A simple recipe for rich and creamy white chicken chili, adaptable for both slow cooker and Instant Pot methods.
Author:Ahazzam
Prep Time:15 min
Cook Time:4 hours
Total Time:4 hours 15 min
Yield:6 servings
Category:Dinner
Method:Slow Cooker/Pressure Cooker
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
1 (4-ounce) can diced green chilies, undrained
1 (10-ounce) can diced green chilies, undrained
4 cups chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces cream cheese, cubed
1/2 cup heavy cream (optional, for extra richness)
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Place chicken, onion, garlic, both types of green chilies, chicken broth, cumin, oregano, salt, and pepper into the slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the rinsed beans and the cubed cream cheese until the cheese melts completely.
If using, stir in the heavy cream for a richer texture. Heat through for 15 minutes.
For Instant Pot: Place all ingredients except cream cheese and heavy cream in the pot. Cook on High Pressure for 12 minutes, followed by a 10-minute natural pressure release, then quick release the remainder. Shred chicken, stir in beans and cheese/cream, and use the Sauté function to melt the cheese.
Serve hot, garnished with fresh cilantro.
Notes
For a thicker chili, mash about 1/2 cup of the white beans against the side of the pot before stirring them back in.
If you prefer a spicier chili, add 1/2 teaspoon of cayenne pepper or a diced jalapeño with the onions.
Serve this chili with shredded Monterey Jack cheese, avocado slices, or tortilla chips.