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.
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. 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 1/2 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 1/2 to 2 hours then remove and shred.
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
Crock Pot Texas Chili
Low Fat High Taste Crock Pot White Chicken Chili
Tailgate Chili and Nachos
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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Ultra Simple Crock Pot White Chicken Chili
Ingredients
- 48 oz Great Northern beans
- 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
Instructions
- 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. 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. See 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 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 1/2 cups of shredded chicken.
- The easiest way is to add the broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 1/2 to 2 hours then remove and shred.
- Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).
Check Out Other Great Recipes
Nutrition is generally 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.
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 in 2013, so time to update again.
The Girls with their new bunny babies.
KJill
This is very very good! Wanted to try it out before cooking for a soup and bread event and I am sure now this is a great choice. Also love that it is so easily scalable both up and down! Used half medium salsa as suggested and half TJ’s green chili salsa. Poached the chicken first in crock pot -shredded – then dumped everything together, could not be easier, this really works!
KJill
Follow-up, this was a major hit at the soup and bread event. We were the only chili and only spicy entry, even people wary of spice thought this was just perfect. A keeper recipe for us, Thank You!!!
Carolyn
My husband loved this. I had to call it something besides chili so I told him it was Spicy Chicken Stew. He loves chili, he just doesn’t think it should be white or made with chicken.
I’m trying to make recipes that feed just two with no leftovers. Your blog is very helpful.
Kaitlyn Kelly
I have used this recipe numerous times now and I love it! I have entered multiple chili cook offs with this recipe and I have won 3rd place and 1st two different years! Hoping to get 1st again this year!
Jaime
This has become a fall staple at our house. So easy and so darn good!
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