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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a hearty chili. Among the myriad of variations, Creamy Garden White Chicken Chili stands out for its delightful blend of flavors and textures. This dish combines tender chicken, creamy beans, and vibrant vegetables to create a meal that is not only delicious but also nourishing. Perfect for busy weeknights or cozy weekends, this recipe offers a wholesome option that can be prepared with minimal effort.

Slow Cooker White Chicken Chili

Discover the ultimate comfort food with this Creamy Garden White Chicken Chili recipe. This hearty dish features tender chicken, creamy white beans, and colorful vegetables, delivering rich flavors and nutrition in every bite. Perfect for busy weeknights or cozy weekends, it’s easy to prepare and can be customized to suit different tastes. Enjoy the health benefits of lean protein and fiber while indulging in a delightful, creamy texture that warms the soul. Try it today!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 medium onion, finely diced

4 cloves garlic, minced

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

1 can (4 oz) diced green chiles

1 cup frozen corn

2 cups low-sodium chicken broth

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper (or to taste)

Salt and freshly ground black pepper, to taste

1 cup cream cheese (8 oz), cut into cubes

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker. Generously season them with salt, freshly ground black pepper, ground cumin, smoked paprika, dried oregano, and cayenne pepper.

    Add the Veggies: Evenly layer the diced onion, minced garlic, drained white beans, diced green chiles, and frozen corn over the seasoned chicken in the slow cooker.

      Pour in the Broth: Carefully pour the low-sodium chicken broth over the layered ingredients, ensuring that everything is well-covered.

        Cook It Slow: Cover the slow cooker with its lid and set it to low heat for 6-7 hours or high heat for 3-4 hours, cooking until the chicken is thoroughly cooked and tender.

          Shred the Chicken: After cooking, safely remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return it back to the pot.

            Add Creaminess: Stir in the cubed cream cheese until it melts and combines with the chili. Follow by adding the shredded Monterey Jack cheese, stirring until fully melted and the texture is creamy.

              Season to Taste: Taste the chili and adjust the seasoning by adding more salt, pepper, or cayenne for extra heat, if desired.

                Serve and Garnish: Ladle the hot chili into bowls. Garnish with freshly chopped cilantro and a squeeze of lime juice for a burst of freshness.

                  Prep Time, Total Time, Servings:

                    15 minutes | 7 hours (cooking time) | Serves 6

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                        Tips for Presentation:

                          Serve the chili in deep bowls, and sprinkle more cilantro on top for a pop of color. Pair with crispy tortilla chips or warm crusty bread on the side for dipping.