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In today's fast-paced world, comfort food has become an essential part of our culinary repertoire. It offers not just nourishment but also a sense of warmth and familiarity that can turn a hectic day into a cozy evening at home. Among the myriad of comfort foods available, the slow cooker white chicken chili stands out for its rich flavors and ease of preparation. This dish is particularly appealing to those juggling busy schedules, as it allows you to set it and forget it, returning home to a delicious, ready-to-eat meal.

Slow Cooker White Chicken Chili

Discover the ultimate comfort food with this cozy slow cooker white chicken chili recipe. Perfect for busy days, this hearty dish combines tender chicken, creamy white beans, and zesty spices for a satisfying meal that warms the soul. With easy preparation and nutritious ingredients, it's ideal for family dinners or gatherings. Elevate your cooking routine and enjoy a deliciously creamy chili that everyone will love. Gather your ingredients and let your slow cooker do the work!
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (4 oz) diced green chilies

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup corn (frozen or canned)

2 cups low-sodium chicken broth

1 tsp ground cumin

1 tsp chili powder

1/2 tsp dried oregano

1/4 tsp cayenne pepper (adjust according to your taste)

Salt and black pepper, to taste

1 cup heavy cream or sour cream (for a lighter option, substitute with Greek yogurt)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: sliced avocado, shredded cheese, and crispy tortilla strips

Instructions
 

Prep the Chicken: Begin by placing the boneless chicken breasts at the bottom of the slow cooker, ensuring they are evenly spread out.

    Combine Ingredients: In a medium mixing bowl, add the drained white beans, diced green chilies, finely chopped onion, minced garlic, and corn. Pour in the chicken broth and sprinkle in the ground cumin, chili powder, oregano, and cayenne pepper. Season generously with salt and pepper. Stir the mixture well until all ingredients are fully incorporated.

      Pour Mixture: Carefully pour the prepared mixture over the chicken breasts in the slow cooker. Ensure that the chicken is well covered by the bean and vegetable mixture to promote even cooking.

        Cook: Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should become tender and easily shred with a fork when done.

          Shred Chicken: After cooking, use tongs to remove the chicken breasts from the slow cooker. Place them on a cutting board and shred the chicken using two forks. Return the shredded chicken back into the slow cooker, mixing it well with the chili.

            Add Cream: If you are using heavy cream or sour cream, stir it into the chili now for added creaminess. If you opted for Greek yogurt, wait until serving to add it for a fresher taste.

              Final Seasoning: Taste the chili for seasoning adjustments. If needed, add more salt, pepper, or cayenne pepper to reach your desired flavor and spice level.

                Serve: Spoon the white chicken chili into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side. Encourage guests to customize their bowls with optional toppings like avocado slices, shredded cheese, or crispy tortilla strips for added texture and flavor.

                  Prep Time, Total Time, Servings: 15 mins | 6-7 hrs | 6 servings