Crockpot Method (Slow Cooker):

Dump it all in: Place the chicken breast, garlic, onion, jalapeño, beans, corn, green chiles, chicken stock, and spices into the crockpot. Stir everything to combine.

Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.

Shred the chicken: Once the cooking time is up, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.

Finish: Stir in the Greek yogurt and lime juice, giving it a nice creamy texture.

Serve: Ladle the white chicken chili into bowls and add your favorite toppings like cheese, avocado, or tortilla chips!

Instant Pot Method:

Sauté: Turn your Instant Pot on Sauté mode, and cook the garlic, onion, and jalapeño for 2-3 minutes until soft.

Add ingredients: Add the chicken breast, beans, corn, green chiles, chicken stock, and spices. Give everything a good stir.

Cook: Secure the lid and set the Instant Pot to Manual/Pressure Cook on HIGH for 15 minutes. Let it naturally release for 10 minutes, then manually release any remaining pressure.

Shred the chicken: Remove the chicken breasts, shred them with two forks, and return them to the Instant Pot.

Finish: Stir in the Greek yogurt and lime juice until everything is creamy and well combined.

Serve: Top white chicken chili with your favorite fixings!

Stovetop Method:

Sauté: In a large pot, heat a little oil over medium heat. Sauté the garlic, onion, and jalapeño until soft (about 3-4 minutes).

Add ingredients: Add the chicken breasts, beans, corn, green chiles, chicken stock, and spices. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the chicken is cooked through.

Shred the chicken: Remove the chicken breasts, shred them with two forks, and return to the pot.

Finish: Stir in the Greek yogurt and lime juice.

Serve: Ladle white chicken chili into bowls and top with your favorite garnishes.