Serves 3
CUSTOMER FAVORITE! A delicious and filling stew of diced all-natural chicken breast, white beans, roasted green chilies (not spicy) and seasonings. A sour-cream based sauce gets added right before serving. Cooking instructions provided for stovetop, slow-cooker and instant pot options.
Thaw in refrigerator and cook within 2 days of being thawed. Remove cream base bag and keep in refrigerator until later. Empty contents of bean bag into pot/crock (see cooking options below). Remove chicken from bag (discard juice) and add to chili mixture in pot/crock. ADD 1 CUP OF WATER. Stir to combine and cook according to options below.
SLOW-COOKER: Low for 4-6 hours
INSTANT POT: Medium pressure for 30min then manually vent steam.
STOVETOP: Bring to a boil then reduce heat and simmer 30 min.
Let stew cool 5 min, stir in cream base until well combined, and serve.