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Slow Cooker Creamy White Chicken Chili
Slow Cooker Creamy White Chicken Chili
Ketuk untuk melihat
15m
Persiapan
360m
Masak
6
Porsi
990
Tampilan
easy
Soup
Tex-Mex
by Yumzy
A comforting, velvety white chicken chili simmered slowly with tender poultry, hearty white beans, diced green chiles, and warm spices.
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6
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Bahan-bahan
- ✓0.7 kg boneless skinless chicken breasts
- ✓1 medium yellow onion
- ✓3 cloves garlic
- ✓2 cans (15 oz each) great northern beans
- ✓1 can (4 oz) diced mild green chiles
- ✓240 ml sweet corn kernels
- ✓2 tsp ground cumin
- ✓1 tsp dried oregano
- ✓1 tsp chili powder
- ✓0.5 tsp smoked paprika
- ✓1 tsp kosher salt
- ✓0.5 tsp ground black pepper
- ✓720 ml low-sodium chicken broth
- ✓227 g cream cheese
- ✓30 ml fresh lime juice
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Layer the diced yellow onion, minced garlic, rinsed great northern beans, green chiles, and sweet corn evenly across the bottom of the slow cooker.
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Tip:Distributing the aromatics beneath the poultry helps build a flavorful base.
2
Season both sides of the chicken breasts evenly with ground cumin, dried oregano, chili powder, smoked paprika, kosher salt, and black pepper, then nestle them atop the bean and vegetable layer.
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Tip:Rubbing the dry spices directly onto the meat intensifies depth of flavor during cooking.
3
Pour the low-sodium chicken broth carefully around the edges of the slow cooker to keep seasonings intact, secure the lid, and cook on LOW for 6 hours (or on HIGH for 3 to 4 hours) until the chicken is fork-tender.
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Tip:Avoid lifting the slow cooker lid during the initial 4 hours to prevent heat loss.
4
Transfer the cooked chicken breasts onto a clean cutting board and shred thoroughly with two forks, then stir the shredded meat back into the warm chili broth.
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Tip:Shred into bite-sized strands so every spoonful has an even distribution of meat.
5
Add the softened cubed cream cheese and fresh lime juice directly into the slow cooker, stirring steadily until the cheese melts completely into a smooth, creamy sauce, then let rest covered for 10 minutes before serving.
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Tip:Room-temperature cream cheese incorporates quickly without leaving small lumps.
📝Catatan Koki
Garnish with freshly chopped cilantro, sliced jalapeños, shredded Monterey Jack cheese, and crisp tortilla chips. Refrigerate leftovers in an airtight container for up to 4 days.
slow cooker
white chicken chili
creamy soup
dinner
comfort food
easy weeknight
slow cooker creamy white chick
slow cooker chicken chili
creamy white chili
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