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There’s something undeniably special about a bowl of chili. For many, it evokes cherished memories of chilly evenings spent gathered around the dinner table, laughter echoing through the kitchen, and the warm aroma of spices wafting through the air. As the seasons shift and the weather cools, cravings for hearty, soul-soothing meals begin to surface, and my Cozy Slow-Cooked White Bean Chicken Chili has become a staple in my household. It’s not just about the combination of flavors; it’s also about the comfort and warmth that comes with each spoonful.

Crockpot White Bean Chicken Chili

Warm up your chilly evenings with a comforting bowl of Cozy Slow-Cooked White Bean Chicken Chili. This heartwarming dish combines creamy white beans, tender chicken, and vibrant vegetables, infused with a blend of spices for a flavor explosion. Perfect for gatherings or cozy weeknight dinners, the slow cooking process allows the flavors to meld beautifully. Dive into a delightful culinary experience that will satisfy both your palate and your spirit—it's comfort food at its finest!
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Ingredients
  

2 cups dried white beans (great northern or navy), soaked overnight

1 lb boneless, skinless chicken breasts or thighs

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium jalapeños, finely chopped (seeds removed for less heat)

1 red bell pepper, diced

1 cup corn (canned or frozen)

1 can (14 oz) diced tomatoes (with juices)

4 cups chicken broth (low sodium)

2 tsp ground cumin

2 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and black pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Sour cream or Greek yogurt for serving (optional)

Shredded cheese for serving (optional)

Instructions
 

Prepare the White Beans: Drain and rinse the soaked beans. Place them in the bottom of the crockpot.

    Layer the Ingredients: Add the chopped onion, minced garlic, jalapeños, red bell pepper, corn, and diced tomatoes over the beans.

      Add the Chicken: Place the boneless chicken breasts or thighs on top of the layered vegetables.

        Season the Chili: Sprinkle the ground cumin, chili powder, paprika, and cayenne pepper over the chicken. Season with salt and black pepper to taste.

          Add the Broth: Pour the chicken broth over all the ingredients in the crockpot, ensuring everything is submerged.

            Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and easily shreds with a fork.

              Shred the Chicken: About 30 minutes before serving, remove the chicken from the pot, shred it using two forks, and return it back to the chili.

                Add Lime Juice: Stir in the lime juice to brighten the flavors.

                  Serve: Ladle the chili into bowls and garnish with fresh cilantro. Top with sour cream or Greek yogurt and shredded cheese if desired.

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