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- 1 pound boneless, skinless chicken breasts - 2 cans (15 oz each) white beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (4 oz) diced green chiles - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, finely chopped, for garnish I love how simple this recipe is! You only need a few easy-to-find items. Start with one pound of boneless, skinless chicken breasts. This is the base of your chili. The chicken gets tender and juicy as it cooks. Next, use two cans of white beans. They add creaminess and protein. Make sure to drain and rinse them well. You’ll also need one can of corn. This gives a sweet crunch to your dish. Don't forget the diced green chiles! They add a mild kick and flavor. One medium onion and three cloves of garlic bring in that aromatic goodness. Now for the liquids: two cups of low-sodium chicken broth keep everything moist and flavorful. For spices, you'll need ground cumin, chili powder, and smoked paprika. These spices build the chili's rich taste. Finally, add salt and freshly cracked black pepper to your liking. To finish, stir in one cup of sour cream and one cup of shredded Monterey Jack cheese. These make your chili creamy and delicious. Garnish with fresh cilantro for that pop of color and freshness. With these ingredients, you can create a warm and comforting dish. For the complete cooking instructions, check out the Full Recipe. 1. Start by laying the chicken breasts at the bottom of your crockpot. Make sure they form a single layer. 2. Next, layer the white beans, corn, diced green chiles, onion, and garlic on top of the chicken. 3. Carefully pour in the low-sodium chicken broth. This will help cook the ingredients. 4. Now, sprinkle the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Gently stir to mix, but be careful not to disturb the chicken. 1. Secure the lid on the crockpot. Choose your cooking setting: cook on low for 6-8 hours or on high for 4 hours. Cook until the chicken is tender and fully cooked. 2. When the cooking time is up, remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. 3. Return the shredded chicken back into the pot. Stir it into the chili. 4. Add the sour cream and shredded Monterey Jack cheese. Stir until they melt and combine well into the chili. 1. Taste the chili and adjust the seasonings. Add more salt or pepper if needed. 2. Allow the chili to cook on low for an additional 10-15 minutes. This will let the flavors meld together beautifully. For the full recipe, refer to the earlier sections. Enjoy your delicious Easiest Crockpot White Chicken Chili! For the best results, I suggest cooking on low for 6-8 hours. If time is tight, cooking on high for 4 hours works too. Always taste your chili near the end of cooking. Adjust the seasoning to your liking. A pinch of salt or a dash of pepper can transform the dish. When serving, use deep bowls to hold all the creamy goodness. I love garnishing with fresh cilantro and an extra sprinkle of cheese. A slice of lime or some avocado on the side adds a nice touch. Serve with tortilla chips or warm bread for a full meal. One common mistake is overcrowding the crockpot. This can lead to uneven cooking. Always layer your ingredients properly. Place the chicken at the bottom, then add the beans and other items on top. Following this layering technique helps the flavors blend well. {{image_4}} You can make this chili your own by swapping ingredients. Use different beans, like black beans or pinto beans. They can add a new taste and texture. For proteins, try turkey or even tofu for a twist. If you want a lighter version, consider swapping sour cream with Greek yogurt. It still gives creaminess but with less fat. You can also use low-fat cheese or omit it entirely. Want to spice things up? Add diced jalapeños or some red pepper flakes. This boost can really awaken the flavors. You might also explore fresh herbs, like thyme or oregano, for a different twist. These can enhance the chili's taste and aroma. Consider adding a splash of lime juice before serving. It can brighten each bite and balance the creaminess. If you prefer a plant-based meal, you can replace chicken with chickpeas or lentils. These options are packed with protein and add heartiness. For a vegan version, you can use cashew cream in place of sour cream. Also, ensure you use dairy-free cheese. This way, you keep the creamy texture without any animal products. These swaps make the dish healthy while keeping it delicious. To store your leftover chili, let it cool first. This keeps the steam from building up in the container. Use airtight containers made of glass or BPA-free plastic. These types help keep your chili fresh. Label the containers with the date. This way, you know how long they have been stored. To reheat your chili, use the stovetop or microwave. If using the stovetop, heat it in a pot over medium heat. Stir often to prevent burning. If using the microwave, place it in a microwave-safe bowl. Heat it for 2-3 minutes, stirring halfway through. Always check that it reaches 165°F for safe eating. Your white chicken chili lasts about 3-4 days in the fridge. If you freeze it, it will last for about 3-6 months. Check for signs that it has spoiled. These signs include an off smell, discoloration, or mold. If you see any of these, it’s best to throw it away. You can store this chili in the fridge for up to four days. Make sure to keep it in an airtight container. This keeps the chili fresh and tasty. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can use frozen chicken in this recipe. Just make sure not to thaw it first. Place the frozen chicken at the bottom of the crockpot. This helps keep the meat juicy as it cooks. Add the other ingredients on top and cook for 6 to 8 hours on low. You have many great options for sides. Here are some tasty ideas: - Cornbread - Tortilla chips - Fresh avocado slices - Lime wedges - A simple green salad These sides add color and flavor, making your meal even better. The chili is mild, but you can adjust the spice level. If you want more heat, add jalapeños or extra chili powder. Taste as you go, so you can find the right heat for you. Yes, you can make this chili ahead of time. It tastes great even after a day or two in the fridge. Just follow the cooking steps, let it cool, and store it. When you’re ready, simply reheat it and enjoy. For a big meal prep, you can also freeze it, and it holds its flavor well. Check out the Full Recipe for more details on making it ahead! This blog covered the ingredients, steps, and tips for making white chicken chili. You learned how to layer the ingredients in a crockpot and adjust seasonings. We also discussed storage tips and how to reheat the chili properly. In the end, this dish offers comfort and can be customized to your taste. Enjoy making this chili with friends or family for warm gatherings. Don’t forget to share your tasty results!

Easiest Crockpot White Chicken Chili

Warm up your kitchen with this creamy white chicken chili delight! This easy crockpot recipe blends tender chicken, hearty white beans, and zesty green chiles into a comforting dish. Perfect for chilly evenings, this meal comes together effortlessly with just a few simple ingredients. Discover how to make this delicious chili and impress your family with a tasty dinner. Click through for the full recipe and enjoy a warming bowl tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts

2 cans (15 oz each) white beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (4 oz) diced green chiles

1 medium onion, finely diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup sour cream

1 cup shredded Monterey Jack cheese

Fresh cilantro, finely chopped, for garnish

Instructions
 

Start by laying the chicken breasts at the bottom of your crockpot, ensuring they form a single layer.

    Layer the drained and rinsed white beans, drained corn, diced green chiles, chopped onion, and minced garlic on top of the chicken.

      Carefully pour in the low-sodium chicken broth, allowing it to surround the ingredients. Sprinkle the ground cumin, chili powder, smoked paprika, and season with salt and freshly cracked black pepper. Gently stir to mix the seasonings, taking care not to disturb the chicken too much.

        Secure the lid on the crockpot and choose your cooking setting: cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.

          When the cooking time is up, remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot, stirring it into the chili.

            Stir in the sour cream and shredded Monterey Jack cheese, allowing them to melt and combine into the chili.

              Taste the chili and adjust the seasonings, adding more salt or pepper if desired.

                Allow the chili to cook on low for an additional 10-15 minutes to let the flavors meld together beautifully.

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

                    - Presentation Tips: Serve the creamy chili in deep bowls, garnishing each serving with a generous handful of fresh cilantro and an extra sprinkle of cheese on top. For an added touch of freshness, consider placing a slice of lime or some avocado on the side! Enjoy!