This is the EASIEST crock pot white chicken chili recipe you will ever see. Dump, dump, dump, then cook for 4 hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.
Publisher note: Originally published March 2, 2010. It was first published the third month of this blog, and maybe 50 people saw the first post. It has been republished once in 2013, which is five years ago. 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.
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.
My Rating
An absolute 5. No doubt about it.
Pro Tips: Recipe Notes for Ultra Simple Crock Pot Chicken Chili
The Chicken
Get your chicken any way you want. My crock pot shredded chicken recipe is where mine came from after a one month stay in my freezer. A rotisserie chicken, canned or frozen. Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).
Adjustments to The Recipe
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.
Final Words
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.
A great recipe to double and it freezes well for 2-3 months. Good in the refrigerator for 3-4 days.in
Other Great Crock Pot Chilis to Try
Crock Pot Chili
Crock Pot Three Bean Turkey Chili
Spicy 3 Chilies Texas Chili a la Crock Pot
Low Fat High Taste Crock Pot White Chicken Chili
A few simple ingredients. Get your chicken any way you want. I frequently will bake two skinless chicken breast at 350 for about 40 minutes until 165 degrees internal temperature. Rotisserie or leftover chicken works great. You will need about 3 cups.
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, 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. 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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Easy Crock Pot White Chicken Chili
Ingredients
- 48 oz Great Northern beans
- 3 cups shredded chicken
- 1 cup medium salsa
- 8 oz pepper jack cheese cubed
- 2 teaspoons cumin
- 14 oz chicken broth - optional
Instructions
- Get your chicken any way you want. I frequent will bake two skinless chicken breast at 350 for about 40 minutes until 165 degrees internal temperature. Rotisserie or leftover chicken works great. You will need about 3 cups.
- 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, 3 cups of shredded chicken, 2 teaspoon 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. 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.
Recipe Notes
Pro Tips:
- Get your chicken anywhere you want. I frequently will oven bake a couple of skinless boneless chicken breasts at 350 to an internal temperature of 165 (about 40 minutes.)
- Adjust the heat by the type of salsa, and you can use Monterey Cheese instead of Monterrey Jake Cheese. You can also adjust the cumin to taste.
- As written, a 3.5 qt crock pot should be good but tight in a 3 qt. Doubles nicely in a large crock pot of 6.5 qt or more.
- Good in the refrigerator for 3-4 days. Good in a freezer for 2-3 months.
- Due to all the cheese, this stays hot a long time so great for tailgating and parties.
- Take copies of the recipe with you if you're taking it to a gathering.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published March 2, 2010
The Girls with their new bunny babies.
Carol
OK, I hate when people change up recipes, but I don’t want to go to the store! Can I use black beans and salsa verde? I do have the correct cheese.
DrDan
Hi Carol,
I have made this recipe hundreds of time but I’m just not seeing the black beans as a good choice for the beans. The salsa verde would almost for sure be good although I haven’t tried it.
I have another chili, https://www.101cookingfortwo.com/salsa-verde-white-chicken-chili-la-crock-pot/ , that I think black beans might be good in although I would probably just combine them with another bean.
Maybe it is just me, I like black beans but probably not enough to have them by themselves in a chili.
Dan
Carol
Thanks, I’ll go to the store!
Carol
This was soooo good! You’re right, I don’t think black beans would’ve worked. Thanks!
Megan
About how much of the sodium would you say is due to the extra broth?
DrDan
Hi Megan,
Welcome to the blog.
I ran the recipe through the updated calculator so you will notice some changes. To answer your questions, the broth would be about 170mg of sodium per serving. It will vary some by brand and there is zero sodium broth available now.
Dan
Megan
I would like to know the serving size please. : )
DrDan
Hi Megan,
Welcome to the blog.
About 1 1/2 cup assuming you don’t add the extra broth. With that 1/8 of the recipe is more like 1 3/4 cups.
Dan
Jody
Could you use frozen boneless chicken breasts?
DrDan
Hi Jody,
Welcome to the bog.
The answer is no for several reasons.
Cooking frozen chicken has been reported to break ceramic inserts.
The FDA states it is a safety hazard with too long in the food danger zone of 40 to 140 degrees.
I have recipes where I cook raw chicken (not frozen) then remove in 3-4 hours to shred. Not good here due to the risk of burns from the cheese.
So toss it on a tray and bake them for 35-45 minutes until 165 then shred.
Dan