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.
An absolute 5. No doubt about it.
Pro Tips: Recipe Notes for Ultra Simple Crock Pot Chicken Chili
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.
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
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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Originally Published March 2, 2010