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Healthy White Chicken Chili Recipe (Slow Cooker or Instant Pot)

Prep Time: 5 mins | Cook Time: 6 hrs, or 20 mins
Serves: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breast
  • 1 cup diced onion (about 1 medium onion)
  • 2 cans great northern beans (or other white beans), drained and rinsed
  • 1 (7-ounce) can diced green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 to 3 cups low sodium chicken broth
  • 1 cup frozen corn (optional)

Instructions

  1. Slow Cooker Instructions:

  2. Add olive oil to the bottom of the slow cooker pot. Then add the chicken and the rest of the ingredients.
  3. Cook on low for 6-8 hours in the slow cooker.
  4. Remove the chicken breasts from the slow cooker once cooked through and shred. Then return the shredded chicken to the pot and stir to combine.
  5. Serve with shredded cheese, cilantro, sour cream, or other garnishes, if desired.
  6. Instant Pot Instructions:

  7. Dice chicken into 1-2 inch cubes. Saute with the onions in the oil for a few minutes, then stir in all the other ingredients.
  8. Cook for 10 minutes on high pressure. You can quick release or natural release!
  9. OR, leave your chicken breasts whole and place them on top of all the other ingredients.
  10. Cook for 20 minutes, quick release, and use a fork to remove chicken.
  11. Shred the chicken and then stir it back into the soup.

Notes

Saute the onion first if you prefer a softer onion. Add more or less chicken broth to bring the chili to your desired consistency.

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