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Slow Cooker White Chicken Chili

The Real Food Dietitians
  • 370 minutes
  • Serves 5


1 1/2 lb

Chicken breasts or thighs, Boneless skinless


Bell pepper, medium

1/2 cup

Cilantro, fresh


Cilantro and lime, Fresh wedges

6 cloves



Jalapeno, small


Lime, Juice of


Onion, medium

1 tsp

Oregano, dried

4 cups

Chicken broth, organic

1 14 ounce can

Coconut milk, full-fat

1/4 tsp

Black pepper

2 tsp

Chili powder

1 tbsp

Ghee or avocado oil

1 tsp

Sea salt

2 1/2 tsp

Cumin, ground


  • I added carrots and some salsa since I was out of the green chilies. Also used a rotisserie chicken and extra cream cheese. Kids loved it.

    Kristi Gay • 2019-10-17

  • Instant Pot Directions

    Select ‘Saute’ function on Instant Pot
    Add oil. When oil is melted, add onion, bell pepper and jalapeno.
    Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
    Add garlic and spices and cook an additional 30 seconds or until fragrant.
    Press ‘Cancel’. Add chicken breasts and broth.
    Lock lid into place. Turn vent valve to ‘Sealing’ position.
    Select ‘Manual’ setting and set cook time to 20 minutes.
    When cook time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using quick-release method (i.e. flip the vent valve to ‘Venting’ position)
    Add coconut milk, lime juice and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

    McKenna Lister • 2018-08-13

11 people Recommend This Recipe