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Crock Pot/Instant Pot White Chicken Chili
Many of you are asking for more slow cooker and instant pot recipes because they are so. dang. easy. Here you go!
White Chicken Chili is one of my cold-weather favorites, it’s also great to double the recipe so you have more for future meals throughout your week.
Last week I made it in the instant pot and it turned out great, so I’ve included instructions for both! Makes about 6 servings
- 1 lb boneless, skinless chicken breasts
- 3 stalks celery, diced
- 1 yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1 tsp dried oregano
- 5 cups chicken broth, or bone broth
- 1.5 cups frozen organic corn
- 2 (15 ounce) cans Cannellini beans, drained
- 1-2 jalapeño peppers, thinly sliced for garnish
- a small bunch of cilantro, chopped for garnish
Crock Pot Instructions:
Add all of the ingredients except for beans and corn in a slow cooker.
Cook for 4 hours on HIGH or 6 on LOW. I really prefer using the LOW setting if time allows.Once cooked, shred the chicken, then return to the crock-pot together with the Cannellini beans and corn. Place the lid back on and cook for an additional 20-30 minutes.Sprinkle with fresh chopped cilantro/parsley and jalapeno slices to serve.
Instant Pot Instructions:
Place everything in your instant pot, seal, and press the soup button.
Cook for 30 minutes.
I let it sit at warming for 15 minutes after.
Remove chicken, shred with forks, then return to the pot.