As soon as the weather cools down, I start to crave all the comfort foods. This creamy and delicious Crockpot White Chicken Chili in the Express Crock on slow cooker or pressure cooker mode will have you excitedly ushering in Fall with a spoon in your hand!
This White Chicken Chili recipe is very forgiving and allows you to adjust the spice to your family’s needs. If you don’t like it too spicy leave out the chili powder and diced jalapenos. If you want it mild just add one or the other. You can also use any combination of white beans such as Navy or Cannelleni for this chili, but I prefer great Northern for their smaller size.
If you want to save a few steps and make this even easier, I love these Dinner Tonight! packets from Backyard Safari Co. What a great company there are here in Atlanta that also has fun educational for kids to learn how to grow a garden. Check them out in another post here.
This is a great change from your typical brown chili, but if you are craving that now, be sure to check out my recipe for truly award winning chili click here! Or if you are feeling festive, my Pumpkin Chicken Chili is a favorite!
Even though this is such an easy recipe, it is truly blue ribbon worthy in my opinion! So whip up a batch for your family and friends for your next tailgate and have everyone asking for the recipe! Enjoy!
Crockpot White Chicken Chili
A creamy and delicious white chili recipe that will have everyone asking for the recipe!
- 1 tbsp olive oil
- 1-2 lbs boneless chicken breast halves
- 2 cups chicken broth
- 2 15.5 ounce cans Great Northern Beans rinsed and drained
- 2 cans chopped green chiles
- 1 15 oz can white corn, drained optional
- 1 can diced jalapenos optional
- 1 medium onion chopped
- 1 tsp salt
- 2 cloves garlic minced
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 2 tsp cumin
- 1 tbsp chili powder optional
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Crockpot Slow Cooker Mode:
Spray crockpot with non-stick spray. Add chicken breasts and all other ingredients EXCEPT for the two creams. Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Shred chicken and add in sour cream and whipping cream until well combined.
Express Crock Pressure Cooker Mode:
Press the sauté button and add olive oil. Add in onions and season with salt and pepper. Sauté for approximately three minutes and add garlic. Sauté for another 30 seconds until fragrant.
Add green chiles, white beans, oregano, cumin, chili powder and diced jalapenos (if using).
Add in the chicken breasts and top with chicken broth. Stir until well combined and chicken is covered in broth.
Place the lid on lock and set the valve to no venting. Press the Poultry button to auto populate to 15 minutes and press start.
When timer beeps and pressure releases do an immediate release
Shred any chicken that didn't during the cooking process. Stir in sour cream and heavy whipping cream until well combined and soup thickens.
Ladle until bowls and garnish with cheese and cilantro.
Monterey Jack cheese for serving and cilantro for garnish, if desired