Crock Pot White Chicken Chili

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Posted by Abby Branham

Time is a hot commodity for most people these days.  The Crock Pot is my go-to cooking tool to  minimize hands-on cook time and allowing me to stick to my goal to make a majority of weekly meals for my family.

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One of my very favorite foods in the Fall is Chili.  I wanted to try a chicken broth based chili because my girls tend to like soups that have a clear broth.  I found the following recipe from another blogger, Ali, from Gimmie Some Oven.  Her fantastic 5-ingredient Easy White Chicken Chili recipe was easily adapted for the Crock Pot.  A printable recipe card is available at the bottom of the post.  Enjoy!

Ingredients

  • 6 cups chicken broth
  • 2 to 3 uncooked, boneless, skinless chicken breasts
  • 2 cans Cannellini Beans, drained
  • 2 cups salsa verde (I used Wegmans store bought salsa verde)
  • 2 t ground cumin
  • Toppings:  shredded cheese, sour cream, avocado, and pickled jalapenos

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let’s get that crock pot set up and cookin’…

The hands-on time for this recipe is under 5 minutes, which I love.  Place the first five ingredients in the Crock Pot and turn on low for 6 hours or on high for 4 hours.  When the cooking process is complete, use two forks to shred the chicken.  Spoon into a bowl and serve warm with toppings.  That’s literally it.

The sour cream thickened the chili up slightly and made it creamier.  The pickled jalapenos are an absolute must!  If you don’t like spicy, just get mild pickled jalapenos.  Trust me – it adds a fantastic pop of flavor.

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Crock Pot White Chicken Chili

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 6 cups chicken broth
  • 2 to 3 uncooked, boneless, skinless chicken breasts
  • 2 cans Cannellini Beans, drained
  • 2 cups salsa verde (I used Wegmans store bought salsa verde)
  • 2 t ground cumin
  • Toppings:  shredded cheese, sour cream, avocado, and pickled jalapenos

let’s get that crock pot set up and cookin’

The hands-on time for this recipe is under 5 minutes, which I love.  Place the first five ingredients in the Crock Pot and turn on low for 6 hours or on high for 4 hours.  When the cooking process is complete, use two forks to shred the chicken.  Spoon into a bowl and serve warm with toppings.  That’s literally it.

The sour cream thickened the chili up slightly and made it creamier.  The pickled jalapenos are an absolute must!  If you don’t like spicy, just get mild pickled jalapenos.  Trust me – it adds a fantastic pop of flavor.