The chili was super easy to make. You just dump everything in the slow cooker and let it do its thing. This was crazy good. I think what really put this chili over the top was the grated cheese in the soup. YUM! I've never had a white bean chicken chili with cheese cooked into it. It won't make it another way! We ate this for dinner and lunch the next day. It was just as good reheated for lunch the next day. Give this a try ASAP!
White Bean Chicken Chili {Slow Cooker}
adapted from Plain Chicken reader, Penney
serves 6-8
(Printable Recipe)
- 12 oz cooked chicken chopped
- 3 (15oz) cans white beans, drained
- 1 (4oz) can green chiles
- 24 oz salsa
- 3 cups chicken broth
- 1 Tbsp cumin
- 16 oz monterey jack cheese, grated
Combine all ingredients in slow cooker. Cook on LOW for 6-8 hours.
Serve with sour cream, crushed tortilla or corn chips and additional cheese.
Mmm, mmm, two of my favorite things, chili and the slow cooker! This will be staple in our house!
ReplyDeleteI seriously have a love affair with slow cooker chili recipes. I can't stop making them! Looks delicious :)
ReplyDeleteI love the sound of this! Making soon!
ReplyDeleteI'm so glad you liked it! Cheese makes EVERYTHING better :)
ReplyDeleteIt was seriously amazing! Thanks for sharing!!
DeleteI have made a couple of really good soups that I got off Pinterest that called for Parmesan rind as an ingredient slowly cooked with it....new to this old school Southern girl!
ReplyDeleteI saw a soup like that the other day. I need to find it and try it. I'm also interested in how the parmesan rind works in soups.
DeleteI love white bean chicken chili and the only recipe I have is much harder than this. Love how easy this one is.
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Question...you put cooked chicken in this recipe? So the chicken doesn't cook during the 6-8 hours?
ReplyDeleteI have the same question. I was going to try it with frozen chicken. It usually cooks well in the crock pot.
DeleteYou could use frozen chicken. It would definitely cook. I used cooked chicken because that is what the original recipe said to use.
DeleteBeautiful soup!! I'm pinning. Where's the jalapenos ;)
ReplyDeleteI made this two days ago and it was really tasty! We like 'spicier' foods so I used hot diced green chilies and medium salsa. I also used 1 can pinto and 2 cans white/navy beans. More importantly, it was DONE after 3-4 hrs on low! Any longer and it would have burned. I will definitely make this again!
ReplyDeleteWhite chicken chili and slow cooker...words I love to hear together! It looks amazing!
ReplyDeleteHi ,
ReplyDeleteI love white bean chicken chil ,you post is easy and I think tasty & healthy ,I must try it .Recipes.
I've never seen 'Grated' Monterey Jack. Will shredded work?
ReplyDelete