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.
Preparing this recipe takes only a few minutes and two hours in any size crock pot. You can use a 2-quart mini crock pot to make chili two or a full-size crock pot for a crowd.
🐓Ingredients
Chicken—shredded like rotisserie chicken
White beans—precooked Navy or Great Northern beans
Salsa
Pepper Jack cheese
Ground Cumin
Optional—chicken broth to adjust the thickness
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make Crock Pot White Chicken Chili—Step-by-Step Photo Instructions
- 🐓Variations and ingredient options
- 👨🍳Tips to get it right every time
- 🔥Adjusting the heat and taste
- 📋Crock Pot Chili Recipes
- ↕️How to make this a "for two" or "family size" recipe
- ♨️Making Chicken Chili on the Stovetop
- 🍽️Serving white chicken chili
- ❄️Storage of leftover chili
- ❓FAQs
- ⚕️Food Safety
- 📖 Recipe
Featured Comment by Kaitlyn :
⭐⭐⭐⭐⭐ "I have used this recipe numerous times now, and I love it! I have entered multiple chili cook-offs with this recipe, and I have won 3rd place and 1st two different years! Hoping to get 1st again this year!"
For over 40 years, we have made this white bean chicken chili recipe hundreds of times. Use only shredded chicken, salsa, white beans, pepper jack cheese, and cumin for flavor. You will never make a better chili.
Set for a 3 to 4-quart small crock pot, but you can make chili for two in a 2-quart mini crock pot or scale up to larger needs. It is easy to make on the stovetop if you want. I have included options for changing the size, spiciness, using raw chicken, and more.
👨🍳How to Make Crock Pot White Chicken Chili—Step-by-Step Photo Instructions
1. Cube the pepper jack cheese.
2. In a small 3 to 5-quart crock pot, combine undrained great northern beans, salsa, shredded chicken, ground cumin, and cubed pepper jack cheese.
3. Stir well to mix. Cook on low for 4 hours or 2 hours on high. The endpoint is when the cheese will mix in thoroughly.
4. Add chicken broth near the end of cooking to thin to your taste.
5. Ready to serve, refrigerate, or freeze.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐓Variations and ingredient options
Chicken—Shredded precooked chicken, like rotisserie chicken, is used, but raw chicken may also be cooked and used. See the FAQ section for a discussion.
Beans—Use precooked white beans, like Navy or Great Northern beans. Black beans may be used if you wish. If you drain the beans, replace the drainage with about 25% of the weight in low-sodium chicken broth—if you drain a 16-oz can of beans, use 4 oz of broth to replace the liquid.
Cheese—Use Pepper Jack cheese unless you need to adjust the heat of the chili. If you need to decrease the heat, use Monterey Jack cheese instead.
Salsa—use one you like to eat. Mild, medium, or hot, depending on the spiciness you want.
Seasoning—only cumin to add more flavor, but you may want some cayenne pepper to adjust the heat more.
Optional—Chicken broth to thin, if you want.
👨🍳Tips to get it right every time
This recipe fits nicely in a 3 ½ to 5-quart crock pot. It is tight in a 3-quart slow cooker but will work.
This is not a recipe for uncooked beans. But other precooked beans like cannellini or white kidney beans may be used. Also, some people like some black beans added.
Use a good quality salsa you like and would use for dipping. I like chunky medium salsa.
To decrease the sodium, you can drain and rinse the beans. You will need to replace that fluid with low-sodium chicken broth.
Normally, I try not to fill a crock pot more than 75%, but since we are heating and bringing flavors together more than "cooking," we can push that limit while holding the thinning until the end.
Small Crock Pot Chili
A classic All-American chili with ground beef, a mildly spicy tomato-based sauce, and tender beans. You can easily make chili for two in a mini crock pot or larger for a crowd.
🔥Adjusting the heat and taste
This chili's spiciness is a 4/10 with medium salsa. You can adjust the spiciness of the salsa up and down. You can also use Monterey Jack cheese instead of Pepper Jack cheese to adjust the heat. If you want even more spiciness, add a bit of cayenne pepper.
Adjusting the cumin will change the spiciness, but only a small increase or decrease in the heat. I suggest depending on the salsa and cheese as the primary adjustments.
Other taste adjustments can be made by adding onion, garlic, green chiles, or other spices. But if you need to do much of this, you have the wrong salsa.
📋Crock Pot Chili Recipes
Don't forget to check out other excellent crock pot chili recipes, like Small Crock Pot Chili, Crock Pot Three Bean Turkey Chili, Crock Pot Texas Chili, and Low Fat Crock Pot White Chicken Chili. For a change of pace, try Salsa Verde Chicken Chili.
↕️How to make this a "for two" or "family size" recipe
This is a very easy recipe to cut in half or double.
The full recipe makes about 10-12 cups (depending on thinning) for 8 servings. We do love leftovers. For both half and double recipes, we are pushing the size limit of the crock pot. The solution is to hold the thinning broth until everything is done cooking, then add any desired broth.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- A double recipe fits in a 6 ½ quart or larger crock pot.
- Cook for the same amount of time.
♨️Making Chicken Chili on the Stovetop
Cooking on the stovetop will take only about 30 minutes since everything used in this dish is safe to consume before cooking. You only need to heat everything to come together. But some simmering to help the tastes combine is a good idea.
Use a large pan like a full-size Dutch oven. Add everything, mix well, and bring to a simmer. Cover and cook for about 15-20 minutes more.
It is done when it all mixes, but simmering longer to bring the tastes together is recommended. I suggest an hour.
🍽️Serving white chicken chili
This chili stays hot for a long time due to the cheese, so it will work well for tailgating or parties.
A big bowl of white chili served with tortilla chips is all I need. But typical chili or southwest toppings and sides work well—like added cheddar cheese, sour cream, fresh cilantro, avocado, or guacamole.
I love to add some Old Fashioned Cornbread or Cornmeal Biscuits.
❄️Storage of leftover chili
Good in the refrigerator for 3-4 days and reheat on the stovetop or microwave.
You can also freeze sealed in an airtight container or freezer bag for 3-4 months—thaw in the fridge before reheating.
❓FAQs
This is a very thick chili, as written. It is much easier to cook thick and then to thin later.
The thickness of the chili is entirely based on the chicken broth. Most people will want a moderate thickness, and that is keeping the packing fluid in the beans and 2 cups of broth.
If you want extra thick, skip the broth if you want a little more soup-like than 4 cups of broth.
If you drain the beans, add some chicken broth to replace the liquid.
I often bake skinless chicken breasts in a 350° oven for about 35-40 minutes to 165°. Then, while still warm, I shred them with forks.
One 10 to 12 oz. breast will make about 1 ½ to 2 cups of shredded chicken. Chicken thighs will also work well.
You don't have to do this ahead. You can mix in the freshly shredded chicken halfway through cooking in the crock pot.
⚕️Food Safety
This chili is frequently used for parties of various types. Be sure the chili stays above 140°. If it falls below 140° for more than 2 hours, it should be discarded.
📖 Recipe
Small Crock Pot White Chicken Chili
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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.
- Cube 8 oz. of pepper jack cheese.
- 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).
- 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.
- Ready to serve, refrigerate, or freeze.
Recipe Notes
Pro Tips:
- Use Rotisserie chicken or bake and shred some chicken.
- 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.
- 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.
- Good in the refrigerator for 3-4 days. Good in a freezer for 2-3 months.
- Due to all the cheese, this stays hot for a long time, so it is great for tailgating and parties.
- Add broth at the end of cooking to achieve the desired thickness. This will help in fitting the crock pots.
- Take copies of the recipe with you if you're taking it to a gathering. You will be asked how you made it.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Publisher note: Originally published March 2, 2010. It was first published in the third month of this blog, and maybe 50 people saw the first post. It has been updated with expanded options, refreshed photos, and a table of contents to help navigation.
Karen Buttars says
How much is a servings??
DrDan says
There is no standard so I estimate the number of serving I would get out of the recipe and here it is about 1 1/2 cup.
Dan says
Just won a Chili Cookoff at work with this!
I have a large crockpot and doubled it with no problems.
DrDan says
It is a recipe to love. I never make a single batch. I can somehow always get rid of a full double batch.
I can now call it award win I guess. You don't tell them how easy it was, did you? Make them think you slaved.
Thanks for the note and congratulations on the win.
Dan
Shelia says
Made this last week and it was a hit!! Because we had roasted chicken I was concerned that it would be mushy if I cooked it for hours so we added it about 30 minutes before the cooktime was up.
My sister enjoys meatless options so before we added it, she had a big bowl and really enjoyed it.
Mike King says
Just made this using leftover roasted chicken that I shredded. Also started with dry beans. Soaked them overnight & cooked them in the slow cooker while at work. Then I simply added the other ingredients & continued cooking. Even tho it's more time consuming & not as easy, it turned out fantastic!
DrDan says
Thanks for the note. The taste combination of this chili is just so right no matter how you get there.
Dan
Heather says
My children will not touch anything with beans in it. I can't say I am a huge fan of them either. Would I need to add any extra chicken broth if I leave the beans out?
DrDan says
Try it with the beans and you will be surprised how good it is. It may well convert all of you. Without the beans, I don't see this working well.
DrDan
Dana says
Process any veggies or ingredients kids won't eat. I use my Magic Bullet. When you stir them into the recipe, they act like a thickener. The kids get the flavor and nutrition and they don't even know it!
Tonya says
I really want to try this. Can it be made started with dried beans? I have a ton.
DrDan says
Hi Tonya, I just did a double batch of this for my office party today. It went over great.
Now your question. Yes BUT. Properly prepared dry beans would be fine. The but is the beans in the recipe are already cooked. Even with presoaking I don't believe they would be tender with the cooking here. My limited experience with dry beans is that even with an over night soaking, they may take 10 hours or so to cook correctly not the 4 hours here. So you may say just let it cook... but cheese may not like that and the chicken was already cooked just not a good idea.
So in summery, with this recipe, I thing it is just to much work.
Bethany says
Would this recipe work over the stove top? I'm in the whole work-day predicament but would love to have it for dinner after I get off.
DrDan says
I'm sure it would work well on the stove top. Everything is already cooked. The longer you could simmer the better. I'm thing a Dutch oven type pan. I would not do cast iron due to the tomato product.
DrDan
Andrea says
Couldn't you cook whole breasts in the chili as it slow cooks? Then shred and mix back in?
DrDan says
I believe that would work fine. High for a couple of hours or low for 4 should cook the chicken well. My Low Fat High Taste Crock Pot White Chicken Chili ( https://www.101cookingfortwo.com/low-fat-high-taste-crock-pot-white-chicken-chili/) does just that. That is the only recipe I know of that does it that way. Shredding might be a bit of an issue with all that very hot cheese.
If you do it, please come back and report.
Thanks for the question
DrDan
Emily says
I only have a large crock pot (5 or 6 qt). Does this double well?
DrDan says
I actually cut the recipe in half from the original that I cooked for years. I do the "double recipe" for parties and the single for the two of us. It does freeze great.
DrDan
virginia says
I am making this now in a 6 qt and it's fine. I didn't need to double the recipe for it to work.
It's a great recipe. Thanks so much for sharing it.
DrDan says
This recipe works in almost anything. I have used it in at least 5 different crock pots over the years and it always works. I have never had much trouble with the pot being too big. But to small and fill more then 2/3 can be an issue in some recipes.
Thanks for the note
DrDan
Marcia says
I've made this three times with no modifications for different quest and they all loved it! You're right, be ready to copy the recipe. They won't leave without it. Thanks for all the great recipes!
DrDan says
This is in my top 5 of all time. I just love it. I could get low fat pepper jack for a while and it was reasonably healthy. With normal pepper jack not quit so much but still not bad...
Thanks for the comment
DrDan
NascarRen24 says
Will this be ok cooking all day while I'm at work, not just for 4 hours?
Dan Mikesell says
I wouldn't. I don't think dairy products do that well with long cooking. It might tolerate 5-6 hours if you have a "cooler" running crock pot but so many of them run hot especially with long cooking's..
Grace says
This was pretty good! I doctor'd the recipe and used a salsa verde instead of a red salsa to keep it white. It was a lot thinner than I wanted, but, that's okay, I wanted chicken tortilla soup so this was right in the middle and it was awesome. I will make this again and can't wait for the leftovers!
Elizabeth Shelburne says
Do you think this would freeze well?
Dan Mikesell says
Absolutely...
Luv Boatin says
Made this Super Bowl Weekend and it was a big hit!! This will be a regular on our table. Thanks for your great recipes!!!
Dr Dan says
The cheese in this keeps it HOT (physically) for a long time. So you can just set there an eat slowly and enjoy the heat.
Chris says
We are rocking a 30f high with an ice storm here, so it's down right tropical compared to a 9f high, lol. Great looking chili!