Cooking

Instructions

Creamy White Chicken Chili
Instapot Cooking Instructions:

1. 1. Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, black and white beans, onions, corn, tomatoes, and chicken broth.

   2. Add seasoning sauce. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

   3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.**

      Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired

Crockpot Cooking Instructions:

1. Thaw completely in the fridge.
2. Place 2 chicken breasts in bottom of Crockpot
3. Pour Beans & Sauce over the chicken
4. Sprinkle seasoning over entire mixture
5. Place cream cheese on top in a complete block
6. Cover & Cook on LOW for 6 hours. After 5 hrs break up cream cheese…its ok if you do this at the very end.
7. After 6 hours remove chicken breasts, and shred with two forks. Place chicken back into slow cooker and stir.

Serve over jasmine rice and with tortilla chips.