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Crock Pot/Instant Pot White Chicken Chili

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 3 stalks celery diced
  • 1 yellow onion diced
  • 3 cloves fresh garlic minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • 5 cups chicken broth or bone broth
  • 1.5 cups frozen organic corn
  • 2 15 ounce cans Cannellini beans, drained
  • 1-2 jalapeño peppers thinly sliced for garnish
  • a small bunch of cilantro chopped for garnish

Instructions

  • Add all of the ingredients except for beans and corn in a slow cooker.
  • Cook for 4 hours on HIGH or 6 on LOW. I really prefer using the LOW setting if time allows.
  • Once cooked, shred the chicken, then return to the crock-pot together with the Cannellini beans and corn. Place the lid back on and cook for an additional 20-30 minutes.
  • Sprinkle with fresh chopped cilantro/parsley and jalapeno slices to serve.

To cook in the instant pot:

  • Place everything in your instant pot, seal, and press the soup button.
  • Cook for 30 minutes.
  • I let it sit at warming for 15 minutes after.
  • Remove chicken, shred with forks, then return to the pot.