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Healthy White Chicken Chili Recipe (Slow Cooker or Instant Pot)
Prep Time:
5
minutes
minutes
Cook Time:
6
hours
hours
20
minutes
minutes
Total Time:
6
hours
hours
25
minutes
minutes
Servings:
8
Print Recipe
US Customary
-
Metric
Ingredients
1
tablespoon
olive oil
1 ½
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 ½
teaspoons
cumin
1
teaspoon
dried oregano
½
teaspoon
salt
2 to 3
cups
low sodium chicken broth
1
cup
frozen corn
optional
Instructions
Slow Cooker Instructions:
Add olive oil to the bottom of the slow cooker pot. Then add the chicken and the rest of the ingredients.
Cook on low for 6-8 hours in the slow cooker.
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.
Serve with shredded cheese, cilantro, sour cream, or other garnishes, if desired.
Instant Pot Instructions:
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.
Cook for 10 minutes on high pressure. You can quick release or natural release!
OR, leave your chicken breasts whole and place them on top of all the other ingredients.
Cook for 20 minutes, quick release, and use a fork to remove chicken.
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.
Nutrition
Calories:
155
kcal
|
Carbohydrates:
8
g
|
Protein:
20
g
|
Fat:
5
g
|
Sodium:
273
mg
|
Fiber:
1
g
|
Sugar:
1
g