How long can white chicken chili stay in the fridge?

You can store white chicken chili in the refrigerator for up to 4 days. Make sure to let it cool completely before transferring it to an airtight container. Reheat it gently on the stovetop or in the microwave, stirring occasionally for even heating. If you're planning to keep it longer, consider freezing it for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.

How do you cook white chicken chili in a slow cooker?

To make white chicken chili in a slow cooker, combine all the ingredients except the cream cheese in the crockpot. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Once the chicken is cooked, shred it with forks and return it to the pot. Add the cream cheese, let it melt, and stir until smooth. Adjust the consistency with extra broth if needed.

How long should chili stay in the crockpot?

Chili generally needs 6-8 hours on LOW or 3-4 hours on HIGH to develop its full flavor in a crockpot. This timing allows the chicken to become tender and the spices to meld beautifully. Remember that slow cookers can vary slightly in temperature, so keep an eye on yours the first time you make this dish. If your chili is done and you're not ready to eat, you can switch the crockpot to the "warm" setting.

Can you overcook chili in a slow cooker?

While slow cookers are forgiving, it's possible to overcook chili if left for too long, particularly on the HIGH setting. Overcooking can cause the chicken to become dry and the beans to turn mushy. Stick to the recommended time ranges and use the "warm" setting if you need to keep it ready a bit longer. Checking for doneness around the lower end of the time range can help prevent overcooking.

Delicious White Chicken Chili (Crockpot) Recipe

Description

A creamy and comforting crockpot white chicken chili loaded with beans, corn, and flavor, perfect for busy weeknights and family-friendly meals.

Ingredients

Scale

1 ½ – 2 lbs boneless skinless chicken breasts

1 cup chicken broth

1 (10 oz) can Rotel diced tomatoes with green chilies, not drained

1 (15.25 oz) can corn, drained

1 (16 oz) can navy beans, drained and rinsed

1 (1 oz) packet dry Ranch seasoning mix

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon onion powder

8 oz cream cheese, softened and cubed

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Instructions

1. Combine all ingredients except cream cheese in a slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

2. Remove chicken, shred with forks, and return to slow cooker. Stir well.

3. Add cream cheese, stir, cover, and cook for an additional 5-10 minutes until melted. Stir in more broth if needed for desired consistency.

4. Serve with optional toppings like chips, cornbread, sliced green onions, or sour cream.

Notes

Adjust cook times based on your slow cooker.

Start with 1 cup of broth and add more if you prefer thinner chili.

Soften and cube cream cheese for a smooth texture.

For extra heat, add cayenne or jalapenos.

For a dairy-free version, use coconut milk or cashew cream.

Prep Time: 5
Cook Time: 180
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 354 kcal
Sugar: 2 g
Sodium: 1066 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 104 mg