Need a meal that’s ready to go when you get home tonight? Look no further! This hearty, yummy White Chicken Chili is a dump & go option that you can put in the crockpot this morning and serve as soon as you get home. What better comfort food without all the fuss? Plus, if you really want to make it simple, put an extra batch together in the freezer so next time you literally just grab it, dump it into the crockpot and head out the door!
I’m going to confess something to y’all.
I don’t like traditional chili. Even if it doesn’t have kidney beans in it, I am just not a fan of anything chili. Not Cincinnati style, not chili dogs, not chili mac, nothing. I have no idea what it is, but it’s just not my thing.
I know you’re thinking, “Oh my! Who doesn’t like chili?!?”
It’s not just me. Honestly. It’s awkward, to say the least, and I tend to not tell people very often. They look at me like I’m crazy. Especially with the onset of the ever-growing Chili Bar movement at parties and gatherings. Yeah, that doesn’t work for me. If I can, I offer to make this version and bring it with me so that I have something to eat. If they do not want me to contribute, then guess who eats before I attend their party. Yep. Me.
Why White Chicken Chili?
Although the recipe calls for 2 chicken breasts, this works wonderfully with any leftover shredded chicken. I save the leftovers in freezer bags when I make an Instant Pot Roast Chicken. A quart-sized bag of leftover shredded chicken also works wonderfully in this recipe.
Who doesn’t like a hearty, hot soup on a chilly fall day? (Get it? Chili. Chilly.)
The joy of soups of any kind is that they are typically great on their own, and they always pair well with a salad or a sandwich if you are entertaining. And having this ready to dump into the crockpot at any given time can save you time not only on a busy weeknight but while you are planning your party, too. If you have a slow cooking item on your menu, you are saving yourself valuable time to prep other things, like decorations or other foods.
White Chicken Chili and Chill
With the tender chicken, the hearty beans, and the subtle heat from a few different sources, this hearty chili is stick-to-your-ribs good. It’s filling, comforting, and just downright amazing. You will love having this version in your recipe stash to fall back on. Prize-winning Chili Cookoff contender? I totally think so.
PS. Did you know that there is an International Chili Society?? Wow. Make sure you check it out, all you chili lovers out there!
Crockpot White Chicken Chili
- 3 boneless, skinless chicken breasts cubed
- 1 onion diced
- 2 cloves garlic minced
- 2 cans white kidney beans rinsed
- 2 cans Great Northern beans rinsed
- 1 can green chilis
- 1 can corn
- 2 cups chicken broth
- 2 jalapenos minced
- 1 poblano pepper diced
- 2 tsp ground cumin
- 1/2 tsp chipotle chili powder
- 1 tsp crushed red pepper
- 1/2 cup crushed tortillas or tortilla strips
- 2 cups shredded pepper jack cheese
- salt & pepper to taste
- Add all ingredients EXCEPT tortilla chips and cheese to an 8-quart crockpot.
- Cook on LOW for 8-10 hours
- Add chips and cheese 30 minutes before serving.
Freezer Cooking Instructions
- Add all ingredients EXCEPT chips and cheese to a gallon-sized freezer bag. Press out as much air as possible. Label, date, and freeze for up to 6 months.
- To cook, thaw overnight in the refrigerator. Dump contents of bag into an 8-quart crockpot.Cook as directed above.