Description
An easy and delicious white chicken chili that can be made in the slow cooker or the Instant Pot.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 (13.5 ounce) can coconut milk
- 1 (12 ounce) jar salsa verde
- 2 (14 ounce) cans white beans, rinsed and drained
- 2 cups frozen corn
- 1 (4 ounce) can diced green chilies
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 lime
- diced avocado and/or tortilla chips for topping ((optional))
Instructions
For the Instant Pot:
- Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
- Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.
For the Slow Cooker:
- Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
- Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.
Notes
*Recipe inspired by Kristy Denney