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White Chicken Chili in the Slow Cooker

Tonight is the chili cook-off at church.  Everyone brings a ground-beef-with-tomatoes-and-beans-styled chili, it seems.  I always have to be different.  Tonight, I am bringing a white chicken chili made with cream cheese and cannellini beans.  As always, I used a slow cooker to slow simmer all the flavors together.

**Edit:  I have started cooking this recipe in the pressure cooker at times.  Directions for both slow cooker and pressure cooker are now given.

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This recipe is so simple that it has become a regular dinner around here.  I like being able to toss everything into the slow cooker and forget about it until dinner time.  

I always layer the chicken on the bottom to cook closer to the heat. Food safety specialists recommend using safely thawed or fresh chicken breasts, but I have been guilty of using frozen chicken breasts.  Now that I have started using the pressure cooker for this recipe, the risks associated with using frozen chicken are diminished.   Both pressure cooking and slow cooking directions are given below.

I layer everything else on top of the chicken for cooking.  I use a wooden spoon to break apart the chicken and stir everything together.  

Are you ready to make some white chicken chili?  Check out the recipe below!

Oh my goodness!  This is so good that I could eat it almost every week.  Serve it with some tortilla or corn chips!  Yum!

Trisha: Trisha Kilpatrick is a homeschooling mother of three. She has a degree in Education with a double major in Elementary and Special Education, but she is more proud of her countless hours of volunteer work in Children's Church. She believes that all children can learn and that, in life, simple is almost always best. *Affiliate links are used on this site. I may be compensated when you click on or buy from these links. If you have any questions, you can contact me at questions@trishadishes.com .
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