The ultimate dump-and-go white chicken chili with only a few ingredients. Only 10 minutes prep and shredded chicken, white beans, pepper jack cheese, and some salsa will get your new favorite chili. Scaled-down for a smaller crock pot or adjust the amount to your needs.
Many readers have won chili contests with this simple recipe. In my own office, the employees always asked for this at our pot-luck lunches. You are rewarded with a great chili for your laziness for your laziness for your laziness, 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. I believe the original was one of those passed-around recipes at my wife's grade school.
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 chili has always been one of my most requested recipes. Anytime you take it to gatherings, make copies, so you don't have to write it down. Please enjoy this great chili.
An absolute 5. No doubt about it.
👨🍳How to Make White Chicken Chili in a Crock Pot
This recipe needs about 3 cups of pre-cooked shredded chicken. Use rotisserie or any other pre-cooked chicken. You can always use a bit more or less depending on what you have.
I will often toss a couple of skinless boneless chicken breasts in a 350° oven for about 35-40 minutes. One good size breast will make about 1 ½ cups of shredded chicken.
I have included an option to cook the raw chicken in the crock pot in the recipe card.
Most of the seasoning in this chili depends on the salsa and pepper jack cheese. Cumin adds for more flavor.
The spiciness is a 4/10. You can adjust that up and down with your choice of the spiciness of the salsa. You can also use Monterey Jack to adjust the heat down.
If you want even more spiciness, add a bit of cayenne pepper.
Adjusting the cumin can increase or decrease the spiciness a bit, but I suggest depending on the salsa as the primary adjustment.
I recommend Great Northern or Navy beans. I prefer the Great Northern since in like a bit bigger bean.
This is not a recipe for uncooked beans.
You can drain the beans and rinse. That will decrease the sodium some. You will need to replace that fluid in the chili with some low-sodium chicken broth.
This recipe fits in a 3 ½ quart crock pot. A double recipe (what I always make) works in a 6 ½ quart or larger slow cooker.
On low for about 4 hours or on high for 2 hours. You are trying to get the cheese melted into everything else and a bit of simmering.
The thickness of the chili is entirely based on the chicken broth. Most people will want a moderate thickness, and that is keeping the packing fluid in the beans and 2 cups broth.
If you want extra thick, skip the broth if you want a little more soup-like than 4 cups of broth.
If you drain the beans, add back 1 ½ to 2 cups of broth.
It freezes well for 2-3 months. Good in the refrigerator for 3-4 days.
Yes. Use a large pan like a full size Dutch oven. Add everything, mix well, and bring to a simmer. Cover and cook for about 15-20 minutes.
It is done when it will all mix together, but simmering another 10-15 minutes to bring the tastes together is recommended.
📖Crock Pot Chili
🖼️Step-by-Step Photo Instructions
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.
Cube 8 oz of pepper jack cheese.
In a small (3.5 qt crock pot here), dump one 48 oz jar of great northern beans (undrained), 8 oz of salsa, about 3 cups of shredded chicken, 2 teaspoons of cumin, and 8 oz of pepper jack cheese (cubed).
Add a 14 oz can of chicken broth if you want a standard 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.
Easy Crock Pot White Chicken Chili
- 48 oz white beans - Great Northern or Navy
- 3 cups shredded chicken - See notes for suggestions
- 1 cup medium salsa
- 8 oz pepper jack cheese cubed
- 2 teaspoons cumin
- 14 oz chicken broth - optional but suggested
- Get your chicken any way you want. You will need about 3 cups of shredded chicken. Please see the notes below for options.
- 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 or high for 2 hours.
- Get your chicken anywhere you want. See the raw chicken option below.
- 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 not smaller. 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 for a long time, so great for tailgating and parties.
- Take copies of the recipe with you if you're taking it to a gathering.
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. Then add back the chicken and other ingredients and finish the cooking time or until the cheese can blend in.
- Or cook a couple of breasts in the oven until done (about 350° for about 40 minutes).
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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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 was republished in 2013, so time to update again. Updated with expanded options, refreshed photos, and a table of contents to help navigation.