Slow cookers have a way withchili, deepening flavors through leisurely cooking.
but with the comeback ofpressure cookers, it’s possible for you to get the same flavors faster.
Try our slow cooker or pressure cooker versions to fit your time schedule.
Credit: Jason Donnelly
Choose your speed with this recipe for creamy whitechicken chili.
Ingredients
1Tbsp.vegetable oil
112lb.skinless, boneless chicken thighs, cut into 1-inch pieces
3(15-oz.
)canscannelini (white kidney) beans, rinsed and drained
1(32-oz.
Add chicken; cook and stir until browned.
Add Ingredients to Slow Cooker
In a 5- to 6-qt.
slow cooker mash 1 can of the beans until smooth.
Stir in remaining beans and next 10 ingredients (through black pepper).
Using a slotted spoon, transfer chicken to cooker.
Stir in sour cream and cilantro.
Cover and let stand 5 minutes or until heated through.
Finish and Serve
Season to taste with additional salt and black pepper.
Serve with desired toppers.
How to Make White Chicken Chili in the Pressure Cooker
Use a 6-qt.
electric or stove-top pressure cooker.
Using a slotted spoon, remove chicken; drain off juices.
Add 1 can of the beans and mash until smooth.
Stir in remaining beans and next 10 ingredients (through black pepper); return chicken.
Lock lid in place.
Set electric cooker on high pressure to cook 12 minutes.
For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes.
If needed, carefully open steam vent to release any remaining pressure.
Stir in sour cream and cilantro.
Cover, without locking, and let stand 5 minutes or until heated through.
Season to taste with additional salt and black pepper.
Serve with desired toppers.
2,000 calories a day is used for general nutrition advice.
