This easy-to-make homemade chicken chili is my best chicken chili. Only 5 ingredients are needed: shredded chicken, white beans, salsa, cheese, and cumin to make this dump-and-go small-batch white chicken chili recipe, which can win the office chili cookoff.
Preparing this recipe takes only a few minutes and two hours in any size crock pot. You can use a 2-quart mini crock pot to make chili two or a full-size crock pot for a crowd.
🐓Ingredients
Chicken—shredded like rotisserie chicken
White beans—precooked Navy or Great Northern beans
Salsa
Pepper Jack cheese
Ground Cumin
Optional—chicken broth to adjust the thickness
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make Crock Pot White Chicken Chili—Step-by-Step Photo Instructions
- 🐓Variations and ingredient options
- 👨🍳Tips to get it right every time
- 🔥Adjusting the heat and taste
- 📋Crock Pot Chili Recipes
- ↕️How to make this a "for two" or "family size" recipe
- ♨️Making Chicken Chili on the Stovetop
- 🍽️Serving white chicken chili
- ❄️Storage of leftover chili
- ❓FAQs
- ⚕️Food Safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Kaitlyn :
⭐⭐⭐⭐⭐ "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!"
For over 40 years, we have made this white bean chicken chili recipe hundreds of times. Use only shredded chicken, salsa, white beans, pepper jack cheese, and cumin for flavor. You will never make a better chili.
Set for a 3 to 4-quart small crock pot, but you can make chili for two in a 2-quart mini crock pot or scale up to larger needs. It is easy to make on the stovetop if you want. I have included options for changing the size, spiciness, using raw chicken, and more.
👨🍳How to Make Crock Pot White Chicken Chili—Step-by-Step Photo Instructions
1. Cube the pepper jack cheese.
2. In a small 3 to 5-quart crock pot, combine undrained great northern beans, salsa, shredded chicken, ground cumin, and cubed pepper jack cheese.
3. Stir well to mix. Cook on low for 4 hours or 2 hours on high. The endpoint is when the cheese will mix in thoroughly.
4. Add chicken broth near the end of cooking to thin to your taste.
5. Ready to serve, refrigerate, or freeze.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐓Variations and ingredient options
Chicken—Shredded precooked chicken, like rotisserie chicken, is used, but raw chicken may also be cooked and used. See the FAQ section for a discussion.
Beans—Use precooked white beans, like Navy or Great Northern beans. Black beans may be used if you wish. If you drain the beans, replace the drainage with about 25% of the weight in low-sodium chicken broth—if you drain a 16-oz can of beans, use 4 oz of broth to replace the liquid.
Cheese—Use Pepper Jack cheese unless you need to adjust the heat of the chili. If you need to decrease the heat, use Monterey Jack cheese instead.
Salsa—use one you like to eat. Mild, medium, or hot, depending on the spiciness you want.
Seasoning—only cumin to add more flavor, but you may want some cayenne pepper to adjust the heat more.
Optional—Chicken broth to thin, if you want.
👨🍳Tips to get it right every time
This recipe fits nicely in a 3 ½ to 5-quart crock pot. It is tight in a 3-quart slow cooker but will work.
This is not a recipe for uncooked beans. But other precooked beans like cannellini or white kidney beans may be used. Also, some people like some black beans added.
Use a good quality salsa you like and would use for dipping. I like chunky medium salsa.
To decrease the sodium, you can drain and rinse the beans. You will need to replace that fluid with low-sodium chicken broth.
Normally, I try not to fill a crock pot more than 75%, but since we are heating and bringing flavors together more than "cooking," we can push that limit while holding the thinning until the end.
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Small Crock Pot Chili
A classic All-American chili with ground beef, a mildly spicy tomato-based sauce, and tender beans. You can easily make chili for two in a mini crock pot or larger for a crowd.
🔥Adjusting the heat and taste
This chili's spiciness is a 4/10 with medium salsa. You can adjust the spiciness of the salsa up and down. You can also use Monterey Jack cheese instead of Pepper Jack cheese to adjust the heat. If you want even more spiciness, add a bit of cayenne pepper.
Adjusting the cumin will change the spiciness, but only a small increase or decrease in the heat. I suggest depending on the salsa and cheese as the primary adjustments.
Other taste adjustments can be made by adding onion, garlic, green chiles, or other spices. But if you need to do much of this, you have the wrong salsa.
📋Crock Pot Chili Recipes
Don't forget to check out other excellent crock pot chili recipes, like Small Crock Pot Chili, Crock Pot Three Bean Turkey Chili, Crock Pot Texas Chili, and Low Fat Crock Pot White Chicken Chili. For a change of pace, try Salsa Verde Chicken Chili.
↕️How to make this a "for two" or "family size" recipe
This is a very easy recipe to cut in half or double.
The full recipe makes about 10-12 cups (depending on thinning) for 8 servings. We do love leftovers. For both half and double recipes, we are pushing the size limit of the crock pot. The solution is to hold the thinning broth until everything is done cooking, then add any desired broth.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- A double recipe fits in a 6 ½ quart or larger crock pot.
- Cook for the same amount of time.
♨️Making Chicken Chili on the Stovetop
Cooking on the stovetop will take only about 30 minutes since everything used in this dish is safe to consume before cooking. You only need to heat everything to come together. But some simmering to help the tastes combine is a good idea.
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 more.
It is done when it all mixes, but simmering longer to bring the tastes together is recommended. I suggest an hour.
🍽️Serving white chicken chili
This chili stays hot for a long time due to the cheese, so it will work well for tailgating or parties.
A big bowl of white chili served with tortilla chips is all I need. But typical chili or southwest toppings and sides work well—like added cheddar cheese, sour cream, fresh cilantro, avocado, or guacamole.
I love to add some Old Fashioned Cornbread or Cornbread Biscuits.
❄️Storage of leftover chili
Good in the refrigerator for 3-4 days and reheat on the stovetop or microwave.
You can also freeze sealed in an airtight container or freezer bag for 3-4 months—thaw in the fridge before reheating.
❓FAQs
This is a very thick chili, as written. It is much easier to cook thick and then to thin later.
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 of 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 some chicken broth to replace the liquid.
I often bake skinless chicken breasts in a 350° oven for about 35-40 minutes to 165°. Then, while still warm, I shred them with forks.
One 10 to 12 oz. breast will make about 1 ½ to 2 cups of shredded chicken. Chicken thighs will also work well.
You don't have to do this ahead. You can mix in the freshly shredded chicken halfway through cooking in the crock pot.
⚕️Food Safety
This chili is frequently used for parties of various types. Be sure the chili stays above 140°. If it falls below 140° for more than 2 hours, it should be discarded.
📖The Recipe Card with Step-by-Step Instructions
Small Crock Pot White Chicken Chili
Video Slideshow
Ingredients
- 48 oz white beans - Great Northern or Navy
- 3 cups shredded chicken
- 1 cup medium salsa
- 8 oz pepper jack cheese cubed
- 2 teaspoons ground cumin
- 14 oz chicken broth - optional but suggested. Add the desired amount at the end of cooking.
Step-by-Step Instructions
- You can prepare your chicken any way you like. You will need about 3 cups of shredded chicken.
- Cube 8 oz. of pepper jack cheese.
- In a small (3 to 5-quart crock pot, add 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).
- Cook on low for 4 hours or 2 hours on high. Try to stir once or twice in the middle of cooking to distribute the cheese, but it can wait until the end if needed. Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.
- Ready to serve, refrigerate, or freeze.
Recipe Notes
Pro Tips:
- Use Rotisserie chicken or bake and shred some chicken.
- Adjust the heat according to the type of salsa. You can use Monterey cheese instead of Monterrey Jake cheese. You can also adjust the cumin to taste.
- As written, a 3 to 4-qt crock pot should be good. See the notes in the post to adjust the size of the recipe.
- 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 it is great for tailgating and parties.
- Add broth at the end of cooking to achieve the desired thickness. This will help in fitting the crock pots.
- Take copies of the recipe with you if you're taking it to a gathering. You will be asked how you made it.
Raw Chicken Option
- I'm adding a raw chicken option for simplicity.
- An average-sized 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—about one hour on high or 2 hours on low.
- Or cook a couple of breasts in the oven until done (about 350° for about 40 minutes).
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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 updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carolyn says
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 says
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 says
This has become a fall staple at our house. So easy and so darn good!
Carol says
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 says
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 says
Thanks, I’ll go to the store!
Carol says
This was soooo good! You’re right, I don’t think black beans would’ve worked. Thanks!
Megan says
About how much of the sodium would you say is due to the extra broth?
DrDan says
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 says
I would like to know the serving size please. : )
DrDan says
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 says
Could you use frozen boneless chicken breasts?
DrDan says
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
NATALIE says
MADE THIS LAST NIGHT AND EVERYONE LOVED IT! THEY REALLY DID. I ADDED HALF A BLOCK CREAM CHEESE AND A CAN OF CORN AND SOME SALT N PEPPER.
DrDan says
Hi Natalie,
Welcome to the blog.
This is one of the original recipes that were the reason I started the blog. People were always asking for those recipes. There were about 20 of them.
Thanks for the note.
Dan
Angela S Wilburn says
If you double the recipe,do you need to cook it longer?
DrDan says
Hi Angela,
Welcome to the blog.
Don’t double the time. Only a few crock pot recipes will need increased time with increasing ingredients. My crock pot pulled pork is one example where the increased solid mass requires increased cooking time.
You, of course, will need a large enough crock pot. It should be a max of 75% full but really 66% is a better target. For this recipe. Double will need at least 6.5 qt but a 7-8 qt crock pot would be better.
Dan
Rilla Kline says
I could not find where you gave an estimated time for stove-top cooking? And... would there be any adjustments needed for stove-top?
DrDan says
Hi Rilla,
Welcome to the blog.
The cheese needs to be melted very slowly to incorporate into the chili correctly. If you melt it faster, it can scorch and the proteins will change. So a crock pot is ideal for this, just dump and go. I just would not do this on the stove top due to the cheese.
You could simmer the other ingredients for an hour then added the cheese at the end of cooking off the burner but I doubt it would be the same. If you do this, shred the cheese so it will incorporate easier than cubes.
Dan
Melinda L Baugh says
My family loves this recipe! I do a quicker version using store bought rotisserie chicken. I chop up the breast, which is our favorite part. Throw it in my soup pot with all ingredients and simmer for 30 minutes. As soon as my family knows I'm making it they start asking how much longer. I can't prepare it fast enough. Thanks so much for this amazing recipe!
Dan Defries says
Could you substitute Mozzarella for the Pepper Jack? Or should I leave the cheese out?
-Dan
DrDan says
Hi Dan (great name by the way),
I have used Monterey Jack when I was making a batch for company that didn't want much spice. That worked fine. Mozzarella has very little taste to me, you can do it but I think it will be too blah. Leave it out? Not with this recipe. Try https://www.101cookingfortwo.com/low-fat-high-taste-crock-pot-white-chicken-chili/ instead.
Dan
Judy McDaniel says
What do you serve, with this? Crackers, corn muffins, corn bread or maybe tostitos?
DrDan says
Hi Judy,
Yes, all those things are fine. I have done this recipe for almost 40 years so probably 200 plus cookings. I have used all those things. Corn chips usually for party type situations, tailgating etc. Corn bread or biscuits at home usually.
Thanks for the note and enjoy your chili.
Dan
Yvette says
Looks great and based on the comments I'd love to try the recipe. But, I'm not a melted cheese fan because of the texture. Does it incorporate smoothly or is it stringy? Thanks for your help.
DrDan says
It is a smooth thick creamy type texture.
Mirna Eads says
This was so easy and a huge hit at work today. Our professional chef, chose it as the winner!
DrDan says
Hi Mirna,
Thanks so much, many of our friends win at their office cook-off but none with a real judge that I know about.
I have been rewriting this post this evening for Super Bowl Week. If you look, the recipe is unchanged except I gave additional instructions for baking a couple of chicken breast if needed.
There is some additional discussion and the mandatory dog picture.
Thanks for the note.
Dan
jodi says
I have a 3 qt and a 6 qt slow cooker. Which should I use?
DrDan says
Hi Jodi,
Do the 6 qt. I can squeeze it into my 3.5 qt but it is too full really, so the 3 qt would be to the top. As general rule, 75% is the fullest you want to go.
Dan