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.
Course: Main Course
Keyword: #EasyChili, #SimpleChili, #WhiteBeanChili, Chicken Chili, Chili, Crock Pot Chili
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.
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.
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