White Chicken Chili Recipe

this creamy white chicken chili recipe is the perfect cozy soup to welcome fall! made in the slow cooker all day and ready to eat in 10 minutes when you get home! | themillennialmenu.com

Confession: I’ve been eating this White Chicken Chili recipe pretty consistently for over a year, but it’s just getting on the blog now because it’s SO good I’ve eaten it all before I could take a good picture. I changed up my strategy and ate a bowl first, this time, and then started photographing. You can thank me later, once you’ve made your own bowl of this creamy, zesty soup.

It’s really starting to get into fall weather here in Boston and I just made a big pot of this chili to enjoy with some cornbread last week. I ate leftovers for days and definitely wasn’t mad about it. I throw everything in my Instant Pot in the morning and set it to cook while I’m at work, and come home to only 10 more minutes of prep before dinner is ready. Nothing beats a huge pot of chili being a few minutes away from ready when you come home from a long day. I use the slow cooker function on my Instant Pot, you can use a regular slow cooker, or I’m sure cook for longer on the traditional stovetop (try it and tell me how it goes!).

Did I mention this recipe can be done in THREE simple steps? 1. Throw everything in your slow cooker (or Instant Pot, using the slow cooker function) and cook 2. Add creaminess 3. Top with delicious toppings….and then, EAT! Other than dicing an onion, this soup really couldn’t be easier than throwing things into a bubbling pot of goodness. There is nothing I love more than a little bit of cream cheese in something (see: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom) to get that tangy, creamy flavor just right. Top off the chili with literally anything you want - avocado, cheese (duh), or some jalapenos if you like spice (not me!)

White Chicken Chili

Makes 4 servings
Other recipes with these ingredients: Cream cheese: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom // Cilantro: Grilled Mexican Street Corn Soup or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 10 minutes before + 10 minutes after
Cook time: 5 hours using slow cooker function
Total Time: 20 minutes active prep, 5 hours 20 minutes total


  • 1 lb boneless skinless chicken breasts, sliced in half height-wise

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups chicken broth

  • 1 15-oz. can of whole kernel corn, drained

  • 1 15-oz. can of Great Northern Beans, drained

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp cumin

  • 1 tsp oregano

  • 2 tsp chili powder

  • 1/2 cup cream cheese, about 1/2 block, diced

  • 1 cup milk, half & half, or cream - This is flexible, I just pick based on what other meal’s I’m making that week!

  • Toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, sliced jalapenos

Dietary Substitutions:
Gluten Free Friendly
Not dairy-free, vegan, or vegetarian friendly



1. Add 1 lb chicken breasts, 1 diced medium yellow onion, 3 cloves minced garlic, 3 cups chicken broth, can of drained corn, can of drained Great Northern Beans, 2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 1 tsp oregano, and 2 tsp chili powder to your slow cooker or Instant Pot. Cook 5 hours on Slow Cooker setting on *low* heat.


2. Once your chicken is fully cooked, after about 5 hours on low, shred the chicken breasts in the pot using two forks and add 1/2 cup diced cubes of cream cheese and 1 cup milk, half & half, or cream to the slow cooker. Whisk to incorporate, continuing to cook on low for about 10 more minutes. Taste and add more spices and/or salt & pepper to taste.
3. Once the chili has become creamy and thickened, add toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, and/or sliced jalapenos and enjoy!


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container.

LUNCH TOMORROW - As I’ve said, this is a great recipe to make a big batch of in your slow cooker and have leftovers on hand - especially for a cozy lunch at work on a cold fall day! Make sure your containers are leak-proof.

EXTRA INGREDIENTS - Use up the rest of your cream cheese in my favorite Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom. Have a cilantro-themed week with a few of my favorite cilantro recipes: Grilled Mexican Street Corn Soup, Crispy Chicken Lettuce Wraps with Peanut Sauce, or my Coconut Lime Shrimp.

This recipe was inspired by and adapted from The Chunky Chef’s Creamy Crockpot White Chicken Chili.

Beef & Broccoli Meal Prep Recipe

This Beef & Broccoli meal prep recipe is the perfect Sunday meal prep to fuel you through your week. Better than takeout! | themillennialmenu.com

I am a HUGE fan of take out. Not just because I think the food is good (I do), but because I just love the convenience of it. Don't get me wrong, I love to cook - clearly. But there's something about food showing up at your door that can't be beat. Until now.

This Beef & Broccoli recipe is better-than-takeout good - the marinated flank steak is extra flavorful, the sesame seeds add the perfect crunch, it's got a little bit of a kick...what more could you want? I love/hate to admit that it also just tastes and feels healthier than takeout, meaning I should probably hold back on ordering takeout. Also - that's a great excuse to use this Beef & Broccoli recipe as a meal prep and have it for lunch all week.

Flank steak, which is what you'll need for this recipe, often comes in larger (read: more than single serving) portions, so it's great that this recipe is ideal for meal prepping and having multiple nights in a row or for lunch for the week. Since it's made in the Instant Pot/crock pot (stove top directions included too), it's also such an easy recipe to come home to. It only takes about 10 minutes to finish up.

My favorite way to cook this recipe is to use the slow cooker function on my Instant Pot, because it allows me to cook the food before I get home from work, but also takes advantage of the Instant Pot technology keeps it warm all day after the few hours of cooking are over. Perfect when you work in a school building for 11 hours a day.  

Wondering how you could ever possibly put something in your Instant Pot/slow cooker in the morning AND shower before work AND down some coffee??? First, do it once and you'll realize it's SO worth it. Second, this recipe is GREAT for dump and go - I mix the sauce the night before and keep it in a tupperware, slice my meat ahead of time and store in the fridge in a gallon zip lock bag, and dump it all together in the morning and hit "ON". You can definitely, definitely do that and come home to better-than-takeout Beef & Broccoli ready and waiting (well, for 10 more minutes of simmering, but close enough).

Beef & Broccoli Recipe

Makes 6 servings
Other recipes with these ingredients: Beef Broth: French Onion Soup // Flank Steak: Slow Cooker Beef Ragu
Prep time: 10 minutes before + 10 minutes after
Cook time: Slow cooker: Low, 4 hours // Instant Pot: High, 10 minutes NPR // Stove top: 30 minutes
Total Time: Depending on cooking method, add prep time + cook time


  • 1 pound flank steak Substitute: skirt steak
  • 3/4 cup beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch + 4 tablespoons cold water
  • Pinch of red chili flakes Optional, to taste
  • Sesame seeds, for topping
  • 3 cups broccoli florets
  • Serving suggestion: Serve over white rice

Dietary Substitutions:
Dairy-free Friendly
Gluten Free As long as you confirm all of your ingredients are gluten free, this recipe is gluten-free friendly. Double check your soy sauce.
Not Vegetarian or Vegan Friendly

(see non-Instant Pot directions in italics below)

1. Make the sauce by combining 3/4 cup beef broth, 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon sesame oil and whisking to combine. If you like heat, add a pinch of red chili flakes to the sauce now.
2. Slice 1 pound of flank steak thinly, against the grain. Add to your pot (for whatever cooking method you're using).
3. Pour the sauce over the meat and stir to coat. Cook based on your cooking method: Instant Pot: 10 minutes high pressure NPR // Slow cooker: 4 hours on low // Stove top: simmer on medium heat for 20-30 minutes, until meat reaches desired doneness.

4. If you'd like to serve this dish over white rice, start cooking that now.
5. Get 1-2 inches of water boiling in your steamer. Once boiling, add the 3 cups broccoli florets and steam for 5-7 minutes.
6. Break down your 3 cups broccoli into florets (which really just means break it into individual broccolis!)

7. Whisk 2 tablespoons cornstarch with 4 tablespoons COLD water (cold matters here!)
8. Once the meat is "done" cooking, add this slurry to the steak and sauce pot.
9. Continue to cook 10-15 additional minutes on low (stovetop & slow cooker - for Instant Pot, turn Sauté feature on low), allowing the sauce to thicken. 
10. Serve beef over rice with broccoli, topped with sesame seeds for garnish. 


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This has been my recent go-to meal prep recipe, so I've eaten it all week for lunch and found it to taste just as good on day 1 as day 5. The flavors really infuse into the meat so it tastes better than takeout.

LUNCH TOMORROW - As I said, this is the perfect lunch. The bowls look perfect with the beef and broccoli spooned over some nice white rice and sprinkled with sesame seeds. Your coworkers will be jealous.

EXTRA INGREDIENTS - If you end up with extra flank steak (especially if it's on sale and you buy extra!) I recommend Pinch of Yum's Slow Cooker Beef Ragu. I ate this for 5 meals straight one week in January and had 0 complaints. If you end up having extra broth, try using it up in a cozy French Onion Soup recipe. Hang on to that soy sauce, brown sugar, and sesame oil for some other Millennial Menu favorites coming at you in the future. 

Turkey Chili Recipe

Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!

Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)


  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping

Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

(see non-Instant Pot directions in italics below)

1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!


instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.

Easy & Quick Super Bowl Snacks


Football is big in my family. My dad played through college and my younger brother currently plays in college. Shockingly, this doesn't mean I understand the game. What I do understand, however, is the importance of Super Bowl Sunday.  Every year growing up we would go to my neighbor's house for a different theme...build your own tacos, loaded baked potato bar, etc. I associate Super Bowl Sunday with good food, good friends & family, good commercials, and good football (at least I think good football). 

Last year, we did a bunch of appetizers on Super Bowl Sunday and I love that it's an excuse to make things loaded with melty cheese. This year we're doing the same (and I'm excited to test out a few new recipes you all might be seeing on the blog soon) and wanted to highlight two of my favorite, easiest, and quickest appetizers: Warm Cheddar Ale Dip and my Three Ingredient Baked Brie.

The Warm Cheddar Ale Dip is more famously known as simply "beer cheese" among our friends, because these are the 2 key ingredients. With a nice loaf of fresh bread, it's an indulgent treat. My Three-Ingredient Baked Brie is as simple as it sounds, and the flaky, buttery crust of the phyllo dough makes the perfect crunching noise as you cut into the gooey cheese beneath. Both of these are extremely simple to make and big crowd-pleasers. They take minimal prep and can be done before everyone arrives and kept warm, so you can focus on the game (or the commercials). 

Looking for the recipes?

Click each photo below to take you to the recipe page for each dish!

Instant Pot Applesauce

Instant Pot applesauce - in just 8 minutes -  is the quickest way to enjoy this sweet & tart bowl of homemade applesauce. You can also make it in your slow cooker! | themillennialmenu.com

My favorite thing about fall is definitely orchard apples. Macintosh and macoun straight from the orchard just taste so much better than buying a regular old apple at the store in the middle of winter. They're crunchier, sweeter, and just all around better. So, when fall rolls around, I take advantage of the abundance of orchard apples to do a little baking, including homemade applesauce - this time in my instant Pot (or your slow cooker!)

I grew up enjoying homemade applesauce in the fall, made on the stovetop and finished with a food mill. I realized that I could re-create this recipe using my beloved Instant Pot (in just 8 minutes!) and my Vitamix. The recipe came out perfectly and was so easy to make - and much easier than hand cranking the food mill for half an hour. 

The other great thing about applesauce is that it really doesn't matter what apples you use. It's actually better to not use all of the same kind. For this recipe, I used apples from my CSA, which came with a bunch of different varieties of apples. Macintosh or macoun are a good base, but adding in a few granny smiths or your other favorite varieties will give the applesauce a good range of sweet and tart flavors. For sweeteners, I love sweeter things, so I used refined white sugar (mmm!) You can also use maple syrup or honey, if you prefer, and add it after the cooking process to your own personal taste.

Sadly, I ate all of my applesauce within a few days, enjoying it as a snack at work whenever I wanted a little bit of sweetness to fuel me through lesson planning or grading papers. If you can resist, applesauce freezes well, meaning you can enjoy fall all year round.

Instant Pot Applesauce

Makes 6-8 servings
Other recipes with these ingredients: Apples: the perfect snack!
Prep time: 15 minutes
Cook time: 8 minutes (Instant Pot) or 4 hours on low (Slow Cooker)
Total Time: Depends on cooking method


  • 8-10 medium apples (Orchard apples are the best. My favorite are Macintosh, but a variety, including a granny smith or too, will yield the best results)
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup white sugar Substitute: maple syrup, honey

Dietary Substitutions:
Gluten Free, Dairy-free, Vegetarian, & Vegan


1.  Peel all of your apples and cut into relatively thin slices.
2. Add the apples, 1 cup water, 1 teaspoon cinnamon, and 1/2 cup white sugar (or sweetener of your choice) to the Instant Pot. You don't even have to stir.
3. Turn the Instant Pot on high pressure for 8 minutes, or turn your slow cooker on low for 4 hours. Walk away!
4. Once the apples are done cooking, you'll likely want to puree your applesauce so it's smooth. I found that adding about half the applesauce to my beloved Vitamix, blending it for a second or two on high, and stirring it back into the rest of the more chunky applesauce led to a good consistency. You can do the same in a regular blender or with a handheld immersion blender, if you have one, until the applesauce is your desired consistency. Enjoy!


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days, or a few months in the freezer. Applesauce freezes really well since it's just fruit, and there's nothing better than tasting like you're at the orchard in the dead of winter.