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To make this cozy chili, gather these key ingredients: - 1 lb boneless, skinless chicken breasts - 2 cups cooked white beans (cannellini or great northern) - 1 medium onion, diced - 3 cloves garlic, minced - 1 green bell pepper, diced - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 4 cups chicken broth - Juice of 1 lime - Fresh cilantro, for garnish These ingredients work together to create a rich and flavorful chili. The beans add creaminess, while the spices give it warmth. You can make your chili even better with some tasty toppings. Here are a few ideas: - Sliced jalapeños for heat - Shredded cheese for creaminess - Avocado for a fresh touch - Sour cream for a cool contrast - Tortilla chips for crunch These toppings give your chili a fun twist. Mix and match to find your favorite combination. If you don't have some ingredients, don't worry! Here are some easy swaps: - Use rotisserie chicken instead of raw chicken for quicker prep. - Swap green bell pepper with red or yellow for sweetness. - Canned beans can replace dried beans for ease. - Vegetable broth can replace chicken broth for a vegetarian option. These substitutions keep the dish delicious while fitting your pantry. Feel free to experiment and make it your own! 1. Start with the chicken. Place the boneless, skinless chicken breasts at the bottom of the slow cooker. 2. Next, add the base ingredients. Scatter the cooked white beans, diced onion, minced garlic, and diced green bell pepper over the chicken. 3. Now, season the mix. Add the diced green chilies, cumin, chili powder, smoked paprika, salt, and black pepper. Stir the spices well to spread the flavors evenly. 4. Pour the broth. Carefully add the chicken broth over the entire mixture. Ensure everything is as submerged as possible. 5. Time to slow cook. Cover the slow cooker and choose your setting. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and tender. 6. About 30 minutes before serving, remove the chicken. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. 7. Finish with lime. Stir in the lime juice to brighten the flavors. Taste the chili and adjust the seasoning as needed. 8. Serve hot. Ladle the chili into bowls and garnish with fresh cilantro for a pop of color and flavor. For the best taste and texture, cook your chili on low for 6 to 8 hours. If you are in a hurry, you can choose the high setting. This will take about 3 to 4 hours. Always check the chicken's doneness. It should reach an internal temperature of 165°F. To boost the flavor, try adding a bit of lime juice before serving. It brightens the dish. Fresh cilantro adds a nice touch too. You can also add more spices, like cayenne pepper, for heat. For a smoky flavor, consider using chipotle chilies. One common mistake is overcooking the chicken. It can become dry. Make sure to shred it at the right time. Another mistake is not seasoning enough. Always taste and adjust the salt and spices. Lastly, don’t skip the lime juice; it makes a big difference. {{image_2}} You can easily make this chili vegetarian or vegan. Replace the chicken with 1 cup of diced mushrooms or 1 cup of chopped zucchini. Use vegetable broth instead of chicken broth. For protein, add 2 cups of cooked lentils or more white beans. This keeps the dish hearty and filling while keeping it plant-based. You can switch up the beans for fun. Try black beans, pinto beans, or kidney beans. Each type gives a new taste and texture. If you want a creamier chili, use navy beans or great northern beans. Feel free to mix different beans for a unique flavor profile. If you like heat, add more spice! Increase the green chilies to two cans or add jalapeños. You can also stir in a teaspoon of cayenne pepper or hot sauce. This adds a great kick and makes each bite exciting. Just be careful not to overpower the other flavors. To keep your white bean chicken chili fresh, let it cool first. Once cooled, transfer the chili to an airtight container. Store it in the fridge for up to four days. Make sure to label the container with the date. This way, you won’t forget how long it has been there. If you want to save your chili for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the chili will expand when frozen. You can keep it in the freezer for up to three months. When you’re ready to eat, just thaw it in the fridge overnight before reheating. Reheating your chili is easy! For the stovetop, pour the chili into a pot. Heat it over medium heat, stirring often until it’s hot. If you prefer the microwave, put it in a microwave-safe bowl. Cover it with a lid or plate to avoid splatters. Heat it on high for about two to three minutes. Stir halfway through to ensure even warming. Enjoy every bite of your delicious chili! Yes, you can use frozen chicken. Just place it in the slow cooker as is. Cooking time may increase by one to two hours. Always ensure the chicken reaches a safe internal temperature of 165°F. This chili pairs well with several sides. You can serve it with: - Cornbread - Rice - Tortilla chips - Avocado slices - A fresh salad These options add texture and flavor to your meal. Slow Cooker White Bean Chicken Chili lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or texture, it’s best to discard it. Yes, you can cook this chili on the stovetop. Start by sautéing the onion and garlic in a pot. Then, add all other ingredients, including the chicken. Bring it to a boil, then let it simmer for about 30-40 minutes. Shred the chicken before serving for the best texture. You now know the key ingredients and steps for making delicious Slow Cooker White Bean Chicken Chili. Remember to pick your toppings and consider substitutions based on your taste. Follow the tips to avoid common mistakes. Feel free to explore variations, like vegetarian options or spicier versions. Store leftovers wisely and use the reheating tips for quick meals. With this recipe, you can create a comforting dish that you and your loved ones will enjoy time and again. Happy cooking!

Slow Cooker White Bean Chicken Chili

Warm up your dinner routine with this cozy comfort slow cooker white bean chicken chili! This hearty recipe combines tender chicken, creamy white beans, and vibrant veggies, all simmered to perfection. With simple steps and a burst of flavor, it's an easy meal for busy nights. Dive into the deliciousness and discover how to make this satisfying dish that will please the whole family. Click through for the full recipe and impress your taste buds!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 cups cooked white beans (cannellini or great northern)

1 medium onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 can (4 oz) diced green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

4 cups chicken broth

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the slow cooker.

    Add the Base Ingredients: Scatter the cooked white beans, diced onion, minced garlic, and diced green bell pepper over the chicken.

      Season the Mix: Add the diced green chilies, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to distribute the spices evenly.

        Pour in the Broth: Carefully add the chicken broth over the entire mixture, ensuring everything is submerged as much as possible.

          Slow Cook: Cover the slow cooker 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: About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.

              Finish with Lime: Stir in the lime juice to brighten the flavors. Taste and adjust seasoning if necessary.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro.

                  Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings