Easy Crockpot White Chicken Chili

• servings: 6 servings
• active time: 5 minutes
• total time: 4 hours 5 minutes

Ingredients

1 ½ pounds boneless skinless chicken breasts (or thighs)

1 onion (finely chopped)

2 (15-oz) cans white beans (drained and rinsed (such as Great Northern or cannellini))

1 (4.5-oz) can mild diced green chilis

1 cup mild green salsa verde (tomatillo salsa)

1 cup chicken stock

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

½-1 teaspoon kosher salt

4 tablespoons cream cheese (traditional or dairy free)

Avocado, sour cream (traditional or dairy-free), crushed tortilla chips, chopped onion, cilantro, fresh lime juice, jalapeno, Monterey jack cheese or dairy-free cheese shreds

Directions

Slow Cooker Instructions

Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.

Cover and cook on high for 4-5 hours or low for 6-8 hours.

Uncover, remove the chicken, and shred with two forks or dice into chunks.

Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: Blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.

Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.

Add the chicken back to the slow cooker, along with the bean-puree-cream-cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired.

Serve with any toppings you like.

Instant Pot Instructions

Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart pressure cooker.

Cover and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then quick release.

Follow remaining slow cooker steps 4-6.

Stovetop Instructions

Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a large Dutch oven.

Cover, bring to a boil, then reduce to simmer. Cook on medium-low heat, covered, for 40-60 minutes, until the chicken is tender and easily shreds with a fork, stirring occasionally.

Follow remaining slow cooker steps 4-6.