this beloved recipe that is sure to impress!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

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

1 can (4 oz) diced green chiles

1 cup frozen corn

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt (or adjust to taste)

1/4 tsp black pepper

4 cups low-sodium chicken broth

1 cup heavy cream or half-and-half

Juice of 1 lime

Fresh cilantro, roughly chopped, for garnish

Optional toppings: diced avocado, shredded cheese, sour cream

Instructions
 

Prep the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Generously sprinkle with salt, black pepper, ground cumin, chili powder, and smoked paprika, ensuring the chicken is well-coated with the spices.

    Add Vegetables: Evenly layer the diced onion, minced garlic, drained white beans, diced green chiles, and frozen corn on top of the seasoned chicken.

      Add Broth: Carefully pour the low-sodium chicken broth over the layered ingredients in the slow cooker. Gently stir to combine, being mindful to keep the chicken at the bottom for even cooking.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 4 hours. The chili is done when the chicken is thoroughly cooked and shreds easily with a fork.

          Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker, stirring to incorporate.

            Make it Creamy: Stir in the heavy cream (or half-and-half) along with the freshly squeezed lime juice. Mix well to achieve a creamy consistency. Allow the chili to cook on low for an additional 30 minutes to warm through and meld the flavors.

              Serve: Ladle the creamy chicken chili into individual bowls and serve it hot. Garnish with a generous sprinkle of fresh cilantro, and offer optional toppings such as diced avocado, shredded cheese, or a dollop of sour cream for added richness.

                Prep Time, Total Time, Servings: 15 mins | 8 hrs | 6 servings

                  - Presentation Tips: For a vibrant presentation, serve the chili in colorful bowls, and place all optional toppings in small bowls on the side for a DIY topping bar.