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Creamy Garden White Chicken Chili is a delightful twist on the traditional chili, offering a rich and velvety texture that comforts and satisfies. Unlike its tomato-based counterparts, this dish is characterized by its creamy base, which is expertly blended with a medley of flavorful ingredients. The combination of tender chicken, hearty beans, and an array of spices creates a robust flavor profile that is both nourishing and delicious. It’s no wonder this dish has gained popularity as a go-to meal for families and gatherings, providing a warm and inviting option that pleases a crowd.

Slow Cooker White Chicken Chili

Discover the deliciously creamy twist on traditional chili with Creamy Garden White Chicken Chili. This hearty dish combines tender chicken, white beans, and a medley of spices in a rich, velvety sauce. Perfect for cozy nights or gatherings, it’s easy to make in a slow cooker. Packed with nutrients and flavor, each spoonful is a warm hug for your insides. Enjoy a comforting meal that nourishes both body and soul, perfect for any occasion!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 medium onion, diced

4 cloves garlic, minced

2 cans (15 oz) 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 oregano

1/4 tsp cayenne pepper (adjust to heat preference)

Salt and black pepper to taste

1 cup cream cheese (8 oz), cubed

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, smoked paprika, oregano, and cayenne pepper.

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

      Pour in the Broth: Carefully pour the chicken broth over the top of the ingredients in the slow cooker, ensuring that everything is submerged.

        Cook It Slow: Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.

          Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

            Add Creaminess: Stir in the cubed cream cheese until melted and well combined. Then add the shredded Monterey Jack cheese, stirring until fully melted and creamy.

              Season to Taste: Taste the chili and adjust the seasoning with more salt, pepper, or spice if desired.

                Serve and Garnish: Ladle the hot chili into bowls and garnish with fresh cilantro and a squeeze of lime juice.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings