White Chicken Chili

 White Chicken Chili ~ Forget chilis made in traditional slow cooker or Dutch oven. This summer chili version is made with minimal effort and in minimal time with Crockpot™ Express Oval Pressure Cooker.

Growing up in a family 9, I can now look back and say mom was the original casserole and slow cooker queen. I’m picking up where she left off with this one.

**This is a sponsored post written in collaboration with Crockpot™ Express Oval Pressure Cooker. All thoughts and opinions are my own.

This is a crowd pleasing dish that takes 30 minutes to make from start to finish once the cooker is fully pressurized. The oval shape makes sautéing 2 pounds of chicken breast easy—no need to slice, stack or overlap.

It’s the kind of kitchen assistant that replaces 9 appliances like a: saute pan, slow cooker, stock pot, yogurt maker, food warmer, steamer, rice cooker, dessert maker, and stovetop pressure cooker. The  large capacity makes it so you can easily make large meals to serve 7+ people.  I’m all about any meal that makes weeknight cooking stress-free like this. 

White Chicken Chili

White Chicken Chili


  • 3 tablespoons unsalted butter
  • 2 large shallots, finely chopped
  • 8 garlic cloves, finely chopped
  • 1 to 2 serrano peppers, seeded and chopped (add more to increase heat)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 3 (15oz.) cans white beans, divided use
  • chicken stock
  • 2 (4 oz.) diced green chili
  • 2 lbs. boneless chicken breast (or any combination of chicken meat)
  • 3 cups of chicken stock


Select the saute setting. Heat the butter until melted. Add the shallots, stir and cook until softened and translucent, about 2 minutes. Add the garlic and serrano peppers, stir and cook until fragrant, about 1 minutes. Add in the garlic powder, onion powder, cumin, oregano and chipotle chili, stir and cook until aromatic, about 1 to 2 minutes.

Pour 2 cans of beans (reserve one can for later) and green chili on top. Layer the chicken breasts on top and pour in the chicken stock. Do not stir.

Place lid on top and secure to locking position. Cancel the sauté setting and press the manual button. Key the timer up to 15 minutes on high pressure. (The cooker will take about 10 minutes to come up to pressure before the cooking program begins.) Once it is fully pressurized, the 15-minute will tick down. When the timer goes off, turn manually release the steam, but turning easy-release button to steam. The vented steam will depressurize the cooker. Once the cooker is fully depressurized, the lid will open with a simple turn.

Lift the lid and remove the chicken and transfer it to a cutting board. Use two forks and break up the chicken into shreds. Add the shredded chicken back in and stir to combine.

Puree the remaining the can of white beans and stir it in to thicken the chili. Taste for seasoning and add more salt if needed.

Serve with cilantros, lime, avocado and chips.


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