White Chicken Chili- Instant Pot or Slow Cooker

White Chicken Chili is an easy comforting chili that can be made in the instant pot or slow cooker. Customize it with your favorite toppings and serve with tortillas chips or cornbread.

Author Renee Fuentes


  • 2 lb Boneless Skinless Chicken Breast
  • 1/2 tsp Salt Add more if needed once done
  • 1/2 tsp Black Pepper
  • 1/4 tsp White Pepper
  • 1/4 tsp Granulated Garlic Use 1/2 tsp for Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Oregano
  • 1 tsp Cumin
  • 1/4 tsp Cayenne Use less if kids are eating
  • 1 Can of White Northern Beans Drained and rinsed
  • 1 Can of Garbanzo Beans Drained and rinsed
  • 1 Can Sweet Corn Drained
  • 4 oz can of Green Chilies
  • 3 Cups Low Sodium Chicken Broth


  • Shredded Cheese, Avocado, Yogurt or Sour Cream, Lime, Cilantro, Jalapeno Slices, Tortilla Chips or Cornbread


Instant Pot:

  1. Place all ingredients in Instant Pot, secure lid, turn valve to sealing, cook on high pressure for 25 minutes, turn off after timer, and allow pressure to release naturally. About 15 minutes, then release valve to vent. Open lid, remove chicken breast and shred, place back into pot, stir and taste for seasoning. Serve hot with toppings.

Slow Cooker:

  1. Place all ingredients in Slow Cooker in order shown.
  2. Cook on low for 6-8 hours or high for 4 hours.
  3. Shred chicken with a fork and stir to combine, taste for seasoning, and serve hot with toppings.

Recipe Notes

This chili freezes well. Once cooled place in freezer bags or containers and freeze. Allow to thaw overnight in fridge and reheat to serve.