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As the temperature drops and the days get shorter, there's nothing quite like a warm, hearty bowl of chili to comfort the soul. This Crockpot White Chicken Chili is the perfect recipe for those chilly evenings when all you want to do is snuggle up and enjoy a nourishing dish. With tender bits of chicken, creamy white beans, and a delightful blend of spices, this chili not only warms you up but also fills you with hearty goodness.

Crockpot White Chicken Chili for Chilly Evenings

Warm up your chilly evenings with a comforting bowl of Crockpot White Chicken Chili. This easy and delicious recipe combines tender chicken, creamy white beans, and a blend of spices, all cooked to perfection in your slow cooker. Perfect for family dinners or cozy nights in, this chili fills your home with mouthwatering aromas that will have everyone asking for seconds. Top it with fresh cilantro, lime, and your favorite toppings for an extra burst of flavor!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) white beans, drained and rinsed

1 can (15 oz) corn, drained

1 medium onion, chopped

3 cloves garlic, minced

1 can (4 oz) diced green chiles

1 tsp ground cumin

1 tsp chili powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

4 cups chicken broth

1 cup heavy cream

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Arrange the boneless, skinless chicken breasts at the base of your crockpot.

    Layer the white beans, corn, chopped onion, minced garlic, and diced green chiles on top of the chicken.

      Dust the mixture with cumin, chili powder, paprika, salt, and black pepper.

        Pour the chicken broth over everything, ensuring it's fully immersed.

          Secure the lid on the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

            After the cooking period, gently take out the chicken breasts and shred them with two forks.

              Add the shredded chicken back into the crockpot and mix in the heavy cream and shredded cheese until melted and thoroughly combined.

                Allow the chili to simmer on low for another 15-20 minutes to achieve a thicker consistency.

                  Serve warm, topped with fresh cilantro and lime wedges on the side for an added zest.

                    Prep Time: 15 min | Total Time: 8 hours 20 min | Servings: 6