Weight Watchers White Chicken Chili

Instructions

Instant Pot

1. Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.
2. To mix up the seasoning give the chili a stir
3. Put the frozen chicken on top so you can easily shred it when it is done cooking.
4. Close the cap and place the pressure valve in the sealing position.
5. On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.
6. For at least 10 minutes Let the pressure release naturally before doing a quick release.
7. Out the chicken, shred it, and add it back to the chili.
8. Turn the Instant Pot to sauté mode.
9. Mix in Greek yogurt.
10. Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.
11. To serve, top with cheese, cilantro, and avocado.

Slow cooker

1. Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.
2. To mix up the seasoning give the chili a stir
3. Place the frozen chicken on top so you can easily shred it when it is done cooking.
4. Cover the slow cooker with the lid.
5. Cook on low heat for 6-8 hours.
6. Put out the chicken, shred it, then add it back to the chili.
7. Mix in Greek yogurt.
8. To serve, top with cheese, cilantro, and avocado.

Stovetop

1. Soak your beans overnight.
2. In a large pot, mix all the ingredients except the Greek yogurt.
3. On high heat, bring the chili to a boil, then cover and reduce the heat to low.
4. Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.
5. Remove the lid and shred the chicken.
6. Add the chicken back to the chili.
7. Mix in Greek yogurt.
8. Let the chili continue to simmer until it reaches your desired thickness.
9. To serve, top with cheese, cilantro, and avocado.