This is the easiest and best crock pot white chicken chili recipe you will ever taste. 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.
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.
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).
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