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–+ servings

Small Crock Pot White Chicken Chili

spoonful of white chicken chili.
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.
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8 servings
Calories: 348kcal
Author: Dan Mikesell AKA DrDan

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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.

Instructions

  • You can prepare your chicken any way you like. You will need about 3 cups of shredded chicken.
    Ingredients for white chicken chili labeled.
  • Cube 8 oz. of pepper jack cheese.
    cube cheese before adding to chili.
  • 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).
    all the ingredients in the crock pot ready to mix.
  • 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.
    Adding broth to thin the chili.
  • Ready to serve, refrigerate, or freeze.
    Ladle of chili over crock pot.

MY PRIVATE NOTES:

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Video

Notes

Pro Tips:

  1. Use Rotisserie chicken or bake and shred some chicken.
  2. 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.
  3. 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.
  4. Good in the refrigerator for 3-4 days. Good in a freezer for 2-3 months.
  5. Due to all the cheese, this stays hot for a long time, so it is great for tailgating and parties.
  6. Add broth at the end of cooking to achieve the desired thickness. This will help in fitting the crock pots.
  7. 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

  1. I'm adding a raw chicken option for simplicity.
  2. An average-sized chicken breast will make about 1 ½ cups of shredded chicken.
  3. 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.
  4. Or cook a couple of breasts in the oven until done (about 350° for about 40 minutes).

Nutrition

Calories: 348kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 1033mg | Potassium: 274mg | Fiber: 14g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 4.1mg | Calcium: 260mg | Iron: 2.3mg

All nutritional values are estimated.

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