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Crock-Pot Express White Chicken Chili Recipe
This simple creamy white chicken chili is perfect for a cold day and cooks in under 30 minutes. Featuring chicken thigh meat, beans, green chilis and corn in a creamy base this recipe is sure to become a favorite! Learn how to make white chicken chili in your Crock-Pot Express Multi-Cooker (or any electric pressure cooker like the InstantPot) with this great recipe!
Servings Prep Time
8Servings 10Minutes
Cook Time Passive Time
20Minutes 20Minutes Pressure Time
Servings Prep Time
8Servings 10Minutes
Cook Time Passive Time
20Minutes 20Minutes Pressure Time
Ingredients
Instructions
  1. Set Crock-Pot Express to sauté and add olive oil to the insert.
  2. Once the oil is hot, add the onion and garlic and sauté for 1 to 2 minutes or until fragrant.
  3. Press STOP to turn off the sauté function.
  4. 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.
  5. Add the softened and cubed cream cheese to the top and lock the lid into place.
  6. Set on MANUAL, HIGH PRESSURE for 20 minutes. Press START.
  7. Allow the pressure cooker to come up to pressure and cook for the set amount of time.
  8. 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.
  9. Carefully remove the lid and set it aside.
  10. In a bowl mix together the heavy cream and cornstarch until combined, then add this mixture to the Crock-Pot Express. Stir to incorporate.
  11. Add in shredded cheese and sour cream, stirring until the cheese is melted and the chili is thickened.
  12. Spoon chili into bowls topping with your favorite chili toppings such as fresh cilantro, additional shredded cheese and sliced jalapeno peppers and enjoy!
Nutrition Information
There is no Nutrition Label for this recipe yet.
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