White Chicken Chili in less than 30 minutes? Yes, please! This recipe is a great savory and spicy winter or party-time dish.
Have you noticed I’m a bit obsessed with my Crockpot Express? The world has been taken over by pressure cooker lovers and it took me a while to jump on the bandwagon…but I LOVE it. There are various versions: Instant Pot and Crockpot Express seem to be the most popular. You can make anything from chicken to yogurt in them…but soup is my favorite!
We adore white chicken chili for a quick and easy dinner, but now with the Crockpot Express, it’s ready in lightening speed. Seriously, the chicken starts frozen and 20 minutes later, it’s ready to shred.
If you’re not a fan of spice, just sub the jalapeños for milder green chiles. It’s not knock your socks off spicy, though.
- 1 cup of milk
- 1 Tbsp. corn starch
- 1 Tbsp. canola oil
- 1 cup onion finely diced
- 1 4- oz. can diced jalapeno
- 1 cup frozen corn
- 4 cloves garlic
- 1 packet White Chicken Chili spice McCormicks is great!
- 1 tsp. cumin
- 1 tsp. chili powder
- 14.5- oz. can diced tomato with green chiles
- 1 48- oz. jar of Randall Beans Great Northern Beans not drained!
- 1 lb frozen chicken breast about 2 filets
- 2 cups chicken stock
- Optional Toppings: avocado sour cream, chopped cilantro or green onion, tortilla chips, Mexican cheese, diced tomato
Set pressure cooker to a brown/sauté setting. Add 1 tablespoon of canola oil to heat up.
In a pourable cup, mix milk and corn starch together. Set aside.
To the bowl of the pressure cooker, add onion, diced jalapeno, garlic and frozen corn. Stir to incorporate.
Season with white chicken chili packet, chili powder and cumin. Stir.
Slowly pour in beans and diced tomato. Stir and place frozen chicken breast on top. Pour stock and milk mixture on top. Mix with a spoon.
Close the lid and turn to Beans/Chili button, 20 minutes. Make sure pressure is CLOSED.
Once 20 minutes has passed, release pressure. Open and remove chicken. Chop and return to chili. Stir.
Serve with favorite toppings.
Slow Cooker: To make in a slow cooker, follow all steps, but set slow cooker to HIGH for 4 hours or LOW for 6 hours.
Stove Top: To make on stove top, let chicken thaw and then lightly cook in a pan with a tablespoon of oil until slightly browned and no longer pink on the outside. When added to the chili, the chicken must be must be cooked for about 40-50 minutes or until chicken is no longer pink inside.
Do you like spicy food? Have you tried a pressure cooker yet?