Ultra Simple Crock Pot White Chicken Chili

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Ultra Simple Crock Pot White Chicken Chili from 101 Cooking For TwoThis is the EASIEST white chicken chili slow cooker recipe you will ever see. Dump, dump, dump cook for 4 hours with stirring once or twice in the middle. You are rewarded for you laziness with a great chili and all your friends will demand the recipe.

For the first time, I’m repeating a recipe. This was one of my first posts and it has always been one of my most requested recipes. Maybe 50 people saw the first post so a repeat is definitely in order.

No inspired by here, I have done this one for 20 years plus. I even remembered the recipe without looking it up.

Rating

An absolute 5. No doubt about it.

Notes:
Get your chicken anyway you want. My crock pot shredded chicken recipe is where mine came from after a 1 month stay in my freezer. A rotisserie chicken, canned or frozen. Or cook a couple of breasts in the oven until done.

I like my chili a little thinner now so I added a can of chicken broth. But leave it out and you have a spicier very thick chili. Increase the cumin a little if you want hotter.

A great recipe to double and it freezes great.

A few simple ingredients. I forgot the optional can of chicken broth in the picture.

Cube 8 oz of pepper jack cheese.

In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (un-drained), 8 oz of salsa, 3 cups of shredded chicken, 2 t cumin and 8 oz of pepper jack cheese (cubed).

Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.

Ultra Simple Crock Pot White Chicken Chili from 101 Cooking For Two

Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.

Ultra Simple Crock Pot White Chicken Chili
 
Prep time
Total time
 
This is the EASIEST white chicken chili slow cooker recipe you will ever see. Dump, dump, dump cook for 4 hours with stirring once in the middle. You are rewarded for you laziness with a great chili and all your friends will demand the recipe.
Serves: 8 servings
Ingredients
  • 1 -48 oz jar great northern beans
  • 3 cups shredded chicken
  • 1 cup medium salsa
  • 8 oz pepper jake cheese cubed
  • 2 t cumin
  • 1 – 14 oz can chicken broth (optional)
Instructions
  1. Cube 8 oz of pepper jack cheese.
  2. In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (un-drained), 8 oz of salsa, 3 cups of shredded chicken, 2 t cumin and 8 oz of pepper jack cheese (cubed).
  3. Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.
  4. Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.

Updated
December 6 2013

Comments

  1. says

    This was pretty good! I doctor’d the recipe and used a salsa verde instead of a red salsa to keep it white. It was a lot thinner than I wanted, but, that’s okay, I wanted chicken tortilla soup so this was right in the middle and it was awesome. I will make this again and can’t wait for the leftovers!

    • says

      I wouldn’t. I don’t think dairy products do that well with long cooking. It might tolerate 5-6 hours if you have a “cooler” running crock pot but so many of them run hot especially with long cooking’s..

  2. Marcia says

    I’ve made this three times with no modifications for different quest and they all loved it! You’re right, be ready to copy the recipe. They won’t leave without it. Thanks for all the great recipes!

    • says

      This is in my top 5 of all time. I just love it. I could get low fat pepper jack for a while and it was reasonably healthy. With normal pepper jack not quit so much but still not bad…

      Thanks for the comment
      DrDan

    • says

      I actually cut the recipe in half from the original that I cooked for years. I do the “double recipe” for parties and the single for the two of us. It does freeze great.

      DrDan

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