Delicious Slow Cooker White Chicken Chili with Lime and Avocado Recipe

Delicious Slow Cooker White Chicken Chili with Lime and Avocado Recipe

Ingredients

• For the Chili:

  • 2 pounds boneless, skinless chicken breasts
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 (15 oz) cans of white beans (cannellini or great northern), drained and rinsed
  • 1 can (4 oz) chopped green chilies
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
• For Serving:
  • 1 lime, juiced and zested
  • 2 ripe avocados, diced
  • 1 cup shredded Monterey Jack cheese (optional)
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt (optional)
  • Tortilla chips or cornbread (for dipping)

Instructions

1. Preparation of Ingredients: Begin by prepping your ingredients. Dice the onion, mince the garlic, and ensure the chicken breasts are trimmed of excess fat. Rinse the beans thoroughly under cold water, as this reduces the sodium content and improves the chili’s flavor.

2. Layering in the Slow Cooker: Place the diced onions and minced garlic at the bottom of the slow cooker. This layer provides aromatic base notes for your chili. Next, add the chicken breasts directly on top of the onions. You want to avoid browning the chicken as the slow cooker will infuse the flavors during cooking.

3. Adding the Broth and Spices: Pour in the chicken broth, followed by the drained white beans, chopped green chilies, and frozen corn. Sprinkle the ground cumin, chili powder, smoked paprika, and oregano over the top. Season generously with salt and pepper. The spices are essential for developing the character of the chili, bringing depth and warmth.

4. Cooking: Secure the lid on the slow cooker and set to low. Allow the chili to cook for 6-8 hours or on high for about 3-4 hours. If you’re in a hurry, cooking on high will not compromise the texture of the chicken, but for the best results, low and slow is recommended.

5. Shredding the Chicken: Once the cooking time is complete, take a pair of forks and shred the chicken directly in the slow cooker. The meat should be tender and easily fall apart. Stir the mixture to combine, ensuring the spices are well distributed throughout the dish.

6. Adding Fresh Ingredients: After the chicken is shredded, add the fresh lime juice and zest for a bright and zesty flavor. Lime enhances the chili’s overall taste and balances the richness of the dish. Stir again to make sure the lime is integrated throughout the chili.

7. Preparing for Serving: To serve, ladle the white chicken chili into bowls. Top with diced avocado for creaminess, shredded Monterey Jack cheese for extra richness, and a sprinkle of fresh cilantro for brightness. You can also add dollops of sour cream or Greek yogurt for additional creaminess and tang.

8. Accompaniments: This chili pairs beautifully with tortilla chips or a slice of cornbread, allowing for a delightful crunch that complements the soup-like texture of the chili. The crunchiness of the chips offsets the creaminess of the avocado and cheese perfectly.

Nutritional Benefits

This Slow Cooker White Chicken Chili is not only delicious but also packed with nutrients. Chicken is an excellent source of lean protein, which is crucial for muscle repair and growth. White beans add fiber, which aids digestion and keeps you feeling full longer. The addition of corn provides essential vitamins like B6, while avocados contribute heart-healthy fats and potassium, making this dish a wholesome option for family meals.

Customizations

Feel free to customize this recipe based on personal preferences or dietary restrictions. To make it vegetarian, simply replace chicken with cubed tofu or extra beans, ensuring to adjust the cooking time accordingly. For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper. If you’re looking for more vegetables, bell peppers or zucchini can be added during cooking for extra nutritional benefits.

Storage and Leftovers

This chili is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to five days. The flavors deepen with time, making day-old chili taste even better. For longer storage, consider freezing portions of the chili. Freeze in freezer bags or containers, ensuring there’s minimal excess air to prevent freezer burn. When you’re ready to eat, simply thaw in the refrigerator overnight, then heat on the stove or in the microwave.

Final Thoughts

This Delicious Slow Cooker White Chicken Chili with Lime and Avocado is not just a meal; it’s