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Slow Cooker Creamy White Chicken Chili

This creamy white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night!

Slow Cooker Creamy White Chicken Chili 

  • Stockpot (Stovetop Method)
  • Slow Cooker (Slow Cooker Method)
  • Wooden Spoon
  • Soup Ladle
  • Garlic Press

▢4 medium boneless skinless chicken breasts
▢4 cups chicken stock or broth
▢1 clove garlic, minced
▢1 medium onion, diced
▢1 (15-ounce) can white beans, drained
▢1 (4-ounce) can green chiles, with liquids
▢1 teaspoon dried oregano
▢1 teaspoon ground cumin
▢1/2 teaspoon chili powder
▢1 teaspoon kosher salt
▢1 teaspoon ground black pepper
▢1 teaspoon chopped fresh oregano


  1. Stovetop White Chicken Chili Recipe
  2. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
  3. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
  4. Simmer over low heat for about 5 minutes. Remove from heat and serve.
  5. Slow Cooker White Chicken Chili Recipe
  6. Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
  7. Instant Pot White Chicken Chili Recipe
  8. Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed. 
  9. Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients and serve.
  10. Notes
  1. Creamy White Chicken Chili – For a creamier version of this delicious chili, add 4 ounces of cream cheese and 1/2 cup of sour cream – and then gently fold in about 1/2 cup of shredded Monterey Jack cheese before serving. Yum!
  2. Vegetarian White Chili – Substitute an additional can of white beans or a can of chickpeas for the chicken and use vegetable stock instead of chicken stock.
Refrigerator Instructions: 
  • Once the chili is cooled, place in airtight containers or wrap tightly and refrigerate for 3 to 5 days.
  • When ready to eat, place in a stockpot and reheat on the stove until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s completely heated throughout. Serve and enjoy!
Freezer Instructions:
  • Prepare recipe as instructed and then ladle it into an airtight container. I use deli containers or large Mason jars so that it doesn’t take up as much room in my refrigerator or freezer. Freeze.
  • Remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then, either place in your slow cooker on low to allow the chili to slowly warm throughout the day for serving for supper or pour into a large stockpot for reheating. Additionally, you can reheat in the microwave at 45 second intervals at about 80% power, stirring after each interval until heated throughout.

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