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365 Days of Slow Cooking and Pressure Cooking

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January 18, 2017

Slow Cooker Thick and Creamy White Chicken Chili

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Slow Cooker Thick and Creamy White Chicken Chili–an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans. Win your next chili cook-off with this recipe. 

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Slow Cooker Thick and Creamy White Chicken Chili--an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans. Win your next chili cook-off with this recipe.

Slow Cooker Thick and Creamy White Chicken Chili

I have 6 sisters. Sometimes my mom and sisters get texting and a lot of the time it’s about food. Food we are trying and food we like. Food food food. Someone mentioned they made a white chicken chili recipe for a work party and won the chili cookoff. I, of course, asked which recipe she had used and she pointed me to a white chicken chili recipe that’s made on the stove top with rotisserie chicken. She asked me if I could convert it into a slow cooker recipe. Could I? Could I? Well if anyone could, it’s me. Not trying to brag but it’s true. It’s kind of my thing…figuring out how to make regular recipes into slow cooker recipes. The recipe below is the results of my experiment. The original recipe included 1 1/2 cups of cheese in the soup but I felt that was a little overkill. It’s fine with just a little cheese sprinkled on top. I also felt that it was lacking acidity and something needed to bite through the creaminess. That’s why I added the lime juice. I think you’ll love this recipe. It’s not something I would make every day because it’s quite indulgent–butter and sour cream and cheese. But it’s seriously so good.

Pin this recipe for later!

Slow Cooker Thick and Creamy White Chicken Chili--an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans. Win your next chili cook-off with this recipe.

More slow cooker chili recipes

Slow Cooker Pepperoni Pizza Chili–your kids favorite food in chili form!

Creamy and Skinny Taco Chili Soup–stick to your diet and have a little comfort in a bowl.

Green Chicken Chili with Avocados–I love the flavor of this chili thanks to the sweet and tart tomatillos.

Healthy Ground Turkey Lentil Chili–this is one that I make often…healthy and filling.

Broth-based White Chicken Chili–this is a white chicken chili that is broth based but still full of flavor.

And more from other bloggers: 3-bean vegetarian chili from the Cookin Canuck, black bean pumpkin turkey chili from Ambitious Kitchen, ground beef and refried bean chili from Kalyn’s Kitchen.

What Slow Cooker Did You Use?

For this Slow Cooker Thick and Creamy White Chicken Chili I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.

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Slow Cooker Thick and Creamy White Chicken Chili--an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans. Win your next chili cook-off with this recipe.

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Slow Cooker Thick and Creamy White Chicken Chili


★★★★★

5 from 20 reviews

  • Author: 365 Days of Slow Cooking
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
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Ingredients

Units Scale
  • 1 medium yellow or white onion, finely diced
  • 2 lbs boneless skinless chicken breasts
  • 2 (14 oz) cans white beans, drained
  • 2 cups chicken broth
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 2 (4 oz) cans chopped green chiles
  • 1/2 tsp tabasco sauce, optional
  • 1/2 cup butter
  • 6 Tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup sour cream
  • 1 lime, juiced
  • 1/2 cup grated Monterey jack cheese, for serving
  • Cilantro, for serving

Instructions

  1. Combine onion, chicken, beans, broth, chili powder, cumin, pepper, salt, green chiles and tabasco sauce in the slow cooker. Cover and cook on low for 4-6 hours, or until chicken is very tender.
  2. Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.
  3. Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon at a time. Add in the milk, about a half cup at a time, and whisk. The mixture will become thick and creamy. Add the mixture to the slow cooker and stir.
  4. Shred the chicken and stir it back into the slow cooker.
  5. Stir in sour cream and juice from lime. Season to taste (I added in salt and pepper and more cumin).
  6. Ladle into bowls and top with grated cheese and cilantro.

Notes

I used my 6 quart slow cooker for this recipe.

  • Category: Chili
  • Method: Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

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88 Comments Filed Under: All Recipes, Beans, Chicken, Soups, Slow Cooker Tagged With: 5 stars, 4-6 hours, chili

Recommendations

Comments

  1. Christa says

    May 15, 2021 at 9:07 pm

    This was delicious. I actually just threw everything into a pot on the stove instead of using the crockpot. I let everything simmer before I added the roux mixture and sour cream at the end. I also added corn. My kids loved it!

    ★★★★

    Reply
    • Karen says

      May 17, 2021 at 1:47 pm

      Thanks for sharing your experience making it on the stove! I’m sure that will be helpful to others.

      Reply
  2. Bridgett says

    November 8, 2020 at 1:51 pm

    Did half of this, but still used the 2 cups of broth. Was amazing. Super creamy and flavorful!

    ★★★★★

    Reply
    • Karen says

      November 9, 2020 at 12:26 pm

      So glad you liked it Bridgett!

      Reply
  3. SandyToes says

    July 13, 2020 at 11:50 pm

    I used frozen diced rotisserie chicken and halved the recipe in my 3qt IP Mini. I set it to Low and just let it go for the day. I subbed heavy cream in the roux since I was out of milk and the chili didn’t care. It was so good! Hubs said it’s a keeper. I love the flavor to effort ratio with leftover chicken.

    Thanks for another easy winner, Karen!

    ★★★★★

    Reply
    • Karen says

      July 14, 2020 at 7:44 pm

      You’re welcome Sandy!

      Reply
  4. Nick says

    March 8, 2020 at 7:15 pm

    1/2 bag of frozen sweet corn was a perfect addition to this chili. Everyone I have made this for absolutely loves it!

    Reply
    • Karen says

      March 9, 2020 at 5:19 pm

      Great idea! I love corn.

      Reply
  5. Nick says

    March 8, 2020 at 9:53 am

    I have made this a couple times and it is a huge hit!!! I’m making it now and this time I thought I would add sweet corn. Can’t wait to see how it turns out.

    ★★★★★

    Reply
  6. Jennifer says

    February 10, 2020 at 6:25 pm

    Fantastic!! Everyone loves it.

    ★★★★★

    Reply
    • Karen says

      February 11, 2020 at 12:29 pm

      Glad to hear it Jennifer!

      Reply
  7. Ken G says

    October 30, 2019 at 3:56 pm

    oops forgot to Rate

    ★★★★★

    Reply
    • Karen says

      October 31, 2019 at 11:02 am

      Thank you!

      Reply
  8. Ken G says

    October 30, 2019 at 3:44 pm

    A friend of mine made this and myself and everyone loved it (I think I loved it more 🙂 . I asked for the recipe he sent me this link. Can this be adapted for the insta Pot? Would be great if I’ve pushed for time and wanted to make this.

    Reply
    • Karen says

      October 31, 2019 at 11:02 am

      Yes here is the IP version: https://www.365daysofcrockpot.com/instant-pot-creamy-white-chicken-chili/

      Reply
  9. Elaine says

    January 26, 2019 at 11:59 am

    A new favorite!

    ★★★★★

    Reply
  10. Loree Faherty says

    December 4, 2018 at 10:22 pm

    This is delicious! I used one can hot green chilis and one can mild and I only needed 3 out of the four chicken breasts. I pureed about a cup of beans after the chili had been cooking for about three hours. This made the chili thick enough so I didn’t need the butter, flour or milk. I added the sour cream. cheese, lime juice and cilantro to each bowl instead of the crockpot. The flavor was wonderful!

    PS – the chicken was tender after three hours on low. I think it would have been dry if I cooked it for 4-6 hours.

    ★★★★★

    Reply
    • Chelsie says

      December 11, 2019 at 3:10 am

      Hello Loree did you just set aside 1 cup of beans to puree? Would I add the puree towards the end? Thank you!

      Reply
  11. Chelsea says

    November 30, 2018 at 7:33 am

    I made this exactly as your recipe stated and my boyfriend LOVED it. He’s the chef in the house, so impressing him was the most exciting. He even said it was his new favorite thing to eat. Thanks for the great recipe!

    ★★★★★

    Reply
    • Karen says

      November 30, 2018 at 1:50 pm

      YESSSS!!!! This is awesome Chelsea!

      Reply
  12. Krystal says

    November 18, 2018 at 7:54 pm

    You saved my chili!!!

    I got a white chili recipe from my personal trainer and it was a total bust! Was soup not chili at all. (Obviously she was trying to save me from all the calories=goodies). I looked up how to save the chili and came across this one. IT WAS THE EXACT SAME all the way up until the butter/flour/milk/sour cream part. So, I did that and added it…. AMAZING! It was such a hit in my house. Shhhh….My personal trainer can’t know about this! Ha!

    ★★★★★

    Reply
    • Karen says

      November 19, 2018 at 12:14 pm

      LOL!!!!! I’ll will keep your secret 🙂

      Reply
  13. Miranda says

    October 30, 2018 at 7:52 am

    Hi!

    Any idea what I can do to make the soup creamy, but leave out the roux? I’m making this for a work party, and it would be helpful if this were gluten free!

    Thank you!

    Reply
    • Karen says

      October 30, 2018 at 11:11 am

      I would cut out the butter and flour. then instead of milk I would use heavy cream. Mix in 4 Tbsp of cornstarch with the cream until smooth. Then stir a cup of the hot soup into the cream so that it won’t curdle. Stir the mixture into the slow cooker and let it thicken for 30 minutes on high setting.

      Reply
      • Merideth B says

        September 29, 2019 at 1:58 pm

        Excellent suggestion!

        ★★★★★

        Reply
        • Karen says

          September 30, 2019 at 3:03 pm

          Did you try it? How did it go?

          Reply
    • Breanna says

      November 12, 2018 at 3:07 pm

      Use a flour that is gluten free, such as rice or almond flour! I make it that way because my friend is gluten free and is fine!

      Reply
  14. Marvin says

    October 29, 2018 at 12:30 pm

    Hi! I want to make this for a work party. What are your cooking sugguestions?

    Should I make it the night before and add in the sour cream portion in the morning and let it heat until lunch time?
    I’m worried about cruddling. Thank you!

    Reply
    • Karen says

      October 29, 2018 at 12:45 pm

      Yes that’s what I would do. Don’t add the sour cream until serving.

      Reply
  15. Kyle says

    October 27, 2018 at 4:46 pm

    Do you drain the beans and chiles?

    Reply
    • Karen says

      October 29, 2018 at 1:00 pm

      Drain the beans but not the chiles.

      Reply
  16. Jenny R. says

    October 15, 2018 at 7:03 pm

    My goodness, this is an AMAZING dish! My first time making chicken chili. I followed the recipe only used boneless skinless organic chicken thighs. I served over brown rice with pepper jack cheese. Thank you for this recipe! It’s a keeper!

    Reply
    • Karen says

      October 15, 2018 at 8:56 pm

      So glad you loved it! I really need to make this again soon 🙂

      Reply
  17. Maddy says

    October 13, 2018 at 9:13 am

    Made this last night in my crock pot and oh em geeee deeeelish!!!!! Any idea of the nutrition or calories per serving?

    Reply
    • Karen says

      October 13, 2018 at 11:59 am

      Probably you don’t want to know LOL!!! You can put the ingredients into this website and it will tell you: https://myfitnesspal.com/recipe/calculator

      Reply
  18. Bonnie says

    September 24, 2018 at 12:20 pm

    Can this be frozen after cooking?
    Do you have instapot directions for this recipe?

    Reply
    • Karen says

      September 24, 2018 at 12:33 pm

      Hi Bonnie,
      yes it can be frozen and here is the instant pot version: https://www.365daysofcrockpot.com/instant-pot-creamy-white-chicken-chili/

      Reply
      • Bonnie says

        September 24, 2018 at 5:24 pm

        Thank you. I saw the instapot version after I commented. Sorry 😐

        Reply
  19. Zenobia says

    September 20, 2018 at 6:10 pm

    Can I use half and half to make it more creamy ?

    Reply
    • Karen says

      September 21, 2018 at 11:47 am

      yes that would be fabulous!

      Reply
      • Zenobia says

        September 23, 2018 at 1:57 pm

        Thanks !!! Just made it and it came out so rich and creamy, definitely add corn for a touch of sweetness 👍🏾😍7

        ★★★★★

        Reply
  20. Neera S says

    August 22, 2018 at 4:37 pm

    I adjusted as follows to use my instantpot instead of a slow cooker and WOW!!

    Followed basic initial recipe except
    Used 4 cups chicken broth instead of 2
    Used a can of corn
    Used half a red onion
    Used a McCormick white chili seasoning pack
    Cooked on poultry setting for 15 mins and did a quick release
    Then, Added ingredients as per this recipe except only half the butter, flour, milk mixture after I opened the pot. It was delicious!! Took about an hour from start to finish

    The lime was a good call!! Thanks for the recipe

    ★★★★★

    Reply
    • Karen says

      August 23, 2018 at 9:29 am

      sounds so good!

      Reply
      • Barbara says

        February 18, 2019 at 11:55 am

        I like the idea of adding sweet corn! I want to make this for some friends coming to visit but one of them can’t handle spicy due to health issues. Don’t want to compromise on taste. Any ideas or is the recipe fine on it’s own, maybe cut out Tobasco and cut down on chili powder?

        Reply
        • Karen says

          February 19, 2019 at 8:13 am

          yes that’s what I would do!

          Reply
  21. Nathalie says

    July 16, 2018 at 10:27 am

    I am planning on trying this recipe this week, sounds delicious!
    My question is can I substitute no fat greek yogurt for the sour cream to cut on the fat?

    Reply
    • Karen says

      July 16, 2018 at 6:38 pm

      Sure. It won’t taste as good but you could do it!

      Reply
  22. Suzanne says

    May 11, 2018 at 12:44 pm

    I am making this a 2nd time by request. 🙂 I increased the amount it will yield to 12 by adjusting ingredients.

    ★★★★★

    Reply
    • Karen says

      May 12, 2018 at 9:59 pm

      Glad you liked it!

      Reply
  23. Lori Bartkowski says

    February 27, 2018 at 1:18 pm

    How can I make this a little healthier-like a substitute for butter?

    Reply
    • Karen says

      March 1, 2018 at 3:30 pm

      Well, what I would do is mix the mix and the flour together in a bowl until smooth. Whisk it. Then pour that mixture into the pan and stir until it gets thick. Just leave out the butter all together. Then add the flour/milk mixture back into the pot. It won’t taste as good since butter is flavor but it will be less calories 🙂

      Reply
  24. Rachel says

    February 5, 2018 at 7:08 pm

    Thank you for the awesome recipe! I made this last night and my husband and I loved it. We even ate it again for dinner tonight. Loved how creamy it was. I accidentally only bought one can of green chilies (used Hatch hot green chilies- yum) and didn’t have tobasco sauce so we used Chilula hot sauce- it turned out great. Will definitely make this again.

    Reply
    • Karen says

      February 6, 2018 at 11:33 am

      Yum I love this one 🙂

      Reply
  25. Brandon says

    February 4, 2018 at 6:24 am

    I just made this for the first time and I have to say, not only was it easy to make, but it tastes amazing. I’m in the military and I’m stationed in South Korea for a 1 year tour without my family. Back home my beautiful wife does most (all) of the cooking for our family of 5. So I’ve actually had to learn how to cook over the last 6 months as a matter of survival. I’m learning to be more at home in the kitchen and I can’t wait to get back to my family so I can give my wife a much deserved break with the cooking. Thank you for sharing such great food with us and thank you for making it simple enough that even a novice like me can still make it.

    ★★★★★

    Reply
    • Karen says

      February 5, 2018 at 6:20 pm

      Wow Brandon! Thanks so much for sharing. Thank you for serving our country. So glad to hear you are learning more about cooking. Your wife will be so happy when you get back home!!

      Reply
  26. Momma Bear says

    January 31, 2018 at 2:10 am

    Adding that I made this last night and it’s AMAZING!! I added two more cans of beans because my twin two year olds love beans and this was definitely kid approved which is HUGE!! Thanks so much !!

    Reply
    • Karen says

      January 31, 2018 at 10:16 am

      WIN!

      Reply
  27. Momma Bear says

    January 30, 2018 at 12:20 am

    Sometimes I can’t get dinner started early enough. How long would you reccomend to cook it for on high (or alternating between low and high to be done faster)

    Thanks in advance !

    Reply
    • Karen says

      January 30, 2018 at 9:56 am

      You could cook on high for 3 hours!

      Reply
      • Momma Bear says

        January 31, 2018 at 2:11 am

        Perfect thank you!!!

        Reply
  28. Sandy says

    January 18, 2018 at 9:11 am

    I want to make this for a gathering in two days. I am taking your suggestion to do 1 1/2 times instead of doubling so it will fit in my crockpot. Would it be okay to make it a day ahead and reheat the next day? Or could I start it early in the day on the day of the party and add the sour cream before I go to the party, then continue heating the chili at the party? I wasn’t sure how long I can keep cooking it after I add the sour cream. Does the sour cream curdle? Or does it cool down the chili a lot if added right before serving?

    Reply
    • Karen says

      January 18, 2018 at 9:15 am

      I would make it the day of the party. Add the sour cream and then turn the crockpot to warm and keep it on warm during the party. It will be good on the warm setting for several hours.

      Reply
  29. DGreen says

    January 16, 2018 at 9:33 pm

    This recipe is delicious. I made the beans fresh the night before just because I had them. Also I realized as I was adding the ingredients to my crock pot that I had run out of cumin so I substituted graham masala and it came out delicicious! I served or over rice and will definitely make again.

    ★★★★★

    Reply
    • Karen says

      January 17, 2018 at 1:24 pm

      sounds good with the garam masala!

      Reply
  30. Kim says

    January 13, 2018 at 4:05 pm

    Excellent!

    ★★★★★

    Reply
  31. Tammy says

    January 4, 2018 at 7:16 pm

    This was the best chili I’ve ever had!! Perfection! Thank you for the wonderful recipe.

    Reply
    • Karen says

      January 4, 2018 at 9:05 pm

      Wow! What a compliment 🙂 Thanks Tammy.

      Reply
  32. Cindy says

    January 2, 2018 at 6:59 am

    Everyone loved this recipe. I used a rotisserie chicken and decided to sauté onions with spices and chicken on the stovetop before adding to the crockpot. I added all ingredients and cooked on low for 6 hours. Thank you I will definitely be making again.

    ★★★★★

    Reply
    • Karen says

      January 2, 2018 at 5:32 pm

      That sounds so good! I’m glad you liked it!

      Reply
  33. Allison says

    November 13, 2017 at 8:26 pm

    I’ve really been into using my slow cooker lately and I’ve been dying to try a white chicken chili. This was the first one I found where I already had all the ingredients. It’s just me and my boyfriend at home so I knew I’d have a lot of leftovers, & my boyfriend LOVED it. I found him going in for a 3rd helping at around midnight standing infront of the fridge! He also took some leftovers to work the next day and all his coworkers want me to make this once a month for them! 😂 Needless to say the leftovers only lasted a day. What’s great is it didn’t take long to prep and it has always turned out great! I skipped the green chillies, but added sweet corn, loved it! Thank you so much, this is my go-to chili now! ❤️

    Reply
  34. Brett says

    November 6, 2017 at 3:43 pm

    I cheated and did this in the Instant Pot and it was delightful. Every white chicken chili recipe I tried was way too thin and watery – the flour/butter/milk concoction really did the trick to make this delightfully thick and creamy. I think I also substituted chicken thighs for the breasts, which made the chicken extra moist and tender.

    ★★★★★

    Reply
    • Karen says

      November 7, 2017 at 2:24 pm

      My mouth is watering right now! Sounds awesome!!

      Reply
  35. John says

    October 30, 2017 at 7:15 pm

    Family really enjoyed this meal today. Thanks for sharing!

    ★★★★★

    Reply
    • Karen says

      October 31, 2017 at 9:57 am

      I’m so glad to hear!

      Reply
    • Karen says

      October 31, 2017 at 10:05 am

      So happy to hear, John!

      Reply
  36. Robin says

    October 30, 2017 at 11:09 am

    I have a rotessorie chicken (cooked). Do I need to wait to put it in? I don’t want it to dry out.

    Reply
    • Karen says

      October 31, 2017 at 9:58 am

      It should be fine to add it in at the beginning. Because the chicken is surrounded with liquid it won’t dry out. Enjoy!

      Reply
  37. Dawn says

    September 18, 2017 at 8:11 am

    Will this fit in a 6qt crockpot if it is doubled?

    Reply
    • Karen says

      September 18, 2017 at 10:58 am

      that might be a tight fit! It’d be okay if you 1 1/2 times the recipe.

      Reply
      • Dawn says

        September 19, 2017 at 9:16 pm

        Thank you so much! That is very helpful!

        Reply
        • Karen says

          September 21, 2017 at 1:56 pm

          I’m so glad.

          Reply
  38. anne says

    September 12, 2017 at 6:36 pm

    the second time you put everything back in, how long should it cook in the slow cooker?

    Reply
    • Karen says

      September 14, 2017 at 11:42 am

      about 10 minutes on high should work!

      Reply
  39. LoraLee says

    September 9, 2017 at 10:12 am

    Absolutely delicious! My family loves it! Very easy to make.

    Reply
  40. Angeline says

    February 27, 2017 at 6:51 am

    Hey Karen – Can alternate milk substitutes be used – like Cashew or almond milk? Also – can a 5% plain sheep milk yogurt be a substitute for the sour cream? Hoping to make this today. Thx. 🙂

    Reply
    • Karen says

      February 27, 2017 at 10:14 pm

      Hi, I really cannot say for sure because I haven’t tried it but I bet it would be okay. Let me know how it goes!

      Reply
  41. Monica says

    February 1, 2017 at 2:32 pm

    I made this for a work chili potluck and it was a huge hit! The lime juice really made it shine. Thanks for this recipe.

    Reply
    • Karen says

      February 1, 2017 at 2:59 pm

      Oh this is so great to hear! Thanks for the nice comment, Monica 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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