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BEST Crock Pot White Chili Recipe
Course
Main Course
Super easy and delicious crock pot white chili recipe. Fabulous weeknight dinner idea.
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Prep Time
30
minutes
mins
Cook Time
8
hours
hrs
Ingredients
1.5
lbs
of skinless boneless chicken meat
1 1/2
tsp
chili powder
1
tsp
cumin
1/2
tsp
onion powder
1/2
tsp
garlic powder
1/4
tsp
cayenne pepper
1
can chicken broth
14.5 oz
1
small can chopped green chiles
4.5 oz
1
can corn
15 oz
2
cans cannellini beans
about 30 oz
For Roux
3
TBS
butter
3
TBS
flour
1
C
milk
1
Chicken bouillon cube
or equivalent
salt and pepper to taste
To Finish and Topping Individual Portions
1/2/-1
C
Greek Yogurt
or sour cream
Crushed tortilla chips for topping
Shredded Cheese for topping
Avocado for topping
Instructions
Add all the first group of the ingredients to the crock pot. Making sure to drain all the canned ingredients.
Cook on low for 6-8 hours.
1 hour before serving make the roux
Melt the butter.
Next mix in the flour and cook over medium heat.
Mix in milk and bouillon.
Salt and pepper to taste.
Finish the Soup
Stir into crock pot breaking up the chicken meat.
Allow to cook 1 additional hour (although if you’re in a rush 15 minutes should work).
Right before serving stir in 1/2 C yogurt and taste.
Add any additional salt and pepper needed.
Serve topped with a generous amount of cheese, crushed tortilla chips, avocado and dollop of yogurt.
Notes
How to Make Instant Pot White Chicken Chili
Set the Instant pot to sauté. Mix in the flour and cook over medium heat to form the roux.
Slowly mix in milk and bouillon to form a cream sauce. Salt and pepper to taste. Scoop out as much of the roux as possible and set aside.
Add one cup of broth to the pot while on saute scrap the bottom of the pot to deglaze and remove any bits of the cream sauce left.
Add all the first group of the ingredients to the crock pot EXCEPT for the corn and beans..
Pressure cook on high for 10 minutes. Allow to natural pressure release for 5 minutes then do a quick release.
Stir into pot breaking up the chicken meat.
Stir in the corn and beans.
Set to sauté and stir in the cream sauce. You may prefer to have this set on low saute.
Add any additional salt and pepper needed.
Turn off once everything is up to temperature.
Right before serving stir in 1/2 C yogurt and taste.
Serve topped with a generous amount of cheese, crushed tortilla chips, avocado and dollop of yogurt.
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