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!
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
- Cutting Board
- Garlic Peeler
- Can Opener
- 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.