You are here: Home » Recipes » Easy Crock-Pot White Chicken Chili Easy Crock-Pot White Chicken Chili Recipe by Liana Weitz Yield 12 servings A super chicken chili with white beans and salsa verde. PrintEmail Ingredients 2 chicken breasts (I just use the breast meat from the store-bought roast chickens - minus the skin)4 cans white beans, rinse and drained8 ounces pepper jack cheese, grated16 ounces salsa verde2 teaspoons ground cumin3 cloves garlic, mincedto taste white pepper32 ounces chicken stock1/2 cup finely crushed white corn tortilla chips Sour cream, optional White corn tortilla chips, optional Instructions Set Crock-Pot to High (or Medium High, if you have that option). 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. 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.) Serve up with a dollop of sour cream and white corn tortilla chips.