Easy Slow Cooker White Chicken Chili

Steps (4)

1. 1

   Place chicken breasts in the pot of a slow cooker; sprinkle with the seasoning mix and chili powder. Stir in the onions, green chiles (with liquid), beans and chicken broth.
2. 2

   Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
3. 3

   Remove chicken, shred and add back to the slow cooker. Cook on high heat just until warmed through and slightly thickened.
4. 4

   Serve warm, topped with garnishes of choice.

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  Multi-Cooker-Friendly Recipe Instructions

  Open Accordion

  Close Accordion

  1. 1

     Place chicken breasts in the inner pot of your multi-cooker, then sprinkle with the seasoning mix and chili powder. Add in the onions, green chiles (with liquid), beans and chicken broth.
  2. 2

     Turn on your multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
  3. 3

     Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove chicken, shred with two forks and add back to the pot.
  4. 4

     Switch multi-cooker to sauté mode. Stir until warmed through. Serve warm, topped with garnishes of choice.

  * Always follow manufacturer’s instructions.