Easy White Chicken Chili in the Crock-Pot or Instant Pot
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Make this easy white chicken chili in the Crock-Pot or Instant Pot, fast or slow. Also, it’s rich and creamy, loaded with vegetables and bone broth, and has no beans. This hearty combination leaves you full and nourished. My kids love it, and I hope yours will too!
Why You’ll Love This White Chicken Chili
When I was first introduced to this recipe by my sister, I knew it would be a one I’d make over and over again.
Everything goes in one pot, at the same time, and can be cooked quickly or slowly.
You can use boneless, skinless chicken thighs, or bone-in, skin-on chicken thighs that you remove at the end of cooking to process. I just remove the bones and skin and add them to my bag of broth bones in the freezer to recook for bone broth later. Then, toss the pieces of chicken back in.
There’s an emphasis on vegetables, but they can be blended into the broth for picky eaters.
The flavor profile of the spices is spot on, but leaves room for easy spice adjustment for those with sensitivities without sacrificing flavor. And the cream cheese makes the broth so rich!
Since there are no beans in this recipe, it naturally works for different diets:
- Grain Free
- Paleo-ish / whole30 adjacent (with dairy swap)
- Lower carb
This relies on vegetables instead of beans to make the chili lighter, extra creamy and easier to digest.
Ingredients You’ll Need
- chicken thighs
- zucchini
- acorn, butternut squash, or sweet potato
- carrots
- green bell pepper
- onion
- garlic
- frozen corn
- cream cheese
- chicken bone broth
- water
- cumin
- dried oregano
- coriander
- chipotle pepper
- smoked paprika
- sea salt
- limes
- cilantro
- tortilla chips
How To Make Easy White Chicken Chili in the Crock-Pot or Instant Pot
I love my instant pot because of its versatility. If I don’t get everything put together until late afternoon, I can pressure cook it all for about 15 minutes, with a quick release, break up this chicken thighs and we’re good to go.
Otherwise I can start it around lunch time and slow cook on low for about 6 hours. You can even slow cook it on high for 3 hours, if that’s the right timeline for ya!
No matter the method, but instructions are basically the same:
- Place chicken thighs, chopped vegetables, cream cheese, broth, water, and spices into a crockpot.
- Set on low for 6 hours or high for 3 hours or pressure cook for 15 minutes.
- Shred chicken with a fork.
- Serve with lime juice, tortilla chips, and diced cilantro. Serves 6-9. Makes great leftovers!
Helpful Tips For The Best White Chicken Chili
Add everything at once, then before serving, take out the chicken thighs and shred, removing bones and skin if necessary.
At this point you could take an immersion blender and blend in some of the veggies (and chicken skin) for a smoother broth.
Sometimes I wait to add the cream cheese until right before serving, to cool the whole pot down a bit. Just leave enough time for it to fully melt and incorporate into the soup.
Storing, Freezing, and Reheating
This easy white chicken chili recipe makes great leftovers!
If you plan to freeze it, it may reheat. Best without cream cheese. Add that in after thawing, before serving. But, leftovers with cream cheese can still be frozen and reheated gently. Leave extra time for reincorporation.
More Satisfying Supper Ideas
If you’re looking for more easy and hearty meals without beans, check out:
Easy White Chicken Chili in the Crock-Pot or Instant Pot Recipe
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Easy White Chicken Chili in the Crock-Pot or Instant Pot
Equipment
- 1 Crock-Pot or Instant Pot
Ingredients
- 2 pounds chicken thighs
- 2 medium zucchini
- 1 acorn squash or small butternut squash or sweet potato
- 2 medium carrots
- 1 green bell pepper
- 1 large onion
- 3 cloves garlic
- 10 oz frozen corn
- 2 8 oz packages of cream cheese
- 4 cups chicken bone broth
- 2 cups of water more or less
- 1 Tbsp cumin
- 1 tsp dried oregano
- 1 tsp coriander
- 1/8 tsp chipotle pepper powder or more for extra spice
- 1 tsp smoked paprika
- 1 tsp salt more of less depending on saltiness of broth
Garnish/toppings:
- lime
- cilantro
- tortilla chips
Instructions
- Place chicken thighs, chopped vegetables, cream cheese, broth, water, and spices into a crockpot.
- Set on low for 6 hours or high for 3 hours or pressure cook for 15 minutes.
- Shred chicken with a fork.
- Serve with limes, tortilla chips, and diced cilantro. Serves 6-9. Makes great leftovers!
Notes
Nutrition
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I hope you enjoy this recipe! Tell me what ingredients and cooking method work best for your family!