Easy Crock-Pot® WhiteChicken Chili
This hearty ranch chili practically cooks itself
Ingredients(8)
- 1 pound
boneless, skinless chicken breasts
- 2 teaspoons
- 1 teaspoon
chili powder
- 1
large onion, diced
- 2 cans (4 ounces each)
diced green chiles
- 2 cans (15 ounces each)
Great Northern white beans, drained and rinsed
- 3 cups
chicken broth
optional garnishes: fresh cilantro, canned corn, shredded cheddar cheese, sour cream, diced avocados
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Place chicken breasts in the pot of a Crock-Pot® Slow Cooker; sprinkle with the seasoning mix and chili powder. Stir in the onions, green chiles (with liquid), beans and chicken broth.
- 2
Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
- 3
Remove chicken, shred and add back to the slow cooker. Cook on high heat just until warmed through and slightly thickened.
- 4
Serve warm, topped with garnishes of choice.
Multi-Cooker-Friendly Recipe Instructions
- 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
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
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
Switch multi-cooker to sauté mode. Stir until warmed through. Serve warm, topped with garnishes of choice.
* Always follow manufacturer’s instructions.
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