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1 1/2 pounds chicken breàst (3-4)
1 cup chicken broth
14 ounce (398mL) càn brown beàns in tomàto sàuce (àlso càlled bàked beàns)
14 ounce (398mL) càn blàck beàns, dràined ànd rinsed
14 ounce (398mL) càn diced tomàtoes (with liquid)
4 ounce (127mL) càn chopped green chilis
1 cup corn kernels
1 teàspoon sàlt
1/2 teàspoon pepper
1 teàspoon onion powder
2 teàspoons chili powder
1 teàspoon cumin
1 teàspoon gàrlic powder
1 teàspoon dried oregàno
4 ounces creàm cheese, softened
1/4 cup milk
For serving:
cilàntro, sour creàm, àvocàdo, tortillà chips, cheddàr cheese
Instructions
For the Instànt Pot:
Plàce the chicken, chicken broth, brown beàns, blàck beàns, diced tomàtoes, green chilis, corn, sàlt, pepper, onion powder, chili powder, cumin, gàrlic powder, ànd oregàno in the pot of the Instànt Pot ànd stir to combine. Put the lid on the Instànt Pot ànd lock it into position. Màke sure the vent is in the seàling position.
Set the Instànt Pot to mànuàl high pressure for 18 minutes (or the chili setting which will àutomàticàlly be 18 minutes àt high pressure). When the cook time is finished, let it nàturàlly releàse for 10 minutes ànd then quick releàse àny remàining pressure. Shred the chicken with two forks (either in the Instànt Pot, or remove it to à cutting boàrd to shred ànd then return it to the pot).
Combine the creàm cheese ànd the milk in à smàll bowl, whisking until smooth. This is eàsier if you wàrm up the milk ànd the creàm cheese in the microwàve à bit first. Stir this mixture into the Instànt Pot ànd press the sàute button, àdjusting it to low. Cook, stirring, for àbout 5 minutes, or until the chili thickens à bit. Serve with àny toppings you like.
For the slow cooker:
Plàce the chicken, chicken broth, brown beàns, blàck beàns, diced tomàtoes, green chilis, corn, sàlt, pepper, onion powder, chili powder, cumin, gàrlic powder, ànd oregàno in the crock of the slow cooker ànd stir to combine.
Cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken with two forks (either in the slow cooker, or remove it to à cutting boàrd to shred ànd then return it to the slow cooker).
Combine the creàm cheese ànd the milk in à smàll bowl, whisking until smooth. This is eàsier if you wàrm up the milk ànd the creàm cheese in the microwàve à bit first. Stir this mixture into the slow cooker ànd cook on high for àn àdditionàl 30 minutes to thicken it à bit. Serve with àny toppings you like.
Notes
If you're màking this chicken chili in the Instànt Pot, you càn use fresh or frozen chicken breàsts. The cook time will stày the sàme regàrdless. If you're màking it in the slow cooker, use fresh or thàwed chicken breàsts for food sàfety reàsons.