Easy Crock-Pot White Chicken Chili

  • Yield 12 servings

A super chicken chili with white beans and salsa verde.


2 chicken breasts (I just use the breast meat from the store-bought roast chickens - minus the skin)
4 cans white beans, rinse and drained
8 ounces pepper jack cheese, grated
16 ounces salsa verde
2 teaspoons ground cumin
3 cloves garlic, minced
to taste white pepper
32 ounces chicken stock
1/2 cup finely crushed white corn tortilla chips
Sour cream, optional
White corn tortilla chips, optional


  1. Set  Crock-Pot to High (or Medium High, if you have that option).
  2. Remove  chicken breasts from  roasted chicken, discard the skin, fork-shred  meat, and add to Crock-Pot. Add beans, cheese, salsa verde, cumin, garlic and white pepper. Stir to combine. Add chicken broth and stir well. Place lid on Crock-Pot and cook 5 to 6 hours. 
  3. Add  crushed corn chips and let simmer  about 10 minutes. (The chips  act as a thickening agent, so if you want a thicker chili, add more chips, or for a thinner chili, add less chips.)
  4. Serve up with a dollop of sour cream and white corn tortilla chips.



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