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.
For the full recipe, visit my post on Randall Beans.