This is the easiest and best crock pot white chicken chili recipe you will ever taste. Dump, dump, dump, then cook for a few hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.
No "inspired by" recipe here, I have done this one for 30 years plus. I even remembered the recipe without looking it up. And my memory is going.
This is the best chili to take to tailgating or parties since, with the cheese, it stays hot for a long time and most people will want seconds. I always make a double batch.
This wonderful chili has always been one of my most requested recipes. Anytime I take it to gatherings, I take copies, so I don't have to write it down. Please enjoy some great chili.
An absolute 5. No doubt about it.
Get your chicken any way you want. A rotisserie chicken, canned or frozen. You need about 3 cups for the standard recipe.
Raw Chicken Option
I'm adding a raw chicken option for simplicity. An average size chicken breast will make about 1 ½ cups of shredded chicken.
The easiest way is to add broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 ½ to 2 hours then remove and shred.
Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).
Thickness: I like my chili a little thinner now, so I added an optional can of chicken broth. But leave it out, and you have a spicier very thick chili.
Spiciness: The spiciness is a 4/10. You can adjust that up and down.
First is the pepper jack cheese. Pepperjack cheese is Monterey Jack cheese that is flavored with spicy chili peppers and herbs. So just using Monterey Jack instead will kick it down a few notches.
I recommend medium salsa so that can be moved up or down. And lastly, the cumin can be adjusted.
This chili holds its physical heat for a long time due to the cheese. That makes it great for a party even if you can't plug the crock pot.
Fits nicely in a 3 ½ quart crock pot and a double is good in a 6 ½ quart or larger. It freezes well for 2-3 months. Good in the refrigerator for 3-4 days.
📖Crock Pot Chili
A few simple ingredients. Get your chicken any way you want. You will need about 3 cups. I have included several raw chicken options in the notes of the recipe card and above in the discussion.
Cube 8 oz of pepper jack cheese.
In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (undrained), 8 oz of salsa, about 3 cups of shredded chicken, 2 teaspoons 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.
Cook on low for 4 hours or 2 hours on high. 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.
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Publisher note: Originally published March 2, 2010. It was first published in the third month of this blog, and maybe 50 people saw the first post. It has been republished in 2013, so time to update again. Updated with expanded options, refreshed photos, and a table of contents to help navigation.