Yes! To make chili in the instant pot, check out my Instant Pot Chicken Chili recipe. Stir until the cream cheese has fully incorporated, then taste and re-season, if necessary, and enjoy with your favorite chili toppings!.Remove the chicken to shred or cube, then stir back into the crockpot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.Cover and cook on LOW for 8 hours or HIGH for 4 hours.Grease a 6 quart crockpot with cooking spray, then stir in the cooked veggies, reserved corn juice from the can, chicken broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne.To the hot grease, add in the onion, bell pepper, and garlic, and cook, stirring regularly, until the onions and peppers are tender, about 5-10 minutes.Remove and set aside, but reserve the grease.Place diced bacon into a large skillet, then cook, stirring regularly, over medium heat until the bacon is crispy.To make white chicken chili in the crockpot: When serving, drain off excess liquid by using a slotted spoon to place the chili into bowls.
If it’s still not thick enough, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water, slowly stir into the chili, then let simmer for an additional 10 minutes. Throw in an extra can of (drained) beans to help thicken. Stirring in the beans, corn, and cream cheese should thicken your chili plenty, but if it’s not thick enough, try simmering the chili, uncovered for 10 minutes. If you’d like an even thicker consistency, try the following: If made as directed, this chili should be plenty thick. Taste and re-season, if necessary, and enjoy with your favorite chili toppings!.Remove the chicken to shred or cube, then stir back into the pot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.Cover and continue simmering until the chicken has cooked.Stir in corn juice, broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne, then bring to a simmer.Add in onion, bell pepper, and garlic and cook until are tender.Cook bacon until crispy in a large stoc stockpotkpot, then remove and set aside, but reserve the grease.Whatever you use, be sure to use 2 (15 oz) cans that have been thoroughly drained and rinsed. Use pinto beans, black beans, red kidney beans, etc. Omit the original spices listed and use store-bought taco seasoning for a shortcut! Boneless, skinless chicken thighs are cooked in the broth, but if you’d prefer to use already cooked chicken, that’s fine! Use rotisserie or leftover cooked chicken.Swap the green chiles for jalapenos and throw in extra cayenne pepper! Use whatever onion you have on hand (red, white, shallots) and use any color bell pepper you’d like (yellow, orange, red). Yellow onion and green bell pepper are called for in the original recipe. Not a fan of bacon? Simply replace with 1/4 cup unsalted butter or extra virgin olive oil. White chicken chili is made with bacon, veggies, chicken, spices: salt, pepper, cumin, chili powder, and cayenne, cream cheese, sour cream, and two types of beans: cannellini and great northern.
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