Featuring tender chunks of chicken, white beans, corn and a ton of flavor in a creamy base this Crock-Pot Express White Chicken Chili is delicious!
Pressure Cooker White Chicken Chili
Nothing tastes better on a chilly winter or fall day than a hearty bowl of chili and this creamy white chicken chili is really going to hit the spot and fill your belly!
Grab your Crock-Pot Express Multi-Cooker (or other electric pressure cooker like an InstantPot) and whip up this chili today!
This chili recipe is filled with tender chunks of chicken meat (we used chicken thigh meat but you can use chicken breast meat too), canned white beans, sweet corn kernels, diced green chilies and the perfect blend of spices. A little fresh lime juice and lime zest adds a pop of fresh flavor. Cream cheese, cream, sour cream and pepper jack cheese add a ton of creaminess and are what makes this a white chili.
You can have this chili ready to eat and on the table in under 45 minutes from start to finish too. So it is a quick and easy way to get dinner on the table.
Top your bowl of chili with your favorite chili toppings (we picked extra pepper jack cheese and sliced jalapeno peppers for some extra spice) and dig on in! Serve with cornbread to take it over the top!
Equipment Needed For Crock-Pot Express White Chicken Chili Recipe:
- 6 Quart Crock-Pot Express
- Dry Measuring Cups And Spoons
- Knife
- Cutting Board
- Garlic Peeler
- Can Opener
- Microplane/Zester
- Citrus Juicer
- Liquid Measuring Cup
- Cheese Grater
- Nylon Spoon
Frequently Asked Questions
While this recipe for white chicken chili calls for boneless, skinless chicken thighs you can of course use boneless, skinless chicken breasts instead. There is no difference in the cooking time. So go ahead and use whatever you have on hand.
Adding toppings to your white chicken chili is a fun way to add different flavors and pops of color to your bowl. When I cook chili I usually like to set out a few different bowls of toppings and allow everyone to garnish their own bowls to their liking. Some of my favorite chili toppings include: sour cream, tortilla chips, corn chips , sliced green onion, diced white onion, sliced black olives, shredded cheese, sliced jalapeno peppers, and chopped fresh cilantro.
Leftover white chicken chili stores very well in either the refrigerator or freezer. To store simply spoon the chili into food-safe storage containers with lids or zip-top freezer bags. I like to store leftovers in 1 or 2 person portions. Then store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Special Diets
Try These Crock-Pot Express Recipes Too!
Crock-Pot Express Tuscan Soup
Enjoy the taste of Tuscany with this Keto Diet friendly recipe for Pressure Cooker Tuscan Soup! Featuring Italian sausage, sun-dried tomatoes and spinach in a flavorful creamy broth!
Crock-Pot Express Easy Lasagna Soup
All the yummy flavors of lasagna in soup form. Pressure Cooker Easy Lasagna Soup features a rich tomato based broth with Italian sausage, broken lasagna noodles and three kinds of cheese!
Crock-Pot Express Ham and Cheese Pasta
Are you looking for a tasty dinner everyone in the family will love? Look no further than this Pressure Cooker Express Ham and Cheese Pasta dish!
Crock-Pot Express Stuffed Pepper Soup
Warm up to a bowl of healthy and Weight Watchers friendly Pressure Cooker Stuffed Pepper Soup today! This frugal & yummy recipe is sure to be a hit!
Recipe Collections:
- 6 Quart Crock-Pot Express Recipes
- Soups, Stews and Chili Recipes
- Chicken Recipes
- Chicken Thigh Recipes
- Bean Recipes
Crock-Pot Express White Chicken Chili Recipe
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Yellow Onion (Peeled And Diced)
- 4 Cloves Garlic (Minced)
- 1 Pound Boneless Skinless Chicken Thighs (Cut Into Bite Sized Chunks)
- 30 Ounces Canned White Beans (Drained And Rinsed)
- 3 Cups Low-Sodium Chicken Broth
- 15 Ounces Canned Sweet Corn (Drained And Rinsed)
- 1 Medium Lime (Zested And Juiced)
- 4.5 Ounces Canned Diced Green Chiles
- 1 Teaspoon Montreal Chicken Seasoning
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Red Pepper Flakes (Optional)
- 8 Ounces Cream Cheese (Softened And Cubed)
- 1 Cup Heavy Whipping Cream
- 3 Tablespoons Cornstarch
- 1 Cup Shredded Pepper Jack Cheese
- ½ Cup Sour Cream
Instructions
- Set Crock-Pot Express to sauté and add olive oil to the insert.
- Once the oil is hot, add the onion and garlic and sauté for 1 to 2 minutes or until fragrant.
- Press STOP to turn off the sauté function.
- Add diced chicken, beans, chicken broth, corn, lime juice and zest, green chilies, Montreal chicken seasoning, salt, pepper and red pepper flakes (if using) to the insert. Stir to combine.
- Add the softened and cubed cream cheese to the top and lock the lid into place.
- Set on MANUAL, HIGH PRESSURE for 20 minutes. Press START.
- Allow the pressure cooker to come up to pressure and cook for the set amount of time.
- Once the time is done, let the pressure naturally release for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
- Carefully remove the lid and set it aside.
- In a bowl mix together the heavy cream and cornstarch until combined, then add this mixture to the Crock-Pot Express. Stir to incorporate.
- Add in shredded cheese and sour cream, stirring until the cheese is melted and the chili is thickened.
- Spoon chili into bowls topping with your favorite chili toppings such as fresh cilantro, additional shredded cheese and sliced jalapeno peppers and enjoy!
Is the chicken supposed to be raw or cooked when you put it in the instant pot?
Raw, cut into 1” cubes. Hope that helps!