5 Easy Slow-Cooker Creamy White Chicken Chili Recipes

Title: Spicy Green Chili Variation of Creamy White Chicken Chili
Prep Time: 15 minutes
Cook Time: 6 hours
Number of Servings: 6
Required Equipment List: Slow cooker, chopping board, knife, measuring cups, measuring spoons
Cuisine Type: American-Mexican

This Spicy Green Chili Variation of Creamy White Chicken Chili offers a zesty twist on the classic creamy chili recipe, perfect for those who crave a little heat. Combining tender chicken, creamy beans, and a blend of spicy green chilies, this dish is a satisfying meal that warms the soul.

The slow cooker allows the flavors to meld beautifully, making it a great option for busy days when you want a hearty dinner waiting for you at home. The addition of green chilies not only enhances the flavor but also provides a kick that chili lovers will appreciate.

This recipe is versatile; you can adjust the heat level by using milder or spicier green chilies according to your preference. Serve it up with your favorite toppings like avocado, cilantro, and sour cream for the perfect finishing touch to this comforting dish.

Ingredients:

Pin This Now to Remember It Later

Pin This

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• Fresh cilantro (for garnish)
• Avocado (for serving)
• Sour cream (for serving)

Instructions:

1. Begin by placing the boneless, skinless chicken breasts into the slow cooker. Add the chopped onion, minced garlic, and drained white beans on top. The chicken serves as the base of the dish, while the beans provide a creamy texture once cooked.
2. Pour in the chicken broth, and add the diced green chilies, ground cumin, chili powder, salt, and black pepper. Stir everything gently to combine, ensuring that the spices are evenly distributed for maximum flavor.
3. Cover the slow cooker and set it to low heat for 6 hours. The slow cooking process will allow the chicken to become tender and infuse the chili with the vibrant flavors of the spices and chilies.
4. After 6 hours, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the heavy cream. This will give the chili a rich, creamy consistency that’s both satisfying and delicious.
5. Allow the chili to cook on low for an additional 30 minutes to let the flavors meld together. Once ready, serve the chili warm, garnished with fresh cilantro, and accompanied by avocado slices and a dollop of sour cream for added creaminess.

Extra Tips: To enhance the spice level, you can add sliced jalapeños or a dash of hot sauce to the chili before the final cooking stage. If you prefer more texture, consider adding corn or diced bell peppers to the mixture.

This chili is perfect for meal prepping and can be easily stored in the refrigerator for up to 3 days or frozen for longer storage. Enjoy this comforting dish on a chilly evening!

Pin This Now to Remember It Later

Pin This