White Chicken Chili

Slow Cooker Directions 1. Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper), and beans, if using, to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer. 2. Add the broth and place the lid on the slow cooker. 3. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender. 4. Remove the chicken from the slow cooker and shred it with two forks. 5. Return the shredded chicken to the slow cooker. 6. Turn the heat to HIGH. Add the coconut milk, stir and replace the lid. Continue heating for an additional 10-15 minutes or until heated through. 7. Stir in the lime juice and cilantro. 8. Taste and adjust seasonings as desired. 9. Serve in bowls garnished with chopped cilantro and lime wedges, if desired. Instant Pot Directions 1. Select the ‘Saute’ function on the Instant Pot. 2. Add oil. 3. When the oil just starts to shimmer, add onion, bell pepper, and jalapeno. 4. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften. 5. Add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook an additional 30 seconds or until fragrant. 6. Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth. 7. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position. 8. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes. 9. When cooking time is up, allow pressure to naturally release 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position) 10. Remove the chicken from the Instant Pot and shred it with two forks. 11. Return the shredded chicken to the Instant Pot 12. Add the coconut milk, additional 1/2 cup of broth if needed, lime juice, and fresh cilantro. Stir to combine. 13. Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.