Creamy Slow Cooker OR Instant Pot White Chicken Chili
1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
24 oz chicken broth, or 3 c water w/3 tsp chicken bouillon
*1-2 15 oz cans great Northern beans, drained and rinsed
1-15 oz navy beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
3/4 tsp oregano
*1/4-1/2 tsp chili powder
1/4 tsp cayenne powder
small handful of fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 c half and half, or whole milk
Optional Toppings:
sliced jalapenos
sliced avocados
sour cream
minced fresh cilantro
tortilla chips
shredded cheese
SLOW COOKER:
1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. To with diced onion, minced garlic, beans, green chilies, corn, chicken broth or water with bouillon, and cilantro, Stir.
3. CROCK POT: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
INSTANT POT: turn Instant Pot to Chili/Beans setting and place lid on pot. Cook for 20 minutes. Quick release or natural release, depending on time you have.
4. Shred chicken. Add cream cheese, half and half or milk, and stir.
5. SLOW COOKER: Cover and cook in HIGH another 15 minutes, or until broth is creamy and thickens slightly.
INSTANT POT: push Saute button, cook 20 minutes, or until broth is creamy and thickens slightly
6. Stir well and serve with desired toppings.
* I'm careful with the spices as my younger children don't like them. It's best to add less and add more later to avoid too much spiciness for sensitive stomachs.
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