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My white chili chicken can be cooked in the slow cooker, on the stove or in the
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instant pot. For this video I'm going to show you the slow cooker way. To start
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add some oil to your removable slow cooker pot and add it to the stove over
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a medium-low heat. When hot add your onions and your peppers and fry for
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three minutes. Then add in your crushed garlic, smoked paprika, cayenne pepper
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adjusted to suit your family, cumin, ground coriander, salt and pepper. Then
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cook stirring for one minute. Next add your chicken stock and your white beans
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and give it all a really good stir. Then add your slow cooker pot back into the slow cooker base. Then finally you
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want to nestle in your chicken breasts, pushing them down to the bottom of the
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pot so they are almost fully submerged in the liquid. Then cover and cook on
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high for about two and a half hours, medium three and a half and low about
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four and a half. I've also included stove top cooking and instant pot
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cooking instructions in my recipe post. Then when done remove the chicken
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breasts and set aside. Add your cream cheese and your lime juice and stir
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until the cheese has melted and combined really well with the sauce
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Then you're going to shred your chicken, pulling it apart in chunks and not
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shredding it too finely. Then add the shredded chicken back into the pot and
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stir until it's all fully coated in the sauce. Then you're ready to dish up and you've got a few toppers you can add on to make
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it extra delicious. You can add on jalapenos for the grown-ups, especially if
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you're eating this with younger kids and you've kept the cayenne pepper very low
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Tortilla chips for a salty crunch, coriander if you're a fan and also
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grated cheddar goes great on this
