Easy White Chicken Chili in the Crock-Pot or Instant Pot
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!
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
You may add 1-3 jalapeños for added heat!
If you remove the chicken to shred it, you could take an immersion blender and blend in some of the veggies (and chicken skin) for a smoother broth.
Nutrition
Calories: 313kcalCarbohydrates: 18gProtein: 23gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 99mgSodium: 397mgPotassium: 690mgFiber: 3gSugar: 3gVitamin A: 2781IUVitamin C: 28mgCalcium: 56mgIron: 2mg
Tried this recipe?Leave a comment below!
