Slow Cooker White Chicken Chili 
Crockpot, Instant Pot, and Stovetop Cooking Instructions below!
One of my very most favorite cold-weather meals! Hearty, nourishing, inexpensive, & SIMPLE!
We received more than 6 inches of glorious {freezing cold} SNOW today at our house in SLC!
That means it’s FULL ON chili weather, folks!
Truth be told, we’ve basically been living off of soup & chili since September. With all of our kids getting older and at different ages & stages, we need super simple weeknight dinners that stay good for whenever the kids get home and are ready to eat.
Soup gets tastier after a few hours simmering on the stove – and then we also have leftovers for lunches the next day.
As with most soups & chili – it tastes even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
This chicken chili stays great in the fridge for 3 days, so double it up for future meals at your house too!
makes about 6 servings
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 1 medium yellow onion, diced
- 1 green or red bell pepper, diced
- 2-3 fresh garlic cloves, minced
- 1-1/2 lbs. chicken tenders
- 1 jar (4 ounces) chopped green chiles
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1 tsp cayenne pepper
- 2 cans (14.5 ounces each) great northern beans, rinsed well and drained
- 4 cups chicken bone broth
- 1/2 cup shredded white cheddar cheese
Optional toppings:
- additional shredded cheese
- sliced jalapeno
- chopped fresh cilantro leaves
- chopped ripe avocado
- fresh lime wedges
Instructions:
Finely dice your onion and bell pepper.
For Slow-Cooker:
Heat oil in a skillet over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften, then transfer to your slow cooker.
Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
Once the time is up, remove the chicken and shred with the help of two forks.
Place your shredded chicken back into the cooker, along with the shredded cheese.
For Instant Pot:
Turn your Instant Pot ON and set it to the sauté mode.
Add in your oil and heat until hot.
Add onion, peppers, and garlic, sauté for few minutes.
Stir in all your remaining ingredients, except for the cheese into your pot.
Secure the lid and lock, setting valve to the sealing position.
Cook on ‘soup mode’ for 20 minutes.
Once the pot beeps, set the valve to the venting position for a quick pressure release.
Unlock the lid and carefully remove the chicken to a plate.
Shred the chicken with the help of two forks.
Place your shredded meat back into the pot, add cheese and stir to warm.
For Stovetop/Stockpot:
Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften.
Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
Bring to a brisk simmer, then turn heat to LOW.
Cover and simmer for 30-40 minutes, stirring occasionally.
Once the time is up, remove the chicken and shred with the help of two forks.
Place your shredded chicken back into the pot, along with the shredded cheese.
To serve:
Stir to combine, taste test, then add sea salt and pepper, if desired.
Transfer your chicken chili to serving bowls.
Add toppings of choice and serve.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1 medium yellow onion, diced
- 1 green or red bell pepper, diced
- 2-3 fresh garlic cloves, minced
- 1-1/2 lbs. chicken tenders
- 1 jar (4 ounces) chopped green chiles
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1 tsp cayenne pepper
- 2 cans (14.5 ounces each) great northern beans, rinsed well and drained
- 4 cups chicken bone broth
- 1/2 cup shredded white cheddar cheese
- additional shredded cheese
- sliced jalapeno
- chopped fresh cilantro leaves
- chopped ripe avocado
- fresh lime wedges
Optional toppings:
Instructions
- Finely dice your onion and bell pepper.
- Heat oil in a skillet over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften, then transfer to your slow cooker.
- Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
- Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
- Once the time is up, remove the chicken and shred with the help of two forks.
- Place your shredded chicken back into the cooker, along with the shredded cheese.
For Slow-Cooker:
- Turn your Instant Pot ON and set it to the sauté mode.
- Add in your oil and heat until hot.
- Add onion, peppers, and garlic, sauté for few minutes.
- Stir in all your remaining ingredients, except for the cheese into your pot.
- Secure the lid and lock, setting valve to the sealing position.
- Cook on ‘soup mode’ for 20 minutes.
- Once the pot beeps, set the valve to the venting position for a quick pressure release.
- Unlock the lid and carefully remove the chicken to a plate.
- Shred the chicken with the help of two forks.
- Place your shredded meat back into the pot, add cheese and stir to warm.
For Instant Pot:
- Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften.
- Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
- Bring to a brisk simmer, then turn heat to LOW.
- Cover and simmer for 30-40 minutes, stirring occasionally.
- Once the time is up, remove the chicken and shred with the help of two forks.
- Place your shredded chicken back into the pot, along with the shredded cheese.
For Stovetop/Stockpot:
- Stir to combine, taste test, then add sea salt and pepper, if desired.
- Transfer your chicken chili to serving bowls.
- Add toppings of choice and serve.
- Enjoy!
To serve:
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