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There’s something undeniably comforting about a warm bowl of chili. It's the kind of dish that wraps you in a hug on a chilly evening, filling your home with delightful aromas and your heart with warmth. I still remember the first time I made chili in a crockpot; it was a rainy Sunday afternoon, and I had just returned from a long walk. I craved something hearty yet easy to prepare—something that would fill the kitchen with enticing scents while I curled up with a good book. That’s when I stumbled upon this recipe for Crockpot White Bean and Chicken Chili. It quickly became a go-to in my kitchen and a staple for gatherings with friends and family.

Crockpot White Bean and Chicken Chili

Experience the ultimate comfort with this Crockpot White Bean and Chicken Chili, a heartwarming dish perfect for chilly evenings. This easy-to-make recipe combines tender chicken, creamy white beans, and aromatic spices that meld together beautifully in your slow cooker. Simply layer your ingredients, set your crockpot, and let it do the work while your home fills with delicious scents. Serve it hot with your favorite toppings for a cozy meal that’s sure to delight family and friends.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

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

1 medium onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 can (4 oz) diced green chiles

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp salt (adjust to taste)

½ tsp black pepper

4 cups low-sodium chicken broth

Juice of 1 lime

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Shredded cheese (for serving, optional)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season them with salt, pepper, cumin, chili powder, and smoked paprika.

    Add Veggies: To the crockpot, add the diced onion, garlic, green bell pepper, and diced green chiles, spreading them evenly over the chicken.

      Add Beans & Broth: Pour in the drained white beans and the chicken broth. Make sure all ingredients are well combined.

        Set the Timer: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and tender enough to shred easily.

          Shred the Chicken: About 30 minutes before serving, remove the chicken breasts from the pot, shred them with forks, and return them back to the chili. Add corn and lime juice, stirring to combine.

            Final Touches: Allow the chili to cook for the remaining time. Adjust seasoning if needed, tasting for salt and spice.

              Serve: Ladle the chili into bowls, garnishing with fresh cilantro and serve with a dollop of sour cream and shredded cheese if desired.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8